Classic Potato Salad
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Classic Potato Salad

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!
Course Salads
Cuisine American
Keyword potatoes
Prep Time 20 minutes
Cook Time 30 minutes
Refrigeration 1 day
Servings 8
Author Carrie's Experimental Kitchen

Ingredients

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.