![- 2 pounds of Yukon Gold potatoes, peeled and diced - 1 cup green peas (fresh or frozen) - ½ cup sweet pickle relish Yukon Gold potatoes are my go-to choice for potato salad. They have a smooth texture and a nice flavor. You can use fresh or frozen green peas. They add a pop of color and sweetness. Sweet pickle relish gives the salad a nice tang and sweetness. - ½ cup mayonnaise - ¼ cup Greek yogurt - 1 tablespoon Dijon mustard For the dressing, I mix mayonnaise and Greek yogurt. This combo makes it creamy and a bit lighter. Dijon mustard adds a nice kick and depth to the flavor. - 1 tablespoon apple cider vinegar - 1 small red onion, finely chopped - 3 stalks celery, finely diced - ½ teaspoon garlic powder - Salt and pepper to taste Apple cider vinegar brightens the salad. Red onion adds a bit of crunch and sharpness. Celery gives it a nice crispness. I always sprinkle in garlic powder, salt, and pepper to enhance all the flavors. For the full recipe, check out the details on how to make this classic dish. Start by boiling the potatoes. Use a large pot and fill it with water. Add a pinch of salt. Bring the water to a boil. Once boiling, add the diced Yukon Gold potatoes. Cook them until they are fork-tender. This should take about 10 to 15 minutes. If you choose to add fresh peas, do so in the last 2 to 3 minutes of cooking. This helps keep them bright and fresh. If you use frozen peas, just thaw them separately. Once cooked, drain the potatoes and peas. Let them cool in a large bowl. Now, let’s make the dressing. In a separate bowl, combine these ingredients: mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. Whisk everything together until it’s smooth. You want a creamy texture that coats well. Once the potatoes and peas have cooled, mix them with the dressing. Gently fold in the chopped red onion and diced celery. Make sure everything is well coated. Taste the salad and adjust the seasoning as needed. Add more salt or pepper if desired. Cover the bowl and refrigerate it for at least 1 hour. This waiting time lets the flavors meld together beautifully. When you are ready to serve, garnish the top with fresh dill for a special touch. Enjoy this classic potato salad with your favorite dishes! For the complete recipe, check out the Full Recipe. To make the best potato salad, cook your potatoes until they are fork-tender. This means they should be soft enough for a fork to pierce easily but not mushy. Boil the potatoes for about 10 to 15 minutes. Be sure to check them often. Once cooked, you want to cool down the potatoes quickly. To do this, drain them well and transfer them to a large bowl. Spread them out to let the heat escape. You can also place the bowl in an ice bath for faster cooling. This helps keep the potatoes firm and nice. You can change the dressing for your potato salad. If you want a lighter option, use yogurt instead of mayonnaise. Greek yogurt adds a creamy texture and tangy flavor. You can also mix in flavors like sour cream or even avocado for fun twists. Herbs and spices can give extra flavor to your salad. Fresh dill, chives, or parsley work great. A pinch of paprika or a squeeze of lemon juice can brighten the taste. Don’t be afraid to experiment! Potato salad pairs well with many dishes. It is great with grilled meats like burgers or chicken. You can also serve it at picnics, barbecues, or family gatherings. For presentation, use a large bowl and garnish with fresh dill on top. You can also serve it in individual cups for a fun touch. This makes it easy for guests to grab their own. For the full recipe, check out [Full Recipe]. {{image_2}} To make potato salad stand out today, you can swap some ingredients. Instead of classic mayonnaise, try using Greek yogurt for a creamy twist. You can also add spices like paprika or chili powder to give it some heat. Fresh herbs can brighten the dish. Some popular herbs include parsley and chives. Around the world, potato salad varies a lot! In Germany, they use vinegar and bacon for flavor. In Russia, they mix in peas and carrots for a colorful touch. Each version brings its own charm. If you want a gluten-free potato salad, you’re in luck! This dish is often naturally gluten-free. Just check your dressing for added gluten. For a vegan option, use plant-based mayo or avocado instead of eggs. You can also make a simple dressing with olive oil and lemon juice. Both options keep the salad light and fresh. Want to make your potato salad unique? Add fresh herbs like dill or basil for a burst of flavor. You can also toss in crunchy elements like pickles or nuts. For a fun twist, try adding apples or bacon bits. These add-ins keep your salad exciting and tasty. You can find the full recipe to explore these ideas further. To store potato salad, place it in an airtight container. This keeps it fresh and prevents odors from mixing. You can also cover the bowl tightly with plastic wrap. The shelf life in the refrigerator is about three to five days. Always check for off smells or colors before eating. Can you freeze potato salad? I don’t recommend it. Freezing can change the texture of the potatoes and dressing. If you must freeze it, use a freezer-safe container and leave space for expansion. Thaw it in the refrigerator overnight before using. Stir well after thawing to help blend the textures. The best method for reheating is to let it sit at room temperature. If you need to use the microwave, do so in short bursts. Stir in between to keep it even. This helps maintain texture and flavor. For a fresher taste, add a little extra dressing after reheating. Enjoy it as a side for your meals or at gatherings. To make potato salad creamy, you need the right mix of ingredients. Start with good mayonnaise. I like to blend it with Greek yogurt for a lighter touch. This mix gives a smooth and rich flavor. Add a splash of apple cider vinegar for tang. This helps balance the creaminess. Here are a few tips for the best texture: - Use Yukon Gold potatoes; they are creamy and tender. - Do not rush the cooking. Boil until fork-tender. - Let the potatoes cool before mixing. This keeps them from getting mushy. - Fold the dressing in gently. This keeps your salad light and fluffy. Yes, you can make potato salad a day ahead. This allows the flavors to blend well. It's a great option for meal prep too. Just keep it in the fridge in a sealed container. When you make it ahead: - Prepare the salad and chill for at least an hour. - If you use fresh peas, add them right before serving. - Stir in any extra salt or pepper before serving too. This helps keep the taste fresh. The best potatoes for potato salad are Yukon Gold. They have a buttery flavor and creamy texture. They hold their shape well after cooking. Here are other great options: - Red potatoes are waxy and also hold up well. - Fingerling potatoes have a unique shape and taste. - Avoid starchy potatoes like Russets as they can become mushy. You can check the [Full Recipe] for more details on making the perfect potato salad! In this post, we explored how to make a delicious potato salad. We covered essential ingredients, like Yukon Gold potatoes, green peas, and sweet pickle relish. We discussed a creamy dressing made with mayonnaise, Greek yogurt, and Dijon mustard. I shared step-by-step instructions, helpful tips, and variations for dietary needs and creative twists. You can store this salad easily and enjoy it later. With these insights, you can create a tasty dish that suits your taste and occasion. Enjoy making your perfect potato salad!](https://cookingwells.com/wp-content/uploads/2025/06/7ae6ff2f-6197-4f72-a549-14913653691a-250x250.webp)
Classic Potato Salad
Enjoy the ultimate summer side dish with this Garden Fresh Classic Potato Salad recipe! Packed with tender Yukon Gold potatoes, crunchy celery, and flavorful dressing, it’s a delicious addition to any picnic or barbecue. This creamy salad combines classic flavors with a twist of yogurt for a healthier touch. Ready in just over an hour, it serves eight. Click through to discover the full recipe and wow your guests!