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The Best Potato Salad Recipe

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4 from 7 reviews

This classic Potato Salad features tender Yukon Gold or red potatoes tossed in a creamy, tangy dressing made with mayonnaise, apple cider vinegar, and dill pickle relish. Enhanced with diced hard-boiled eggs, celery, and red onion, this salad is seasoned perfectly with celery salt, Dijon mustard, and black pepper. Chilled before serving, it’s a refreshing and satisfying side dish perfect for picnics, barbecues, and family gatherings.

Ingredients

Potatoes

  • 3 pounds Yukon Gold or red potatoes, cut into 3/4-inch cubes

Dressing

  • 2 tablespoons apple cider vinegar
  • 1 1/4 cups mayonnaise
  • 1/3 cup dill pickle relish (optional)
  • 1 teaspoon celery salt
  • 1 teaspoon Dijon mustard

Mix-ins

  • 4 hard-boiled eggs, diced
  • 2 celery stalks, diced
  • Half of a small red onion, thinly sliced

Seasoning and Optional Toppings

  • Sea salt and freshly cracked black pepper, to taste
  • Optional toppings: smoked paprika, Old Bay seasoning, chopped fresh chives, extra sliced hard-boiled eggs

Instructions

  1. Boil the potatoes: Place the diced potatoes in a large stockpot and cover with cold water by about 1 inch. Bring the water to a boil over medium-high heat. Reduce heat to medium and simmer for 5-8 minutes until potatoes can be easily pierced with a fork but are not overcooked.
  2. Drain and vinegar soak: Thoroughly drain the potatoes in a colander and return them to the pot. Drizzle the potatoes evenly with the apple cider vinegar and let them rest for 20-30 minutes until cool enough to handle. This step allows the vinegar to infuse flavor into the potatoes.
  3. Make the dressing: While the potatoes rest, whisk together the mayonnaise, celery salt, Dijon mustard, and dill pickle relish in a medium bowl until smooth and evenly combined.
  4. Combine ingredients: Add the cooled potatoes to the bowl with the dressing, then fold in the diced hard-boiled eggs, celery, and thinly sliced red onion. Toss gently until all ingredients are evenly coated with the dressing.
  5. Season to taste: Taste the potato salad and season with additional sea salt and freshly cracked black pepper as needed. For extra tang, add one or two tablespoons of pickle juice if desired.
  6. Chill the salad: Transfer the potato salad to a serving bowl, cover it, and refrigerate for 1-2 hours to allow the flavors to meld and the salad to chill thoroughly.
  7. Serve and enjoy: Serve the potato salad chilled, garnished with optional toppings like smoked paprika, Old Bay seasoning, fresh chives, or extra egg slices. Store leftovers in a sealed container in the refrigerator for up to 3 days.

Notes

  • Avoid overcooking the potatoes so they maintain their texture and don't become mushy.
  • Letting the potatoes rest with vinegar helps add flavor and keeps them from becoming waterlogged.
  • Use Yukon Gold potatoes for a creamy texture, or red potatoes for a firmer bite.
  • If you prefer a tangier salad, increase the amount of pickle relish or add a bit more pickle juice.
  • For added color and flavor, garnish with smoked paprika or Old Bay seasoning along with fresh herbs.

Find it online: https://recipefeastful.com/the-best-potato-salad-recipe/