Potato salad is a classic dish that brings warmth and joy to any table. Whether you’re hosting a picnic, BBQ, or family gathering, this creamy and delicious potato salad recipe is sure to be a hit. Easy to make and full of flavor, it’s a side dish that everyone loves.
Why Make This Recipe
This potato salad recipe is not only delicious but also versatile. You can serve it at various occasions, from summer picnics to holiday meals. It combines the rich taste of Yukon Gold potatoes with a creamy dressing and crunchy vegetables, creating a satisfying dish that complements any main course. Plus, it’s simple to prepare and can be made ahead of time, making it a convenient choice for busy cooks.
How to Make The Best Potato Salad
Ingredients:
- 5 pounds Yukon Gold potatoes (or Klondike Goldust potatoes)
- 2 cups mayonnaise (your favorite brand)
- 1 cup refrigerated sweet pickle relish
- 2 tablespoons yellow mustard (or 1 part yellow + 1 part dijon)
- 1 tablespoon apple cider vinegar
- 1 tablespoon celery seeds
- 1/2 teaspoon paprika
- 4-5 hard boiled eggs (peeled and chopped)
- 3 celery stalks (diced)
- 1/2 cup sweet onion (diced)
- 1 tablespoon fresh chopped dill
- Salt (and pepper)
Directions:
- Cut the potatoes into quarters and place them in a large stockpot.
- Fill the pot with cold water until it is 1 inch over the top of the potatoes.
- Set the pot over high heat and bring to a boil.
- Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes until fork tender.
- Meanwhile, mix mayonnaise, sweet pickle relish (including juices), mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste in a medium bowl. Stir until smooth.
- Chop the eggs, celery, onions, and dill.
- Once the potatoes are very tender, drain off all the water. Remove the loose peels and chop the potatoes into 1/2-inch chunks. It’s okay if they are soft and crumbly.
- Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well.
- Stir in the eggs, celery, onions, and dill. Taste, then add salt and pepper as needed.
- Garnish with fresh dill and paprika.
- Cover the potato salad and refrigerate for at least 4 hours. If you have time to make it ahead, it tastes even better on day two! Keep refrigerated in an airtight container for up to one week.
How to Serve The Best Potato Salad
Serve this delicious potato salad chilled, straight from the refrigerator. It pairs wonderfully with grilled meats, fried chicken, or sandwiches. For a pretty presentation, use a large serving bowl and sprinkle some extra paprika and fresh dill on top.
How to Store The Best Potato Salad
Store any leftover potato salad in an airtight container in the refrigerator. It will stay fresh for up to one week. If you made it ahead, you can enjoy the flavors even more as they meld together after a night in the fridge.
Tips to Make The Best Potato Salad
- Choose Yukon Gold potatoes for their creamy texture and great flavor.
- Chill the salad for at least 4 hours to allow the flavors to develop.
- Adjust the seasoning according to your taste preferences; more mustard or vinegar can add a nice tang.
- For a healthier version, use Greek yogurt in place of some mayonnaise.
Variation
Want to switch things up? You can add diced pickles, bacon bits, or chopped bell peppers for a different flavor. Try using different herbs, like parsley or chives, instead of dill for a unique touch.
FAQs
1. Can I make potato salad a day ahead?
Yes! In fact, making potato salad a day ahead allows the flavors to blend even better. Just store it in the refrigerator and take it out an hour before serving.
2. What potatoes are best for potato salad?
Yukon Gold potatoes are highly recommended as they are creamy and hold their shape well. You can also use red potatoes for a firmer texture.
3. How do I make it healthier?
You can make a healthier version by using Greek yogurt instead of some or all of the mayonnaise. You can also add more vegetables and cut down on the eggs for fewer calories.
Enjoy making and sharing this delicious potato salad recipe at your next gathering!
Potato Salad
Ingredients
Main Ingredients
- 5 pounds Yukon Gold potatoes (or Klondike Goldust potatoes) Choose Yukon Gold for creamy texture.
- 2 cups mayonnaise Your favorite brand.
- 1 cup refrigerated sweet pickle relish
- 2 tablespoons yellow mustard Or 1 part yellow + 1 part dijon.
- 1 tablespoon apple cider vinegar
- 1 tablespoon celery seeds
- 1/2 teaspoon paprika
- 4-5 pieces hard boiled eggs (peeled and chopped)
- 3 stalks celery (diced)
- 1/2 cup sweet onion (diced)
- 1 tablespoon fresh chopped dill
- Salt (and pepper)
Instructions
Preparation
- Cut the potatoes into quarters and place them in a large stockpot.
- Fill the pot with cold water until it is 1 inch over the top of the potatoes.
- Set the pot over high heat and bring to a boil.
- Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes until fork tender.
Mixing Dressing
- Meanwhile, mix mayonnaise, sweet pickle relish (including juices), mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste in a medium bowl. Stir until smooth.
Combining Ingredients
- Chop the eggs, celery, onions, and dill.
- Once the potatoes are very tender, drain off all the water. Remove the loose peels and chop the potatoes into 1/2-inch chunks.
- Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well.
- Stir in the eggs, celery, onions, and dill. Taste, then add salt and pepper as needed.
- Garnish with fresh dill and paprika.
Chilling
- Cover the potato salad and refrigerate for at least 4 hours. If you have time to make it ahead, it tastes even better on day two!
