Classic Potato Salad
This creamy potato salad is pure comfort food that brings families together around the dinner table! Your loved ones will absolutely adore this classic side dish, plus it’s so much healthier than traditional versions since we use half yogurt instead of all mayo.
Recipe Details
Timing & Servings: Cook Time: 30 minutes, Additional Time: 15 minutes, Total Time: 45 minutes, Serves: 10 people.
Nutrition Profile: Vegetarian, Gluten-Free, Low-Calorie.
Nutrition Facts (per serving): 146 Calories, 4g Fat, 24g Carbs, 5g Protein.
Ingredients You’ll Need
Yellow or red potatoes: You’ll need 2 ½ pounds, scrubbed and diced into ½ to 1-inch pieces. I love keeping the skins on because they add extra fiber and nutrients!
Salt: ¾ teaspoon total, but we’ll divide it up as we go. This helps season the potatoes perfectly at each step.
Mayonnaise: ½ cup gives us that classic creamy texture we all love. Use your favorite brand here.
Low-fat plain yogurt: ½ cup is our secret to making this healthier without losing any of that creamy goodness.
Onion: ¼ cup finely chopped adds the perfect bite. Yellow or white onions work great – use whatever you have!
Dijon mustard: 2 tablespoons bring that tangy flavor that makes potato salad special. Regular yellow mustard works too if that’s what you prefer.
Ground pepper: ½ teaspoon adds just the right amount of spice to balance everything out.
Hard-boiled eggs: 2 eggs chopped up give us that classic potato salad look and taste. Here’s a fun tip – you can cook them right with the potatoes!
Celery: 1 cup chopped gives us that perfect crunch in every bite. I love how it adds freshness to the creamy mixture.
How to Make Classic Potato Salad
Step 1: Bring 1 to 2 inches of water to a boil in a large saucepan with a steamer basket. Add your diced potatoes to the basket. Cover and let them steam for 12 to 15 minutes until they’re fork-tender.
Step 2: Spread the cooked potatoes in a single layer on a rimmed baking sheet. Sprinkle them with ¼ teaspoon of salt right away. Let them cool for 15 minutes – this helps them absorb the salt and get the perfect texture.
Step 3: While the potatoes are cooling, grab a large bowl. Whisk together the mayo, yogurt, chopped onion, Dijon mustard, pepper, and the remaining ½ teaspoon of salt. This creamy dressing is what makes everything come together!
Step 4: Add the cooled potatoes, chopped eggs, and celery to your bowl of dressing. Gently stir everything together until all the ingredients are well coated. You can serve this right away at room temperature or chill it in the fridge until cold.
Easy and Quick Classic Potato Salad Version
Want to save some time? You can absolutely use leftover boiled potatoes from dinner last night! Just dice them up and skip right to making the dressing. You can also buy pre-made hard-boiled eggs from the store – no judgment here, we’re all about making life easier! This shortcut version takes just 10 minutes to put together.
Serving Ideas
This potato salad is perfect alongside grilled burgers, hot dogs, or barbecue chicken. It makes a complete meal when you add some crispy bacon bits on top or serve it with fresh corn on the cob. I love bringing this to potluck dinners because it always disappears first!
Storage
Store your potato salad covered in the refrigerator for up to 1 day. The flavors actually get even better after sitting overnight! Always keep it chilled at 40°F or below. If you’re taking it to a picnic, pack it in a cooler with plenty of ice.
Substitutions
No yogurt on hand? You can use all mayonnaise instead – just use 1 cup total. Want to make it dairy-free? Try vegan mayo and skip the yogurt, or use a dairy-free yogurt alternative. You can swap the Dijon mustard for regular yellow mustard if that’s what your family prefers. Green onions work great instead of regular onions too!
Pro Tips
- Perfect potato texture: Don’t overcook your potatoes! They should be tender but still hold their shape when you stir them in.
- Save time: Cook your hard-boiled eggs right on top of the potatoes in the steamer basket – they’ll be done at the same time!
- Better flavor: Salt the potatoes while they’re still warm so they absorb all that seasoning.
- Cleanup hack: Line your baking sheet with foil before spreading the potatoes – cleanup will be a breeze!
FAQs
Can I make this potato salad ahead of time?
You bet! This potato salad actually tastes even better the next day. Cover it and refrigerate for up to 1 day. The flavors have time to meld together and create something really special.
What’s the best type of potato to use?
Yellow or red potatoes work perfectly because they hold their shape well and have a creamy texture. Russet potatoes tend to fall apart too easily, so I’d avoid those for this recipe.
Can I leave out the eggs?
Sure! The eggs add protein and that classic look, but the salad will still be delicious without them. You might want to add a bit more celery or maybe some chopped bell peppers for extra crunch.
How do I know when the potatoes are done?
Poke them with a fork – they should be tender but not mushy. If the fork goes in easily but the potato still holds its shape, you’re golden!
I hope your family loves this potato salad as much as mine does! Let me know how it turns out for you – I always love hearing about your cooking adventures. Happy cooking, friend!
