Best Potato Salad
Best Potato Salad
Description:
This creamy, tangy, and slightly sweet potato salad is a timeless side dish made with tender potatoes, hard-boiled eggs, crunchy celery, onion, and a well-balanced mayonnaise-based dressing. It’s the perfect complement to grilled meats or sandwiches and can be served chilled or at room temperature.
Ingredients:
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2½ pounds (about 6 medium) Yukon Gold or red potatoes
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3 large eggs
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¾ cup mayonnaise
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2 tablespoons yellow mustard
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1 tablespoon apple cider vinegar
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1 teaspoon sugar (optional, for slight sweetness)
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Salt and black pepper, to taste
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½ cup celery, finely diced
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¼ cup red onion or green onion, finely chopped
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2 tablespoons sweet pickle relish (optional)
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Optional garnish: paprika, chopped parsley, or extra sliced eggs
Equipment:
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Large pot (for boiling potatoes)
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Small saucepan (for boiling eggs)
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Large mixing bowl
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Knife and cutting board
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Colander
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Measuring cups and spoons
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Spatula or wooden spoon
Time:
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Prep Time: 15 minutes
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Cook Time: 20–25 minutes
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Total Time: 40 minutes (plus optional chilling time)
Serving Size:
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Serves 6–8 people as a side dish
Instructions:
1. Boil the Potatoes:
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Wash and cut potatoes into bite-sized chunks (leave skin on or peel, your choice).
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Place in a large pot, cover with cold water, and add a generous pinch of salt.
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Bring to a boil, then reduce to a simmer. Cook for 10–15 minutes, or until potatoes are fork-tender.
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Drain and let cool slightly.
2. Boil the Eggs:
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Place eggs in a saucepan, cover with water, and bring to a boil.
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Once boiling, cover, remove from heat, and let sit for 10–12 minutes.
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Drain, cool under cold water, peel, and chop.
3. Make the Dressing:
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In a large bowl, mix together mayonnaise, mustard, vinegar, sugar (if using), salt, and pepper.
4. Combine the Salad:
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Add cooled potatoes, chopped eggs, celery, onions, and relish (if using) to the bowl with the dressing.
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Gently fold everything together until well coated.
5. Chill & Serve:
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Chill for at least 1 hour for best flavor (optional but recommended).
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Garnish with paprika, parsley, or additional egg slices before serving.
Best Potato Salad
Equipment
- Large pot (for boiling potatoes)
- Small saucepan (for boiling eggs)
- Large mixing bowl
- Knife and cutting board
- Colander
- Measuring cups and spoons
- Spatula or wooden spoon
Ingredients
- 2½ pounds about 6 medium Yukon Gold or red potatoes
- 3 large eggs
- ¾ cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar optional, for slight sweetness
- Salt and black pepper to taste
- ½ cup celery finely diced
- ¼ cup red onion or green onion finely chopped
- 2 tablespoons sweet pickle relish optional
- Optional garnish: paprika chopped parsley, or extra sliced eggs
Instructions
- Boil the Potatoes:
- Wash and cut potatoes into bite-sized chunks (leave skin on or peel, your choice).
- Place in a large pot, cover with cold water, and add a generous pinch of salt.
- Bring to a boil, then reduce to a simmer. Cook for 10–15 minutes, or until potatoes are fork-tender.
- Drain and let cool slightly.
- Boil the Eggs:
- Place eggs in a saucepan, cover with water, and bring to a boil.
- Once boiling, cover, remove from heat, and let sit for 10–12 minutes.
- Drain, cool under cold water, peel, and chop.
- Make the Dressing:
- In a large bowl, mix together mayonnaise, mustard, vinegar, sugar (if using), salt, and pepper.
- Combine the Salad:
- Add cooled potatoes, chopped eggs, celery, onions, and relish (if using) to the bowl with the dressing.
- Gently fold everything together until well coated.
- Chill & Serve:
- Chill for at least 1 hour for best flavor (optional but recommended).
- Garnish with paprika, parsley, or additional egg slices before serving.
10 FAQs About Best Potato Salad
1. What are the best potatoes to use for potato salad?
Yukon Gold and red potatoes are ideal because they hold their shape after cooking. Russet potatoes are softer and starchier, which can lead to a creamier (but mushier) texture.
2. Should I peel the potatoes before boiling?
It’s up to you! Some people prefer to leave the skins on for texture and nutrients, especially with red or Yukon Gold potatoes. You can also peel them after boiling if preferred.
3. How do I prevent the potato salad from becoming watery?
Make sure the potatoes are fully drained and slightly cooled before mixing. Excess water from hot potatoes can dilute the dressing.
4. Can I make potato salad in advance?
Yes! It’s actually better when made a few hours ahead, or even a day before, so the flavors meld. Just store it covered in the refrigerator.
5. Is it safe to leave potato salad out at room temperature?
No more than 2 hours. Since it contains mayonnaise and eggs, refrigerate leftovers promptly to prevent spoilage.
6. What can I substitute for mayonnaise?
You can use Greek yogurt, sour cream, or a combo of the two. There are also vegan mayonnaise options or oil-based vinaigrettes for a lighter version.
7. Do I have to use eggs?
No. Eggs are traditional in American potato salad, but you can omit them if you’re not a fan or have an allergy.
8. What kind of mustard works best?
Yellow mustard gives a classic tang and color, but you can use Dijon or whole grain mustard for a more gourmet twist.
9. Can I add extras like bacon or pickles?
Absolutely! Popular add-ins include crumbled bacon, chopped dill or sweet pickles, scallions, chopped chives, or even green peas.
10. Can I make it without celery or onions?
Yes. While they add crunch and flavor, they’re optional. You can substitute with diced bell peppers, radishes, or just leave them out.
How To Store Potato Salad
Refrigerator:
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Store in an airtight container for up to 4 days.
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Stir before serving, as the dressing may settle.
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Let it sit at room temperature for 15–20 minutes before serving for best texture and flavor.
Freezer:
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Not recommended.
Freezing changes the texture of potatoes and causes the mayo to separate. Fresh is always best for potato salad.
