Tired of bland, boring potato salad that’s all mayonnaise and no flavor? Imagine sinking your fork into a bowl of perfectly cooked potatoes, coated in a creamy, tangy dressing with just the right amount of crunch and spice. This Potato Salad recipe is a guaranteed crowd-pleaser, and I promise, it will be the star of your next barbecue or picnic!
Ingredients
For the Potatoes:
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1 teaspoon salt
For the Dressing:
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon celery seed
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt (or to taste)
For the Mix-Ins:
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 1/4 cup chopped sweet pickle relish
- 4 hard-boiled eggs, peeled and chopped
- Optional: Paprika for garnish
Step-by-Step Instructions: My Secret to Potato Salad Perfection
Step 1: Cook the Potatoes
- Place the cubed potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt.
- Bring to a boil over medium-high heat, then reduce heat and simmer for 10-15 minutes, or until the potatoes are fork-tender but not mushy. This is crucial! Overcooked potatoes will lead to a mushy salad.
- Drain the potatoes immediately and rinse with cold water to stop the cooking process. This step is super important to prevent them from becoming too soft.
- Let the potatoes cool completely. You can even chill them in the refrigerator for a bit to speed up the cooling process.
Step 2: Make the Dressing
- In a large bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, celery seed, black pepper, and salt. Taste and adjust seasonings as needed. I sometimes add a pinch of cayenne pepper for a little kick!
- Don’t be afraid to experiment with the dressing! Some people prefer a sweeter dressing, while others like it tangier.
Step 3: Combine Everything
- Gently fold the cooled potatoes into the dressing until they are evenly coated. Be careful not to mash the potatoes.
- Add the chopped celery, red onion, sweet pickle relish, and hard-boiled eggs. Gently stir to combine.
- Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. This is where the magic happens!
Step 4: Serve and Enjoy!
- Before serving, give the potato salad a good stir.
- Garnish with a sprinkle of paprika, if desired.
- Serve chilled and enjoy! This Potato Salad is the perfect side dish for barbecues, picnics, potlucks, or any occasion.
Choosing the Right Potatoes: Yukon Gold vs. Russet
I strongly recommend using Yukon Gold potatoes for this Potato Salad recipe. They have a naturally buttery flavor and a creamy texture that holds up well after cooking. Russet potatoes, on the other hand, tend to be drier and can become mushy more easily. If you absolutely have to use russets, be extra careful not to overcook them.
The Secret to a Creamy, Not Watery, Potato Salad
One of the biggest challenges with making potato salad is preventing it from becoming watery. Here are a few tips to help you avoid this:
- Don’t overcook the potatoes: As mentioned earlier, overcooked potatoes release more starch, which can lead to a watery salad.
- Drain the potatoes thoroughly: Make sure to drain the potatoes completely after cooking.
- Cool the potatoes completely: Warm potatoes absorb more dressing, which can also lead to a watery salad.
- Use good-quality mayonnaise: Cheap mayonnaise tends to be thinner and more watery. I prefer to use a full-fat mayonnaise for the best results.
- Avoid adding watery ingredients: If you’re adding vegetables like cucumbers or tomatoes, make sure to drain them well before adding them to the salad.
Adding Your Own Flair: Variations and Add-Ins
This Potato Salad recipe is a great base, but feel free to customize it to your liking! Here are a few ideas:
- Bacon: Add crispy cooked bacon for a smoky flavor.
- Dill: Fresh dill adds a bright, herbaceous note.
- Jalapeños: For a spicy kick, add finely chopped jalapeños.
- Pickles: Experiment with different types of pickles, such as dill pickles or bread and butter pickles.
- Mustard: Try different types of mustard, such as Dijon mustard or stone-ground mustard.
- Herbs: Fresh parsley, chives, or tarragon can add a fresh, vibrant flavor.
What to Serve with Potato Salad
Potato Salad is a classic side dish that pairs well with a variety of main courses. Here are a few of my favorites:
- Grilled hamburgers and hot dogs
- Barbecued ribs or chicken
- Pulled pork sandwiches
- Fried chicken
- Sandwiches and wraps
It is also great with Southern Style Slaw for a classic picnic combo.
