Name: Classic Potato Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 35 min
Cuisine: American
Ingredients: 3 pounds Yukon gold potatoes; 2 tablespoons finely chopped fresh chives, plus more for garnish; 2 tablespoons finely chopped fresh flat-leaf parsley leaves, plus more for garnish; ¾ cup diced Persian cucumbers; ¾ cup diced pickles (sweet or dill); 5 to 6 radishes, thinly sliced, plus more for garnish; 4 hard boiled eggs, roughly chopped; ½ cup mayonnaise; 2 tablespoons extra-virgin olive oil; 1 tablespoon stone-ground mustard; ¼ cup pickle brine; ½ teaspoon kosher salt; Freshly cracked black pepper to taste

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If you’re craving a reliable, comforting side dish that brings a perfect balance of creamy, tangy, and fresh flavors, then this Classic Potato Salad Recipe is exactly what you need. It’s packed with tender Yukon gold potatoes, crisp radishes, and a zingy dressing made from mayonnaise, mustard, and pickle brine that ties everything together beautifully. Every bite delivers a delightful combination of textures and colors, making it a standout at picnics, barbecues, or family dinners. Trust me, once you try this version, it will earn a permanent spot in your recipe collection.

Ingredients You’ll Need

The image shows several ingredients neatly arranged on a white marbled surface. There are six whole light brown potatoes placed in the center. To the right, a white bowl holds chopped hard boiled eggs with their yellow yolks and white edges. Surrounding this bowl are small white bowls containing chopped green chives, diced cucumber, yellow mustard, and a golden liquid likely oil. On the left side, there are fresh green parsley leaves, a bowl with sliced thin pink radishes, and a small dish of creamy light beige mayonnaise. Above these are a bowl of coarse salt and a wooden bowl filled with a mix of black and white peppercorns. Also visible is a small white cup with a clear liquid. Everything is arranged clearly, with colors ranging from green, yellow, brown, and white, on the clean white marbled background. photo taken with an iphone --ar 4:5 --v 7

This Classic Potato Salad Recipe depends on a handful of simple, fresh ingredients that each play their own important role. From the waxy Yukon gold potatoes that hold their shape perfectly to the fresh herbs that add bright, herbal notes, every element is crucial in creating that iconic flavor and satisfying texture.

Yukon gold potatoes: Their buttery texture and thin skin make them ideal for salad because they stay firm but tender after cooking.
Fresh chives: These add a mild oniony brightness without overpowering the dish.
Flat-leaf parsley: Offers a fresh, slightly peppery flavor that lifts the salad’s overall taste.
Persian cucumbers: Their crisp texture and mild flavor add a refreshing crunch.
Pickles (sweet or dill): Bring tanginess and a contrasting crunch to the creamy potatoes.
Hard boiled eggs: Add richness and a smooth creaminess that complements the other textures.
Radishes: Thinly sliced for a peppery, colorful crunch and visual appeal.
Mayonnaise: The creamy base that holds everything together while keeping the salad luscious.
Extra-virgin olive oil: Adds subtle fruitiness and helps create a smooth dressing.
Stone-ground mustard: Gives a slight spicy kick and depth to the dressing.
Pickle brine: Punches up the tang and balances the richness of the mayonnaise.
Kosher salt and freshly cracked black pepper: Essential seasonings to enhance all the flavors.

How to Make Classic Potato Salad Recipe

Step 1: Cook the potatoes

Start by bringing a large pot of salted water to a rapid boil. Scrub your Yukon gold potatoes clean but keep the skins on for extra texture and nutrients. Cut them into 1½-inch pieces so they cook evenly and hold their shape once combined. Boil the potatoes until you can easily pierce them with a fork, about 10 minutes. Don’t overcook or they’ll turn mushy. Once tender, drain and rinse under cold water immediately to halt cooking, and then let them cool completely. This step is key to getting the perfect potato bite in your salad.

Step 2: Whisk up the dressing

In a small bowl, mix together the mayonnaise, extra-virgin olive oil, stone-ground mustard, pickle brine, kosher salt, and freshly cracked pepper. Whisk everything until smooth and creamy. This dressing is packed with flavor and brings the perfect zing and creaminess that make this Classic Potato Salad Recipe so memorable. Be sure to taste and adjust seasoning as needed!

