Looking for the perfect potato salad recipe that everyone will rave about?
This creamy, tangy, and flavorful salad is a family favorite, perfected over the years for maximum deliciousness.
With just the right balance of ingredients, from tender Yukon Gold potatoes to fresh dill and a hint of paprika, it’s the side dish that steals the show every time.
Make it ahead for the best flavor—and get ready for compliments!
For Potato Salad:
- Yukon Gold Potatoes – These potatoes are creamy and hold their shape well after cooking, making them perfect for potato salad.
- Mayonnaise – Adds richness and creaminess to the salad.
- Sweet Pickle Relish – Adds a tangy sweetness that balances the richness of the mayo.
- Yellow Mustard – A bit of tang to bring out the classic flavor in the dressing.
- Apple Cider Vinegar – For a hint of acidity that brightens the overall flavor.
- Celery Seeds – These give a light, aromatic flavor that enhances the dish.
- Paprika – Adds a slight smoky flavor and is perfect for garnish.
- Hard Boiled Eggs – These add a rich and creamy texture to the salad.
- Celery – Adds crunch and freshness to balance out the creaminess.
- Sweet Onion – A mild sweetness that complements the other ingredients.
- Fresh Dill – Brightens the flavor with its herby, slightly tangy notes.
- Salt and Pepper – To taste, for seasoning and enhancing all the flavors.
The Best Potato Salad Recipe
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Ingredients:
- 5 pounds Yukon Gold or Klondike Goldust potatoes
- 2 cups mayonnaise (use your favorite brand)
- 1 cup sweet pickle relish (with juices)
- 2 tablespoons yellow mustard (or a mix of yellow and Dijon)
- 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 chopped dill
- Salt and pepper, to taste
Instructions:
- Cook the Potatoes:
Cut the potatoes into quarters and place them in a large pot. Add cold water until it covers the potatoes by about an inch. Bring the pot to a boil over high heat. Once boiling, add 1 tablespoon of salt and cook for 13-15 minutes, or until the potatoes are fork-tender. - Prepare the Dressing:
In a medium bowl, combine the mayonnaise, sweet pickle relish (including juices), mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon of salt, and pepper. Stir until smooth. - Chop the Veggies and Eggs:
While the potatoes are cooking, chop the hard-boiled eggs, celery, onion, and dill. - Assemble the Salad:
Once the potatoes are cooked, drain them and remove any loose skins. Chop the potatoes into 1/2-inch pieces—don’t worry if they’re soft or a little crumbly. Add the potatoes to a large mixing bowl. - Mix Everything Together:
Gently fold in the dressing to coat the potatoes evenly. Then, stir in the chopped eggs, celery, onions, and dill. Taste and adjust seasoning with salt and pepper as needed. - Chill and Serve:
Cover the salad and refrigerate for at least 4 hours, but it’s even better the next day! Store in an airtight container in the fridge for up to one week.
Notes:
- If Yukon Gold potatoes are unavailable, you can substitute with Russet potatoes.
- For best flavor, prepare the 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
- Can I make the potato salad ahead of time?
Absolutely! Potato salad actually tastes even better if you make it ahead. Just cover it up and pop it in the fridge for at least 4 hours, or even overnight. It gives the flavors time to blend and really shine!
- What kind of potatoes should I use for the best potato salad?
I highly recommend using Yukon Gold or Klondike Goldust potatoes. They hold up well after cooking and have a nice creamy texture. Avoid Russet potatoes, as they can get too mushy for this recipe.
- How do I prevent my potatoes from falling apart while cooking?
To keep your potatoes intact, start by putting them in cold water before bringing it to a boil. This way, they cook more evenly and won’t break apart during boiling.
- Can I use store-bought mayonnaise, or is homemade better?
Store-bought mayonnaise is totally fine, and it’ll work perfectly in this recipe. However, if you have the time and feel like making it from scratch, that’s always an option for an extra creamy touch.
- How can I make the potato salad even more flavorful?
For an extra flavor boost, try adding some finely chopped pickles, fresh herbs like parsley or dill, and a pinch of paprika. You can also toss in some diced onions or celery for a crunch that balances the creamy texture.
