With simple and delicious flavors, this Potato Salad is a summer staple. Easy to whip up to serve as a side dish, at gatherings and so much more.
Potato Salad is hands down one of my favorite salads that there are. Do you ever grow up with a recipe just knowing that that is the one recipe that you will stick with your whole life?
Well this is what we have done with this Potato Salad. My mom was a huge salad maker and this was her recipe that she used and we really have not strayed from it since.
Some additions we have made over the years were adding onions and celery, otherwise the sauce and everything remains the same to this day, my mom was not a fan of onions or celery.
We absolutely adore this Potato Salad Recipe and can’t get enough. My kids love it to0, even with the additions that we have added but they will have it either way.
Simplicity is how I really like to keep things and I also like to keep them more of a base recipe that people can build off of to keep them their own.
But this Potato Salad has been and will always remain my absolute favorite side dishes! I don’t plan on changing it anytime soon as it always goes over well.
Some of our other favorite summer salads include Macaroni Salad, Tuna Pasta Salad and Italian Pasta Salad!
WHY THIS RECIPE WORKS:
- With minimal base ingredients this recipe is great to build off of.
- You can double this to serve at larger gatherings.
- The sweetness in the sauce gives it a really nice contrast with the ingredients in the salad itself.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Potatoes
Hard-boiled eggs
Celery
Red onion
Green onions
Mayonnaise
Garlic
Apple cider vinegar
Sweet pickle relish
Granulated sugar
Dijon mustard
Celery seed
Sweet paprika
Salt
Pepper
HOW TO MAKE POTATO SALAD, STEP BY STEP:
- Place the potatoes in a large stockpot and add cold water so the potatoes are submerged with an additional 2 inches of water above the potatoes. Place the lid on and place the pot on the stove over medium-high heat, bring to a light boil. Boil, covered for 20-40 minutes. Boil time depends on the size of the potatoes, start checking at the 20-minute mark. You know the potatoes are done when the skins start to crack and a butter knife inserted into a potato pierces easily with no resistance.
- While the potatoes are cooking, make the dressing by placing the mayonnaise, garlic, vinegar, pickle relish, sugar, dijon, celery seed, paprika, salt, and pepper in a large bowl.
- Mix to combine until smooth.
- Fold in the roughly chopped eggs, celery, red onion, and scallions.
- When the potatoes are done cooking, drain them well. Carefully remove the skins and dice the potatoes in ½ inch to 1-inch pieces, or to your size preference. Don’t worry about the potatoes breaking up if they don’t keep their shape.
- Add the potatoes into the large bowl with the other ingredients.
- Fold them in, taste and adjust seasoning if necessary. Cover with plastic wrap and place in the fridge for at least 1 hour to chill. Garnish with more scallions and paprika, optional.
WHAT KIND OF POTATOES SHOULD I USE?
For this recipe we went with Yukon Gold Potatoes, but you can also use Russet and Red potatoes as well. All of them will hold their shape nicely when cooked.
You can also skip the boiling of the whole potatoes and peel and dice your potatoes before boiling, we do this often. We sometimes just boil the whole potatoes as it makes the skin easier to come off.
This is a personal preference and you can boil your potatoes however you would like!
WHAT OTHER ADDITIONS CAN I ADD TO THIS POTATO SALAD?
Like I said this is a base recipe and we add some of our normal ingredients that we commonly use in salads like this. Other additions that you can add include:
- Red pepper
- Green pepper
- Chives
- White onion
- Bacon
- Cheese
- Diced pickles
You can make this however you’d like! But try this recipe first and see what you think! Everything combined together gives this Potato Salad Recipe a delicious and flavorful taste.
CAN I MAKE THIS AHEAD OF TIME?
Yes, this is a great recipe to make ahead of time. You will want to make it at least an hour or more before serving anyways but can make it up to 2-3 days ahead of time as well.
If you feel that the dressing is soaked up and appears to be dry, just whip up a little more dressing and toss in your salad and you will be good.
WHAT GOES GOOD WITH POTATO SALAD?
