Potato salad is the quintessential side dish for summer BBQs, picnics, and family gatherings. This Simple Potato Salad recipe is creamy, flavorful, and easy to make. With tender potatoes, crunchy vegetables, and a tangy dressing, it’s a dish that’s loved by all. Whether you’re serving it alongside grilled meats, BBQ ribs, or a veggie burger, this potato salad is the perfect complement to any meal.
The best part about this recipe? It’s easy to prepare, and you can even make it ahead of time for added convenience.
Table of Contents
Ingredients for Simple Potato Salad
To make this Simple Potato Salad, you’ll need the following ingredients:
- 2 pounds small yellow, red, or white potatoes
- 1 tablespoon apple cider, wine, or rice wine vinegar
- ½ cup sour cream
- ¼ cup mayonnaise (try homemade mayonnaise)
- 1 tablespoon yellow mustard (substitute Dijon or whole grain mustard if preferred)
- ½ medium red onion, finely chopped (about ½ cup)
- 3 celery stalks, finely chopped (about ½ cup)
- 1 medium dill pickle, finely chopped (about ⅓ cup, try homemade pickles)
- 2 hard-boiled eggs, peeled and chopped (optional)
- ¼ cup chopped fresh herbs (like parsley, dill, chives, tarragon, or cilantro)
- Salt and fresh ground black pepper, to taste
These ingredients come together to create a tangy, creamy, and refreshing potato salad with just the right balance of textures and flavors.
How to Make Simple Potato Salad
Step 1: Cook the Potatoes
Add the potatoes to a large pot and cover with about 1 ½ inches of water. Season the water with salt—use one teaspoon per quart of water for the best flavor. Bring the water to a boil, then reduce the heat to a simmer. Simmer for 15-20 minutes, or until the potatoes can be easily pierced with a fork.
Step 2: Ice Bath
While the potatoes are cooking, set up an ice bath by filling a medium bowl with ice and cold water. Once the potatoes are done, drain them and immediately place them into the ice bath to cool. Once cool, peel the potatoes by gently pinching the skin and pulling it away.
Step 3: Chop the Potatoes
Chop the peeled potatoes into bite-sized chunks and transfer them to a large bowl. Scatter 1 tablespoon of vinegar over the potatoes and season lightly with salt. This will help the potatoes absorb the flavors of the dressing.
Step 4: De-flame the Onions
While the potatoes are cooling, place the finely chopped red onion in a small bowl and cover with cold water. Let it sit for 10 minutes, then rinse. This step helps tone down the raw flavor of the onions and ensures they don’t overpower the salad.
Step 5: Make the Dressing
In a separate bowl, stir together the sour cream, mayonnaise, and yellow mustard. This creamy mixture will coat the potatoes and give the salad its rich texture.
Step 6: Combine the Ingredients
To the cooled potatoes, add the de-flamed onions, chopped celery, pickles, and hard-boiled eggs (if using). Pour the dressing over the mixture and gently stir to combine. Be careful not to mash the potatoes—just mix until everything is evenly coated.
Step 7: Add Fresh Herbs
Add the chopped fresh herbs to the salad for a burst of flavor and freshness. You can use parsley, dill, chives, tarragon, or cilantro—whichever herbs you prefer.
Step 8: Season and Serve
Season the potato salad with salt and fresh ground black pepper to taste. For the best flavor, refrigerate the salad for at least 30 minutes before serving, so the flavors can meld together.
Tips for the Perfect Potato Salad
- Use Fresh Ingredients: Fresh herbs and veggies make all the difference in this recipe. Opt for freshly chopped celery, red onions, and parsley to get the best flavors.
- Adjust the Creaminess: If you prefer a richer, creamier salad, you can adjust the amount of mayo or sour cream. For a tangier version, increase the mustard or vinegar.
- Let It Chill: Allowing the potato salad to sit in the fridge for at least 30 minutes helps the flavors blend and develop. It also allows the salad to become more flavorful over time.
