Best Potato Salad Recipe

Name: Best Potato Salad Recipe
Prep time: 45 min
Yield: 6 servings
Ingredients: 2 pounds Russet potatoes; 2 Tablespoons white vinegar; 1 stalk celery; 2 Tablespoons red onion; 3 Tablespoons sweet pickle relish; 1/2 cup mayonnaise; 3/4 teaspoon Colman's Dry Mustard; 3/4 teaspoon celery seed; 4 bunches of green onions; 2 Tablespoons fresh parsley; 1 1/2 Tablespoons kosher salt; 1/4 teaspoon ground black pepper; 2 large hard boiled eggs

User Reviews

4.9

27 reviews

Excellent

Prep Time
45 mins
Servings
6 servings
Calories
291 kcal
Course
Salad
Cuisine
American

Best Potato Salad Recipe

Cassie Burton

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This classic potato salad recipe is the perfect accompaniment to any summer picnic, potluck or bbq.

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Ingredients

Servings

2 pounds Russet potatoes peeled and cut into 3/4" cubes
2 Tablespoons white vinegar
1 stalk celery finely chopped, about 1/2 cup
2 Tablespoons red onion minced
3 Tablespoons sweet pickle relish
1/2 cup mayonnaise
3/4 teaspoon Colman's Dry Mustard
3/4 teaspoon celery seed
4 bunches of green onions white and green part, sliced thinly
2 Tablespoons fresh parsley chopped finely
1 1/2 Tablespoons kosher salt (divided)
1/4 teaspoon ground black pepper

Optional

2 large hard boiled eggs chopped.

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Instructions

Peel potatoes a cut them into even sized pieces. In a large saucepan, cover potatoes with 1" water, bring to a boil, then add 1 Tablespoon kosher salt.
Reduce heat to medium and simmer potatoes until tender, about 8 minutes.
After draining the cooked potatoes, immediately put them in a large bowl and gently toss with vinegar. While the potatoes are cooling down, finish the dressing.
Chop the celery rib fine, chop the green onions. Mince the red onion and chop the parsley.
Place the celery, both kinds of onions, pickle relish, parsley, mayonnaise, mustard, celery seed, black pepper and 1/2 teaspoon kosher salt in a large bowl and mix until blended.
Fold dressing and chopped eggs (if using them) into still warm potatoes, gently folding until just mixed.
Cover and chill at least one hour, then check potato salad for additional seasoning if necessary. Store any leftover potato salad in an airtight container in the refrigerator.

Notes

Recipe can be doubled or tripled.
Fresh dill weed is a delicious addition.
Hard boiled eggs are optional.

Nutrition Information

Show Details

Serving 1serving Calories 291kcal (15%) Carbohydrates 32g (11%) Protein 6g (12%) Fat 16g (25%) Saturated Fat 3g (15%) Polyunsaturated Fat 9g Monounsaturated Fat 4g Trans Fat 0.03g Cholesterol 70mg (23%) Sodium 1960mg (82%) Potassium 716mg (20%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 414IU (8%) Vitamin C 12mg (13%) Calcium 48mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 291 kcal

% Daily Value*

Serving	1serving
Calories	291kcal	15%
Carbohydrates	32g	11%
Protein	6g	12%
Fat	16g	25%
Saturated Fat	3g	15%
Polyunsaturated Fat	9g	53%
Monounsaturated Fat	4g	20%
Trans Fat	0.03g	2%
Cholesterol	70mg	23%
Sodium	1960mg	82%
Potassium	716mg	15%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	414IU	8%
Vitamin C	12mg	13%
Calcium	48mg	5%
Iron	2mg	11%