One of the unsung heroes of summer potlucks and picnics, a good potato salad is always a crowd-pleaser. Everyone seems to have her own way of making it, and we’ve got all those tried-and-true methods right here: the classics — plus all the creative ways to mix it up!
The Classic: Creamy Potato Salad
Small white, red or yellow potatoes (also called Yukon Golds) have a creamier flesh that works well with a mayo-based sauce. All of these varieties hold their shape well after boiling. They also have thinner skins, which means you don’t have to peel them! Just make sure you stay away from starchier Russets, which tend to fall apart during the cooking process. Select spuds that are firm and smooth, avoiding any with bruises or discoloration.
Place 1 ½ pounds potatoes (about 6 medium-sized spuds) in a3-quart saucepan; add enough water to cover. Cover the pan and heat to boiling; reduce heat to low. Pro tip: Adding potatoes to cold water and then bringing to a boil makes a better potato consistency than adding the ‘em to already boiling water. Cook covered 25 to 30 minutes or until potatoes are tender.
Drain water and once potatoes are cool enough to handle, remove from the pot and cut into cubes.
Mix 1 ½ cups mayo, 1 tablespoon each vinegar and mustard, plus a teaspoon of salt and ¼ teaspoon pepper in large glass or plastic bowl. Make sure it’s big enough to hold your potatoes too—that comes next.
Add prepared potatoes, 2 stalks of chopped celery and ½ cup chopped onion; toss. It’s worth the extra step of chopping celery and onion since they give potato salad its signature crunch.
Stir in 4 hard-boiled eggs (peeled and chopped). Feel free to add more or less depending on how you feel about eggs. If you’re feeling a slightly sweeter salad, try stirring in 1/3 cup of sweet pickle relish.
Don’t forget to finish with a sprinkle of paprika for a pop of color and flavor. Cover and refrigerate at least 4 hours to allow time for flavors to blend together. Store covered in refrigerator for up to 3 to 4 days.