- Customize with Add-ins: If you like a bit of crunch, consider adding chopped bell peppers or green onions. For extra creaminess, try Greek yogurt in place of sour cream.
- Make It Ahead: Potato salad actually gets better the next day! It’s a great make-ahead dish for BBQs, parties, or potlucks.
How to Serve Simple Potato Salad
This Simple Potato Salad pairs beautifully with any grilled main course. Serve it alongside BBQ ribs, grilled chicken, steaks, or burgers. It’s also great with veggie burgers, pulled pork, or grilled fish. You can even enjoy it with other refreshing sides like grilled corn on the cob or green salads.
For more side dish ideas, check out our Frito Corn Salad and Grilled Veggie Skewers.
How to Store Leftovers
Store any leftover Simple Potato Salad in an airtight container in the fridge for up to 3-4 days. This makes for a great make-ahead dish or a tasty snack for the next day. However, potato salad does not freeze well, as the dressing may separate upon thawing.
FAQs
Can I use different types of potatoes?
Yes! You can use yellow, red, or white potatoes for this recipe, or even try baby potatoes for a smaller, more delicate version. The key is to use waxy potatoes that hold their shape well after boiling.
Can I make this potato salad ahead of time?
Absolutely! Potato salad is a great make-ahead dish. It actually improves in flavor after a few hours or even a day in the fridge.
Can I substitute sour cream for something else?
Yes, if you prefer, you can substitute sour cream with crème fraîche or plain yogurt for a slightly different flavor and texture.
Conclusion
This Simple Potato Salad is the ultimate side dish for any occasion. With creamy mayo, tangy mustard, crunchy veggies, and the option of adding hard-boiled eggs, it’s the perfect combination of flavors and textures. Whether you’re having a BBQ, picnic, or family dinner, this potato salad is guaranteed to be a hit.
For more delicious side dish ideas, check out our Grilled Veggie Skewers and BBQ Ribs Recipe. Enjoy!
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Simple Potato Salad: A Classic, Creamy Side Dish for Any Occasion
- Total Time: 45 minutes
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
Simple Potato Salad is a creamy, tangy side dish with fresh vegetables and a combination of mayo and mustard, making it a perfect addition to any BBQ or family gathering.
Ingredients
For Simple Potato Salad:
- 2 pounds small yellow, red, or white potatoes
- 1 tablespoon apple cider, wine, or rice wine vinegar
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 tablespoon yellow mustard
- ½ medium red onion, finely chopped
- 3 celery stalks, finely chopped
- 1 medium dill pickle, finely chopped
- 2 hard-boiled eggs, peeled and chopped (optional)
- ¼ cup chopped fresh herbs (like parsley, dill, chives, tarragon, or cilantro)
- Salt and fresh ground black pepper, to taste
Instructions
- Cook the Potatoes: Boil the potatoes in salted water for 15-20 minutes, until tender, then place in an ice bath to cool.
- Peel and Chop the Potatoes: Peel the cooled potatoes and chop them into bite-sized chunks. Season with vinegar and salt.
- De-flame the Onions: Soak the finely chopped red onion in cold water for 10 minutes to tone down the flavor.
- Make the Dressing: Combine sour cream, mayonnaise, and mustard to create a creamy dressing.
- Combine Ingredients: Add the onions, celery, pickles, and optional eggs to the cooled potatoes. Pour the dressing over the mixture and stir gently.
- Add Fresh Herbs: Sprinkle chopped herbs over the salad for added freshness.
- Season and Serve: Add salt and pepper to taste, and refrigerate for at least 30 minutes before serving.
Notes
- Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavor of the salad.
- Adjust the Creaminess: Add more mayo or sour cream if you prefer a creamier salad.
- Let It Chill: Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
- Customize with Add-ins: Add bell peppers or green onions for more crunch and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
