Best Potato Salad
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.
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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.
Servings: 8 people as a side dish