The sun is shining, and the tantalizing aroma of grilled burgers fills the air. It’s Memorial Day weekend, a time for family gatherings and outdoor feasts that stir up nostalgia. And what’s a barbecue without that famous Memorial Day classic potato salad? This dish doesn’t just make an appearance; it steals the show! Creamy, tangy, and studded with colorful veggies, this salad is as essential as sunscreen on a hot day.
I remember my first attempt at making this timeless dish. I was in my tiny kitchen, armed with potatoes and an ambition to impress my in-laws at our backyard gathering. Spoiler alert: they loved it! I felt like a culinary rock star when they raved about my “super secret recipe,” which was actually just love mixed with some mayo and mustard. So grab your apron! We’re about to whip up a batch of this delectable Memorial Day classic potato salad that will have everyone asking for seconds.
Why You'll Love This Recipe
- This Memorial Day classic potato salad is incredibly simple to prepare, making it perfect for busy days
- The flavor profile balances creaminess with a hint of tanginess from the dressing
- Its vibrant colors add visual appeal to any spread
- Plus, it’s versatile enough to complement any main dish you serve!
I once made this dish so well that even my picky cousin asked for the recipe—now that’s a win!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Yukon Gold Potatoes: These potatoes offer a buttery texture and hold their shape beautifully after boiling.
- Mayonnaise: Use full-fat mayonnaise for optimal creaminess; low-fat may not give you the same richness.
- Dijon Mustard: A tablespoon adds a delightful tang; don’t skip it if you want flavor depth.
- Fresh Celery: Adds crunch and freshness; opt for bright green stalks that snap when bent.
- Red Onion: This onion variety brings sweetness; finely chop it to avoid overwhelming bites.
- Hard-Boiled Eggs: Packed with protein; chop them coarsely for those delightful little bites in every spoonful.
- Fresh Dill: For that herbaceous note; use fresh if possible as dried won’t cut it here.
- Salt and Pepper: Essential seasonings; taste as you go to achieve perfection.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Boil the Potatoes: Start by washing about 2 pounds of Yukon Gold potatoes thoroughly. Cut them into chunks (about 1-inch pieces) for even cooking. Place them in a large pot filled with cold water—this helps them cook evenly—and bring everything to a boil over medium-high heat. Cook until fork-tender but still firm (about 10-15 minutes). Drain and let them cool slightly before handling.
Prepare the Dressing: In a mixing bowl, combine one cup of mayonnaise, one tablespoon of Dijon mustard, salt and pepper to taste. Whisk until smooth—this magical mixture will bring your potato salad together like peanut butter and jelly at lunchtime!
Add Crunchy Veggies: Dice two stalks of celery and half an onion while waiting for those potatoes to cool down—remember not too big or small! Add these crunchy bits directly into your dressing bowl along with chopped hard-boiled eggs (you’ll need about three).
Toss Everything Together: Once your potatoes are cool enough to handle but still warm (they absorb flavors better!), gently fold them into the dressing mixture using a spatula or wooden spoon until everything’s coated beautifully without mashing the potatoes.
Add Fresh Herbs and Seasoning: Chop roughly two tablespoons of fresh dill—smell that heavenly aroma? Toss it in along with more salt and pepper if needed. Give everything another gentle mix until well combined.
Chill Before Serving: Cover your masterpiece tightly with plastic wrap or transfer it into an airtight container. Refrigerate for at least an hour before serving so all those fabulous flavors meld together perfectly!
Now you’ve got yourself a delightful Memorial Day classic potato salad that everyone will adore! It’s refreshing enough to balance out heavier BBQ fare yet satisfying on its own!
Enjoy your sunny gatherings while indulging in this crowd-pleaser that’s sure to become part of your summer traditions!
You Must Know
- Mastering this Memorial Day Classic Potato Salad will impress your friends and family
- The creamy texture combined with zesty flavors makes it a summer staple
- Plus, it’s incredibly versatile, allowing you to add your favorite ingredients or adjust based on dietary preferences
Perfecting the Cooking Process
Start by boiling potatoes until tender, then cool them before mixing with other ingredients for the best flavor and texture.
Add Your Touch
Feel free to swap out classic ingredients like mayonnaise for Greek yogurt or add diced pickles for an extra crunch.
Storing & Reheating
Store potato salad in an airtight container in the fridge for up to four days. Reheat gently to maintain creaminess.
Chef's Helpful Tips
- For perfect potato salad, ensure potatoes are cut evenly for consistent cooking
- Taste as you go to balance flavors perfectly
- Lastly, let it chill—you’ll be amazed at how flavors deepen overnight!
Sharing this recipe always brings back memories of family barbecues, where everyone eagerly waited for that first scoop of creamy goodness—pure joy in every bite.
FAQ
What type of potatoes work best for Memorial Day Classic Potato Salad?
Yukon Gold or red potatoes provide the perfect creamy texture and hold their shape well.
Can I make Memorial Day Classic Potato Salad ahead of time?
Absolutely! Prepare it a day in advance to allow flavors to meld beautifully.
Is there a vegan version of Memorial Day Classic Potato Salad?
Yes! Substitute mayonnaise with avocado or vegan mayo for a delicious plant-based option.
Memorial Day Classic Potato Salad
- Total Time: 30 minutes
- Yield: Approximately 8 servings 1x
Description
Memorial Day Classic Potato Salad is a creamy and tangy side dish, perfect for summer gatherings.
Ingredients
- 2 pounds Yukon Gold potatoes, diced
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 stalks fresh celery, diced
- ½ red onion, finely chopped
- 3 hard-boiled eggs, coarsely chopped
- 2 tablespoons fresh dill, chopped
- Salt and pepper, to taste
Instructions
- Wash and cut the Yukon Gold potatoes into 1-inch chunks. Place in a large pot of cold water and bring to a boil over medium-high heat. Cook for 10-15 minutes until fork-tender. Drain and let cool slightly.
- In a mixing bowl, combine mayonnaise, Dijon mustard, salt, and pepper. Whisk until smooth.
- Dice celery and finely chop the red onion while the potatoes cool. Incorporate these along with chopped hard-boiled eggs into the dressing.
- Once the potatoes are cool but still warm, gently fold them into the dressing mixture until well-coated.
- Stir in fresh dill and adjust seasoning as necessary.
- Cover tightly or transfer to an airtight container and refrigerate for at least one hour before serving.
Notes
- For added flavor, mix in diced pickles or swap mayonnaise for Greek yogurt.
- Ensure even potato sizes for consistent cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: ½ cup (120g)
- Calories: 210
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg