This Classic American Potato Salad is a perfect side dish for summer BBQs! It’s creamy, filled with tasty veggies, and packed with flavor that everyone will love.
Honestly, what’s a BBQ without potato salad? I make it the day before, so it gets even tastier while chilling in the fridge. Grab a plate, and get ready for seconds! 🥗
Key Ingredients & Substitutions
Potatoes: Yukon Gold or red potatoes are great for texture and flavor. You can use other types like Russets, but they might become a bit mushy. If you’re looking for a lower-carb option, try cauliflower instead!
Mayonnaise: A main player in this salad, giving it creaminess. For a lighter version, swap in Greek yogurt, which adds tang. You can also use vegan mayo if you need a plant-based alternative.
Mustard: Yellow mustard adds a nice zing. If you love a bit of spice, try Dijon mustard instead for a sharper taste. If you want something sweeter, honey mustard works too!
Celery: It adds a crunchy texture. You can replace it with chopped pickles or even bell peppers for added crunch and flavor.
Herbs: Fresh parsley and dill bring freshness. If you don’t have fresh herbs, dried versions work too; just use less, as they are more concentrated in flavor.
How Do I Cook Potatoes Perfectly?
Cooking potatoes well is essential for this salad. You want them tender but not mushy. Here’s how to do it:
- Start by cutting your potatoes into even 1-inch cubes, so they cook at the same rate.
- Cover the potatoes with cold water in a large pot and add a pinch of salt. This helps season the potatoes as they cook.
- Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium and cook for about 10-12 minutes until fork-tender.
- Keep an eye on them to prevent overcooking! You want them firm enough to hold their shape.
- Once cooked, drain them quickly and let them cool before mixing with other ingredients.
Getting your potatoes right ensures that your salad is the star of the BBQ!
Classic American Potato Salad for Summer BBQs
Ingredients You’ll Need:
Potato Base:
- 3 pounds Yukon Gold or red potatoes, peeled and cut into 1-inch cubes
Dressing:
- 1 ½ cups mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- Salt and freshly ground black pepper, to taste
Mix-Ins:
- 3 celery stalks, finely chopped
- ½ red onion, finely chopped
- 4 hard-boiled eggs, chopped
- 2 tablespoons sweet pickle relish (optional)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped (optional)
For Garnish:
- Paprika, for garnish
How Much Time Will You Need?
This delicious potato salad takes about 15 minutes of prep time plus 2 hours of chilling time in the refrigerator. Make sure to give it time to set so those flavors can mingle perfectly!
Step-by-Step Instructions:
1. Cooking the Potatoes:
To start, place your cubed potatoes in a large pot and cover them with cold water. Add a pinch of salt for flavor. Bring the pot to a boil over medium-high heat. Cook the potatoes for about 10-12 minutes until they’re tender but not mushy. You want them to hold their shape!
2. Cooling the Potatoes:
Once the potatoes are done, drain them and transfer them to a large bowl. Let them cool down to room temperature. It’s important to cool them properly so they don’t wilt the other ingredients when mixed.
3. Mixing the Dressing:
While your potatoes are cooling, grab a separate bowl and whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and pepper until it’s nice and creamy. This is where the magic happens, so mix it well!
4. Combining Ingredients:
Now, add the finely chopped celery, red onion, chopped hard-boiled eggs, sweet pickle relish (if you’re using it), parsley, and dill into the bowl with the cooled potatoes. Carefully fold in the dressing mixture to everything, ensuring those lovely potatoes stay intact.
5. Taste and Adjust:
Give it a quick taste and adjust the seasoning with more salt or pepper if necessary. This is your chance to make it just right for you!
6. Chilling the Salad:
Cover the potato salad with plastic wrap or a lid and place it in the refrigerator for at least 2 hours, but overnight is even better to let those flavors meld together.
7. Final Touch:
Before serving, sprinkle some paprika on top for a lovely color and an extra touch. Your classic potato salad is ready to wow everyone at your BBQ!
Serve it chilled, and enjoy the creamy, tangy, and crunchy goodness that makes this dish a favorite for summer gatherings!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold and red potatoes are preferred for their creamy texture, you can also use Russet potatoes. Just be cautious, as they might become a bit mushy. If you’re looking for a healthier option, cauliflower works great as a lower-carb substitute!
How Can I Make This Ahead of Time?
Yes, this potato salad is perfect for making ahead! You can prepare it up to 24 hours in advance. Just store it in an airtight container in the fridge. It will actually taste better as the flavors meld together, so it’s a great time-saver for BBQs!
What’s the Best Way to Store Leftovers?
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to keep it chilled to maintain freshness. To freshen it up when serving again, just give it a gentle stir, and maybe add a splash more mayo or a pinch of salt for extra flavor!
Can I Customize the Ingredients?
Absolutely! Feel free to customize the salad by adding diced bell peppers, green onions, or even bacon for extra flavor. If you’re looking to keep it vegan, use vegan mayo, omit the eggs, and consider adding chickpeas for protein!
