# Classic Potato Salad

Classic potato salad is creamy, tangy and packed with tender potatoes, chopped egg, crunchy celery and a bit of pickle. It is the picnic and barbecue side everyone expects.

Seasoning the potatoes while they are still warm is what makes it taste good all the way through, not just in the dressing.

- Total time: 45 min (prep 25 min, cook 20 min)
- Serves: 8
- Per serving (estimated): 240 kcal, 6 g protein
- Cuisine: American. Category: Salad. Diet: vegetarian, gluten-free.

## Ingredients

- 1.3 kg Yukon Gold potatoes, peeled and cut into 2.5 cm cubes
- 2 tsp salt, for the boiling water
- 2 tbsp white vinegar, for the warm potatoes
- 4 large eggs
- 3/4 cup mayonnaise
- 2 tbsp Dijon mustard
- 2 stalks celery, finely diced
- 1/4 cup red onion, finely diced
- 1/4 cup dill pickles, chopped, plus 1 tbsp pickle brine
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tsp paprika, for garnish
- 2 tbsp fresh chives or parsley, chopped

## Method

1. Put the potatoes in a large pot, cover with cold water by 2.5 cm (1 inch) and add 2 tsp salt. Bring to a boil.
2. Reduce to a simmer and cook 10 to 12 minutes, until a knife slides in easily but the cubes are still holding their shape.
3. While the potatoes cook, place the eggs in a separate saucepan, cover with cold water by 2.5 cm, bring to a boil, then turn off the heat, cover and let sit 11 minutes.
4. Move the eggs to a bowl of ice water for 10 minutes. Peel and chop.
5. Drain the potatoes and spread them on a baking sheet. Sprinkle with the white vinegar while warm and let cool 15 minutes.
6. In a large bowl, whisk the mayonnaise, mustard, pickle brine, salt and pepper.
7. Fold in the celery, onion, pickles, chopped eggs and cooled potatoes gently so the cubes stay whole.
8. Taste and add salt or vinegar. Cover and chill at least 2 hours.
9. Top with paprika and chives before serving.

## Why it works

- Salted cooking water seasons the potato from the inside, so the salad is not bland.
- Sprinkling vinegar on the warm cubes lets them absorb tang while they are still porous.
- Cooling the potatoes before mixing keeps the mayonnaise from turning oily.
- Celery, onion and pickle add crunch against the soft potato.
- Chilling for 2 hours lets the flavors blend and the dressing thicken.

## The science

- **Warm potatoes absorb flavor.** Hot potatoes have open, softened cell walls that soak up liquid. Adding vinegar and salt while they are warm carries seasoning deep into each cube, which tastes better than a dressing sitting only on the surface.
- **Waxy keeps its shape.** Yukon Golds sit between waxy and floury. They hold their shape when boiled but still turn tender and creamy. Very floury potatoes such as russets tend to crumble into the dressing and make a mushy salad.
- **Cool before the mayo.** Mayonnaise is an emulsion of oil and egg yolk. Warm potatoes can melt it and make it oily or split. Letting the cubes cool to room temperature keeps the dressing thick and creamy as it coats each piece.

## Tips

- Cut the potatoes into even cubes so they finish cooking together.
- Start the potatoes in cold water so they cook evenly from outside to center.
- Stir gently with a spatula to keep the potato cubes from breaking.

## Mistakes to avoid

- Overcooking the potatoes, which turns the salad to mush; pull them when a knife just slides in.
- Adding mayonnaise to hot potatoes, which makes it oily; cool them first.
- Skipping the salt in the water, which leaves bland potatoes; salt generously.

## Variations and swaps

- Add 4 slices of crumbled crispy bacon and swap the chives for scallions.
- Replace half the mayonnaise with sour cream for a tangier salad.
- Add 1 tbsp whole-grain mustard and a handful of chopped fresh dill.
- Swap Yukon Golds for red potatoes and leave the skins on for a more rustic salad.
- Swap mayonnaise for Greek yogurt if you want a lighter version.
- Swap the pickle brine for apple cider vinegar if you do not have pickles.

## Storage

Refrigerate within 2 hours (1 hour if outdoors above 90°F/32°C) and keep below 40°F (4°C). It keeps 3 to 4 days. Do not freeze, since the potatoes and mayonnaise turn watery.

## FAQ

**What is the best potato for potato salad?**

Yukon Gold or red potatoes are best because they hold their shape and stay creamy. Russets are too floury and fall apart.

**Should potato salad be made with warm or cold potatoes?**

Season warm potatoes with vinegar and salt, then let them cool before adding mayonnaise. Warm potatoes absorb flavor, but hot ones will make mayonnaise oily.

**How long does potato salad last in the fridge?**

It lasts 3 to 4 days in a covered container at or below 40°F (4°C). Throw it away if it has been out for more than 2 hours.

**Why is my potato salad watery?**

It is usually overcooked potatoes or wet add-ins. Drain the potatoes well, let them steam dry, and pat the pickles and celery dry.

**Can I make potato salad the day before?**

Yes, and it tastes better after a night in the fridge. Stir in a spoonful of mayonnaise just before serving if it looks dry.

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Source: https://cookingscientist.com/recipes/classic-potato-salad (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846