Potato salad is a classic side — creamy, tangy, and endlessly customizable. Here’s a solid classic potato salad recipe, plus some variations to keep things interesting.
🥔 Classic Creamy Potato Salad
🕒 Time: 30–40 minutes
🍽 Serves: 4–6
✅ Ingredients:
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800g–1kg (1¾–2 lbs) potatoes (waxy types like Yukon Gold, red, or new potatoes work best)
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½ cup mayonnaise
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2 tbsp sour cream or Greek yogurt (optional, adds tang)
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1 tbsp Dijon mustard
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1–2 tsp apple cider vinegar or lemon juice
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2 celery stalks, finely chopped
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3–4 spring onions or ½ red onion, finely chopped
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2 hard-boiled eggs, chopped (optional but classic)
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Salt & pepper, to taste
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(Optional) chopped dill, parsley, or chives for freshness
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(Optional) 1–2 pickles or gherkins, finely chopped for tang
👨🍳 Instructions:
1. Cook the potatoes:
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Wash and cut potatoes into bite-size chunks (you can peel or leave skins on).
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Place in a pot, cover with cold salted water, and bring to a boil.
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Simmer for 10–15 minutes, until fork-tender but not falling apart.
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Drain and let cool completely (spread on a tray to speed this up).
2. Make the dressing:
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In a large bowl, mix mayo, sour cream, mustard, vinegar/lemon juice, salt, and pepper.
3. Assemble:
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Add cooled potatoes, celery, onions, eggs, and any extras (herbs, pickles).
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Gently toss to coat everything evenly.
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Taste and adjust seasoning if needed.
4. Chill:
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Cover and refrigerate for at least 1 hour (or overnight) to let flavors meld.
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Garnish with extra herbs or a sprinkle of paprika before serving if you’re feeling fancy.
🌀 Variations:
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German-style: Use vinegar and oil instead of mayo; serve warm with bacon and onions.
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Loaded potato salad: Add bacon bits, shredded cheddar, and chives.
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Herby version: Add lots of fresh dill, parsley, and tarragon.
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Spicy twist: Add a bit of sriracha or chipotle mayo.
