The Ultimate Homemade Potato Salad: Bright, Creamy & Irresistible!

Why Make It Yourself?

Let’s be honest—store-bought potato salads are usually *meh* compared to the fresh, zingy goodness you can whip up at home. This classic potato salad is bright, creamy, and downright addictive, thanks to simple pantry staples and a little bit of love. Plus, there’s nothing quite like the aroma of tangy mustard and fresh herbs wafting through your kitchen to put a smile on your face.

Textures & Flavors That Pop

Imagine tender, fluffy potatoes coated in a punchy, velvety dressing—every bite is a delightful tug-of-war between softness and zest. Whether you’re snacking or serving alongside grilled favorites, this salad hits all the right notes. And hey, it’s so quick and easy that you’ll be crunching out this dish faster than you can say “potato-potato!”—okay, maybe not that fast, but pretty close.

Feeling inspired? We’ve got more simple, tasty classics—you might want to try our (+ related dish/inspiration link). Ready to get those potatoes boiling? Let’s do this!

Classic Potato Salad

This potato salad is made by boiling tender chunks of potatoes and tossing them in a creamy, tangy dressing enriched with mustard and fresh herbs. The dish features a bright, smooth texture with a slight bite from the potatoes and a velvety coating from the dressing, resulting in a visually appealing and flavorful side dish.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 pounds russet potatoes peeled and chopped into 1-inch cubes
• 1/4 cup mayonnaise for creaminess
• 2 teaspoons yellow mustard adds tang and flavor
• 1 tablespoon apple cider vinegar for brightness
• 2 tablespoons chopped fresh dill optional, for freshness
• to taste salt and pepper

Equipment

• Large pot
• Sharp Knife

Method

 

1. Fill a large pot with water and bring it to a rolling boil over high heat. Add the peeled and cubed potatoes and cook until they are tender when pierced with a fork, about 15-20 minutes. Drain the potatoes and let them cool slightly.
   
2. While the potatoes are cooling, prepare the dressing by whisking together mayonnaise, yellow mustard, and apple cider vinegar in a mixing bowl until smooth. Incorporate chopped dill and season with salt and pepper to taste.
   
3. Once the potatoes are warm but manageable to handle, transfer them to a large mixing bowl. Gently fold in the dressing, ensuring each piece is coated evenly. The potatoes should be glossy and coated with the dressing, with no excess liquid pooling.
   
4. Adjust seasoning by tasting a small amount and adding more salt and pepper if needed. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
   
5. Before serving, give the potato salad a gentle stir. Garnish with additional dill if desired, and serve chilled. The finished salad should be creamy, with tender potato chunks evenly coated in bright dressing and topped with fresh herbs.
   

This classic potato salad is a perfect crowd-pleaser, whether it’s a summer picnic or a cozy weekend dinner. For an extra burst of flavor, toss in some chopped pickles or fresh dill before serving—delicious! Don’t forget to share your tasty results or ask questions in the comments. Happy cooking, friend!