Best Ever Potato Salad
A creamy, crunchy, and flavorful potato salad that is perfect for picnics and barbecues, and easy to make.
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.
Notes
For extra flavor, experiment with adding fresh herbs like dill or parsley. You can substitute Greek yogurt for some of the mayonnaise for a healthier version. Adjust ingredients based on your preferences.