There’s nothing quite like homemade potato salad to go with your lunchtime sandwiches or serve up at a family BBQ. This traditional potato salad recipe is made with wholesome ingredients too, so you won’t have to worry you’re serving up disaster. Even the kids pile it high on their plates and eat every last morsel!
Best Potato Salad Recipe
I think this is the best potato salad recipe I’ve ever had. It seems to be a favorite among everyone. Every time I make it for potlucks or gatherings, I’m cornered for the recipe. So here you all go! Now you can make it and enjoy it anytime you’re dreaming of Southern potato salad.
Potato Salad Ingredients
- Yukon gold potatoes – these are the most tender and best potatoes for potato salad.
- Eggs – yup! Hard-boiled eggs are a wonderful way to thicken up the texture and richness while adding more nutrition.
- Mayonnaise – um, hello! You can’t have potato salad without it!
- Onions – add a nice hint of pungent flavor.
- Sweet pickle relish – the yin to the yang of onions (*substitute: diced dill pickles)
- Yellow mustard – balances out all that creamy mayo. Sometimes we do half dijon mustard and half yellow mustard but if you’re going to choose one, go with yellow.
- Apple cider vinegar – the acidity brings it all together
- Fresh dill – the secret charming ingredient in this potato salad
Easy Potato Salad Recipe
You can follow 4 steps, right? That’s how easy this old fashioned potato salad is. Savory, creamy, crunchy, and wonderful, basic and wholesome ingredients come together very quickly, yielding the most delicious potato salad ever.
Potato salad is not a meal…its a style.
How do you Make Potato Salad from Scratch?
It all begins with good potatoes. Yukon gold potatoes are potato salad’s best friend. You’ll need to boil them first and then make the dressing with mayonnaise and a few other ingredients. The longest part in a simple potato salad recipe is waiting for it to chill to that perfect temperature for serving!
Expert Tips and Tricks for the Perfect Potato Salad Every Time
- Potato salad is all about balance – If you want it to taste the best, you have to hit all those flavors.
- Don’t skip ACV – This recipe uses apple cider vinegar to give it the acidity it needs. Without it, it will lack in taste. The same can be said for texture too.
- Add the onion – If everything in the potato salad is a soft texture, it doesn’t have the same effect. That’s why crunchy bits of onion break it up.
- And fresh herbs? – To me, it’s a must for making your potato salad stand out from the store-bought stuff!
What kind of potatoes should I use for potato salad?
Yukon gold are the best potatoes for making potato salad. They soften up but still retain some texture so it’s not like mush when you mix it up with the dressing. As an alternative, you can also use red potatoes with similar results. I do not recommend russet potatoes for potato salad.
Are baking potatoes good for potato salad?
This potato salad recipe uses Yukon gold potatoes. Baking potatoes, also known as russet potatoes, tend to break apart once in a potato salad. You can still use them but they do take a long time to cook so cut them up first.
What is mustard potato salad?
Mustard potato salad simply means that mustard is used along with the mayonnaise to give it a more tangy taste in that creaminess.
How long to boil potatoes for potato salad?
The potatoes for your potato salad should be boiled about 15 minutes. That’s not a hard and fast rule though. Check it with a fork and if it’s tender, it’s ready.
Why does my potato salad get watery?
You will have to let your potatoes cool after they are fork-tender. When you add them to the dressing while too hot, they can sweat and add more moisture than you intended to your salad.
Can you make potato salad the day before?
Yes. This will save you time ahead of a picnic or gathering too. Just keep it in the fridge until ready to serve. Transport in a cooler with ice to prevent it from spoiling.
What to Serve with Potato Salad
Can you tell we love potato salad here? When I make it, I serve it with sandwiches and wraps, BBQ, ribs, burgers, hot dogs, even grilled chicken. Once you try this recipe, you’ll find excuses to serve it with everything!
How to Store Potato Salad
You MUST refrigerate potato salad. If you’re making a big batch, portion some of it out for serving and refill as needed. Mayonnaise and eggs are in this recipe which means you can’t leave it out for long.
How long does potato salad with eggs last?
When you have it covered properly, your homemade potato salad will be good for up to 5 days in your fridge. I find by day 2 it tastes the best which is why I’ll make it the day before an event so all the flavors come together!
Can You Freeze Frozen Potato Salad?
Yes! If you got a bit overzealous and made too much potato salad, you can put it in a freezer bag. Squeeze out the air the best you can and use it within 3 months for the best flavor.
How to Thaw Frozen Potato Salad?
Patience pays when it comes to thawing frozen potato salad. Take it out 24 hours before you plan to serve it and thaw it in the fridge. Do not leave it on the counter!
Potato Salad Recipe
- 2 1/2 lbs Yukon gold potatoes (boiled)
- 1 cup mayonnaise
- 1/2 cup sweet pickle relish
- 1/2 tbsp apple cider vinegar
- 1 tbsp yellow mustard
- 1/4 tsp paprika
- 1/2 tbsp celery seeds
- 2 eggs (hard boiled)
- 2 celery stalks (chopped)
- 1/2 cup white onion (chopped)
- 1/2 tbsp fresh dill (chopped)
- Cut the potatoes into 1/2 inch chunks and carefully place them in a large pot. Fill the pot with cold water until the potatoes are fully submerged with an extra inch of water above the potatoes. Over high heat, bring the water to a boil and add 1 tablespoon of salt. Boil potatoes for about 15 minutes or until tender and can be easily pierced with a fork.
- In a large bowl, mix the mayonnaise, sweet pickle relish, mustard, apple cider vinegar, celery seeds, and salt and pepper to taste and set aside. Then, chop your hard-boiled eggs, celery, onions, and dill.
- When the potatoes are tender, drain the water and place the potatoes in the large bowl with the mayonnaise dressing and begin to stir until the potatoes are evenly coated. Once the potatoes are coated, mix in the chopped eggs, celery, onions, and dill. Add in salt and pepper to reach desired taste. Garnish with sprinkling of paprika and fresh chopped dill.
- Cover the potato salad and refrigerate for at least 3 hours before serving to ensure it is chilled through.
- There is really no need to peel the potatoes for this recipe. But if you do not like potato skin texture you can peel the potatoes before boiling.
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