Potato salad is a classic dish that everyone loves. It’s perfect for picnics, barbecues, or just as a side for dinner at home. The Best Ever Potato Salad is creamy, crunchy, and packed with flavor. This recipe will become a staple in your kitchen as it is both easy to make and absolutely delicious.
Why Make This Recipe
Making this Best Ever Potato Salad is a great choice because it combines simple ingredients to create a rich and satisfying dish. It’s versatile and can be customized to suit your taste. Plus, it’s a crowd-pleaser that pairs well with many main courses. Whether for a holiday, a family gathering, or just a treat for yourself, this potato salad won’t disappoint!
How to Make Best Ever Potato Salad
Ingredients:
- 2 pounds Yukon gold potatoes (chopped into ¾-inch pieces, peeling is optional)
- Salt (for the potato cooking water)
- 2 ribs celery (finely chopped)
- ⅓ cup finely chopped red onion
- 3 hard boiled eggs (coarsely chopped)
- Paprika (optional topping)
- ¾ cup mayonnaise
- ¼ cup sweet pickle relish
- 2 tablespoons apple cider vinegar (or white vinegar)
- 1 tablespoon Dijon mustard (or yellow mustard)
- 1 teaspoon celery seed
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
Directions:
- Place the chopped potatoes in a large pot. Add cool water until the water level is about 2 inches above the potatoes.
- Bring the pot to a boil over high heat.
- Once boiling, add 2 teaspoons of salt and stir. Cook the potatoes for 6-9 minutes, or until just tender when pierced with a fork. Be careful not to overcook them. Check often!
- Drain the potatoes well and allow them to cool for about 20 minutes before mixing with the dressing.
- Meanwhile, make the dressing. In a small bowl, mix the mayonnaise, sweet pickle relish, apple cider vinegar, Dijon mustard, celery seed, ½ teaspoon salt, and pepper. Whisk until well combined.
- Transfer the cooled potatoes to a large bowl. Add the dressing and toss to coat the potatoes.
- Gently stir in the celery, red onion, and hard-boiled eggs. Season with more salt and pepper if needed.
- Chill the potato salad in the refrigerator before serving. It can be served fresh, but it tastes even better the next day. Stir before serving, and sprinkle with paprika if you like.
How to Serve Best Ever Potato Salad
Serve this potato salad cold as a side dish. It goes wonderfully with grilled meats, sandwiches, or any main dish. You can also add some fresh herbs or extra veggies on top for a touch of color!
How to Store Best Ever Potato Salad
Store the potato salad in an airtight container in the refrigerator. It lasts for up to 3-4 days. Make sure to give it a good stir before serving it again.
Tips to Make Best Ever Potato Salad
- For extra flavor, experiment with adding different herbs like dill or parsley.
- If you want a healthier version, you can substitute Greek yogurt for some of the mayonnaise.
- Adjust the ingredients based on your preferences. Love spicy? Add hot sauce or jalapeños!
Variation
You can create a bacon potato salad by adding crispy bacon bits. You could also try adding chopped pickles or green onions for additional crunch and flavor!
FAQs
Q1: Can I make potato salad a day ahead of time?
A: Yes, in fact, making it a day ahead can improve the flavor as the ingredients have time to blend.
Q2: Do I need to peel the potatoes?
A: Peeling is optional! Yukon gold potatoes have a thin skin that adds flavor and nutrients, so feel free to keep it on.
Q3: Can I use other types of potatoes?
A: Yes, you can use red potatoes or white potatoes, but adjust the cooking time as needed since different types may cook differently.
Enjoy your Best Ever Potato Salad! It’s sure to become a favorite in your home.
Best Ever Potato Salad
Ingredients
Main Ingredients
- 2 pounds Yukon gold potatoes, chopped into ¾-inch pieces Peeling is optional
- 2 ribs celery, finely chopped
- ⅓ cup finely chopped red onion
- 3 pieces hard boiled eggs, coarsely chopped
- ¾ cup mayonnaise
- ¼ cup sweet pickle relish
- 2 tablespoons apple cider vinegar (or white vinegar)
- 1 tablespoon Dijon mustard (or yellow mustard)
- 1 teaspoon celery seed
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
Instructions
Cooking Potatoes
- Place the chopped potatoes in a large pot.
- Add cool water until the water level is about 2 inches above the potatoes.
- Bring the pot to a boil over high heat.
- Once boiling, add 2 teaspoons of salt and stir.
- Cook the potatoes for 6-9 minutes, or until just tender when pierced with a fork, checking often.
- Drain the potatoes well and allow them to cool for about 20 minutes.
Making Dressing
- In a small bowl, mix the mayonnaise, sweet pickle relish, apple cider vinegar, Dijon mustard, celery seed, ½ teaspoon salt, and pepper. Whisk until well combined.
Combining Ingredients
- Transfer the cooled potatoes to a large bowl.
- Add the dressing and toss to coat the potatoes.
- Gently stir in the celery, red onion, and hard-boiled eggs. Season with more salt and pepper if needed.
- Chill in the refrigerator before serving, ideally overnight for best flavor.
- Before serving, give it a good stir and sprinkle with paprika if desired.
