Oh, the classic potato salad—a staple at any family gathering, picnic, or barbecue! Let me take you back to one summer afternoon, when the backyard was filled with the laughter of children and the smell of the grill working its magic. My sister and I were bustling in the kitchen, preparing what would soon become the star of the show: our beloved potato salad. It’s one of those dishes that everyone keeps coming back to for seconds.
For me, there’s something undeniably comforting about mixing up a big bowl of potato salad. It reminds me of those lazy Sundays when my grandmother would whip up her own version, each ingredient added with care and a little bit of love. The potatoes would be fresh from the market, still carrying the scent of the earth. She’d always let me help with the mixing—telling me that the secret was in how you folded the ingredients together. Even now, every time I make this salad, I can hear her voice guiding me through each step.
Potato salad has a way of bringing people together. It’s more than just a side dish; it’s a symbol of shared meals, hearty laughs, and memories in the making. This recipe, in particular, has been a family favorite for years. The creamy texture of the mayonnaise combined with the tang of apple cider vinegar and the crunch of fresh celery creates a perfect balance of flavors and textures. And let’s not forget the sweet relish that adds a delightful twist to every bite.
So, whether you’re planning a summer cookout or just want to bring a touch of nostalgia to your dinner table, give this potato salad a whirl. It’s easy to make, feeds a crowd, and trust me, it always leaves people wanting more. Go ahead, pull out your biggest mixing bowl and let’s get started. I promise, once you’ve made this potato salad, you’ll have a hard time finding any leftovers!
How to Make the Best Potato Salad
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Ingredients:
- 5 pounds Yukon Gold potatoes (or Klondike Goldust potatoes)
- 2 cups mayonnaise (your favorite brand)
- 1 cup refrigerated sweet pickle relish
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh chopped dill
- 4-5 hard boiled eggs (peeled and chopped)
- 3 celery stalks (diced)
- 1/2 cup sweet onion (diced)
- 2 tablespoons yellow mustard (or a mix of yellow and Dijon)
- 1/2 teaspoon paprika
- 1 tablespoon celery seeds
- Salt and pepper to taste
Directions:
- Quarter the potatoes and place them in a large pot. Fill with cold water until potatoes are just covered.
- Bring to a boil over high heat, then add 1 tablespoon of salt. Let the potatoes cook for about 13-15 minutes until they are easily pierced with a fork.
- As the potatoes cook, combine mayonnaise, sweet pickle relish, mustard, apple cider vinegar, celery seeds, paprika, and a teaspoon of salt in a bowl. Mix until smooth.
- Chop the hard-boiled eggs, celery, onions, and fresh dill.
- Once potatoes are done, drain them and remove any loose skins. Cut into bite-sized pieces and place in a large bowl.
- Gently stir the prepared dressing into the potatoes until they are well coated. Add the chopped eggs, celery, onions, and dill. Mix carefully and season with additional salt and pepper to taste.
- Optionally, garnish with extra dill and paprika. Cover and refrigerate for at least 4 hours to let the flavors meld.
- Serve your potato salad chilled. It’s even more delicious if made a day ahead!
Don’t Have Dill? Here’s What to Use Instead
If dill isn’t available, you can substitute with parsley or chives for a different herbal note. Alternatively, fresh tarragon provides a unique flavor that complements the creamy dressing beautifully.
How to Make Your Potato Salad Last Longer
Store the potato salad in an airtight container in the refrigerator. It will keep for up to a week. If you want to extend its life, consider freezing individual portions, but note that the texture may change slightly upon thawing.
The Best Accompaniments for Potato Salad
Pair this potato salad with grilled meats like chicken or steak, or serve it alongside a fresh garden salad. A cold glass of lemonade or iced tea makes a refreshing accompaniment to this classic dish.
Pro Tips for the Perfect Potato Salad
Ensure the potatoes are fork-tender but still firm enough to hold their shape. To enhance flavor, let the salad sit overnight in the fridge. For an extra tang, add a dash of lemon juice just before serving.
Adjusting Potato Salad for Spring, Summer, Fall, or Winter
In the summer, add fresh corn or cherry tomatoes for a seasonal twist. In the fall, include roasted red peppers or chunks of roasted squash. Each variation offers a unique taste while celebrating seasonal produce.
FAQs:
Can I make potato salad in advance?
Absolutely! In fact, making it a day ahead allows the flavors to meld and develop, resulting in a more flavorful dish. Just keep it refrigerated, and it will taste even better the next day.
What type of potatoes are best for potato salad?
Yukon Gold or Klondike Goldust potatoes are ideal due to their creamy texture and ability to hold shape after boiling. Their buttery flavor also enhances the overall taste of the salad.
How can I avoid my potato salad becoming watery?
To prevent a watery salad, ensure you drain the potatoes thoroughly after boiling and leave them to steam off excess moisture before mixing with the dressing. This will help maintain a creamy, not runny, consistency.
Is there a way to reduce the calorie content of this potato salad?
Yes, you can substitute some or all of the mayonnaise with Greek yogurt for a lighter version. Greek yogurt provides creaminess with fewer calories and adds a subtle tang, enhancing the flavor profile.
What’s the best way to boil eggs for this recipe?
Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat and let sit for 10-12 minutes. Transfer eggs to an ice bath immediately to stop cooking and make peeling easier.
Can I add other vegetables to my potato salad?
Definitely! Feel free to customize your salad with additional veggies like bell peppers, peas, or carrots for an extra crunch and color. Just be sure to dice them finely to ensure an even mix.
Best Potato Salad Recipe Ever
Equipment
- large stockpot
- medium bowl
Ingredients
Potato Salad Ingredients:
- 5 pounds Yukon Gold potatoes or Klondike Goldust potatoes
- 2 cups mayonnaise your favorite brand
- 1 cup refrigerated sweet pickle relish
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh chopped dill
- 4-5 pieces hard boiled eggs peeled and chopped
- 3 stalks celery diced
- 1/2 cup sweet onion diced
- 2 tablespoons yellow mustard or a mix of yellow and Dijon
- 1/2 teaspoon paprika
- 1 tablespoon celery seeds
- Salt and pepper to taste
Instructions
- Begin by quartering the Yukon Gold potatoes and placing them into a large stockpot. Cover the potatoes with cold water, ensuring it sits about one inch above them.
Cooking Potatoes:
- Heat the pot on high until it reaches a rolling boil. Once boiling, add a tablespoon of salt and let the potatoes cook for 13 to 15 minutes, or until they can be easily pierced with a fork.
- While the potatoes are cooking, combine the mayonnaise, sweet pickle relish (including its juice), mustard, apple cider vinegar, celery seeds, paprika, and a teaspoon of salt in a medium bowl. Mix until the combination is smooth.
- Chop the hard-boiled eggs, celery, onions, and dill while the potatoes are cooking.
- After the potatoes are done, drain them and discard any loose skin. Cut them into 1/2-inch cubes, then transfer to a large bowl.
- Gently incorporate the dressing created earlier with the potatoes until they are evenly coated. Follow this by folding in the chopped eggs, celery, onions, and dill. Taste, and add more salt and pepper if desired.
- For garnish, feel free to add more dill and paprika on top.
- Seal the bowl and refrigerate for at least 4 hours. For the best flavor, consider making it a day in advance. It can be stored in an airtight container in the fridge for up to a week.
