If you’re looking for a reliable, crowd-pleasing dish, this Traditional Potato Salad is it. With a creamy texture and a savory blend of flavors, it’s perfect for barbecues, picnics, or as a comforting side at home. This recipe brings together simple, fresh ingredients for a classic taste that never goes out of style.
Russet potatoes are the backbone of this dish. Their starchy nature ensures a fluffy texture that absorbs the creamy dressing beautifully. Eggs add a rich, hearty component and help bind the salad together. Mayonnaise and yellow mustard combine to create that smooth, tangy dressing that coats every bite. Dill pickles bring a zesty contrast, adding a crunchy texture and a hint of brine. Onion and celery provide a fresh, crisp bite and enhance the salad's overall flavor with a slight sweetness and crunch. Finally, a bit of salt and pepper rounds it all off, enhancing each ingredient’s natural taste.
This Traditional Potato Salad pairs wonderfully with grilled meats like chicken, steak, or burgers. It’s also a fantastic side for a roasted vegetable spread. For a bit of color contrast on your plate, serve it alongside a fresh green salad or some juicy watermelon wedges.
Start by bringing a large pot of salted water to a boil. Add the russet potatoes—make sure they’re scrubbed clean and cut into even pieces so they cook uniformly. Let them simmer until tender, about 15 minutes. While they're cooking, you can get started on the eggs. Place the eggs in a separate pot, cover them with water, and bring to a boil. Once boiling, remove from heat, cover, and let them sit for about 10 minutes for perfectly hard-boiled eggs. Drain and let them cool before peeling and chopping.
While your cooked ingredients are cooling, grab a large bowl and whip up the dressing. Combine mayonnaise, yellow mustard, chopped dill pickles, finely chopped onion, and diced celery. Add salt and pepper to taste—remember, you can always add more later, but you can't take it away!
Once the potatoes and eggs are cooled, add them to the bowl with the dressing. Gently fold everything together until well combined, being careful not to mash the potatoes. Let the salad chill in the refrigerator for at least an hour before serving to let the flavors meld together.