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Best Potato Salad

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The Best Potato Salad is a creamy, tangy, and comforting classic side dish made with tender potatoes, crisp celery, pickles, and hard-boiled eggs all tossed in a seasoned mayo-based dressing. It’s perfect for cookouts, potlucks, and family dinners.

Ingredients

  • 3 pounds russet or Yukon gold potatoes, peeled and diced
  • 1 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 tablespoon apple cider vinegar
  • 2 celery stalks, diced
  • 1/2 red onion, finely chopped
  • 1/2 cup dill pickles or sweet relish
  • 4 hard-boiled eggs, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Paprika, for garnish (optional)

Instructions

  1. Peel and dice the potatoes into bite-sized pieces.
  2. Place them in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then simmer for 10–12 minutes or until fork-tender. Drain and let cool slightly.
  3. While the potatoes cook, dice the celery, onion, pickles, and hard-boiled eggs.
  4. In a large mixing bowl, whisk together the mayonnaise, mustard, vinegar, salt, and pepper to form the dressing.
  5. Add the cooled potatoes to the bowl with the dressing and toss gently to coat.
  6. Fold in the celery, onion, pickles, and chopped eggs. Mix until everything is evenly combined.
  7. Taste and adjust seasoning as needed.
  8. Refrigerate for at least 1 hour before serving to allow the flavors to meld. Sprinkle with paprika before serving, if desired.

Notes

  • Use slightly warm potatoes for better absorption of the dressing.
  • Let the salad chill for at least 1 hour before serving for the best flavor.
  • Customize with herbs like dill or chives for added freshness.
  • Store leftovers in the fridge for up to 4 days; do not freeze.

Nutrition

Find it online: https://thefamilycooking.com/best-potato-salad/