Summer gatherings are not complete without a simple, delicious Classic Potato Salad recipe. This one is so easy, you’ll be making it all year round!
My Classic Potato Salad is pretty simple to make and does not contain a lot of ingredients. However, you MUST use Hellman’s® Real Mayonnaise (or Best Mayonnaise if you’re not from the northeast) if you want to duplicate the flavor or it just won’t taste the same way.
There are certain pantry products that I use that are non-negotiable and the brand of mayonnaise I use is one of them. It’s thick, creamy and really makes all of my mayonnaise based salads taste great!
We were recently on vacation with friends and was asked how to make potato salad that wasn’t “mushy”. The key is to cook the potatoes with the skins on first; then peel them once they’re cooked and cooled. This way the potatoes keep their shape for the salad.
With warmer weather coming and many enjoy eating and entertaining guests outdoors, people think that mayonnaise is the major culprit in food-poisoning outbreaks.
The fact is that store-bought mayonnaise can actually slow the growth of food-borne bacteria thanks to some of its ingredients, including salt and lemon juice.
One way to keep mayonnaise based foods safe is to wash and dry vegetables before adding them to a salad. You should also use separate cutting boards for meat and produce, and be sure your hands and work surface are clean.
Keep the salads in a refrigerator or in a cooler with ice blocks until you’re ready to serve them; then keep them on ice for no more than 2 hours out in the sun. One thing we like to do is to freeze several water bottles the night before; then add them to our cooler to take to the beach.
This keeps our food cold until we eat it and by the time we’ve finished eating, we can then drink the defrosted cold water. For this Classic Potato Salad recipe you’ll need Russet potatoes, celery, onion (or scallions), Hellmann’s mayonnaise, distilled white vinegar, parsley, Kosher salt and black pepper.
Start by scrubbing your potatoes under cold water to remove any excess dirt from the skins; then add them to a large pot. Completely cover the potatoes with water; then place them on the stove and bring them to a boil.
Reduce heat to medium and cook for approximately 15-20 minutes or until the potatoes are fork tender. Time may vary depending on the size of your potatoes. If the skins start to peel away from the potato, they are probably done.
Drain the hot water and add cold water to the pot repeatedly to bring down the temperature of the cooked potatoes. (You may need to do this 2-3 times.)
Once the potatoes are cooled enough that you can handle them, carefully peel away and discard the skin of the potatoes; then cut the potatoes into 1-2” chunks and put in a large mixing bowl.
Add the diced celery and onions; then combine the mayonnaise, vinegar, salt, pepper and some parsley in a small bowl. Whisk together until the mixture is creamy; then add to the potatoes.
Gently fold in the mayonnaise mixture until all ingredients have been incorporated. Place the salad in a serving bowl; then garnish with some parsley. You should refrigerate for at least 4 hours, but the salad does taste best if you make it a day before serving.
My family loves this Classic Potato Salad recipe; well everyone except our eldest daughter and niece who has an aversion to mayo. So I make them this kind of potato salad instead.
This is the way my family has made potato salad for years, now I can’t wait until my own girls to make it themselves and invite me over their homes one day. ~Enjoy!
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Ingredients
- 6 Russet Potatoes
- 1/4 c. Red Onions, small dice
- 2 stalks Celery, washed and small dice
- 1 c. Hellman's Mayonnaise
- 3 tsp. Distilled White Vinegar
- 2 tbsp. Fresh Parsley, chopped
- 1/2 tsp. Kosher Salt
- 1/4 tsp. Fresh Ground Black Pepper
Instructions
- Start by scrubbing your potatoes under cold water to remove any excess dirt from the skins; then add them to a large pot. Completely cover the potatoes with water; then place them on the stove and bring them to a boil.
- Reduce heat to medium and cook for approximately 15-20 minutes or until the potatoes are fork tender. Time may vary depending on the size of your potatoes. (If the skins start to peel away from the potato, they are probably done.)
- Drain the hot water and add cold water to the pot repeatedly to bring down the temperature of the cooked potatoes. (You may need to do this 2-3 times.)
- Once the potatoes are cooled enough that you can handle them, carefully peel away and discard the skin of the potatoes; then cut the potatoes into 1-2” chunks and put in a large mixing bowl.
- Add the celery and onions; then combine the mayonnaise, vinegar, salt, pepper and half of the parsley in a small bowl. Whisk together until the mixture is creamy; then add to the potatoes.
- Gently fold in the mayonnaise mixture until all ingredients have been incorporated. Place the salad in a serving bowl; then garnish with the remaining parsley. Refrigerate for at least 4 hours, but the salad does taste best if you make it a day before serving.
Visit the recipe index to search for more recipes by category.
Related Recipes
Lemon Caper Vinaigrette Potato Salad
Red Potato Salad with Sriracha Vinaigrette
Zesty Ranch Potato Salad {No Mayo + Gluten Free}
For more ideas, visit the Salads category under the Recipe Index ~ Here are some more mayonnaise based salads too!
Low Carb Cauliflower Picnic Salad
Grilled Chicken Pasta Salad with Kalamata Olives, Capers and Sun Dried Tomatoes
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