This Test Kitchen’s Favorite Potato Salad is a classic and creamy recipe, which is made with Russet potatoes and a tangy whole-grain mustard dressing. It’s a foolproof, perfectly balanced side dish, ready in about an hour.
Test Kitchen’s Favorite Potato Salad Ingredients
A perfectly tested combination for the ultimate classic potato salad.
- 3 pounds russet potatoes (about 6 medium)
- Kosher salt and freshly ground pepper
- 3 tablespoons distilled white vinegar, divided
- ¾ cup mayonnaise
- 2 tablespoons whole-grain mustard
- 1 cup finely chopped celery (from 3 stalks)
- ½ cup sliced cornichons (from about 20)
- ⅓ cup finely chopped scallions (from 3)
How To Make Test Kitchen’s Favorite Potato Salad
A step-by-step guide to a perfectly executed, classic side dish.
- Prep and Boil the Potatoes: Peel the potatoes. Cut them into uniform 1-inch cubes. Place the cubed potatoes in a large pot, cover with at least 2 inches of cold water, and season the water generously with salt. Bring to a boil, then reduce the heat to medium-high and cook for 8 to 9 minutes, until the potatoes are tender and easily pierced with a knife.
- Marinate the Potatoes: Drain the potatoes well and transfer them to a large bowl. While they are still hot, toss them gently with 2 tablespoons of the white vinegar and season with salt and pepper. Let the potatoes cool completely, about 30 minutes.
- Make the Dressing: While the potatoes cool, whisk together the mayonnaise, whole-grain mustard, and the remaining 1 tablespoon of vinegar in a small bowl.
- Combine and Serve: Stir the chopped celery, sliced cornichons, and scallions into the mayonnaise mixture. Once the potatoes are completely cool, gently fold the mayonnaise dressing into them until everything is well combined. Season with more salt and pepper to taste.
- Chill (Optional) and Serve: Serve the potato salad immediately, or refrigerate it in an airtight container for up to 1 day. If refrigerated, let it sit at room temperature for about 30 minutes before serving for the best flavor.
Recipe Tips
For a perfectly creamy and flavorful potato salad every time.
- Why cut the potatoes before boiling? Cubing the potatoes before you boil them has two benefits: they cook much faster and more evenly, and it creates more surface area to absorb the salt from the water.
- How to get the most flavorful potatoes? The most important trick is to toss the hot, freshly-cooked potatoes with the vinegar. The warm potatoes will absorb the tangy vinegar, seasoning them from the inside out and adding a crucial layer of flavor that you can’t get by adding it at the end.
- What are the best potatoes to use for potato salad? Starchy Russet potatoes, as used in this recipe, are a great choice because they become fluffy when boiled and their edges break down slightly, which helps to make the dressing extra creamy. For a potato salad with firmer, more distinct cubes, you can use a waxy potato like Yukon Golds or red potatoes.
- Can I make this ahead of time? Yes, this is a perfect make-ahead salad. The flavors will continue to meld and improve in the refrigerator. Just be sure to give it a gentle stir and check the seasoning before serving, as the potatoes will absorb some of the salt and dressing as they sit.
What To Serve With Test Kitchen’s Favorite Potato Salad
The perfect main courses for this classic 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 Test Kitchen’s Favorite 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).
Test Kitchen’s Favorite Potato Salad Nutrition Facts
An estimated guide per serving.
- Calories: 300 kcal
- Carbohydrates: 30 g
- Protein: 4 g
- Fat: 18 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. While whole-grain mustard adds a lovely texture and a sharp, tangy flavor, you could also use a smooth Dijon mustard for a spicier kick or a classic yellow mustard for a milder, more traditional taste.
Absolutely. Chopped hard-boiled eggs are a classic addition to American potato salad. Gently fold in 3-4 chopped hard-boiled eggs along with the celery and other mix-ins.
Bland potato salad is usually the result of under-seasoning the potatoes themselves. Be sure to generously salt the cooking water and, most importantly, don’t skip the step of tossing the hot potatoes with the seasoned vinegar. This ensures the potatoes are flavorful all the way through, not just on the outside.
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Test Kitchen’s Favorite Potato Salad Recipe
Description
A classic, perfectly balanced, and creamy potato salad featuring tender Russet potatoes, a tangy whole-grain mustard and mayonnaise dressing, and a crunchy mix of celery, cornichons, and scallions.
Ingredients
Instructions
- Boil the cubed potatoes in generously salted water for 8-9 minutes, until just tender.
- Drain the potatoes well and transfer them to a large bowl.
- While the potatoes are still hot, toss them with 2 tablespoons of the vinegar and season with salt and pepper. Let cool completely.
- In a separate bowl, whisk together the mayonnaise, mustard, and the remaining 1 tablespoon of vinegar.
- Stir the chopped celery, cornichons, and scallions into the mayonnaise mixture.
- Gently fold the mayonnaise dressing into the cooled potatoes until well combined.
- Season to taste with more salt and pepper. Serve immediately or refrigerate.
Notes
- Tossing the potatoes with vinegar while they are still hot is the secret to a deeply flavorful salad.
- Cutting the potatoes into uniform cubes before boiling ensures they cook quickly and evenly.
- This salad is an excellent make-ahead dish, as the flavors get even better overnight.
- Always keep this salad refrigerated and do not leave it out at room temperature for more than 2 hours.