The Best Potato Salad

There’s a reason potato salad is a summer staple.

This delicious potato salad recipe includes soft potatoes, a few additives, and eggs, all easily tossed in a creamy, tangy dressing.

Potato salad is even more delicious if you make it ahead of time, so you can eat it anytime!

potluck perfect potato salad

• Potato salad, like pasta salad, is a cheap and hearty side dish..
• Each family member has a favorite add-in, so feel free to customize it with your favorite ingredients.
• Great for potlucks and picnics if prepared in advance.
• My potato salad recipe offers the perfect combination of crunchiness, sourness, and creaminess.

potato salad ingredients

potatoes for potato salad

• Our top picks for potato salad are red potatoes or Yukon Gold potatoes. The skin is thin and keeps its shape well.
• Russet potatoes have a grainy texture and crumble easily, but they work well if you have enough of them. If using russet or baked potatoes, peel the potatoes.
• Seedling potatoes, baby potatoes, and new potatoes do not need to be peeled and stay in shape. If using baby potatoes, lightly mash them as they will not absorb the dressing easily.

add-in

• A boiled egg is a classic addition, but you can leave it out if you prefer.
• Add crunchiness with radishes and celery.
• Customize to your liking with chopped dill pickles, sweet pickles, cheddar cheese and crumbled bacon.
• Add flavor and freshness with herbs such as dill, parsley, and chives.

potato salad dressing

The dressing brings all the flavors together in potato salad.

• classic dressing: Apple cider vinegar, Dijon mustard, sugar and sweet pickle relish create a balanced and flavorful dressing.
• Substitute for mayonnaise: Use Miracle Whip instead of mayonnaise for a more tangy flavor. Or lighten the dressing with mayonnaise and half the Greek yogurt.

variation

• Add sweet pickles or dill pickles in place of sweet relish.
• Substitute red wine vinegar or dill pickle juice for apple cider vinegar.
• Add fresh herbs such as parsley, chives, basil, tarragon and thyme and mix.

how to make potato salad

1. Boil and cool the potatoes: Boil potatoes in a large pot with salt until fork tender. Drain well and cool completely.
2. Prepare your add-in: While the potatoes are boiling, chop the other ingredients (according to the recipe below).
3. mixed dressing: Mix the dressing in the bottom of a large bowl (one less dish to wash!), then add the cooked and chilled ingredients and mix.
4. Chill: Chill in the refrigerator before serving to let the flavors blend. Season with salt and black pepper.

perfect potato salad tips

• Cook potatoes until fork tender. Be careful not to overcook it to prevent it from becoming mushy.
• Thin-skinned potatoes can be left unpeeled or simply peeled after they are boiled.
• Make sure the potatoes are cool before adding the dressing.
• Top the salad liberally with the dressing as the potatoes will absorb the dressing.
• Refrigerate the potato salad before serving to let the flavors meld.

store leftovers

refrigerator: Leftover potato salad can be stored in the refrigerator for 3-4 days.

freezer: Unfortunately, potato salad is not suitable for freezing. Crunchy raw vegetables become mushy, and mayonnaise separates when thawed.

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best potato salad recipe

This is a classic potato salad recipe with just the right amount of crunchiness, sourness and creaminess to satisfy your appetite.

preparation time 20 minute minute

cooking time 20 minute minute

chill time 2 time time

total time 2 time time 40 minute minute

• Peel the potatoes and cut them into bite-sized pieces.

• Add potatoes to a large pot of cold salted water. Bring to a boil and cook until forks are tender, about 15 minutes. Drain well and cool completely.

• Combine mayonnaise, relish, apple cider vinegar, mustard, sugar and salt and pepper in a large bowl. Mix well.

• Add chilled potatoes and mash some lightly to make the salad creamy. If using hard-boiled eggs, add celery, radishes, and green onions and mix. Mix well to combine.

• Refrigerate for at least 2 hours before serving. Garnish with paprika if desired.

Potatoes for potato salad: Our top picks for potato salad are red potatoes or Yukon Gold potatoes. The skin is thin and keeps its shape well. Russet potatoes have a grainy texture and crumble easily, but they work well if you have enough of them. If using russet or baked potatoes, peel the potatoes.

• Cook potatoes until fork tender. Be careful not to overcook them as they will absorb moisture and become soft.
• Thin-skinned or baby potatoes don’t need to be peeled or can be easily peeled after they’re boiled.
• Allow potatoes to cool before adding dressing.
• Top the salad liberally with the dressing as the potatoes will absorb the dressing.
• Always refrigerate potato salad for a few hours before serving to allow the flavors to blend and the dressing to absorb.
• Leftovers can be refrigerated for up to 4 days.

calorie: 216 | carbohydrates: 19g | protein: Fiveg | obesity: 13g | saturated fat: 2g | cholesterol: 99mg | sodium: 204mg | potassium: 471mg | fiber: 2g | sugar: 1g | Vitamin A: 205IU | Vitamin C: 20mg | calcium: 31mg | iron: 1.2mg

Nutritional information provided is an estimate and will vary depending on cooking methods and ingredients brands used.

course Salad/side dish

cooking American

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