This Basic Potato Salad is a classic and creamy recipe, which is made with waxy potatoes and a simple, tangy mayonnaise dressing. It’s a foolproof, essential side dish for any picnic, barbecue, or potluck, ready in about 45 minutes, plus cooling time.
Basic Potato Salad Ingredients
A simple, timeless combination for the perfect potato salad.
- 3 pounds waxy potatoes (such as Yukon Gold or new potatoes), scrubbed and cut into ¾-inch cubes
- ⅓ cup white-wine vinegar
- 4 scallions, white part minced, green part thinly sliced
- Coarse salt
- Ground pepper
- ¾ cup light mayonnaise
How To Make Basic Potato Salad
A step-by-step guide to the perfect, creamy, and tangy potato salad.
- Steam the Potatoes: Set a steamer basket in a large pot with about 1 inch of salted water. Bring the water to a boil. Add the cubed potatoes to the basket, cover the pot, and reduce the heat to a gentle simmer. Steam the potatoes for 15 to 25 minutes, until they are tender when pierced with a fork.
- Make the Vinegar Marinade: While the potatoes are steaming, in a large serving bowl, combine the white-wine vinegar, the minced white parts of the scallions, 1 teaspoon of coarse salt, and 1/4 teaspoon of pepper.
- Marinate the Potatoes: Transfer the hot, steamed potatoes directly to the bowl with the vinegar mixture. Toss gently to coat all the potatoes. Let the potatoes cool to room temperature in the bowl, tossing them occasionally, for about 1 hour.
- Finish the Salad: Once the potatoes are completely cool, add the mayonnaise and the sliced green parts of the scallions to the bowl. Mix gently until everything is combined and the potatoes are coated in a creamy dressing.
- Serve or Chill: You can serve the potato salad immediately, or cover it and refrigerate it for up to 2 days.
Recipe Tips
For the best-tasting, perfectly textured potato salad every time.
- Why marinate the hot potatoes in vinegar? This is the most important secret to a deeply flavorful potato salad. The hot, porous potatoes will soak up the tangy vinegar and seasonings, flavoring them from the inside out. If you wait until the potatoes are cold, the dressing will just sit on the surface.
- What are the best potatoes for potato salad? Waxy potatoes are the best choice because they hold their shape after being cooked and cubed. Yukon Golds, new potatoes, red potatoes, or fingerlings are all excellent options that will not fall apart and turn to mush.
- Why steam instead of boil the potatoes? Steaming is a great technique for potato salad as it prevents the potatoes from becoming waterlogged. This results in a firmer potato with a more concentrated flavor, which also allows the dressing to adhere better.
- Can I make this ahead of time? Yes, this salad is perfect for making ahead. The flavor actually improves as it chills and the ingredients have a chance to meld. You can make it up to 2 days in advance.
What To Serve With Basic Potato Salad
The perfect main courses for this essential cookout side.
This creamy, classic potato salad is a must-have at any summer gathering. It pairs perfectly with:
- Grilled hamburgers and hot dogs
- BBQ chicken or pulled pork
- Fried chicken
- Sandwiches and wraps
How To Store Basic Potato Salad
Keeping your salad safe and delicious.
- Refrigerate: Due to the mayonnaise, this potato salad must be kept cold. Store it in an airtight container in the refrigerator for up to 4 days.
- Food Safety: Do not leave potato salad sitting out at room temperature for more than two hours (or just one hour on a very hot day). Always keep it chilled.
Basic Potato Salad Nutrition Facts
An estimated guide per serving.
- Calories: 250 kcal
- Carbohydrates: 30 g
- Protein: 4 g
- Fat: 12 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Absolutely! This is a perfect base recipe. For a more classic “loaded” potato salad, you can add chopped hard-boiled eggs, finely diced celery, or a bit of sweet pickle relish. Fresh herbs like dill or parsley are also wonderful additions.
Yes. If you don’t have scallions (green onions), you can use finely minced red onion for a sharper bite, or a sweet Vidalia onion for a milder flavor.
Potatoes can vary in their starchiness and may absorb more dressing than expected. If your finished salad seems a little dry, simply stir in an extra tablespoon or two of mayonnaise until it reaches your desired creaminess. A splash of the potato cooking water can also help.
Try More Recipes:
- Smoky Potato Salad With Corn and Chipotles Recipe
- Dijon Potato Salad Recipe
- Deviled Egg Potato Salad Recipe
Basic Potato Salad Recipe
Description
A foolproof recipe for classic, creamy potato salad featuring tender waxy potatoes in a simple, tangy mayonnaise and white-wine vinegar dressing with fresh scallions.
Ingredients
Instructions
- Steam the cubed potatoes in a steamer basket over boiling, salted water for 15-25 minutes, until tender.
- In a large serving bowl, combine the white-wine vinegar and the minced white parts of the scallions with salt and pepper.
- Add the hot, steamed potatoes to the vinegar mixture and toss gently to coat.
- Let the potatoes cool to room temperature in the bowl, tossing occasionally (about 1 hour).
- Once cooled, add the mayonnaise and the sliced green parts of the scallions.
- Mix gently until everything is well combined.
- Serve immediately, or cover and refrigerate for up to 2 days.
Notes
- Tossing the potatoes with the vinegar while they are still hot is the secret to a deeply flavorful salad.
- Using waxy potatoes ensures that the potato cubes hold their shape and don’t turn to mush.
- Steaming, rather than boiling, prevents the potatoes from becoming waterlogged.
- This salad is an excellent make-ahead dish, as the flavors get even better overnight.