a warm summer day, the sun shining bright, and the smell of grilled burgers wafting through the air. Now picture your loved ones gathered around a table filled with delicious food. The star of the show? A bowl of creamy, dreamy Memorial Day Classic Potato Salad. With each bite, you savor the crunchy celery mingling with tender potatoes and zesty dressing that dances on your palate like a joyful jig. You know it’s not just any potato salad; it’s a symphony of flavors that brings back childhood memories of family reunions and backyard barbecues.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- What type of potatoes are best for potato salad?
- Can I make potato salad ahead of time?
- Is there a vegan alternative for mayonnaise?
- 📖 Recipe Card
This delightful dish is perfect for outdoor gatherings where everyone can enjoy the sunshine and good company. Whether you’re picnicking at the park or celebrating a holiday with friends, this Memorial Day Classic Potato Salad is sure to make taste buds sing in harmony. Get ready to dive into a flavor experience that will keep you coming back for seconds—and maybe even thirds!
Why You'll Love This Recipe
- This Memorial Day Classic Potato Salad is incredibly easy to whip up in no time.
- The creaminess and tanginess make it irresistible at any gathering.
- Plus, its vibrant colors will catch everyone’s eye on the buffet table.
- You can easily modify ingredients to suit your taste or what’s in your fridge!
Thinking back to last year’s picnic when my aunt declared my potato salad “the best thing since sliced bread” still brings a smile to my face.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Potatoes: Use Yukon Gold or red potatoes for their creamy texture; they hold up well after boiling.
- Mayonnaise: Opt for full-fat mayo for rich creaminess; light versions may lack flavor.
- Mustard: Yellow mustard adds a zingy kick; feel free to use Dijon for sophistication.
- Celery: Chopped celery provides crunch; choose fresh stalks with firm leaves for best taste.
- Green Onions: Sliced green onions enhance flavor; use both white and green parts for color.
- Pickles or Relish: Add sweet or dill pickles according to your preference; they bring delightful brightness.
- Hard-Boiled Eggs: Chopped eggs add creaminess; ensure they are well-cooked for easy peeling.
- Salt and Pepper: Don’t forget these essentials; season generously for balanced flavor.
- Paprika (optional): Sprinkle on top for color and mild smokiness; it elevates presentation beautifully.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Boil Those Potatoes!: Start by washing about 3 pounds of potatoes. Place them in a large pot and cover with cold water. Bring to a boil over high heat and cook until fork-tender but not mushy (approximately 15-20 minutes).
Drain and Cool!: Once cooked, drain the potatoes in a colander and let them cool slightly. You want them warm enough to absorb flavors but cool enough to handle without burning your fingers.
Chop Like a Pro!: While the potatoes cool completely, chop your celery into small pieces, slice green onions thinly (white parts too), and dice those hard-boiled eggs.
Create That Dressing!: In a mixing bowl, combine 1 cup of mayonnaise with 2 tablespoons of mustard. Stir until smooth—this is where all that creamy goodness comes from!
Toss It All Together!: Once everything is cool enough to handle, cut the potatoes into bite-sized pieces (no need for perfection here). Gently fold in all prepared ingredients along with salt and pepper until well combined.
Savor Before Serving!: Cover the bowl with plastic wrap or a lid and refrigerate for at least an hour before serving. This allows flavors to meld beautifully—trust me; patience is key!
Enjoy this Memorial Day Classic Potato Salad as an irresistible side dish that will keep everyone coming back for more! It’s truly a crowd-pleaser that captures the spirit of summer gatherings while being super easy to prepare!
You Must Know
- Flavorful potatoes absorb the dressing best when cooled slightly before mixing.
- Fresh herbs elevate flavors and add brightness, so don’t skip the parsley.
- A splash of apple cider vinegar can balance the creaminess, bringing your salad to life.
Perfecting the Cooking Process
Start by boiling potatoes until fork-tender, then cool them slightly before mixing with other ingredients for the best texture and flavor.
Add Your Touch
Consider adding diced bell peppers or celery for crunch and color. You could also swap mayonnaise for Greek yogurt for a lighter version.
Storing & Reheating
Store your Memorial Day Classic Potato Salad in an airtight container in the fridge for up to 5 days. It’s best served cold, so no reheating needed!
Chef's Helpful Tips
- For perfectly cooked potatoes, cut them into even pieces to ensure they cook uniformly.
- Use fresh vegetables for vibrant color and texture.
- Always taste as you go to adjust seasonings to your liking.
I remember making this potato salad for a family reunion, and everyone raved about it. The smiles on their faces made all the chopping worthwhile!
FAQ
What type of potatoes are best for potato salad?
Waxy potatoes like red or Yukon Gold hold their shape well in salads.
Can I make potato salad ahead of time?
Absolutely! Prepare it a day in advance for flavors to meld beautifully.
Is there a vegan alternative for mayonnaise?
Yes! Try using avocado or silken tofu blended until smooth for a creamy texture.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Memorial Day Classic Potato Salad
- Total Time: 35 minutes
- Yield: Serves approximately 8
Description
Memorial Day Classic Potato Salad is a creamy, tangy side dish that’s essential for summer picnics. Enjoy the delightful combination of tender potatoes and fresh veggies in every bite.
Ingredients
- 3 pounds Yukon Gold or red potatoes
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 cup chopped celery
- 1/2 cup sliced green onions
- 1 cup diced pickles or relish
- 4 hard-boiled eggs, chopped
- Salt and pepper to taste
- Paprika (optional)
Instructions
- Boil the potatoes in a large pot of cold water until fork-tender, approximately 15-20 minutes. Drain and let cool.
- While the potatoes cool, chop the celery, slice the green onions, and dice the hard-boiled eggs.
- In a mixing bowl, combine mayonnaise and mustard until smooth.
- Cut the cooled potatoes into bite-sized pieces and combine with celery, green onions, pickles, eggs, salt, and pepper.
- Gently fold in the dressing until everything is well-coated.
- Cover and refrigerate for at least one hour before serving to let flavors meld.
Notes
- For added crunch, consider mixing in diced bell peppers or fresh herbs like parsley.
- Substitute Greek yogurt for mayonnaise for a lighter version without losing creaminess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 280
- Sugar: 3g
- Sodium: 370mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
