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To make a tasty classic potato salad, you need simple, fresh ingredients. Here’s what you will need: - 2 pounds baby Yukon gold potatoes - 1 cup creamy mayonnaise - 2 tablespoons Dijon mustard - 1 tablespoon apple cider vinegar - 1 cup finely diced celery - 1/2 cup finely chopped red onion - 1/4 cup chopped fresh dill - 2 tablespoons finely chopped fresh chives - Salt and freshly ground pepper to taste - Optional: 2 hard-boiled eggs, chopped These ingredients create a creamy and flavorful potato salad. The baby Yukon gold potatoes add a sweet, buttery taste. The mayonnaise and mustard give it a rich, tangy twist. Fresh herbs like dill and chives add brightness and depth. Plus, the crunch from celery and onion keeps it interesting. If you want a protein boost, add hard-boiled eggs. You can find the Full Recipe further along in this article, where I detail each step! To begin, you need to boil the potatoes. Take 2 pounds of baby Yukon gold potatoes and cut them in half. Place them in a large pot and cover them with cold water. Add a pinch of salt to the water for flavor. Heat the pot over medium-high heat until the water boils. Once it boils, lower the heat to medium-low. Let the potatoes cook for about 10 to 12 minutes. To check for doneness, use a fork. The potatoes should be soft but not falling apart. When they are done, drain them in a colander. Allow them to cool in a large bowl. This helps them soak up flavor later. While the potatoes cool, make the creamy dressing. In a separate bowl, whisk together 1 cup of creamy mayonnaise, 2 tablespoons of Dijon mustard, and 1 tablespoon of apple cider vinegar. Add a sprinkle of salt and pepper for taste. Mix until smooth and creamy. Next, add in 1 cup of finely diced celery, 1/2 cup of finely chopped red onion, 1/4 cup of fresh dill, and 2 tablespoons of fresh chives. Stir everything together well. This dressing gives the salad its fresh and vibrant flavor. Now it's time to combine the ingredients. Once the potatoes have cooled enough to handle, gently fold them into the creamy dressing. Be careful to keep the potato halves intact. This keeps the salad looking nice. If you want to add protein, you can fold in 2 chopped hard-boiled eggs at this point. They add a nice texture and boost the nutrition. Finally, taste your salad. Adjust the seasoning if needed, adding more salt and freshly ground pepper to suit your taste. Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This lets the flavors blend. For the full recipe, including serving ideas and tips, check the section above. Choosing the right potatoes For potato salad, I prefer baby Yukon gold potatoes. They have a creamy texture and great flavor. Always pick firm potatoes with no green spots or blemishes. These potatoes hold their shape well after cooking. Avoiding mushy potatoes To keep your potatoes tender but not mushy, watch the cooking time closely. Boil them for 10-12 minutes. Test them with a fork; they should pierce easily but not fall apart. If you overcook them, your salad will turn into a paste. Adding spices or herbs for a twist You can add a twist to your classic potato salad. Try mixing in spices like paprika or herbs like thyme. Fresh dill and chives make a great addition too, giving your salad a fresh, bright taste. Tips for the perfect creamy texture For a creamy texture, use a good mayonnaise. I love creamy mayonnaise mixed with Dijon mustard. This combo adds depth to the flavor. Whisk together with apple cider vinegar for a tangy kick. Serving suggestions for gatherings Serve your potato salad in a large, shallow dish. This makes it easy for guests to help themselves. You can also place it on a bed of greens for a nice touch. Garnishing ideas for an appealing look Garnish your salad with extra chopped dill and a few chives on top. This adds color and makes it look fresh. You can even add slices of hard-boiled eggs for a classic finish. For the full recipe, check out the full recipe section above! {{image_4}} You can make potato salad in many ways. For a vegan twist, use plant-based mayo instead of regular mayo. This keeps the creamy texture while making it dairy-free. You can also add fun ingredients like crispy bacon or crunchy pickles. Bacon adds a savory taste, while pickles give a nice tang. Both choices can change the whole flavor of the dish. Potato salad comes in various styles. Southern-style is creamy and rich, often with lots of mayonnaise. German-style is different; it often includes vinegar and mustard, giving it a tangy bite. You can also play with flavors. Try adding hot sauce for a spicy kick or fresh herbs for a bright taste. Each style brings its own unique charm. For the full recipe, check out the detailed instructions above. To store leftover classic potato salad, place it in an airtight container. This keeps it fresh and safe. You should eat it within three to five days. Always check for any off smells before eating. Ideal storage containers include glass or plastic with tight lids. Label the container with the date to track freshness. Can you freeze potato salad? No, it’s not the best choice. Freezing can change the texture of the potatoes and the dressing. If you must freeze it, use a freezer-safe container. When you want to eat it, thaw it in the fridge overnight. Use it within a few days after thawing. The texture may not be the same, but it can still taste good. Yukon gold potatoes work best for potato salad. They have a creamy texture and hold their shape well. Their flavor is mild and buttery, making them perfect for mixing with dressing. You can also use red potatoes for a firmer bite. Both options give great taste and texture. You can store potato salad in the fridge for about three to five days. Make sure to keep it in a tightly sealed container. If you notice any off smells or changes in texture, it is best to throw it away. Always check for freshness before serving. Yes, you can make potato salad a day ahead of time. In fact, it often tastes better after sitting in the fridge for a few hours or overnight. This time allows the flavors to blend nicely. Just remember to keep it covered well to prevent it from drying out. Potato salad pairs well with many dishes. It makes a great side for grilled meats like burgers and chicken. You can also serve it with fish or at picnics with sandwiches. For a full meal, add a green salad or some fresh fruit on the side. Try it with a refreshing drink for a perfect summer feast. This creamy herb potato salad is simple and tasty. You can make it in about 15 minutes, but it needs time to chill. The total time is 1 hour and 30 minutes, and it serves 6 people. For more details on how to make this dish, check the [Full Recipe](#). Prep Time: 15 minutes Total Time: 1 hour 30 minutes Servings: 6 This potato salad is great for summer meals. You can serve it at picnics, barbecues, or potlucks. I love to garnish it with extra dill and chives for a colorful touch. Enjoy! In this post, I shared how to make a classic potato salad. We covered the ingredients, tips for cooking the potatoes, and mixing the dressing. I showed you how to add flavors and enhance your dish. Remember, you can store leftovers correctly or even try tasty variations. Potato salad is easy to make and perfect for any meal. Enjoy your cooking adventure!

