Best Potato Salad Recipe
This classic American-style potato salad is everything a great cookout side dish should be: creamy, tangy, and loaded with just the right mix of crunch and savory flavor. Tender Yukon Gold potatoes are coated in a rich mayo-mustard dressing, then tossed with hard-boiled eggs, crisp celery, red onion, and sweet pickle relish. It comes together in about 30 minutes of active time and tastes even better after chilling, making it the ultimate make-ahead dish for potlucks, barbecues, and summer gatherings.
Equipment
- Large pot For boiling potatoes
- Medium saucepan For boiling eggs
- Colander For draining potatoes
- Large mixing bowl For combining all ingredients
- Sharp chef's knife For cutting potatoes and vegetables
- Cutting board
- Baking sheet or large plate For spreading potatoes to cool
- Measuring cups and spoons
- Rubber spatula or large spoon For gently folding ingredients
- Whisk For mixing the dressing
- Airtight storage container For refrigerating and storing the finished salad
Ingredients
For the Salad
- 3 lbs Yukon Gold or red potatoes about 1.4 kg; peeled and cut into 1-inch cubes
- 4 hard-boiled eggs peeled and chopped into roughly 1/2-inch pieces
- 3 stalks celery finely diced into 1/4-inch pieces
- 1/2 cup red onion about 75g; finely diced
- 2 tbsp sweet pickle relish or substitute dill relish for a tangier version
For the Dressing
- 1 cup real mayonnaise 240ml; such as Hellmann's or Duke's
- 2 tbsp yellow mustard
- 2 tbsp apple cider vinegar 30ml
- 1 tsp sugar add more to taste for a slightly sweeter dressing
- 1 tsp salt plus more to taste
- 1/2 tsp black pepper freshly ground preferred
For Garnish
- paprika a light sprinkle across the top before serving
- 1 tbsp fresh parsley or chives optional; chopped, for a pop of color
Instructions
- Place the peeled, cubed potatoes in a large pot, cover with cold salted water, and bring to a boil over medium-high heat. Reduce to a simmer and cook for 10–12 minutes until just fork-tender, then drain and spread on a baking sheet to cool for at least 15 minutes.
- Place eggs in a saucepan, cover with cold water by 1 inch, and bring to a rolling boil. Cover, turn off the heat, and let sit for 12 minutes, then transfer to an ice bath for 5 minutes before peeling and chopping.
- In a large mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and black pepper until completely smooth. Taste and adjust seasoning as needed — it should be bold at this stage.
- Finely dice the celery into 1/4-inch pieces and the red onion into small pieces. If the raw onion is too sharp for your taste, soak it in cold water for 10 minutes, then drain and pat dry before using.
- Add the cooled potatoes to the dressing and fold gently with a rubber spatula, then add the chopped eggs, celery, red onion, and pickle relish. Fold until evenly combined, being careful not to mash the potatoes.
- Cover the bowl or transfer to an airtight container and refrigerate for at least 1 hour before serving. Garnish with a sprinkle of paprika and fresh parsley or chives just before serving.
Notes
- Best potato variety: Use Yukon Gold or red potatoes — they hold their shape and have a waxy texture. Avoid russets, which tend to get floury and fall apart.
- Salt your water generously: Potatoes cooked in under-seasoned water will taste bland regardless of how flavorful the dressing is.
- Cool potatoes completely: Adding warm potatoes to the mayo dressing can cause it to break and turn greasy. Always let them cool first.
- Vinegar trick: Drizzle a tiny bit of apple cider vinegar directly over the warm (just drained) potatoes before cooling — they absorb it beautifully for subtle tang throughout.
- Mellow the onion: Soak diced red onion in cold water for 10 minutes to remove sharpness before adding to the salad.
- Make ahead: This salad tastes significantly better after sitting overnight in the fridge. Make it the day before for the best results.
- Storage: Store in an airtight container in the refrigerator for up to 4 days. Do not freeze — the mayo-based dressing separates upon thawing.
- Refresh before serving: If the salad looks dry after refrigerating, stir in 1 tablespoon of mayo or a small splash of apple cider vinegar to bring it back to life.
- Food safety: Never leave potato salad out at room temperature for more than 2 hours (or 1 hour in hot weather above 90°F). Serve chilled over a bowl of ice at outdoor events.
- Dill variation: Swap the sweet relish for diced dill pickles and a splash of pickle brine for a tangier, more savory version.
Nutrition
Serving: 1ServingCalories: 290kcalCarbohydrates: 26gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 450mgPotassium: 560mgFiber: 3gSugar: 3gVitamin A: 6IUVitamin C: 20mgCalcium: 4mgIron: 8mg
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