This Classic Potato Salad recipe is our favorite BBQ side! This potato salad recipe comes out creamy, delicious and tangy every time we make it!
We love making classic side dishes like this potato salad! If you love potato salad too, make sure you try our roasted barbecue version – I know you’ll love it!
This creamy potato salad is our go to recipe! A simple, mayonnaise dressing made with just a few ingredients tossed together with tender potatoes and hard boiled eggs!
What Kind Of Potatoes Make The Best Potato Salad?
We have tested and tested different types of potatoes to make potato salad with and we have found that the best are Yukon Gold potatoes.
Yukon gold potatoes have a sweetness to them that you can’t find in a lot of other potato varieties. For different potato salads you can use red potatoes, too but for this classic version I’d stick to the Yukon Gold.
Russet potatoes are going to fall apart on you too much, but you don’t want a waxy potato either that won’t allow the dressing to be absorbed. Because let’s be honest, potatoes themselves don’t have a ton of flavor, it’s what you put on them that makes them shine.
We prefer to peel our potatoes for this classic version of the recipe, but feel free to wash the skins and keep them on if you like!
Tips For Making Potato Salad:
There’s a few things you need to remember for the best possible potato salad you can make!
DON’T OVERCOOK THE POTATOES
Boil the potatoes until they are just fork tender. Over boiling the potatoes will lead to mushy potato cubes that just break down as you mix them. You’ll end up with more of a mashed potato consistency than a potato salad.
PUT THE POTATOES BACK INTO THE POT AFTER YOU DRAIN THEM
After you cook and drain the potatoes, add them back into the pot that you cooked them in so that the heat can dry out the remaining water from the potatoes. No one likes watery potato salad, so this is another great way to make sure there’s no extra water hanging around.
ADD WHITE VINEGAR TO THE POTATOES WHILE THEY ARE STILL WARM
While the potatoes are still warm in the pot, add the salt and white vinegar so it really gets a chance to soak into the potatoes. Again, plain potatoes don’t have a ton of flavor on their own so this is a great way to add a layer of flavor.
Give your potato salad a chance to relax, it’s been through a lot at this point. Cover the bowl with plastic wrap and let the potato salad sit in the refrigerator for at least an hour to leet the flavors come together. You can actually make this recipe the day before to really save yourself some time!
What Are Some Other Ingredients I Can Add To This Recipe?
This is a classic version, but there are so many delicious ingredients that you can add to a potato salad recipe! Let’s get some ideas going…
- FRESH HERBS LIKE DILL OR BASIL
- CHEESE LIKE CHEDDAR OR BLUE CHEESE
- SRIRACHA OR HOT SAUCE
- SCALLIONS OR RED ONIONS
Need More Side Dishes?
This potato salad recipe will become a family favorite! Perfectly cooked potatoes tossed in a creamy, tangy dressing!
5 pounds Yukon Gold Potatoes
2 tablespoons white wine vinegar
3–4 teaspoons kosher salt (add a little at a time, it seems like a lot of salt but potatoes need a lot of flavor!)
1 cup diced celery
6 hard boiled eggs, peeled and sliced
1/4 cup chopped fresh chives
1/4 tablespoons chopped fresh parsley
1 cup mayonnaise
2 tablespoons milk
2–3 tablespoons pickle brine (optional but it gives the potato salad great flavor!)
2 tablespoons dijon mustard
Fresh black pepper to taste
Peel the potatoes and cut them into large cubes, either in half or quarters depending on the size of the potato. You can reference the size of the pieces by looking at the picture above. You want the pieces to be all about the same size so they cook evenly.
Add cold water to just cover the potatoes, add a good pinch of salt to the water and bring to a boil. Boil the potatoes for 10 minutes, then check with a fork to see if they are tender. If you cant easily push a fork through the potato give them another couple of minutes of boiling time. Make sure to not over cook the potatoes, you don’t want them so tender that they are falling apart.
Drain the potatoes and place back into the pot you cooked them. Add the vinegar and salt and let the potatoes sit in the pot while you make the dressing.
Add the mayonnaise, milk, mustard and pepper to a bowl and whisk together.
Add the potatoes to a large bowl. Break the potatoes into smaller pieces with a knife, they don’t need to all be the same size, just into more bite sized pieces.
Add the celery, eggs, chives and parsley to the potatoes then pour the dressing on.
Toss the potatoes gently in the dressing until all the potatoes are coated. Cover the bowl with plastic wrap and chill for at least 1 hour or up to overnight..
Toss the potato salad once more right before serving and garnish with more chopped parsley.
You might want to add more salt and pepper to taste after the potato salad chills, do this according to your own taste!
This potato salad recipe can be easily halved for smaller crowds!
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