How to make a simple potato salad everyone loves?

Building a crowd-pleasing potato salad

Start with waxy potatoes such as red, new, or fingerlings so the pieces stay intact after boiling and tossing with dressing. Cut potatoes into uniform sizes and cook until just tender—test with a fork. Drain and season while warm so they absorb flavor.

Dressing balance is key. A classic dressing combines creamy mayonnaise with tangy vinegar or mustard to brighten the dish. For a lighter version, replace some mayo with plain yogurt or use a vinaigrette base. Always season with salt and pepper and add a pinch of sugar to balance acidity if needed.

Simple assembly steps:

• Boil or steam potatoes until just tender, then cool slightly.
• Mix dressing ingredients separately and taste-adjust.
• Fold in diced celery, red onion, fresh herbs, and hard-boiled eggs if desired.
• Combine warm potatoes with the dressing so they absorb flavors, then chill briefly.

Flavor variations:

• Classic: mayo, Dijon mustard, celery, scallion, and chopped hard-boiled eggs.
• Mediterranean: olive oil, lemon, oregano, capers, and parsley.
• Herby lighter salad: yogurt or olive oil base with lots of fresh dill and chives.

Tips for best results: Don’t overdress—potatoes should be coated but not saturated. Chill for at least an hour for flavors to meld, but serve within a day for freshness. If preparing ahead, keep dressing separate and combine a few hours before serving to maintain texture. With these basics, you can tailor the salad to any taste and occasion.