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The Best Potato Salad Recipe

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The Best Potato Salad Recipe

There’s something truly special about the comfort and satisfaction that comes with a classic potato salad.
 Creamy, tangy, and packed with flavor, this potato salad is the perfect side dish for any gathering, big or small.

Whether it’s a holiday feast, a summer BBQ, or just a cozy weeknight meal, this recipe will quickly become a favorite.
 It’s the kind of dish that gets better with time, so making it ahead is a total win.

With perfectly tender potatoes, a rich, zesty dressing, and crunchy additions like celery and eggs,
 this potato salad is sure to please everyone at the table!

For the Potato Salad:

  • Yukon Gold or Klondike Goldust Potatoes – These potatoes hold up well during cooking and provide a creamy texture for the salad.
  • Mayonnaise – Adds creaminess and richness to the salad.
  • Sweet Pickle Relish – Brings a touch of sweetness and tang.
  • Yellow Mustard – Adds a mild, tangy flavor that balances the sweetness.
  • Apple Cider Vinegar – Provides a bit of acidity to brighten up the dish.
  • Celery Seeds – These add a nice, subtle earthy flavor.
  • Paprika – Offers a slight smokiness and color to the dish.
  • Hard-Boiled Eggs – They add richness and texture.
  • Celery – Provides crunch and freshness.
  • Sweet Onion – Adds a mild sweetness and depth of flavor.
  • Fresh Dill – Brings a fragrant, herbal note to the salad.

For the Dressing:

  • Mayonnaise – Main base of the dressing for creaminess.
  • Sweet Pickle Relish – Adds a slightly tangy sweetness to the dressing.
  • Yellow Mustard – A small amount gives the dressing a classic mustard flavor.
  • Apple Cider Vinegar – Used to brighten and balance the dressing.
  • Celery Seeds – A slight flavor pop that complements the potatoes.
  • Paprika – Adds a little extra depth to the dressing.

The Best Potato Salad Recipe

Looking for the perfect potato salad that everyone will rave about? This recipe delivers a creamy, flavorful dish with the ideal balance of tangy mustard, sweet pickle relish, and fresh dill. Whether you're prepping for a family BBQ or a holiday feast, this potato salad will be the star of the show!
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Course: Salad, Side Dish
Cuisine: American
Keyword: The Best Potato Salad Recipe
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 16

Notes

Ingredients:

  • 5 pounds Yukon Gold potatoes (or Klondike Goldust potatoes)
  • 2 cups mayonnaise (your favorite brand)
  • 1 cup sweet pickle relish (refrigerated)
  • 2 tablespoons yellow mustard (or a mix of yellow and Dijon mustard)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon celery seeds
  • 1/2 teaspoon paprika
  • 4-5 hard-boiled eggs, peeled and chopped
  • 3 celery stalks, diced
  • 1/2 cup sweet onion, diced
  • 1 tablespoon fresh dill, chopped
  • Salt and pepper to taste
 

Instructions 

  1. Prepare the Potatoes:
  • Cut the potatoes into quarters and place them in a large stockpot.
  • Fill the pot with cold water to cover the potatoes by about 1 inch.
  • Bring the water to a boil over high heat.
  • Once boiling, add 1 tablespoon of salt.
  • Cook the potatoes for 13-15 minutes until fork-tender.
  1. Prepare the Dressing:
  • While the potatoes are cooking, combine the following in a medium bowl:
    • Mayonnaise
    • Sweet pickle relish (with juice)
    • Mustard
    • Apple cider vinegar
    • Celery seeds
    • Paprika
    • 1 teaspoon salt
    • Pepper
  • Stir until smooth.
  • Chop the eggs, celery, onion, and dill and set them aside.
  1. Assemble the Salad:
  • Drain the water from the potatoes once tender and remove any loose peels.
  • Cut the potatoes into 1/2-inch chunks (it’s okay if they are soft and crumbly).
  • Place the chopped potatoes in a large bowl.
  • Gently fold in the dressing, ensuring the potatoes are well-coated.
  • Stir in the chopped eggs, celery, onions, and dill.
  • Taste and adjust seasoning with more salt and pepper if needed.
  • Garnish with additional fresh dill and a sprinkle of paprika.
  1. Chill:
  • Cover and refrigerate the potato salad for at least 4 hours to blend the flavors.
  • For best flavor, prepare the salad a day ahead.
  • Store any leftovers in an airtight container in the fridge for up to one week.
 

Notes:

  • If Yukon Gold potatoes aren’t available, you can substitute Russet potatoes.
  • For the best flavor, make this potato salad a day in advance.
 

Nutrition

Calories: 317 kcal | Carbohydrates: 24g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 58mg | Sodium: 360mg | Potassium: 643mg | Fiber: 4g | Sugar: 5g | Vitamin A: 335 IU | Vitamin C: 16.8mg |Calcium: 63mg | Iron: 5.2mg
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  1. Can I use other types of potatoes for this recipe?
     Yes! While Yukon Gold or Klondike Goldust potatoes are preferred for their creamy texture, you can use Russet potatoes if needed. Just keep in mind they might become a bit softer and more crumbly.
  2. Can I prepare the potato salad ahead of time?
     Absolutely! In fact, making it a day before allows the flavors to meld and the salad tastes even better the next day. Just store it in an airtight container in the fridge.
  3. Can I skip the mustard or use a different type of mustard?
     Yes! While the yellow mustard adds tang and flavor, you can reduce the amount or swap it for Dijon mustard if you prefer a slightly different taste.
  4. How do I prevent the potatoes from being too mushy?
     To avoid mushy potatoes, cook them just until they’re fork-tender and drain them immediately. Also, don’t over-stir when mixing with the dressing to keep the potatoes intact.
  5. Can I add extra ingredients to the salad?
     Yes, feel free to get creative! Chopped pickles, or even diced bell peppers can add extra crunch and flavor to your potato salad. Just make sure not to overload it with add-ins, so the dressing still shines!

 

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