Best Potato Salad Recipe
A creamy, tangy, and classic Potato Salad Recipe made with tender Yukon Gold potatoes, a rich mayo-mustard dressing, crunchy celery, and hard-boiled eggs. This easy homemade potato salad is perfect for BBQs, potlucks, and family dinners.
Equipment
- Large pot For boiling the potatoes
- Colander For draining the potatoes
- Sharp knife For cutting potatoes and vegetables
- Cutting board Use a sturdy board for chopping
- Large mixing bowl For combining the salad
- Small mixing bowl For whisking the dressing
- Rubber spatula For gently folding ingredients together
Ingredients
- 2.5 lb Yukon Gold potatoes, peeled and cubed Or red potatoes, skin on
- 4 - Large eggs, hard-boiled and chopped Optional but recommended
- 1 cup Mayonnaise Use full-fat for best texture
- 2 tbsp Yellow mustard Adjust to taste
- 1 tbsp Apple cider vinegar Adds tang
- 2 tbsp Pickle relish or chopped dill pickles Adds crunch and brightness
- ½ cup Celery, finely diced Adds crunch
- ¼ cup Red onion, finely diced Adds sharp flavor
- 1 tsp Salt Adjust to taste
- ½ tsp Black pepper Adjust to taste
- 1 tbsp Fresh chives or dill, chopped Optional, for garnish
Instructions
- Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt.Bring the water to a boil over medium-high heat and cook the potatoes for 12 to 15 minutes, or until fork-tender.Drain the potatoes in a colander and let them cool for about 10 minutes.
- While the potatoes cool, whisk together the mayonnaise, mustard, apple cider vinegar, salt, and pepper in a small bowl.
- In a large mixing bowl, combine the cooled potatoes, chopped eggs, celery, red onion, and pickle relish.
- Pour the dressing over the potato mixture and gently fold everything together using a rubber spatula.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.Garnish with fresh chives or dill before serving chilled.
Video
Notes
- Do not overcook the potatoes, since mushy potatoes will make the salad watery instead of creamy.
- For extra flavor, drizzle warm potatoes with a splash of vinegar right after draining, then let them cool before adding the dressing.
- This salad can be stored in an airtight container in the refrigerator for up to 4 days.
- Feel free to add crispy bacon bits or a dash of paprika for extra flavor.
Season the potatoes with a little vinegar and salt while they are still warm, right after draining. This allows the potatoes to absorb the flavor from the inside out, resulting in a more flavorful potato salad instead of one that only tastes seasoned on the surface.
