![For a classic potato salad, we need fresh and tasty ingredients. Here’s what you will use: - 2 pounds of Yukon Gold potatoes - 1 cup green peas (fresh or frozen) - ½ cup sweet pickle relish - ½ cup creamy mayonnaise - ¼ cup thick Greek yogurt - 1 tablespoon smooth Dijon mustard - 1 tablespoon apple cider vinegar - 1 small red onion - 3 stalks of celery - ½ teaspoon garlic powder - Salt and pepper, to taste - Fresh dill sprigs for garnish These ingredients come together to create a dish that is both creamy and crunchy. Yukon Gold potatoes give a buttery texture. Green peas add a pop of color and sweetness. Sweet pickle relish brings a tangy kick. The mix of creamy mayonnaise and Greek yogurt makes it rich without being too heavy. Using fresh dill as a garnish not only looks nice but also adds a fresh flavor. You can find all these items at your local store. Check for the freshest produce to get the best taste. For the full recipe, check out the complete guide. To start, you need to boil the potatoes. Fill a large pot with enough water to cover the potatoes. Bring the water to a rapid boil. Once boiling, add a generous pinch of salt. This step enhances the flavor of the potatoes. Now, add the potato cubes to the boiling water. Cook the potatoes for about 10 to 15 minutes. You want them fork-tender but not mushy. Check them with a fork; they should break apart easily but still hold their shape. If you are using fresh green peas, add them to the pot in the last 2 to 3 minutes of cooking. If you prefer frozen peas, just thaw them ahead of time. There’s no need to cook them. After cooking, drain the potatoes and peas in a colander. Let them cool in a large mixing bowl. This will help remove any excess moisture. Next, prepare the dressing. In a separate bowl, mix together the creamy mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, and garlic powder. Whisk until smooth, then season with a pinch of salt and pepper. Once the potatoes and peas are cool, gently fold them into the dressing. Make sure all the veggies get coated well. Then, add in the finely chopped red onion and diced celery. Mix them in carefully to ensure even distribution. Now, taste the salad. Adjust the seasoning with more salt or pepper if you need to. After that, cover the bowl with plastic wrap or a lid. Chill the salad in the fridge for at least 1 hour. This helps the flavors blend together nicely. For the full recipe, check out the Garden Fresh Classic Potato Salad. To get the best potato salad, start with the right potatoes. Yukon Gold potatoes are my favorite. They have a rich flavor and creamy texture. When boiling them, cook until they are fork-tender. This usually takes about 10 to 15 minutes. Be careful not to overcook them. You want them soft but not mushy. Next, let’s talk about the dressing. It’s key to making a great potato salad. Start with a mix of mayonnaise and Greek yogurt. The yogurt adds a nice tang and creaminess. Add Dijon mustard and apple cider vinegar for extra flavor. Mix this all well until it’s smooth. Tasting as you go is vital. Adjust salt and pepper for your liking. Potato salad is great with many dishes. It pairs well with grilled meats, like burgers or chicken. You can also serve it with sandwiches or as part of a picnic spread. For presentation, choose a large bowl. Arrange the potato salad neatly. Garnish with fresh dill sprigs on top. This adds color and a nice aroma. If you want to make it even more special, add sliced hard-boiled eggs on top. This makes it look inviting. For the full recipe, you can check the details provided earlier. {{image_4}} For a healthier twist, you can swap out some ingredients. Use low-fat mayo or Greek yogurt for a lighter dressing. This keeps the taste but cuts down on calories. You can also try adding more veggies. Chopped bell peppers or carrots add crunch and color. Adding proteins can make your potato salad heartier. Consider diced hard-boiled eggs, cooked bacon bits, or even shredded chicken. Each adds a unique taste and makes the dish more filling. Herbs and spices can take your potato salad to the next level. Fresh dill adds a bright taste. Chopped chives bring a mild onion flavor. You might also try adding a pinch of smoked paprika for a hint of warmth. Around the world, potato salad varies greatly. In Germany, they often use vinegar and bacon. Southern U.S. styles might include sweet pickle relish and mustard. Each version has its own charm and flavor. You can mix and match based on your preferences. Explore the [Full Recipe] for a classic take on this dish! Store leftover potato salad in a sealed container. This helps keep it fresh. I like to use glass containers for easy viewing. The fridge is the best place for storage. Properly stored, potato salad lasts about 3 to 5 days. Always check for any off smells or changes in texture before using it again. Can you freeze potato salad? It’s not ideal, but you can freeze it. The texture changes after thawing, so keep that in mind. If you must freeze it, place it in an airtight container. Remove as much air as possible to avoid freezer burn. When thawing, move the salad to the fridge overnight. This helps maintain some texture. After thawing, stir the salad well. You might need to add a dash of mayo or yogurt to revive its creaminess. Serve it cold for the best taste. Enjoy your classic potato salad at summer gatherings with ease! For the full recipe, check out the section above. To make potato salad creamy, start with the right mix of ingredients. Use creamy mayonnaise and thick Greek yogurt. These two ingredients blend well and create a rich texture. Make sure to mix them well until smooth. You can also add a splash of apple cider vinegar for tanginess. This helps cut through the creaminess and adds flavor. Yes, you can use different types of potatoes. Yukon Gold potatoes work great because they are creamy and hold shape well. However, you can try red potatoes or even fingerling potatoes. Just keep in mind that some types may break down more easily. Always choose potatoes that you enjoy and that fit your taste. Adding ingredients can really boost the flavor of your potato salad. Consider mixing in fresh herbs like dill or parsley. You can also add crispy bacon bits for a smoky kick. Chopped pickles or olives add tanginess. For a bit of crunch, try diced celery or bell peppers. These extras make your salad pop with flavor. Potato salad should not sit out for more than two hours. If it’s hot outside, limit it to one hour. This is important for food safety. After serving, store any leftovers in the fridge right away. Proper storage keeps your salad fresh and safe to eat later. In this post, we covered how to make a tasty potato salad. We looked at the key ingredients like Yukon Gold potatoes and fresh peas. I shared step-by-step instructions for preparing and combining everything. We also discussed tips for perfect texture and flavor, plus ways to add variety. Lastly, I talked about storing leftovers safely. Try making this potato salad for your next meal. It’s sure to impress!](https://spoonfulsavory.com/wp-content/uploads/2025/06/7ae6ff2f-6197-4f72-a549-14913653691a-250x250.webp)
Classic Potato Salad
Make your summer gatherings memorable with this Garden Fresh Classic Potato Salad recipe! Packed with creamy goodness and vibrant peas, this dish is a perfect side for any BBQ or picnic. Learn how to create this flavorful salad in just a few easy steps, featuring Yukon Gold potatoes, fresh veggies, and a zesty dressing. Click through now to explore the full recipe and elevate your outdoor dining experience!