This classic creamy potato mac salad brings together tender potatoes and pasta in a rich, tasty dressing. It’s a great side dish for barbecues or picnics!
The mix of crunchy veggies and creamy goodness makes it hard to resist. I always find myself going back for seconds—who can blame me? 😄 Serve it cold for the best bite!
Key Ingredients & Substitutions
Elbow Macaroni: This is the classic pasta choice for mac salads. If you prefer a different shape, feel free to use corkscrew pasta or shells for a fun twist. Both options hold dressing well!
Potatoes: I recommend using Yukon gold or red potatoes for this salad. They have a nice creamy texture. If you’re short on time, you could also use canned potatoes—just rinse and drain them well before adding.
Mayonnaise: It creates the creamy base for this salad. If you want a lighter option, consider using Greek yogurt or a mayo alternative. For a zesty kick, add some sour cream to the mix!
Carrots: They add color and crunch. If you don’t have shredded carrots, finely chopped bell peppers or peas are great substitutes. You can even leave them out if you’re not a fan of crunch.
Onion & Celery: These are optional, but they add nice flavor. If you want to skip them, try adding some chopped pickles or relish for a tangy bite!
How Can I Cook Potatoes Perfectly for My Salad?
Cooking the potatoes correctly is crucial to avoid mushy salad. Here’s a simple guide:
- Start with cold water. Place the diced potatoes in a pot, then cover with water. This helps them cook evenly.
- Bring water to a boil. Once boiling, lower the heat to medium and cook for about 8-10 minutes. You want them tender enough to pierce with a fork but not falling apart.
- Drain the potatoes and cool them quickly under cold running water. This halts the cooking process and keeps them firm.
Following these steps will ensure your potato pieces hold up nicely in the salad!
Classic Creamy Potato Mac Salad
Ingredients You’ll Need:
For the Salad:
- 2 cups elbow macaroni
- 3 medium potatoes, peeled and diced
- 1 cup shredded carrots
- 1/2 cup chopped celery (optional)
- 1/2 cup finely chopped onion (optional)
For the Dressing:
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar or white vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- Salt and black pepper to taste
Optional Additions:
- 2 hard-boiled eggs, chopped (optional)
- Fresh parsley or chives, chopped for garnish
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare and then an additional hour to chill in the refrigerator. So, you’ll be looking at roughly 1 hour and 20 minutes total, with most of that time being for the salad to cool off and flavors to mingle.
Step-by-Step Instructions:
1. Cook the Macaroni:
Start by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until it’s al dente (that means it should still have a little bite to it!). Once done, drain the macaroni and rinse it under cold water to stop the cooking. Set it aside in a bowl.
2. Prepare the Potatoes:
While your macaroni is cooking, chop the potatoes into bite-sized pieces and place them in another pot. Cover them with cold water and bring to a boil. Cook them for about 8-10 minutes, just until they’re tender but not mushy. As soon as you can easily pierce a piece with a fork, drain the potatoes and rinse them with cold water too. This helps them cool down quickly.
3. Combine Salad Ingredients:
In a big mixing bowl, combine the cooked macaroni, cooked potatoes, and shredded carrots. If you’re using celery and onion, toss those in as well for extra flavor and crunch!
4. Make the Dressing:
In a separate small bowl, whisk together the mayonnaise, vinegar, Dijon mustard, sugar, and a pinch of salt and black pepper until the dressing is smooth and creamy.
5. Dress the Salad:
Pour the dressing over the macaroni and potato mixture, and gently fold everything together with a spatula. Be careful not to mash the potatoes; you want them intact and pretty!
6. Optional Egg Addition:
If you want to add hard-boiled eggs, now is the time to gently fold those in as well. They add a lovely richness to the salad!
7. Chill, Chill, Chill:
Cover your salad with plastic wrap or a lid, then pop it into the refrigerator to chill for at least 1 hour. This waiting time lets all those delicious flavors meld together.
8. Serve and Garnish:
Once you’re ready to serve, give the salad a little stir, then garnish with freshly chopped parsley or chives for a nice pop of color. Serve it chilled and enjoy every creamy bite!
This Classic Creamy Potato Mac Salad is perfect for barbecues, picnics, or any casual get-together. Enjoy your meal! 😊
FAQ for Classic Creamy Potato Mac Salad
Can I Make This Salad Ahead of Time?
Absolutely! This salad can be made a day in advance. Just prepare it as directed, cover it tightly, and store it in the fridge. The flavors will develop even more overnight!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The salad may thicken as it sits, so you can stir in a little extra mayo or a splash of vinegar to freshen it up when serving.
Can I Use Different Vegetables or Add-Ins?
Of course! Feel free to customize the salad with vegetables you enjoy. Options like bell peppers, peas, or pickles work great. You can also add proteins like diced ham or cooked chicken for extra heartiness.
What Can I Substitute for Mayonnaise?
If you’re looking for a lighter option, you can use Greek yogurt or a vegan mayo alternative. For a tangy twist, mix in some sour cream or buttermilk to create a similar creamy texture!
