How to Make Classic Creamy Potato Salad: A Side Dish Favorite
Classic Creamy Potato Salad: Hearty, Tangy and Perfect for Every Occasion
Few dishes say “summer” quite like classic creamy potato salad. With its creamy texture, tangy kick, and comforting flavor, this timeless side dish has been a staple at picnics, barbecues, and potlucks for generations. Made with tender potatoes, crunchy celery and a simple yet flavorful dressing, classic creamy potato salad is easy to prepare and always a hit with a crowd. This potato salad can be scaled up for parties and large gathering. Keep it in a bowl on ice and you’ll have a refreshing side dish even on the hottest of days. Our creamy potato salad can last for days in the refrigerator for multiple meals.
Ingredients That Make It Classic
A traditional potato salad starts with waxy potatoes like Yukon Gold or red potatoes. These hold their shape well after boiling and offer a creamy bite. Once cooked and cooled, the potatoes are gently folded with a mixture of bacon, celery, green onion, and fresh herbs like dill or fennel fronds.
The dressing is what brings everything together: a simple blend of mayonnaise, yellow or Dijon mustard, vinegar or lemon juice, salt, and pepper. Some versions add a touch of sugar for balance, or a spoonful of pickle relish for extra tang.
Letting the potato salad chill for at least an hour allows the flavors to meld and gives the dish that craveable, old-fashioned taste.
What to Serve With Potato Salad
Classic potato salad is more than a side—it’s a versatile companion to a wide range of main dishes. Here are a few perfect pairings:
- Grilled Meats: Whether it’s burgers, hot dogs, or BBQ ribs, potato salad is a cool, creamy counterpoint to smoky, char-grilled flavors.
- Grilled or Fried Chicken: The crunch of golden fried chicken alongside soft, tangy potato salad is a Southern-inspired favorite.
- Pork Sandwiches and Roasts: The richness of pork balanced by the sharpness of the mustard-based dressing creates an ideal flavor combo.
- Bratwurst or Sausages: Especially with German-style potato salads that include vinegar and bacon, this pairing is hearty and satisfying.
- Baked or Grilled Fish: A lighter protein like salmon or tilapia is complemented beautifully by potato salad’s richness.
Tips for Success
- Don’t overcook the potatoes—they should be fork-tender but not falling apart.
- Cool the potatoes before adding the dressing to stop the cooking process.
- Chill before serving for the best texture and taste.
- Bacon makes it better
Whether you’re preparing for a backyard BBQ or just need a reliable side for dinner, classic potato salad is always a smart (and delicious) choice.
Classic Creamy Potato Salad with Bacon
Ingredients
- 1 lb small yellow potatoes, each potato cut into 4 equal sized pieces
- 2 garlic cloves, kept whole
- 2 bay leaf
- 1 celery stock, small dice
- 3 small green onions, small chop (aka scallions)
- 2 to 3 tablespoons fennel fronds or fresh dill
- 1/3 cup mayo, preferably Hellmann’s
- 1-2 tbsp dijon mustard, to taste
- Lemon juice from a quarter lemon
- 1/5 lb bacon, diced (100 g)
- salt, diamond crystal or similar; to taste and season the water
- olive oil or similar, for cooking to bacon
Equipment
- 1 medium pot
- 1 medium saute pan
- 1 pasta strainer
- 1 cutting board
- 1 knife
Instructions
- After preparing all of the ingredients fill up a medium pot with enough water to cover the potatoes by 1-2 inches.
- Set the pot on the stove, turn on the burner to high and add the bay leaf, garlic, and 1-2 tbsp of salt.
- While the water heats up place the saute pan on a different burner and turn on the burner to medium. Add olive oil.
- Once the pan is warm add the bacon. Cook the bacon for 5-10 minutes until it is lightly browned and cooked through.
Once the water is boiling add the potatoes and cook for 15 minutes with the garlic and bay leaf.- After 15 minutes drain the potatoes into a pasta strainer that is set inside your sink. Run some cool water over the potatoes to help stop further cooking. Let cool for 5 minutes.
In a large bowl add the mayo, mustard, celery, green onion, fennel or dill, lemon juice, bacon, and potatoes.
Mix all of the ingredients together. Cover the bowl with saran wrap and place inside the refrigerator for at least 30 minutes. This can be made the day before for any BBQs or large gatherings.
When your main dish is ready, serve the creamy potato salad alongside.
