Ah, classic potato salad. Just the mention of it conjures up images of summer barbecues, family potlucks, and cozy gatherings. It's a timeless side dish, a culinary staple that brings comfort and joy with every creamy, tangy bite. While there are countless variations out there, nothing quite beats the nostalgic perfection of a truly classic potato salad.

This isn't just any potato salad recipe; it's the one that will have everyone asking for seconds (and the recipe!). We’re talking tender, perfectly cooked potatoes, a rich and zesty dressing, crisp bits of celery, and the subtle texture of hard-boiled eggs. It’s simple, satisfying, and utterly delicious.

Why This Classic Potato Salad Recipe Stands Out

What makes this particular recipe a standout? It's all about the balance of flavors and textures, achieved through thoughtful ingredient choices and simple techniques.

The Magic of Yukon Gold Potatoes

We opt for Yukon Gold potatoes because they are truly the star of the show. Their naturally buttery flavor and creamy texture are unmatched. Unlike russets, they hold their shape beautifully after cooking, preventing a mushy salad, while still being tender enough to absorb all that glorious dressing.

The Tangy Secret: Buttermilk and Dill Pickles

The dressing is where the magic truly happens. While mayonnaise provides the essential creaminess, a splash of buttermilk adds an incredible tang and lightness that cuts through the richness, preventing it from being too heavy. Finely chopped dill pickles and a touch of their brine contribute a zesty, briny crunch that brightens every mouthful.

Perfectly Cooked Eggs and Crisp Celery

Hard-boiled eggs add a lovely texture and richness, while crisp celery provides a refreshing crunch, balancing the creaminess of the potatoes and dressing.

Essential Tips for Potato Salad Success

• Don't Overcook Your Potatoes: This is crucial! Potatoes should be fork-tender but not falling apart. Mushy potatoes lead to a mushy salad.
• Season the Cooking Water: Just like pasta, salting the potato cooking water ensures the potatoes are seasoned from the inside out, building flavor from the start.
• Cool Potatoes Slightly: Adding dressing to piping hot potatoes can make them absorb too much and break down. Let them cool slightly before mixing, but don't let them get completely cold, as warm potatoes absorb dressing better.
• Make Ahead for Best Flavor: Potato salad always tastes better the next day! The flavors need time to meld and deepen in the refrigerator.
• Adjust Seasoning: Always taste and adjust salt and pepper after chilling. The flavors can mellow, so a final seasoning check is important.

Serving Suggestions

Classic potato salad is the ultimate versatile side dish. It pairs perfectly with virtually any summer meal. Think grilled chicken, juicy burgers, hot dogs, pulled pork, or even a simple roast. It's also fantastic for picnics, BBQs, and holiday gatherings.

Whether you're bringing it to a potluck or serving it at your own backyard bash, this classic potato salad recipe is guaranteed to be a crowd-pleaser. It’s a testament to simple ingredients coming together to create something truly delicious and memorable. Enjoy!

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Classic Potato Salad

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• Total Time: 45 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This creamy, tangy classic potato salad recipe features tender Yukon Gold potatoes, hard-boiled eggs, crisp celery, and a zesty mustard-mayonnaise dressing, perfect for any gathering.

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Ingredients

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3 pounds Yukon Gold Potatoes
4 large hard-boiled eggs, chopped
1 cup mayonnaise
1/4 cup buttermilk
2 Tablespoons yellow mustard
2 dill pickles, finely chopped
1 Tablespoon dill pickle juice
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
2 ribs celery, finely chopped

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Instructions

Step 1: Wash and peel the Yukon Gold potatoes. Cut them into 1-inch cubes. Place the potato cubes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt to the water.
Step 2: Bring the water to a boil over medium-high heat. Once boiling, reduce heat to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender but not mushy. Drain the potatoes thoroughly and let them cool for about 10-15 minutes in a colander.
Step 3: While potatoes cool, prepare the dressing. In a large bowl, whisk together the mayonnaise, buttermilk, yellow mustard, finely chopped dill pickles, and pickle juice. Season with salt and pepper to taste.
Step 4: Add the cooled, chopped hard-boiled eggs and chopped celery to the dressing. Gently fold everything together.
Step 5: Add the slightly cooled potatoes to the bowl with the dressing mixture. Gently fold until all the potatoes are evenly coated. Be careful not to mash the potatoes.
Step 6: Taste and adjust seasoning if necessary. For best results, cover the potato salad and refrigerate for at least 1-2 hours, or preferably overnight, to allow the flavors to meld. Serve chilled.

Notes

For an extra kick, add a pinch of smoked paprika or a teaspoon of finely chopped fresh chives. Using buttermilk adds a lovely tang and creaminess to the dressing.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Boiling, Mixing, Chilling
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 320 kcal
• Sugar: 3g
• Sodium: 450mg
• Fat: 19g
• Saturated Fat: 3g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 70mg

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