Other Potato Dishes You Might Enjoy
If you love potatoes as much as I do, here are some other delicious potato recipes to try:
- Creamy Potato Soup: A comforting and hearty soup perfect for a chilly day.
- Cheeseburger Soup: A fun and flavorful twist on a classic soup.
- Cheesy Ranch Potatoes: An easy and delicious side dish that’s always a crowd-pleaser.
- Crack Potato Soup: Warning, this recipe is addictive!
- Cheesy Ranch Potatoes & Smoked Sausage: A complete meal with minimal effort.
Make-Ahead Tips and Storage Instructions
Potato Salad is a great make-ahead dish. In fact, it’s even better when made a day or two in advance, as the flavors have time to meld. To store Potato Salad, transfer it to an airtight container and refrigerate for up to 3-5 days. Be sure to stir it well before serving, as the dressing may separate slightly.
Troubleshooting: Common Potato Salad Problems and Solutions
Even with the best recipe, things can sometimes go wrong. Here are a few common Potato Salad problems and how to fix them:
- Potato Salad is too dry: Add a little more mayonnaise or a splash of milk or cream to moisten it up.
- Potato Salad is too watery: Drain off any excess liquid and add a little more mayonnaise or sour cream to thicken it up.
- Potato Salad is bland: Add more salt, pepper, or other seasonings to taste. A squeeze of lemon juice or a dash of hot sauce can also add a nice kick.
- Potatoes are mushy: Unfortunately, there’s not much you can do to fix mushy potatoes. Next time, be sure to cook them until they are just fork-tender.
Final Thoughts: Your New Go-To Potato Salad Recipe
This Potato Salad recipe is more than just a side dish; it’s a taste of summer, a comforting classic, and a guaranteed crowd-pleaser. So, gather your ingredients, put on some music, and get ready to make the best Potato Salad you’ve ever tasted! You’ve got this!
What type of potato is recommended for this potato salad recipe, and why?
Yukon Gold potatoes are strongly recommended. They have a naturally buttery flavor and a creamy texture that holds up well after cooking, unlike Russet potatoes which tend to be drier and can become mushy more easily.
How can I prevent my potato salad from becoming watery?
To prevent watery potato salad, avoid overcooking the potatoes, drain them thoroughly after cooking, cool them completely before adding dressing, use good-quality, full-fat mayonnaise, and avoid adding watery ingredients like undrained cucumbers or tomatoes.
How long can I store leftover potato salad, and how should it be stored?
Potato salad can be stored in an airtight container in the refrigerator for up to 3-5 days. Stir it well before serving, as the dressing may separate slightly.
What are some variations or add-ins I can use to customize this potato salad?
You can customize the potato salad by adding crispy cooked bacon, fresh dill, finely chopped jalapeños, different types of pickles (dill or bread and butter), different mustards (Dijon or stone-ground), or fresh herbs like parsley, chives, or tarragon.
Best Potato Salad Ever
Equipment
- Large pot
- Colander
- Large bowl
- Whisk
- Measuring cups and spoons
- Cutting board
- Knife
- Spatula
- Airtight container
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1 teaspoon salt
- 1 cup mayonnaise
- ¼ cup yellow mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon celery seed
- ½ teaspoon black pepper
- ¼ teaspoon salt or to taste
- ½ cup finely chopped celery
- ¼ cup finely chopped red onion
- ¼ cup chopped sweet pickle relish
- 4 hard-boiled eggs, peeled and chopped
- Paprika for garnish optional
Instructions
- Place the cubed potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt.
- Bring to a boil over medium-high heat, then reduce heat and simmer for 10-15 minutes, or until the potatoes are fork-tender but not mushy.
- Drain the potatoes immediately and rinse with cold water to stop the cooking process.
- Let the potatoes cool completely. You can even chill them in the refrigerator for a bit to speed up the cooling process.
- In a large bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, celery seed, black pepper, and salt. Taste and adjust seasonings as needed.
- Gently fold the cooled potatoes into the dressing until they are evenly coated. Be careful not to mash the potatoes.
- Add the chopped celery, red onion, sweet pickle relish, and hard-boiled eggs. Gently stir to combine.
- Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Before serving, give the potato salad a good stir.
- Garnish with a sprinkle of paprika, if desired.
- Serve chilled and enjoy!