We all know that Potato Salad is a summer staple, especially for grilling and makes the perfect side dish. Some great recipes that go well with this salad include:
- Ribs
- Hot Dogs
- Beer Can Chicken
- Kabobs
- Brats
- Hamburgers
- Steak
Anything that you throw on your grill will be the perfect side for this salad recipe. It’s even a great side dish when you are not grilling, who doesn’t love a good Potato Salad?
HOW TO STORE:
This Potato Salad Recipe can be stored in the refrigerator either in serving bowl wrapped in plastic wrap or an airtight container where it will last up to 5 days.
We do not recommend freezing this recipe.
TIPS AND TRICKS:
- You can use any potatoes that you like, see my suggestions above.
- This is a base recipe with a few of our favorite additions, see some other suggestions above of what you can add in.
- If you do not want to boil whole potatoes you can peel and dice them before cooking.
- Make sure that you drain your potatoes well and they are dry when you add them to your salad, this will prevent a watery salad.
- If you do not like any sweetness to your salad you can omit the sugar and relish or switch to regular dill relish.
- If you are not a fan of mayonnaise you can use miracle whip in this recipe.
- You can use pre-purchased hard boiled eggs found at your local grocer if you do not want to make your own.
- This can be made ahead, see above on how to do that.
- We do not recommend freezing this salad.
Want that classic recipe that is perfect for all the gatherings, cookouts and parties? Then you have to make my famous Potato Salad! Flavorful, tasty and easy!
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If you’ve tried this POTATO SALAD or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Potato Salad
Ingredients
- 3 lbs Yukon gold potatoes
- 4 hard-boiled eggs rough chop
- 1 stalk celery small dice
- 1/4 cup small-diced red onion
- 2 green onions green part only, thinly sliced, plus more for garnish
For the dressing:
- 1 1/2 cups mayonnaise
- 1 clove garlic minced
- 2 Tbs apple cider vinegar
- 2 Tbs sweet pickle relish
- 1 Tbs granulated sugar
- 2 tsp dijon mustard
- 1 1/2 tsp celery seed
- 1/2 tsp sweet paprika plus more for garnish
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Place the potatoes in a large stockpot and add cold water so the potatoes are submerged with an additional 2 inches of water above the potatoes. Place the lid on and place the pot on the stove over medium-high heat, bring to a light boil. Boil, covered for 20-40 minutes. Boil time depends on the size of the potatoes, start checking at the 20-minute mark. You know the potatoes are done when the skins start to crack and a butter knife inserted into a potato pierces easily with no resistance.
- While the potatoes are cooking, make the dressing by placing the mayonnaise, garlic, vinegar, pickle relish, sugar, dijon, celery seed, paprika, salt, and pepper in a large bowl and mix to combine until smooth.
- Fold in the roughly chopped eggs, celery, red onion, and green onions.
- When the potatoes are done cooking, drain them well.
- Carefully remove the skins and dice the potatoes in ½ inch to 1-inch pieces, or to your size preference. Don’t worry about the potatoes breaking up if they don’t keep their shape.
- Add the potatoes into the large bowl with the other ingredients and fold them in.
- Taste and adjust seasoning if necessary. Cover with plastic wrap and place in the fridge for at least 1 hour to chill. Garnish with more green onions and paprika, optional.
Notes
- You can use any potatoes that you like, see my suggestions above.
- This is a base recipe with a few of our favorite additions, see some other suggestions above of what you can add in.
- If you do not want to boil whole potatoes you can peel and dice them before cooking.
- Make sure that you drain your potatoes well and they are dry when you add them to your salad, this will prevent a watery salad.
- If you do not like any sweetness to your salad you can omit the sugar and relish or switch to regular dill relish.
- If you are not a fan of mayonnaise you can use miracle whip in this recipe.
- You can use pre-purchased hard boiled eggs found at your local grocer if you do not want to make your own.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
ORIGINALLY PUBLISHED JUNE, 2021
Jenna
This potato salad was excellent!! I love that it was saucy and not dried out.
I’ve been searching for a tasty one for awhile now and I can finally stop looking. Thank you! 🙂