This Classic Potato Salad is a delicious side dish for any time of year. Tastes just like what Grandma used to make!
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There are many different ways to make potato salad, but I always come back to the same one over and over. I love a classic potato salad, especially the one my Mom makes. I’ve tried to duplicate her recipe at home for my family, but it never turns out quite the same. But that’s ok because I do love this recipe that I’m about to share with you!
The thing about potato salad is that the potatoes have to be just right. I can’t stand a potato salad when the potatoes are dry and explode in your mouth…instead they should be soft and tender. It’s hard to know what you’re getting with potatoes, but when I make my potato salad I use Yukon Gold or red potatoes which hold their texture nicely.
Actually, now that I think about it, the one thing my Mom does differently with her potato salad is that she bakes the potatoes first. I really should try that, since I always boil mine. Both work just great, but I do have to say the texture of my Mom’s salad is THE best…it’s got to be the baking. I think I’ll do that next time! The problem with me is that I often want a potato salad last minute, and baking potatoes takes more time. I guess I’ll just have to plan ahead of time!
And since we’re talking potato salad, we really need to address one big issue. Do you put boiled eggs in yours? To egg or not to egg creates quite a divide in our house! My husband and boys are firmly of the no egg camp, while my daughter and I believe a potato salad without egg is not a proper potato salad. No worries though, I don’t believe in torturing people, so I will often split this recipe in two, and make one with egg and one without, so everyone is happy! What about you?
Anyway, this potato salad is delicious…it’s nice and creamy. I hope you enjoy it!
Classic Potato Salad
- 8 - 10 medium potatoes
- 5 hard boiled eggs chopped
- 2 green onions sliced
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tbsp white vinegar
- 1/4 cup white sugar
- 3/4 tsp seasoning salt like Lawry's
Mix together all the salad dressing ingredients (I use a hand blender to make sure the dressing is creamy).
Bring a large stockpot of salted water to a boil.
Cut the raw potatoes into quarters, then add them to the boiling water and boil for 10 - 15 minutes or until the potatoes are cooked through.
Once the potatoes are cooked, strain the water and let them cool slightly. Then cut them into bite sized pieces.
Cut the boiled eggs into small pieces.
Slice the green onion.
Putting it all together:
Add the potatoes, egg and green onion into a serving bowl, then toss with half of the dressing.
Add more dressing as desired.
I like to let my potato salad rest in the fridge for at least 1 hour, then add more dressing after this time.
Serve and enjoy!
- Classic Potato Salad
- Roasted Chicken
- Corn on the Cob
If you love potato salad, you might also really love my Roasted Potato Salad recipe…I love that recipe too because it has roasted red peppers and pickles, and you can serve it warm. So yum.
Have a delicious day!