Basic Potato Salad
This simple potato salad recipe requires just four basic ingredients: scallions, mayonnaise, white-wine vinegar, and Yukon Gold potatoes. By tossing the still-hot potatoes in a tangy vinegar mixture, they absorb the flavors beautifully, and once cooled, the mayonnaise brings everything together for a creamy, well-balanced side dish. Perfect for cookouts, potlucks, and parties, this potato salad is both simple and satisfying—without being boring.
Why Yukon Gold Potatoes?
For this recipe, Yukon Gold potatoes are the star. Their creamy texture and rich flavor make them ideal for potato salad, holding up well without becoming mushy. They are our go-to because they are easy to find and versatile.
Alternatively, you can use waxy potatoes like Red Bliss. They’re low in starch, so they maintain their shape well in salads. Avoid starchy potatoes like russets—they’re best for baked potatoes, not salads, as they tend to fall apart.
The Technique
Leaving the Skins On
One of the most divisive aspects of this potato salad is leaving the skins on. We like to keep them because they add color, texture, and convenience—no peeling required. Plus, they help the potatoes retain their structure and make cleanup a breeze.
Cutting Even Pieces
To ensure even cooking, cut your potatoes into uniform ¾-inch cubes. If some pieces are smaller, they’ll overcook, and larger pieces might remain underdone.
Steaming, Not Boiling
Steaming the potatoes rather than boiling them gives you more control. Boiling can make the potatoes too watery, leading to a mushy salad. Steaming helps the potatoes hold their shape, making the salad more cohesive and less mushy.
Make-Ahead
This potato salad can be made ahead and stored in the refrigerator for up to 2 days. Some even say it tastes better the next day! Just remember to let the potatoes cool before adding the mayo—about an hour at room temperature will do.
Ingredients
- 3 pounds waxy potatoes (Yukon Gold or Red Bliss), scrubbed and cut into ¾-inch cubes
- ⅓ cup white-wine vinegar
- 4 scallions, white parts minced, green parts thinly sliced
- Coarse salt and freshly ground black pepper
- ¾ cup light mayonnaise
