How To Make The Best Potato Salad Recipe
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How To Make The Best Potato Salad Recipe
Description
How To Make The Best Potato Salad Recipe starts by boiling quartered potatoes until fork-tender, then peeling and chopping them into chunks. The salad dressing combines mayonnaise, sweet pickle relish with its juice, yellow and Dijon mustard, apple cider vinegar, celery seed, paprika, salt, and pepper.
Once the potatoes are drained and chopped, they are gently mixed with the dressing and combined with diced hard-boiled eggs, celery, sweet onion, and fresh dill. The mixture is chilled for at least four hours, allowing flavors to meld and the dressing to fully penetrate the potatoes.
This salad offers tender potato pieces with a creamy, slightly tangy dressing balanced by the crunch from celery and onion, while dill provides fresh herb notes. It pairs well as a side dish at picnics or barbecues and can be prepared a day ahead for best flavor.
Ingredients
- 5 pounds potato or Klondike Goldust potatoes, Yukon gold variety
- 2 cups mayonnaise (your favorite brand)
- 1 cup sweet pickle relish refrigerated
- 2 tablespoons yellow mustard or 1 part yellow + 1 part dijon
- 1 tablespoon apple cider vinegar
- 1 tablespoon celery seed
- 1/2 teaspoon paprika
- 4-5 egg peeled and chopped, hard boiled
- 3 celery diced, stalks
- 1/2 cup onion diced, sweet
- 1 tablespoon dill fresh, chopped
- salt and pepper
Instructions
- Cut the potatoes into quarters and place them in a large stockpot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender.
- Meanwhile, in a medium bowl mix the mayonnaise, sweet pickle relish including juices, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste. Stir until smooth. Then chop the eggs, celery, onions, and dill.
- Once the potatoes are very tender, drain off all the water. Remove the loose peels and chop the potatoes into 1/2-inch chunks. It's okay if they are soft and crumbly. Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Then stir in the eggs, celery, onions, and dill. Taste, then salt and pepper as needed. Garnish with fresh dill and paprika.
- Cover the potato salad and refrigerate for at least 4 hours. If you have time to make it ahead, it tastes even better on day two! Keep refrigerated in an airtight container for up to one week.
Notes
- If golden potatoes are not available, Russet potatoes can be used as a substitute.
- For best flavor, prepare the potato salad one day in advance to allow the dressing and ingredients to fully blend.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 317kcal | 16% |
| Carbohydrates | 24g | 8% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 58mg | 19% |
| Sodium | 360mg | 15% |
| Potassium | 643mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 335IU | 7% |
| Vitamin C | 16.8mg | 19% |
| Calcium | 63mg | 6% |
| Iron | 5.2mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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