Easy Potato Salad
User Reviews
4.5
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Prep Time
30 mins
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Total Time
30 mins
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Servings
8 -10 servings
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Course
Salad
Easy Potato Salad
Description
Easy Potato Salad features cubed russet potatoes boiled until just fork tender and then cooled after seasoning with vinegar and salt for depth of flavor. The dressing blends mayonnaise, sweet pickle relish, yellow mustard, and Dijon mustard with diced onion and black pepper. Adding hard-boiled eggs and fresh dill gives more texture and mild herbaceous notes. The cool, creamy salad pairs well with grilled meats or sandwiches, lending a traditional comfort-food aspect and pleasing mouthfeel from the potato chunks with some skin left on.
The preparation involves cooking the potatoes in salted water, which helps them absorb seasoning, then combining them with a tangy, mayonnaise-based dressing. This combination results in a classic potato salad with a balance of richness and tartness. The salad can be served immediately or chilled and stored for later use.
Taking a moment to rinse the raw onions or adding small diced celery can moderate sharp flavors and introduce crispness. Seasoning the potatoes while hot with vinegar and salt enhances their flavor, making this salad adaptable to taste with more seasoning added after mixing.
Ingredients
- 4 pounds russet potato
- 1 medium yellow onion small diced, or sweet onion
- 1 ¾ cups mayonnaise
- 1 ½ cups pickle relish sweet
- 1 tablespoon yellow mustard
- 1 tablespoon Dijon mustard
- 1-2 tablespoons apple cider vinegar or white vinegar
- 4 egg chopped and diced (optional, hard boiled
- 2 tablespoons dill optional, chopped, fresh
- salt to taste
- black pepper to taste
Instructions
- Peel the potatoes, leaving strips of skin on if desired (see notes) and cut into cubes about ½-inch to ¾-inch in size.
- In a large pot, add the cubed potatoes and fill with 4 quarts of COLD water and 4 tablespoons of salt. Bring to a boil over high heat, then lower the heat to a simmer and cook for 10-15 minutes or until the potatoes are just fork tender.
- While potatoes are cooking, in a large bowl combine the onion, mayonnaise, relish, mustard, and a few grinds of black pepper.
- When potatoes have finished cooking, drain them and spread them onto a large baking sheet. While they are still hot, drizzle them with the vinegar and sprinkle with several large pinches of salt. Allow to cool.
- After the potatoes have cooled, add them to the bowl with the dressing. Add the hard-boiled eggs and dill and fold together with a spatula.
- Taste and adjust seasoning, adding more salt and pepper if desired.
- Serve immediately or store in an airtight container in the fridge until ready to serve. This salad is even better the next day and will keep for up to 5 days.
Notes
- Leaving some potato skin adds texture, but fully peeling is an option for a smoother salad.
- Rinsing raw diced onion in cold water can reduce its sharpness before mixing.
- Season the hot potatoes with vinegar and salt, then allow a few minutes to develop flavor before combining with dressing.
- Adding up to 1 cup finely chopped celery can provide additional crunch if desired.
User Reviews
Overall Rating
4.5
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