Classic Potato Salad is everything that a potato salad should be: creamy, bright, comforting and classically delicious! Buttery Yukon gold potatoes are boiled until tender and then tossed together in a creamy dressing of mayonnaise, buttermilk, seasonings and fresh dill. The perfect side dish for any summer bbq, holiday table or weeknight dinner!
What KJ Loves about this Recipe
Potato salad really has never been something that I would do a happy dance about, but man oh man, this Classic Potato Salad is a GAME CHANGER. We couldn’t stop eating it straight from the bowl! I love how simple it yes, yet how perfect it is. All you need are a handful of ingredients to bring this beloved side dish to life. One of my favorite parts is the bright, vibrant, fresh dill that not only adds bright green color to the dish, but flavor that can’t be missed. Now, while potato salad is traditionally served cold or at room temperature, heat up a small bowl to take your tastebuds on an even further ride. Don’t knock it till you’ve tried it!
Let’s Talk Potatoes
Start this recipe off with the number one, most important ingredient: potatoes!
I love to use buttery baby Yukon gold potatoes for this recipe, but baby red potatoes can also be used. Or even a combination of both for some splashes of color! But, in my opinion, you really can’t beat that buttery, rich flavor and texture of a Yukon gold potato. It’s a classic for a reason!
Now, one of the main questions: to peel or not to peel? Personally, I love the texture and ease of leaving the potato skins on, so I don’t peel them. All you have to do is scrub the potatoes clean a bit, boil them until tender, cut into quarters and then coat in the dressing.
If you prefer peeled potatoes over un-peeled, then grab your peeler and get to work! I recommend peeling the potatoes before they go into the pot to be boiled. That way, you don’t have to handle hot potato skins after they come out of the pot.
Once the potatoes are fork-tender, drain them and allow them to cool down to the touch, They can then be cut into roughly 1-inch pieces. Depending on the size of the potatoes, they will either be quartered or cut into sixths or eighths.
Potato Cooking Tip
In order to keep the starch in the potatoes nice and creamy instead of getting grainy, follow this simple tip! Add the potatoes to a pot, cover with water and then bring them to a boil, instead of just tossing them into a pot of already boiling water. It will keep the potatoes nice and creamy in texture!
While the potatoes are boiling, whip together a simple dressing to toss them in. Here’s the ingredients needed:
- Mayonnaise – since this is the base of the dressing, pick a good-quality one that you love.
- Buttermilk – once this is whisked into the mayo, it will help it be ultra creamy and delicious. Plus, the buttermilk adds a wonderful tang!
- Salt & Pepper – the classic spice duo! Simple ingredients that help accentuate and bring the other ingredients to life.
- Fresh dill – the fresh dill really does bring this recipe to life. It adds such a vibrant flavor that is irresistible. You can’t go without it!
- Shallot – I love using shallot when I want onion flavor without all the pungency of of eating raw onion. Plus, it’s nice and purple in color!
How to Serve
- Cold – the most classic way to serve potato salad is cold. After the potatoes are perfectly covered in the homemade dressing, cover and refrigerate until chilled (2-3 hours) or overnight. Take the potato salad out of the refrigerator and serve.
- Room temperature – potato salad is one of those wonderful recipes that does ok sitting out at room temperature while serving. Which makes it perfect for a family crowd, holiday table or summer bbq! It does need to be refrigerated for storage.
- Hot – this may seem like the oddest way to eat potato salad, but don’t knock it till you’ve tried it! I first learned this method from my mother-in-law, who keeps potato salad warm in a slow cooker for large events. And it’s the way my husband prefers to eat it too! It’s pretty darn tasty and completely changes the way you look at potato salad.
My personal favorite it is to dig in right after the potatoes have been coated in the dressing and are still a touch warm. I couldn’t keep my fork out of the bowl! The flavors of the potato salad will continue to marry together the longer it sits or refrigerates.
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