How To Make The Best Potato Salad Recipe
This classic potato salad recipe offers a creamy, tangy, and slightly sweet side dish perfect for picnics, barbecues, and family gatherings. Made with tender Yukon Gold potatoes, a flavorful mayonnaise-based dressing, crisp celery, sweet onions, and hard-boiled eggs, it's a crowd-pleaser that's easy to prepare and tastes best when chilled for several hours.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes (plus chilling time)
- Yield: 16 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Potatoes
- 5 pounds Yukon Gold potatoes (or Klondike Goldust potatoes)
Dressing
- 2 cups mayonnaise (your favorite brand)
- 1 cup refrigerated sweet pickle relish
- 2 tablespoons yellow mustard (or 1 part yellow + 1 part Dijon mustard)
- 1 tablespoon apple cider vinegar
- 1 tablespoon celery seeds
- 1/2 teaspoon paprika
- Salt and pepper to taste
Add-ins
- 4-5 hard boiled eggs, peeled and chopped
- 3 celery stalks, diced
- 1/2 cup sweet onion, diced
- 1 tablespoon fresh chopped dill
Instructions
- Cook the potatoes: Cut the potatoes into quarters and place them in a large stockpot. Fill the pot with cold water until it is about one inch above the potatoes. Bring the water to a boil over high heat. Once boiling, add 1 tablespoon of salt and cook the potatoes for 13-15 minutes, or until they are fork tender.
- Prepare the dressing and chop add-ins: While the potatoes cook, combine 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 hard boiled eggs, dice the celery stalks and sweet onion, and finely chop the fresh dill.
- Combine potatoes and dressing: When potatoes are tender, drain the water and remove any loose peels. Chop potatoes into 1/2-inch chunks; a few crumbles are okay. Place them in a large bowl and gently mix in the dressing to coat evenly. Then fold in the chopped eggs, celery, onion, and dill. Taste and adjust salt and pepper if needed. Garnish with additional fresh dill and a sprinkle of paprika for color.
- Chill the salad: Cover the potato salad and refrigerate for at least 4 hours to allow flavors to meld. For best results, prepare the salad a day ahead. Keep refrigerated in an airtight container for up to one week.
Notes
- Use Yukon Gold or similar waxy potatoes to ensure the salad holds its shape without becoming mushy.
- Adjust mustard types to balance tanginess to your preference.
- The salad tastes best after chilling overnight, allowing flavors to combine.
- Can be made a day ahead and stored in an airtight container for up to 7 days.
- For variation, add chopped pickles or substitute dill for other fresh herbs like parsley or chives.