Best Ever Potato Salad

Potato Salad

Description

This classic potato salad is creamy, tangy, and full of flavor, featuring tender potatoes, crisp celery, onion, and a rich mayonnaise dressing. Perfect for summer cookouts, picnics, or as a hearty side dish any time of year.

Ingredients

For the Salad:

• 2 pounds (about 6 medium) Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes

• 3 large eggs, hard-boiled, peeled, and chopped

• 1 cup celery, diced

• ½ cup red onion, finely chopped

• ¼ cup sweet pickle relish (optional)

For the Dressing:

• 1 cup mayonnaise

• 2 tablespoons yellow mustard

• 2 tablespoons apple cider vinegar

• 1 tablespoon sugar (optional)

• ½ teaspoon salt (or to taste)

• ½ teaspoon black pepper

• Paprika for garnish (optional)

Instructions

1. Boil the Potatoes:

   • Place potatoes in a large pot, cover with cold water, and add 1 teaspoon salt.

   • Bring to a boil, reduce heat, and simmer 10–15 minutes, or until potatoes are fork-tender.

   • Drain and let cool slightly.

2. Prepare the Eggs:

   • Place eggs in a saucepan, cover with cold water, bring to a boil, then turn off heat and cover for 10 minutes.

   • Drain, cool under cold running water, peel, and chop.

3. Make the Dressing:

   • In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, and pepper until smooth.

4. Combine Ingredients:

   • Add cooled potatoes, chopped eggs, celery, onion, and relish (if using) to the dressing.

   • Gently toss until well coated.

5. Chill & Serve:

   • Cover and refrigerate at least 1 hour for flavors to meld.

   • Sprinkle with paprika before serving if desired.

Equipment

• Large pot

• Medium saucepan

• Large mixing bowl

• Knife and cutting board

• Measuring cups and spoons

• Colander

• Mixing spoon

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes (plus chilling time)

Servings: 6–8

Potato Salad

This classic potato salad is creamy, tangy, and full of flavor, featuring tender potatoes, crisp celery, onion, and a rich mayonnaise dressing. Perfect for summer cookouts, picnics, or as a hearty side dish any time of year.

Print Recipe

Prep Time:20 minutes mins

Cook Time:15 minutes mins

Total Time:35 minutes mins

Equipment

• Large pot
• Medium saucepan
• Large mixing bowl
• Knife and cutting board
• Measuring cups and spoons
• Colander
• Mixing spoon

Ingredients

• For the Salad:
• 2 pounds about 6 medium Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes
• 3 large eggs hard-boiled, peeled, and chopped
• 1 cup celery diced
• ½ cup red onion finely chopped
• ¼ cup sweet pickle relish optional
• For the Dressing:
• 1 cup mayonnaise
• 2 tablespoons yellow mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar optional
• ½ teaspoon salt or to taste
• ½ teaspoon black pepper
• Paprika for garnish optional

Instructions

• Boil the Potatoes:
• Place potatoes in a large pot, cover with cold water, and add 1 teaspoon salt.
• Bring to a boil, reduce heat, and simmer 10–15 minutes, or until potatoes are fork-tender.
• Drain and let cool slightly.
• Prepare the Eggs:
• Place eggs in a saucepan, cover with cold water, bring to a boil, then turn off heat and cover for 10 minutes.
• Drain, cool under cold running water, peel, and chop.
• Make the Dressing:
• In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, and pepper until smooth.
• Combine Ingredients:
• Add cooled potatoes, chopped eggs, celery, onion, and relish (if using) to the dressing.
• Gently toss until well coated.
• Chill & Serve:
• Cover and refrigerate at least 1 hour for flavors to meld.
• Sprinkle with paprika before serving if desired.

Servings: 8 servings

10 FAQs About Potato Salad

1. Can I make potato salad a day ahead?
   Yes! In fact, potato salad tastes even better when made ahead because the flavors have time to blend.

2. Should I peel the potatoes before boiling?
   You can do either peeling before boiling saves time later but leaving the skins on adds texture and nutrients.

3. What type of potatoes are best?
   Yukon Golds and red potatoes hold their shape well, while Russets are softer and creamier.

4. Can I use Greek yogurt instead of mayonnaise?
   Yes, for a lighter version, you can substitute some or all of the mayo with Greek yogurt.

5. How do I keep the potatoes from getting mushy?
   Don’t overcook them check for doneness with a fork and drain immediately once tender.

6. What can I add for extra flavor?
   Try adding bacon bits, chopped dill, fresh parsley, or a splash of pickle juice.

7. Can I make this recipe without eggs?
   Absolutely, just omit the eggs or replace them with diced avocado for a creamy texture.

8. Why does my potato salad taste bland?
   Potatoes absorb flavor, so season generously with salt and pepper, especially while they’re still warm.

9. Is sweet pickle relish necessary?
   No, it’s optional you can use dill relish or chopped pickles for a tangy bite.

10. Can I freeze potato salad?
    Freezing is not recommended the mayonnaise dressing will separate and the potatoes will get watery when thawed.

How To Store Potato Salad

• Refrigerator: Store in an airtight container for up to 3–4 days.

• Serving Safety: Keep chilled until ready to serve. If left out at room temperature for more than 2 hours (or 1 hour in hot weather), discard to avoid foodborne illness.

• Transporting: Use a cooler with ice packs if bringing to a picnic or cookout.

• Do Not Freeze: The texture and dressing will not hold up well after freezing.