Step 3: Assemble the salad

Grab a large bowl and gently combine the cooled potatoes with the finely chopped chives, flat-leaf parsley, diced cucumbers, picked pickles, roughly chopped hard boiled eggs, and thinly sliced radishes. Pour your homemade dressing over the salad and toss carefully with a large spoon to coat the potatoes evenly, being gentle so you don’t break them apart. Every bite should have a bit of everything for an exciting mix of flavors and textures.

Step 4: Final touches

Before serving, sprinkle extra chives, parsley, and radishes on top. These garnishes add a pop of color and extra freshness that make the salad even more inviting. Your Classic Potato Salad Recipe is now ready to be enjoyed!

How to Serve Classic Potato Salad Recipe

A round white bowl filled with chunky potato salad showing thick, pale yellow potato pieces as the base layer. Mixed evenly throughout are quartered hard boiled eggs, creamy white with bright yellow yolks showing. Thinly sliced pink and white radish rounds add a fresh, crisp layer scattered on top. Chunks of pale green cucumber add texture and color contrast, while chopped herbs, mostly green chives and parsley, are sprinkled evenly across the salad. The salad is coated lightly with a creamy, off-white dressing with flecks of black pepper visible. The bowl sits on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra touch of elegance and crunch, keep some chopped fresh chives, flat-leaf parsley, and thinly sliced radishes on hand to sprinkle over just before serving. These simple garnishes brighten up the dish, adding freshness and color that make it visually stunning right at the table.

Side Dishes

This recipe pairs beautifully with grilled meats like barbecue chicken, juicy burgers, or smoky sausages. It’s also fantastic alongside roasted vegetables or as part of a picnic spread with cold cuts and fresh bread. The creamy, tangy flavors help balance out richer or smoky mains effortlessly.

Creative Ways to Present

Take your Classic Potato Salad Recipe up a notch by serving it in individual mason jars or small bowls for a party or picnic. Layer it with extra herbs on top or add a dash of smoked paprika for a subtle smoky finish. For a fun twist, try scooping portions onto butter lettuce leaves as crunchy edible cups—delicious and beautiful!

Make Ahead and Storage

Storing Leftovers

You can store leftover potato salad in an airtight container in the fridge for up to 3 days. Keep it chilled until ready to serve again—this ensures the flavors stay fresh and the texture remains just right. Give it a gentle stir before serving to redistribute the dressing.

Freezing

Because of the mayonnaise and fresh vegetables, freezing Classic Potato Salad Recipe is not recommended. Freezing can cause the potatoes to become watery and the dressing to separate, which would affect the dish’s texture and flavor negatively.

Reheating

Potato salad is best served cold or at room temperature. If you prefer a warmer salad, allow it to come to room temperature on the counter, but avoid reheating in the microwave as it can alter the texture and taste of the delicate dressing and fresh ingredients.

FAQs

Can I use other types of potatoes?

While Yukon gold potatoes work wonderfully due to their creamy texture and thin skin, you can experiment with red potatoes or fingerlings as long as they hold their shape well after boiling. Avoid starchy varieties like russets as they tend to break down too much.

What can I substitute for pickle brine?

If you don’t have pickle brine, a splash of white vinegar or lemon juice paired with a pinch of sugar can mimic the tangy acidity. However, pickle brine gives a unique, savory tang specific to this Classic Potato Salad Recipe that’s hard to replace exactly.

Can I make this recipe vegan or dairy-free?

Yes, you can swap mayonnaise for vegan mayo and omit the eggs to make a vegan version. Just make sure your mustard and other condiments are vegan-friendly. The salad will still have great flavor and texture with these adjustments.

How far in advance can I prepare this salad?

You can make the salad up to one day ahead and keep it refrigerated. Making it ahead gives the flavors time to meld beautifully, but for the freshest texture, add the radishes right before serving.

Why do you recommend keeping the potato skin on?

Leaving the skin on adds extra texture, nutrients, and a rustic charm. It also helps the potato pieces maintain their shape better during cooking and tossing, making your Classic Potato Salad Recipe look visually appealing and more interesting to eat.

Final Thoughts

This Classic Potato Salad Recipe is truly a timeless crowd-pleaser that manages to feel both nostalgic and fresh. It’s a perfect balance of creamy, tangy, and crunchy, brightened by fresh herbs and vibrant vegetables. I can’t wait for you to try it and share it at your next gathering, where it’s sure to become everyone’s favorite side dish!

Classic Potato Salad Recipe

Ingredients You’ll Need