28 Awesome Potato Salad Recipes You’ll Love

I prefer to peel the potatoes for potato salad because the peels can be thick on some potatoes and it effects the nice tender quality of the potatoes. However, if you like to leave the peel on, you absolutely can. Yukon gold potatoes especially have a thin skin that be left on.

The best type of potato to use for potato salad is a waxy potato that won’t easily crumble in the salad. Starchy potatoes, like russets, tend to become too dry and crumbly. I like to use Yukon Gold potatoes because they have a really nice texture when steamed and they keep their shape in the salad.
If all you have to work with is russet potatoes, it’ll still work just fine. Be prepared to stir the salad gently and have a bit more incorporated potatoes. It’s still tastes great!

You can make potato salad up to 2 days in advance and store it in the refrigerator. This will allow the flavors to meld together and make the salad even more delicious. However, it is important to keep the potato salad chilled at all times and to store it in an airtight container to prevent bacteria growth. Before serving, give the potato salad a good stir and taste it to see if it needs any additional seasoning. If the salad seems dry, you can add a bit more mayonnaise or dressing to moisten it up.

You can store potato salad in a mixing bowl, covered with plastic wrap, for up to 5 days. After that the dressing starts to break down and make the salad sloppy.

Technically, you can freeze potato salad, but it is not recommended. The texture of the potatoes and other ingredients will change after being frozen and thawed. When thawed, the mayonnaise in the potato salad may separate and become watery, and the potatoes may become mushy.