Weekend at the Cottage Symbol
  • Classic Potato Salad Recipe
  • Classic Potato Salad Recipe
  • Classic Potato Salad Recipe
  • Classic Potato Salad Recipe
  • Classic Potato Salad Recipe
  • Classic Potato Salad Recipe
  • Classic Potato Salad Recipe

Classic Potato Salad Recipe

Food | July 20, 2018 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
  • 30
  • 12
  • Easy

Looking for the taste of a CLASSIC POTATO SALAD recipe that goes with everything? This stellar salad delivers exactly that.

There’s potato salad and then there’s potato salad. With just a few simple tweaks, we take this casual but beloved staple to a whole new level. Our CLASSIC POTATO SALAD recipe is the new benchmark, perfect for relaxed meals, picnics, family get-togethers, and even fancy dinners too.

Making this absolutely delicious salad is easy to accomplish, but we’re especially pleased with its versatility. It pairs well with everything from simple sandwiches to more impressive main courses. Make sure to read our list of favourite suggested pairings at the end of this post.

Here’s what we did to make it so memorable:

POTATOES – We used a combination of red and yellow mini potatoes from The Little Potato Company, and loved the colour combination these two varieties created. There’s also a subtle variation in taste between the two, which adds a lovely mix to the flavour profile.

ONIONS – Don’t be alarmed at the addition of raw onion – onions are our friends! That said, these onions shine in this recipe thanks to the way we prepare them: thinly shaved using a vegetable mandoline (a link to purchase a mandoline appears below). If you don’t have a mandoline the same results can be achieved by slicing the onion by hand, just make sure you’re using a freshly sharpened knife.

CELERY – Boiled potatoes and shaved onions are the soft components in this salad while the celery gives it crunch and flavour. When prepping your celery, try to add in the leafy top bits too; they add texture and a vibrant colour.

FRESH HERBS – Many potato salad recipes call for the addition of chopped dill but we tossed in both parsley and chives to offer more flavour. We’re happy we did – these three herbs compliment each other and the other ingredients perfectly.

BEEF STOCK – The idea of adding beef stock (yes, beef stock) to this salad came from a group of ladies I met at an event years ago. I was a bit skeptical at first but now think it the most ingenious of suggestions. Ultimately, it provides a bit of liquid for the cooked potatoes to soak up before tossing the salad. Say goodbye to dry potato salad and hello to wondrous flavour! If you’re making this for a crowd with vegetarians in your midst, feel free to substitute with vegetable stock.

GO FORWARD – Serve this salad from a large bowl soon after you prepare it, adding some salt, pepper and a bit more of the chopped herbs right before you do. Our CLASSIC POTATO SALAD recipe also travels well. Make it in advance and take it along for others to enjoy.

Options on what to serve this tasty salad with are limitless. Some of our favourite combinations include our GRILLED PANINI SANDWICHES, PERFECT BURGERS and CONEY ISLAND HOT DOGS.

Make our CLASSIC POTATO SALAD recipe and make your next meal amazing!


3 Responses to “Classic Potato Salad Recipe”

  1. […] video on how to make it. Have it at the ready when you go to serve. Enjoy this main with our CLASSIC POTATO SALAD, our WARM BEAN SALAD or our GRILLED BABY ROMAINE LETTUCE SALAD. All of these suggested sides can be […]

  2. […] a few additional tricks up our sleeve in terms of perfect pairings. We like serving them with our CLASSIC POTATO SALAD, our WARM BEAN SALAD or our EASY ASIAN SLAW. For dessert, try our PEACH or APRICOT COBBLERS, either […]

  3. […] We love the simplicity of this favourite relaxed meal and suggest you keep any side dishes easy too. We like them best with our CREAMY COLESLAW, this very tasty WARM BEAN SALAD and our classic CLASSIC POTATO SALAD. […]


Ingredients & Amounts

  • pounds of mini yellow potatoes
  • pounds of mini red potatoes
  • ½ cup of beef stock
  • ¼ cup of extra virgin olive oil
  • ¼ cup of apple cider vinegar
  • 3 ribs of celery, chopped
  • ½ of a red onion, thinly shaved
  • ½ of a white onion, thinly shaved
  • ½ cup of parsley, roughly chopped
  • ½ cup of fresh dill, roughly chopped
  • ½ cup of chives, roughly chopped
  • salt and pepper to taste
  • additional chopped herbs for garnish


  1. Place potatoes into a large pot, cover with water and bring to a boil. Reduce to simmer and cook until potatoes are fork-tender. Strain and cool for about 5 minutes before slicing.
  2. Transfer sliced potatoes to a large bowl. Add beef stock, stir and cover with plastic wrap. Let sit for 15 minutes.
  3. Uncover the bowl and add the oil and vinegar, followed by the celery, onions and chopped herbs. Toss gently and season with salt and pepper to taste.
  4. To serve: Add a bit more salt and pepper and a sprinkle of fresh herbs.

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Just click on the below links to purchase them through Amazon.com and add them to your collection. Happy shopping!

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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