Best Classic Potato Salad

If you're looking for a classic, no-fuss potato salad to bring to all your summer picnics and BBQs, your search stops here. Based off of my dad's recipe, this potato salad checks off all the boxes: it's creamy and tangy, with a little bit of crunch from the onion and pickles. What it's not: too sweet, which is one of my potato salad pet peeves. Read all of our top tips below to master this tried-and-true take on the simple, staple summer side:

What kind of potatoes are best for potato salad?
Now is not the time to use extra-starchy russet potatoes. Those are great for baking and frying, but not so great when boiled (they'll crumble apart!). For potato salad purposes, you need waxy potatoes, such as red potatoes, Yukon Golds, and fingerlings. They have creamier interiors and will hold their shape better when cooking. 

To peel or not to peel?
You can peel your potatoes, but it's not necessary. Unlike the skins of russet potatoes, which are very tough, astringent, and distracting, waxy potatoes have a much more delicate skin that adds color and helps to hold the cubed potatoes' shape better during the cooking process. If you like it all smooth and entirely creamy, go ahead and peel! It all comes down to personal preference.

What to put in potato salad:
Everyone has their ideal potato salad mix-ins, but what's important is to hit all the desired notes: creamy, tangy, and crunchy. To make our ideal potato salad, we used mayo for creaminess and tang with Dijon, chopped red onion, fresh lemon juice, hard-boiled eggs, chives, and chopped dill pickles.

Pickles... really?
Yes, but I promise you: You do not need to like pickles to enjoy this recipe. I speak from the experience of someone who has served this potato salad to many so-called pickle haters. Dill pickles add a subtle but fresh bite to this creamy mayo-based salad, and honestly, people are usually blissfully unaware of their presence. Think of them more as a secret condiment and less as a feature element.

Storage.
If you have any leftovers, store in an airtight container in the fridge for up to a week, though potato salad is best consumed within 3 days for maximum freshness.

If you tried making this potato salad, let us know in the comments below how you liked it—and don't forget to rate it!