Potato Salad
The Classic Side Dish That Never Gets Old
Basic, store-bought potato salad just doesn’t cut it. Especially around summer holidays, like the Fourth of July, when the backyard smells of barbecue smoke and sunscreen and everyone’s expectations for food are sky-high. There’s a flatness to it.
When you make it from scratch, using real, high-quality ingredients, the difference is dramatic—like the jump from radio static to your favorite song through a great pair of headphones. Suddenly, you’re tasting every part of it: the bite of onion, the mellow comfort of mayo, the creamy yolks, fresh herbs picked right from the windowsill (unless, like me, you’ve killed every potted herb you swore you’d water—but let’s not get sidetracked). When you invest just a little bit in fresh, bright ingredients, potato salad goes from obligatory to unforgettable. And honestly, it deserves that chance.
Selecting Ingredients for the Best Potato Salad
The secret to great potato salad starts before you even wash your hands (I mean, you should still wash your hands, but you get my point). You don’t need a long shopping list; just a bit of thought and a few simple upgrades make all the difference. Choose potatoes you’d enjoy even on their own, real mayo with flavor, and mix-ins like eggs and veggies that you’d actually reach for in the fridge.
Choosing the Right Potatoes
Potatoes are the base, so don’t just grab any bag. Yukon Gold or red potatoes bring the ideal creamy-but-not-gluey texture. They’re waxy, so they hold their shape and you won’t end up with a bowl of mashed potato soup (unless, weirdly, you’re into that). Here’s what makes a difference:
- Yukon Gold: Buttery, smooth, and better at absorbing flavor.
- Red Potatoes: Firm, a bit sweet, with thin skins you hardly notice.
- Russet Potatoes: I skip these here—they’re great for fries, but way too starchy and fall apart fast.
No matter your pick, scrub them clean (or peel them like I do), chop them into even chunks, and you’re already halfway to potato salad glory.
The Role of Mayo and Alternatives
Let’s talk about mayo. I grew up fascinated (disgusted) by that shelf-stable stuff that came in enormous tubs. But the real magic happens with good-quality, avocado oil-based mayo. My fridge at home almost always has a jar from Chosen Foods or Primal Kitchen ready to go—the ingredients are clean, there’s no weird aftertaste, and the texture is spot on.
Want to mix it up? Try swapping out part (or all) of the mayo for Greek yogurt. It adds tang and cuts the richness. I haven’t tried this myself, but if you want something lighter, let me know how it turns out—maybe you’ll kick off my next food obsession.
Adding Freshness: Eggs, Vegetables, and Herbs
The best part about making potato salad at home is customizing the crunch and creaminess. Classic chopped hard-boiled eggs give it extra body and a mellow flavor that just works. Red onion adds bite (and color). Sprinkle in chopped parsley or dill for a blast of freshness—the kind that reminds you summer is nowhere near done.
- Eggs: For creaminess and a protein bump.
- Veggies: Red onion for bite; celery or pickles for crunch.
- Herbs: Always fresh! Dill and parsley are my go-tos.
If you’ve got other favorites, toss them in. This salad loves company.
Simple Steps to a Flavorful Potato Salad
The method is as straightforward as it gets, but each step has a reason. Skip them and you risk bland, watery salad that gets left behind at the end of the party. Follow along and you’ll have something people fight over.
Cooking Potatoes to the Perfect Texture
Start by cutting potatoes into equal pieces—this helps them cook evenly, so you don’t get some pieces mushy while others are raw in the center. Drop them into a pot of salted water (cold water lets the heat rise gradually, so they cook through without getting gluey outsides). Cook for 15-20 minutes, checking with a fork. They should be tender but not falling apart.
Drain well. Waterlogged potatoes make for a sad, soupy salad (trust me, I’ve made enough mistakes here for both of us).
Mixing for Maximum Flavor
The real trick: mix the dressing while the potatoes are still warm—just not piping hot. Warm potatoes absorb the tangy, creamy flavors, while cold potatoes keep them at arm’s length. In a big bowl, whisk together your mayo, Dijon mustard, garlic powder, salt, and pepper. You want everything ready before you add the potatoes, so nothing gets left out.
Gently toss in chopped eggs and onion. Stir just enough to coat everything. Don’t smash!
Chilling and Serving Tips for Gatherings
Potato salad is that rare dish that actually gets better with a little time. Cover your bowl and let it chill for at least an hour—it helps the flavors meld, almost like they’re swapping Instagram handles at a party and quietly deciding to be best friends.
If you’re making this for the Fourth of July or any hot-weather cookout, these tips are gold:
- Keep it cold: Set the bowl in a bigger bowl filled with ice, especially if it’s going outside.
- Make ahead: Day-of works, but making it a few hours early is even better—everything tastes brighter after a nap in the fridge.
- Stir before serving: Redistribute the dressing for that fresh-from-the-bowl look.
A final touch of fresh herbs right before serving tells everyone you cared (even if you whipped this up in your swimsuit right before guests arrived).
Bringing Joy (and Potato Salad) to the Table
Potato salad finds its real purpose when shared. It’s not just a way to use up potatoes—it’s about that moment at the picnic table, when laughter drifts over from the grill and someone circles back for a second scoop (even after they said they were “so full”).
I hope you try this recipe. Tweak it, make it your own, let it be as traditional or quirky as you like—just don’t settle for bland, forgettable salad from a plastic tub. Homemade food, even something as simple as potato salad, can turn a regular cookout into something worth remembering. And honestly, isn’t that what we’re all hungry for?
Holiday Menu Planning
Planning ahead for Memorial Day, Fourth of July, or Labor Day parties? Here are a couple other side dish ideas that are easy to make but still taste so good.
- Pasta Salad. Simple and satisfying.
- Watermelon & Feta Salad. Unique and so refreshing.
Let me know if you try any of these!
Potato Salad
Ingredients
- 2 lbs Yukon Gold or red potatoes
- 1 cup mayonnaise I prefer the Chosen Foods or Primal Kitchen brands
- 2 tbsp Dijon mustard
- 1 tsp garlic powder
- 3 hard-boiled eggs chopped
- ½ cup red onion finely chopped
- ½ tsp salt
- ¼ tsp ground pepper
- Fresh parsley or dill optional for garnish
Instructions
- Wash and cut potatoes into bite-sized chunks.
- Place in a large pot, cover with salted water, and bring to a boil.
- Simmer until potatoes are fork-tender (15–20 minutes).
- Drain and allow the potatoes to cool.
- In a large bowl, whisk together the mayo, mustard, garlic powder, salt, and pepper.
- Once the potatoes are cooled, add the potatoes, eggs, and red onion to the bowl with dressing.
- Fold gently to coat everything without mashing.
- Cover and refrigerate for at least 1 hour before serving.
- Garnish with fresh herbs and serve cold.
