Looking for the quintessential summer barbecue side dish? This classic Potato Salad Recipe delivers cool, creamy flavors and pairs beautifully with everything from ribs to burgers.
In the food world, some things are just meant to go together. Peas and carrots, peanut butter and jelly, pancakes and syrup, and, of course, potato salad and barbecues. Whether it’s burgers or ribs going on the grill, no side dish is as indispensable to outdoor cooking as a hearty potato salad. Though I’ve tried my fair share of potato salads throughout the years—from fancy versions with asparagus tips and roasted garlic to my aunt Linda’s bacon-laden, pecan-studded concoction—in my book, nothing beats simplicity when it comes to a good potato salad. All it requires is potatoes cooked to the right consistency (they need a toothsome bite, not too firm, but not mushy either), a dressing that’s creamy and has just a bit of tang, and an element of crunch to keep things interesting.
And that’s exactly what this recipe delivers. A perfectly balanced mix of sour cream, mayo, and yellow mustard coats each chunk of potato with velvety goodness, while the celery and red onion add a delightful textural contrast. Sometimes, I’ll add in some hard-boiled eggs, but this salad is just as good without them. The only non-negotiable is a medley of fresh herbs to add an irresistible aroma and a touch of color. If you’ve desperately been looking for the perfect potato salad, consider your search over.
Is This Potato Salad Recipe Healthy?
Potatoes are a good source of vitamin C and potassium, while the optional eggs add protein along with vitamin B12 and choline. However, we can’t really call this recipe healthy, as the mayo and sour cream do add saturated fat. To make the salad a bit more wholesome, you could consider serving it on a bed of crisp greens, such as baby spinach or romaine lettuce, and adding extra vegetables (peas, chopped peppers, and broccoli florets are all tasty additions). Using protein-rich Greek yogurt instead of the mayo and sour cream is also an option. Vegans can use a plant-based mayonnaise and sour cream.
Potato Salad 101
While this potato salad recipe is incredibly easy and straightforward, there are a few things to keep in mind when making it. One of the best tricks I learned from my mother is to let the potatoes cool before dressing them. Adding the dressing to the potatoes while they’re still warm will result in a greasy salad, as the heat will cause the oils to separate.
Also, ensure that the potatoes are cooked just until they’re fork-tender. The worst thing is a potato salad that could also pass for mashed potatoes! You want some “bite” in the salad, not a mushy mess. This is why it’s also important to be gentle when mixing the ingredients. Even if you’ve cooked the potatoes perfectly, stirring too fanatically will ruin the texture.
Be sure to chill the potato salad in the fridge for at least 30 minutes. This gives the flavors enough time to meld. Another very important tip is to follow food safety guidelines. Place your potato salad on a bowl of ice when serving, and ensure it’s refrigerated within two hours.
How Do I Store Leftovers?
Transfer the salad to an airtight container and store it in the fridge for up to 4 days. Freezing is not recommended, as the texture will be affected upon thawing.
Serving Suggestions
Cookout classics such as Baked BBQ Chicken Legs, BBQ Pork Chops, and Juicy Country-Style Pork Ribs will all pair beautifully with this salad. For a bit of green, add a Mâche Salad or a side of Grilled Romaine Salad.
Looking for more potato salad inspiration? Try this Deviled-Egg Potato Salad, or for something a little healthier, whip up this Vegan Sweet Potato Salad with Avocado Dressing.
Recipe
Ingredients
- 2 pounds small potatoes yellow, red, or white
- 1 tablespoon apple cider vinegar
- Salt and fresh ground black pepper to taste
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/2 medium red onion finely chopped
- 3 celery ribs finely chopped
- 1 medium dill pickle finely chopped
- 2 hard-boiled eggs peeled and chopped (optional)
- 1/4 cup chopped fresh herbs parsley, dill, chives, tarragon, or cilantro
Instructions
- Place potatoes in a large pot and cover with water. Bring to a boil and cook until potatoes are tender, about 15-20 minutes.
- Rinse the potatoes under cold water so they are cool enough to handle. Use a pairing knife to slip off the skins if desired. Cut the potatoes into bite-sized pieces and place them in a large bowl. Sprinkle with vinegar and a pinch of salt and pepper.
- In a separate bowl, mix together sour cream, mayonnaise, and mustard. Once the potatoes have cooled, add this dressing to the potatoes and gently mix.
- Add the chopped red onion, celery, dill pickle, and optional hard-boiled eggs. Stir to combine.
- Fold in the fresh herbs and season with salt and pepper to taste. For best flavor, chill the potato salad in the refrigerator for at least 30 minutes before serving.
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