Best Potato Salad Ever
This potato salad recipe is a guaranteed crowd-pleaser, perfect for barbecues and picnics. It features perfectly cooked potatoes in a creamy, tangy dressing with celery, red onion, sweet pickle relish, and hard-boiled eggs.
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!
Notes
For a creamy, not watery, potato salad, don't overcook the potatoes, drain them thoroughly, and cool them completely. Use good-quality mayonnaise. Variations include adding bacon, dill, jalapeños, different types of pickles, different mustards, or fresh herbs. Store in an airtight container in the refrigerator for up to 3-5 days.