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Potato Salad as served, showing the finished dish

Side recipe

Potato Salad Recipe

A practical, source-aware recipe for potato salad, with the history kept close to the method.

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Potato Salad. Photo: Marsilar / Wikimedia Commons (CC BY-SA 4.0).

Developed by the Recipe Desk. This original editorial recipe uses measured ingredients, explicit timing and yield, allergen notes, storage guidance, and step-by-step visual cues. Use the stated doneness and texture cues because ingredients, ovens, and kitchen equipment vary.

Recipe card

Potato Salad

A practical, source-aware recipe for potato salad, with the history kept close to the method.

Prep
15 min
Cook
30 min
Yield
8 Servings
Difficulty
Easy

Ingredients

  • 2 pounds medium red-skinned potatoes
  • Kosher salt
  • 1/2 cup mayonnaise
  • 1/4 cup chopped flat-leaf parsley
  • 2 tablespoons sweet pickle relish
  • 2 tablespoons whole grain Dijon mustard
  • 1 tablespoon white balsamic vinegar
  • Freshly ground black pepper

Method

  1. Step 1 for Potato Salad, showing the ingredients and preparation at this stage
    Step 1: Step 1 for Potato Salad.
    1

    Step 1

    Place potatoes in a large pot; add cold water just to cover; season with salt. Bring to a boil; cook until tender, 30–45 minutes. Drain potatoes; let cool for 30 minutes.

  2. Step 2 for Potato Salad, showing the ingredients and preparation at this stage
    Step 2: Step 2 for Potato Salad.
    2

    Step 2

    Meanwhile, whisk mayonnaise, parsley, relish, Dijon mustard, and vinegar in a small bowl. Season dressing with salt and pepper.

  3. Step 3 for Potato Salad, showing the ingredients and preparation at this stage
    Step 3: Step 3 for Potato Salad.
    3

    Step 3

    Using a spoon or butter knife, peel potatoes; cut into 1/2-inch cubes. Place potatoes in a large bowl. Season with salt and pepper; toss to coat. Add dressing just to coat; stir gently to blend. DO AHEAD: Potato salad can be made 1 day ahead. Cover and chill salad and any remaining dressing separately. Add more dressing to salad before serving, if desired.

Storage

Cool completely, cover, and refrigerate for up to 3 days. Reheat only when the texture benefits from it.

Allergens

No major allergens identified from the listed ingredients. Always check product labels for cross-contact.

Why this dish belongs here

The history behind the method

This side builds on the history of the humble tuber that conquered the world, linking the dish to potato’s longer story in food culture.

Explore the ingredients

Potato history

Trend and context sources

  1. [1]Original Potato Salad recipe — Bon Appétit
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Written by The Foods That Shaped Us Research Desk

The Foods That Shaped Us Research Desk is the publication byline for collaboratively maintained food-history articles, Case Files, Trend Desk analysis, and original Recipe Desk development. Historical work is grounded in cited sources. Recipes use measured formulations and receive an editorial consistency, safety-note, and image-provenance review before release.

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