When warmer weather comes around, I always think about picnics and simple gatherings. And what’s a get-together without a good potato salad recipe?
Today, I’m sharing two different potato salad recipes that I absolutely love, each with its own special taste. Whether you like a classic American potato salad style or something with a tangy kick, you’ll find a perfect potato salad here for you.
Jump to Recipe:
Classic Creamy American Potato Salad Recipe
This potato salad recipe is a staple for a reason. It’s creamy, comforting, and has all the familiar tastes you expect from a great classic potato salad.
It’s perfect for any backyard get-together or simple meal, bringing that homemade goodness to your table.
Key Ingredients & Tips for Classic Potato Salad
- Potato Choice: Use Russet or Yukon Gold potatoes for this classic potato salad. They hold their shape well but become wonderfully tender, creating a great base.
- The Dressing Base: Good quality full-fat mayonnaise is key for the creamy texture. It’s essential for that rich, satisfying classic taste.
- Crunch & Flavor: Finely chopped celery and red onion add a nice texture and a bit of sharpness that balances the creaminess perfectly in this classic recipe.
- Hard-Boiled Eggs: They add richness and a traditional texture. Don’t skip them for that authentic classic American potato salad feel.
What You Need for Your Classic Potato Salad
- 2 pounds Russet or Yukon Gold potatoes, peeled and cubed
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 hard-boiled eggs, chopped
- 2 tablespoons apple cider vinegar
- Salt and black pepper to taste
- 1 teaspoon sugar (optional, for balance)
⏱️ Time: 25 minutes prep, 2 hours chill🍽️ Yields: 6-8 servings
How to Make Classic American Potato Salad
Step 1: Cook the Potatoes
Place your peeled and cubed potatoes in a large pot. Cover them with cold water, add a generous pinch of salt, and bring to a boil. Cook until the potatoes are tender when pierced with a fork, about 10-15 minutes. Drain them well and let them cool slightly.
Step 2: Prepare the Dressing
In a large bowl, mix together the mayonnaise, yellow mustard, apple cider vinegar, salt, pepper, and optional sugar. Stir until everything is smooth and well combined for your creamy dressing.
Step 3: Combine All Ingredients
Add the slightly cooled potatoes to the dressing bowl. Gently add the chopped celery, red onion, and hard-boiled eggs. Carefully fold everything together until the potatoes are evenly coated with the creamy dressing. Be gentle so you don’t mash the potatoes too much.
Step 4: Chill and Serve Cold
Cover the bowl and put your potato salad in the refrigerator for at least 2 hours. This chilling time helps the flavors come together really well. Give it a quick stir before serving cold.
📝 Final Note on Classic Potato Salad
This classic American potato salad is best made ahead of time. The flavors get even better as it sits in the fridge, allowing everything to meld.
Creamy Sour Cream And Onion Potato Salad Recipe
If you enjoy the tangy taste of sour cream and onion chips, you’ll really like this potato salad recipe. It’s got a wonderful creamy texture with a bright, tangy onion flavor that’s a bit different but just as satisfying.
This sour cream and onion potato salad recipe is great for bringing new tastes to your table for picnics or family meals.
Key Ingredients & Tips for Sour Cream and Onion Potato Salad
- Sour Cream Power: Use full-fat sour cream for the best tang and creamy feel. It’s what makes this sour cream and onion potato salad special.
- Layered Onion Taste: Granulated onion or onion powder gives a deep onion flavor without the crunch of raw onion. Fresh chives add a final touch of brightness and color.
- Creamy Balance: A little mayonnaise helps to keep the texture smooth and rich, balancing the sour cream’s tang in your potato salad.
- Don’t Overcook Potatoes: Just like any potato salad recipe, make sure your potatoes are tender but not mushy. This keeps a good structure for the salad.
What You Need for Your Sour Cream and Onion Potato Salad
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon granulated onion or onion powder
- 1 teaspoon garlic powder
- 1/4 cup fresh chives, finely chopped (plus more for garnish)
- 2 tablespoons white vinegar
- Salt and black pepper to taste
⏱️ Time: 30 minutes prep, 2 hours chill🍽️ Yields: 6-8 servings
How to Make Sour Cream and Onion Potato Salad
Step 1: Cook Your Potatoes
Put the peeled and cubed potatoes in a large pot. Cover them with cold, salted water and bring it to a boil. Cook until the potatoes are fork-tender, which usually takes about 10-15 minutes. Drain them very well and let them cool down completely.
Step 2: Make the Tangy Dressing
In a large bowl, whisk together the sour cream, mayonnaise, granulated onion, garlic powder, white vinegar, salt, and pepper. Mix until the dressing is completely smooth and all the flavors are combined for this creamy dressing.
Step 3: Combine and Season the Salad
Add the cooled potatoes to the bowl with the tangy sour cream and onion dressing. Gently fold in most of the chopped chives, reserving a little for garnish. Mix everything carefully so the potatoes are coated and don’t break apart.
Step 4: Chill for Best Taste
Cover the bowl and refrigerate your sour cream and onion potato salad for at least 2 hours. This chilling time lets the flavors blend together and makes the salad taste much better. Garnish with the extra chives before serving.
📝 Final Note on Sour Cream and Onion Potato Salad
For an extra kick, you can add a dash of your favorite hot sauce to the dressing before mixing. This adds a little warmth to the tangy flavor.
