Classic Potato Salad
Classic Potato Salad is creamy American potato salad with boiled potatoes, mayo, mustard, celery and egg. Cook potatoes until just tender, dress while slightly warm so they absorb flavor, then chill. Do not mash—keep chunks. Taste salt after chilling; cold dulls seasoning.
At a glance
Time: about 40 min · 6 sides · Difficulty: easy · ≈ 280 kcal per serving
Classic Potato Salad is creamy American potato salad with boiled potatoes, mayo, mustard, celery and egg. Cook potatoes until just tender, dress while slightly warm so they absorb flavor, then chill. Do not mash—keep chunks. Taste salt after chilling; cold dulls seasoning.
Ingredients
- 600g New Potatoes
- 150g Asparagus
- Bunch Chives
- 1 Red Onions
- 8 Radish
- 1/2 cup Creme Fraiche
- 1/2 cup Mayonnaise
- 2 tsp Dijon Mustard
- 1 tsp Sugar
- 1 tablespoon Apple Cider Vinegar
- Pinch Salt
- Pinch Pepper
Steps
- Boil potatoes in lightly salted water for 10 to 12 minutes. Drain water when a potato speared with a fork and lifted out of the water easily glides off the fork and falls back into the pot. Let potatoes stand and cool.
- Break off and discard the stringy ends of the asparagus spears, then chop into small pieces. You can pour boiling water over the chopped asparagus and let it soak for 2 minutes if you prefer a less raw taste.
- Finely chop chives, red onion and radish.
- Stir the dressing ingredients together and season with salt and pepper.
- Reserve some of the chives for garnish and combine the rest of the vegetables with the dressing.
- Season with salt and pepper, garnish with chives and serve as a side dish.
- Tip
- When in season, you can add fresh peas to this potato salad
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Time and temperature
Boil potatoes: 12–18 min · dress warm · chill at least 1 hour
Nutrition
280 kcal · Protein 6 g · Fat 16 g · Carbs 28 g
1 side portion (estimate)
Substitutes
- Mayo → half Greek yogurt
- Yellow mustard → Dijon
- Celery → dill pickle relish
- Add bacon bits optional
Storage
3 days refrigerated. Do not leave out over 2 hours. Freezing ruins texture.
FAQ
- Which potato is best?
- Waxy or all-purpose. Starchy bakers crumble in creamy American potato salad.
- Why is it bland when cold?
- Season Classic Potato Salad again after chilling; cold mutes salt and acid.
- Can I make it a day ahead?
- Yes—flavor improves overnight. Stir and adjust mayo before serving.
- Egg necessary?
- Traditional yes, but you can omit for a simpler mayo-celery version.