Classic Potato Salad

Looking for a delicious side dish that will impress at your next gathering? Try this creamy herb potato salad! Made with tender Yukon gold potatoes, fresh herbs, and a rich mayonnaise dressing, it’s the perfect complement to summer picnics or barbecues. In just 15 minutes of prep, you can create a dish everyone will love. Don’t wait—click through to discover the full recipe and make your gatherings deliciously memorable!
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Ingredients
  

2 pounds baby Yukon gold potatoes, halved

1 cup creamy mayonnaise

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

1 cup celery, finely diced

1/2 cup red onion, finely chopped

1/4 cup fresh dill, chopped

2 tablespoons fresh chives, finely chopped

Salt and freshly ground pepper to taste

Optional: 2 hard-boiled eggs, chopped (for added protein)

Instructions
 

Begin by placing the halved Yukon gold potatoes in a large pot and covering them with cold water. Sprinkle a pinch of salt into the water and bring it to a boil over medium-high heat.

    Once the water reaches a rolling boil, reduce the heat to medium-low, allowing the potatoes to simmer for approximately 10-12 minutes. They should be fork-tender but not mushy, so keep a close eye on them!

      Drain the potatoes in a colander and let them cool slightly in a large bowl, which will allow them to absorb flavors later.

        While the potatoes are cooling, take a separate bowl and whisk together the creamy mayonnaise, Dijon mustard, apple cider vinegar, and a sprinkle of salt and pepper until the mixture is smooth and well combined.

          Add the finely diced celery, minced red onion, freshly chopped dill, and chives into the mayonnaise mixture. Stir everything together until the vegetables are evenly coated.

            Once the potatoes have cooled enough to handle, gently fold them into the herb and mayo mixture, being careful to keep the potato halves intact.

              If you’re adding hard-boiled eggs for extra protein, fold those in gently after incorporating the potatoes.

                Taste the salad and adjust seasoning with additional salt and freshly ground pepper as needed.

                  Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, allowing the flavors to meld beautifully.

                    Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 6

                      - Presentation Tips: Serve this creamy potato salad in a large, shallow serving dish for an inviting look. Garnish with extra chopped dill and a few sprigs of fresh chives on top for a pop of color. It’s the perfect side for summer picnics, barbecues, or potlucks!