The Classics

Perfect Picnic Potato Salad

with a classic rich-and-creamy dressing

SOUND BITE

Looking for a timeless potato salad recipe that’ll be loved and devoured by all? Your search is over! This recipe checks all the boxes: deliciously creamy dressing, a bit of crunch from celery and chopped pickles, plus little flecks of flavor from celery seed, green onions and dill. If there’s such a thing as cold comfort food, this is it! (Note: Potato salad almost always tastes better the second day,
when the ingredients have had time to mix and mingle.)

Tips for Boiling Potatoes

Boiling potatoes sounds simple, right? Toss them in water, crank up the heat and let ’em simmer. 

But if you want perfect potato salad, here’s a few tricks to getting tender, creamy potatoes that won’t turn to mush.

First, always start with cold water. If you drop potatoes into boiling water, the outside cooks too fast while the inside stays firm. By starting cold, the potatoes cook evenly all the way through.

Next, don’t chop them too small before boiling. Yukon Golds are my go-to for potato salad because of their naturally creamy texture, and I like to quarter them before cooking.

And leave the peels on while boiling. Yes, peels ON! Not only does this help the potatoes hold their shape, but it also locks in flavor and prevents them from getting too starchy or gummy. 

Once they’re cooked, let them cool just enough to handle, then peel off the skins, which practically slip off at this point. 

Final tip? Salt the water, but don’t overdo it. Potatoes absorb salt as they cook, which enhances their flavor from the inside out. 

So, to sum it up: Cold water start, quartered Yukons, skins ON while boiling and a little salt in the pot. 

Follow these steps, and your potato salad will be picnic-perfect every time with no dud spuds.