Classic Potato Salad
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Classic Potato Salad

👤 10 servings easy 🌍 American seriouseats.com ↗

This classic potato salad from Serious Eats delivers a perfect balance of tangy, salty, and sweet flavors with a texture that's simultaneously creamy, crunchy, and fluffy in each bite. Despite being made with potato and mayo—two of the heaviest ingredients around—this expertly crafted salad tastes remarkably feather-light and bright. J. Kenji López-Alt's scientifically-informed approach ensures perfectly cooked, well-seasoned potatoes that absorb bold flavors throughout.

Make-AheadVegetarianGluten-Free

Ingredients

  • 4 pounds russet potatoes
  • kosher salt
  • 0.25 cup sugar
  • 6 tablespoons rice wine vinegar
  • 3 ribs celery
  • 1 medium red onion
  • 4 medium scallions
  • 0.25 cup fresh parsley leaves
  • 0.25 cup cornichons
  • 2 tablespoons whole grain mustard
  • 1.25 cups mayonnaise
  • fresh ground black pepper

Instructions

  1. Add 2 quarts water to a large saucepan. Add potatoes, 2 tablespoons kosher salt, 2 tablespoons sugar, and 2 tablespoons vinegar. Bring to a boil over high heat.
  2. Reduce to simmer, and cook, stirring occasionally, until potatoes are tender, about 10 minutes.
  3. Drain potatoes and transfer to rimmed baking sheet. Spread into even layer, then sprinkle with 2 tablespoons vinegar.
  4. Allow to cool to room temperature, about 30 minutes.
  5. In a large bowl, combine remaining 2 tablespoons sugar, remaining 2 tablespoons vinegar, celery, onion, scallion (if using), parsley (if using), pickles, mustard, and mayonnaise.
  6. Stir with rubber spatula to combine.
  7. Fold in potatoes. Season to taste with salt and pepper.
  8. Cover and rest in fridge for at least 1 hour and up to 3 days before serving.

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