Memorial Day Classic Potato Salad is like that friend who brings chips to a party—always welcome and utterly essential. Picture this: creamy potatoes mingling with crisp celery and tangy pickles, all cloaked in a luscious dressing that practically begs to be savored. If your mouth isn’t watering yet, I promise it will soon!
Now let’s take a trip down memory lane. I remember my first attempt at making potato salad for a family barbecue.
it was a mashed disaster! But over the years, I perfected my Memorial Day Classic Potato Salad recipe—the one that everyone now fights over at potlucks. Trust me; this dish has earned its rightful place on picnic tables everywhere.
Why You'll Love This Recipe
- This creamy potato salad is incredibly easy to whip up and requires minimal ingredients.
- It bursts with flavor from fresh herbs and tangy dressing.
- The vibrant colors make it visually appealing at any gathering.
- Perfect for barbecues or family picnics, this dish is always a hit.
I once brought this dish to a family reunion, and let’s just say it disappeared faster than you can say “potato.”
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Potatoes: Choose waxy potatoes like Yukon Gold for creaminess; they hold their shape well after boiling.
- Mayonnaise: Use real mayonnaise for richness; light mayo won’t have the same creamy texture.
- Mustard: A splash of Dijon adds zing; feel free to adjust based on your taste preferences.
- Celery: Chop finely for crunch; fresh celery balances the creaminess beautifully.
- Dill Pickles: Sweet or sour pickles add depth; chop them finely so they blend throughout.
- Green Onions: Sliced green onions give a mild onion flavor without overpowering the dish.
- Salt and Pepper: Season generously; don’t forget that potatoes need ample seasoning!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep Those Potatoes: Start by washing and peeling about 2 pounds of potatoes. Cut them into bite-sized chunks; uniform pieces ensure even cooking.
Boil Them Up: Place the chopped potatoes in a large pot of salted water over medium heat. Cook until fork-tender but not mushy—about 10-15 minutes should do it.
Mix the Dressing: While the potatoes are cooking, whisk together 1 cup of mayonnaise with 2 tablespoons of Dijon mustard in a bowl. Add salt and pepper to taste—it should be flavorful but not overwhelming.
Combine Ingredients: Once drained and cooled slightly, toss those glorious potatoes into your mixing bowl with the dressing. Add finely chopped celery, dill pickles, and sliced green onions—it’s starting to look like a party already!
Chill Out: Cover your masterpiece with plastic wrap or a lid and refrigerate for at least an hour—this lets all those flavors mingle beautifully.
Serve and Enjoy: Give it one last gentle stir before serving. Garnish with extra green onions or fresh dill if you’re feeling fancy!
This Memorial Day Classic Potato Salad will become your go-to dish for every gathering—just watch as everyone scrambles for seconds!
You Must Know
- This Memorial Day Classic Potato Salad combines creamy textures and zesty flavors, making it a crowd-pleaser.
- You can adjust the ingredients to suit your taste, ensuring every bite is delightful.
- The vibrant colors make it look as good as it tastes, perfect for any summer gathering.
Perfecting the Cooking Process
Start by boiling the potatoes until tender, then let them cool. While cooling, chop veggies and prepare the dressing for the best flavor infusion.
Add Your Touch
Consider adding diced pickles or fresh herbs for an extra zing! A splash of lemon juice can brighten up flavors and give a refreshing twist.
Storing & Reheating
Store in an airtight container in the fridge for up to three days. Avoid reheating; this potato salad is best enjoyed cold.
Chef's Helpful Tips
- Use waxy potatoes like red or fingerling for creaminess.
- Be cautious not to overboil; mushy potatoes ruin the texture.
- Always taste your seasoning before serving; it makes all the difference!
Sharing my classic potato salad at last year’s picnic earned rave reviews from friends. They still request it at gatherings, which warms my heart and fills my plate!
FAQ
What type of potatoes are best for Memorial Day Classic Potato Salad?
Waxy potatoes like red or Yukon Gold are perfect for a creamy texture that holds up well.
Can I make potato salad ahead of time?
Absolutely! Prepare it a day in advance to allow flavors to meld beautifully in the fridge.
How can I add protein to this potato salad?
Consider adding diced hard-boiled eggs or chickpeas for an easy protein boost without overpowering the dish.
Memorial Day Classic Potato Salad
Memorial Day Classic Potato Salad is a creamy, refreshing side dish that perfectly complements summer gatherings. This easy recipe combines tender potatoes with crisp veggies for a guaranteed crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Ingredients
- 2 lbs Yukon Gold potatoes
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 1/2 cup finely chopped celery
- 1/2 cup dill pickles, chopped
- 1/4 cup green onions, sliced
- Salt and pepper to taste
Instructions
- Wash and peel the potatoes. Cut them into even bite-sized chunks.
- Boil the potatoes in salted water over medium heat for 10-15 minutes until fork-tender but not mushy. Drain and allow to cool.
- In a bowl, whisk together mayonnaise, Dijon mustard, salt, and pepper.
- Once the potatoes have cooled slightly, combine them with the dressing, celery, pickles, and green onions in a large mixing bowl.
- Cover and refrigerate for at least one hour to let flavors meld.
- Stir gently before serving; garnish with additional green onions or dill if desired.
Notes
- For added flavor, consider mixing in fresh herbs like parsley or dill.
- A splash of lemon juice can give your potato salad a refreshing twist.
- Store leftovers in an airtight container in the fridge for up to three days.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
