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The Classic Potato Salad

Prep 10 mins   Cook 20 mins   Eat 30 mins

What is a summer picnic without potato salad?  Burgers and dogs on the barbecue, corn on the cob along with a delicious potato salad go back as long as I can remember. The Classic Potato Salad that I have been making for years is true comfort food that brings me back to that farm picnic in Minnesota where my sisters and I came home with a little barn kitten!  Grab a sack of grocery store potatoes, make this dish for your next picnic and create some nostalgia of your own with your friends and family in only 30 minutes.  You will want to double this recipe for a crowd.

Mediterranean Potato Salad with Za’atar

With the new varieties of potatoes available in the market like the small Dutch Yellow Potatoes, the larger Yukon Gold potatoes and a sack of baby red, white and blue potatoes, creative recipes for potato salads can be made quick and easily without peeling the potatoes. Some of my favorites are the Mediterranean Potato Salad with Za’atar, The Potato Salad with Charred Chiles, Corn and Crema, The Bacon and Potato Salad and the Green Bean, Potato, Tomato and Pesto Salad.

The Classic Potato Salad recipe.

This Classic Potato Salad is a beauty that will be seen on the picnic table.

There’s nothing like bringing a home made Classic Potato Salad to a picnic for getting rave reviews.  (I just can’t enjoy the pre-made one found in the grocery store.)  Especially when you can create this beauty in only 30 minutes.

The basic ingredients: potatoes, eggs, celery, mayo, dijon, yogurt, green onions, herbs.

The ingredients are simple and usually in my fridge.  I use a sack of basic russet potatoes.  Sure they are more starchy and the large Yukon Gold potatoes are a good alternative, but I like the starchiness which adds to the creamy consistency.  It’s almost like eating the best part of a loaded baked potato.

How to Hard Boil Eggs

Before beginning, place eggs in a pot with plenty of water and bring to a boil, then simmer for ten minutes.  Turn off the heat and set aside until you are ready to use.  This can be done in advance and refrigerated.

The cooked potatoes are drained then laid out on the cutting board to cool.

Peel and bring the potatoes to a boil in water.  The secret to cooking the potatoes in a flash is using a good peeler like this one from Oxo and quartering the large potatoes to make the potatoes the same size before cooking.  Once the pot starts boiling, turn down to medium and cook until a small knife pierces the potato easily, about 20 minutes in total.

The drained potatoes are cooled, then sliced into bite size pieces.

Drain the potatoes and lay out on the cutting board to cool. Then slice and dice them into bite size pieces about 3/4″.

Make the Sauce.

The sauce is made up of the egg yolks, mayo, yogurt and dijon mustard.

When the eggs are ready, make the sauce. Peel the eggs in a bowl of cold water to remove the shells. Slice in half and put the yolks in a small bowl to mash. Chop the whites.  Add mayonnaise, yogurt, dijon mustard, salt and pepper to the yolks and stir.

The sauce is ready for the potato salad.

Set aside the sauce.  I use to use sour cream in this recipe instead of the yogurt.  But I like the yogurt now because it is always in my fridge and less caloric. (But let’s face it, potato salad is not a low calorie dish!)

Prep the remaining ingredients.

While the potatoes are cooking, prep the remaining ingredients. Small dice the celery ribs, the green onions are sliced  Keep the white part separate from the green part.  Mince herbs.  Here I used herbs I have fresh in my garden, thyme and summer savory.  My favorite herb in potato salad is dill.  Use whatever you have fresh – chives, parsley are also good choices.  I like to use the potato pot as my mixing bowl, so in goes the sliced and diced potatoes.

Add the celery, egg whites, green onion and herbs to the potatoes.

Add the celery to the potato pot along with egg whites, white part of the green onion and herbs.

Mix the sauce into the potato mixture.

Mix the sauce into the potato mixture gently.  The potato starch becomes part of the sauce.

The Classic Potato Salad is ready to be presented.

Once it is all mixed together, you get to taste how delicious this classic masterpiece is. The Classic Potato Salad is ready to be presented.

Present the Classic Potato Salad – get artistic!

The Classic Potato Salad is presented and ready for your picnic.

Find a pretty bowl to show off your home made Classic Potato Salad for your picnic. Gently spoon the potato salad in the bowl without smashing it in, mounding more in the center.  Sprinkle the sliced green onions over the top along with any whole herbs to garnish your beautiful Classic Potato Salad.

Create memories with this Classic Potato Salad.

Your Classic Potato Salad will shine on the picnic table!  With this beautiful dish, everyone will want to dig in and taste the home made classic goodness and you will create memories for years to come.

Print this Recipe.

Classic Potato Salad

This is my favorite Classic Potato Salad. The ingredients are simple and usually in my fridge.  I use a sack of basic russet potatoes.  Sure they are more starchy and the large Yukon Gold potatoes are a good alternative, but I like the starchiness which adds to the creamy consistency. The yolk from the eggs makes the sauce even more creamy and tasty while the plain yogurt mixed with the mayo lightens it up.  I prefer it without lemon juice, vinegar or pickle juice, but if you want a tangier sauce, add in 1-2 Tablespoons. Double the recipe to make for a crowd.

2 pounds (5 medium) russet potatoes or Yukon Gold potatoes, peeled
3 eggs, hard boiled
1/2 cup mayonnaise
1/2 cup plain yogurt
1 Tbs Dijon mustard
1/2 tsp salt
1 pinch black pepper freshly ground, to taste
2 ribs celery, chopped
3 green onions, sliced
2 Tbs fresh herbs, chopped (dill, savory, thyme, parsley, chives)

1. Before beginning, place eggs in a pot with plenty of water and bring to a boil, then simmer for ten minutes.  Turn off the heat and set aside until you are ready to use.  This can be done in advance and refrigerated.

2. Peel and bring the potatoes to a boil in water.  The secret to cooking the potatoes in a flash is using a good Oxo peeler and quartering the large potatoes to make the potatoes the same size before cooking.  Once the pot starts boiling, turn down to medium and cook until a small knife pierces the potato easily, about 20 minutes in total.

3. Drain the potatoes and lay out on the cutting board to cool. Then slice and dice them into bite size pieces about 3/4″.

4. When the eggs are ready, make the sauce. Peel the eggs in a bowl of cold water to remove the shells. Slice in half and put the yolks in a bowl to mash. Chop the whites.  Add mayonnaise, yogurt, Dijon mustard, salt and pepper to the yolks and stir.

5. While the potatoes are cooking, prep the remaining ingredients. Small dice the celery ribs, slice the green onions, keeping the white part separate from the green part.  Mince herbs. I use herbs fresh from my garden. Use whatever you have fresh.

6. I like to use the potato pot as my mixing bowl, so in goes the sliced and diced potatoes. Add the celery to the potato pot along with chopped egg whites, white part of the green onion and herbs.

7. Mix the sauce into the potato mixture gently.

8. Find a pretty bowl to show off your home made Classic Potato Salad for your picnic. Gently spoon the potato salad in the bowl without smashing it in, mounding more in the center.  Sprinkle the sliced green onions over the top along with any whole herbs to garnish your beautiful Classic Potato Salad.

Servings: 6   – 260 calories per serving