Potato Salad Recipes
How To Make The Best Potato Salad Recipe is the timeless summer side that never disappoints at family gatherings, picnics, or barbecues. Creamy, tangy, and loaded with flavor, this potato salad will be everyone’s favorite.
A spoonful of this chilled classic brings back warm memories of backyard parties and potlucks. Each bite balances tender potatoes, crisp veggies, and a zesty, comforting dressing.
Key Ingredients for How To Make The Best Potato Salad Recipe
- Yukon Gold potatoes – Buttery and tender, they hold their shape while soaking up the dressing perfectly.
- Mayonnaise – The creamy backbone that ties everything together with rich, smooth texture.
- Sweet pickle relish – Adds a hint of sweetness and crunch that brightens every bite.
- Yellow mustard – Delivers the classic tangy zip that defines a great potato salad.
- Apple cider vinegar – Lends a subtle acidity to balance the richness.
- Celery seeds – A small touch that layers in earthy, herbal notes.
- Hard-boiled eggs – Make the salad heartier and add extra creaminess.
- Celery stalks – Bring crisp freshness and a satisfying crunch.
- Sweet onion – Adds mild, sweet bite without overpowering the other flavors.
- Fresh chopped dill – Infuses a bright, aromatic finish that lifts the salad.
Easy Steps: How To Make The Best Potato Salad Recipe
Start by quartering your Yukon Gold potatoes and boiling them until perfectly fork-tender. While they cook, whisk together the creamy dressing with mayonnaise, pickle relish, mustard, apple cider vinegar, celery seeds, paprika, salt, and pepper.
Chop your hard-boiled eggs, crisp celery, sweet onion, and fragrant dill. Drain and cool the potatoes slightly, then gently peel and chop into bite-sized pieces.
Combine the warm potatoes with the tangy dressing, folding gently to coat every chunk. Stir in the eggs, celery, onions, and dill for extra texture and flavor. Taste and adjust seasoning to your liking.
Cover and chill for at least four hours, allowing all those flavors to meld into the most irresistible, nostalgic potato salad.
Secrets & Twists for the Best Potato Salad Ever
For unbeatable flavor, make this potato salad a day in advance. The extra time lets the potatoes absorb the dressing fully, deepening the taste. If you’re feeling adventurous, swap half the yellow mustard for Dijon to add a sharper kick.
Some love a sprinkle of crispy crumbled bacon or chopped pickles for extra texture and saltiness. A touch of smoked paprika can elevate the depth of flavor beautifully. Always taste before serving and adjust with more salt, pepper, or fresh dill.
Storing Your Potato Salad Perfectly
Keep your potato salad fresh by storing it in an airtight container in the fridge. It stays delicious for up to a week and often tastes even better on day two. Serve it cold straight from the fridge or let it sit for ten minutes to take off the chill.
If you need to make it far ahead, avoid freezing—it can break the creamy texture. Instead, enjoy it within the week for the best taste and texture.
Potato Salad Recipes
Ingredients
- 1 tablespoon fresh chopped dill
- 4-5 hard boiled eggs peeled and chopped
- 1/2 cup sweet onion diced
- 1 tablespoon celery seeds
- 5 pounds Yukon Gold potatoes or Klondike Goldust potatoes
- 2 cups mayonnaise your preferred brand
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 3 celery stalks diced
- 2 tablespoons yellow mustard or a combination of yellow and Dijon
- 1 tablespoon apple cider vinegar
- 1 cup refrigerated sweet pickle relish
- 1 tablespoon salt for boiling potatoes
Instructions
- Quarter the potatoes and transfer them to a spacious stockpot. Pour in cold water until the potatoes are submerged by an inch. Bring to a vigorous boil over high heat. Once boiling, incorporate 1 tablespoon of salt and continue cooking the potatoes for 13 to 15 minutes until they yield easily to a fork. While the potatoes cook, combine mayonnaise, sweet pickle relish with its juices, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and freshly ground pepper in a medium bowl, stirring until velvety. Dice the hard boiled eggs, celery stalks, sweet onion, and fresh dill. When the potatoes reach optimal tenderness, drain them thoroughly and discard any loose skins. Cut into 1/2-inch pieces, allowing for some crumbling. Place the chopped potatoes in a large mixing bowl. Delicately fold in the dressing to coat every piece evenly. Gently incorporate the eggs, celery, onions, and dill into the salad. Taste and adjust seasoning with salt and pepper if necessary. Adorn with additional fresh dill and a light sprinkle of paprika for a decorative finish. Cover and refrigerate for no less than four hours to allow flavors to meld. For peak taste, prepare a day in advance. Store in an airtight container in the refrigerator for up to one week.
