How to Make Potato Salad

Potatoes — in this case, potato salad — are the ultimate summer comfort food. Nothing brings out the juicy flavor of a burger or grilled chicken quite like this classic side. And because we know that you’re either a mayo fan or a vinegar devotee, our Test Kitchen has whipped up instructions for both creamy and tangy versions.

Our recipes are simple and easy, but there are a few tricks for getting the finished product just right. Cutting potatoes into even-size pieces is the best way to prevent mushy and undercooked spuds. When the cooking time is up, test for doneness by sticking a small toothpick or knife into the potato. The knife should pierce through easily, and the whole potato should still hold its shape.

But here’s the part that many people get wrong: Dress the salad when the potatoes are still warm. This allows the spuds to absorb the delicious flavors. Veggies and herbs, however, shouldn’t be added until the salad has cooled to prevent wilting.

When everyone’s done digging in, make sure you ditch any leftover potato salad if it’s been sitting out for two or more hours. If it’s been out for less time, it can be stored for up to four days in the refrigerator.

Is your mouth watering yet? Now, take a look at our triple-tested potato salad recipes.