Perfect Potato Salad

Name: Perfect Potato Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings as a side dish
Ingredients: 2 2 cups mayonnaise (see note); ⅔ ⅔ cup buttermilk; 1 ½ 1 ½ teaspoons dried parsley; 1 to 1 ½ 1 to 1 ½ teaspoons salt (see note); 1 ½ 1 ½ teaspoons minced dried onions or 1 teaspoon onion powder; 1 1 teaspoon garlic powder; 1 1 teaspoon seasoned salt; 1 1 teaspoon ground black pepper; 2 2 tablespoons yellow mustard; 5 5 pounds potatoes (see note); 1 (15-ounce) 1 (15-ounce) can olives; 10 10 diced hard-boiled eggs (see note)

User Reviews

4.6

147 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
8 servings as a side dish
Calories
544 kcal
Course
Side Dish
Cuisine
American

Perfect Potato Salad

Iris Warren

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Whether you're entertaining or relaxing, this recipe hits the spot.

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Ingredients

Servings

2 2 cups mayonnaise (see note)
⅔ ⅔ cup buttermilk
1 ½ 1 ½ teaspoons dried parsley
1 to 1 ½ 1 to 1 ½ teaspoons salt (see note)
1 ½ 1 ½ teaspoons minced dried onions or 1 teaspoon onion powder
1 1 teaspoon garlic powder
1 1 teaspoon seasoned salt
1 1 teaspoon ground black pepper
2 2 tablespoons yellow mustard
5 5 pounds potatoes (see note)
1 (15-ounce) 1 (15-ounce) can olives cut in half
10 10 diced hard-boiled eggs (see note)

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Instructions

For the dressing, the easiest way to make this is to add all the ingredients to the mayo jar and shake like your life depends on it until everything is combined. Of course, this requires that the mayo jar is half empty (with only 2 cups of mayo in it). If this is not the case, simply combine all the ingredients in a blender and give it a whirl until all ingredients are combined.
For the salad, peel, dice, and boil potatoes until tender but not mushy (I cut my potatoes into bite-size pieces and boil for about 8-10 minutes). Drain potatoes well and pour into a large bowl.
Add sliced olives and hard-boiled eggs. Pour dressing over warm potatoes until desired “dressing-level” is reached. I usually make this salad the night before and I pour a thin coating of dressing over the potatoes, olives and eggs while they rest in the fridge overnight.
Before serving the next day, I add the rest of the dressing and mix until it looks just right. Most importantly be sure and taste so you can add extra salt and pepper to taste!

Notes

Salt: the salt amounts in this recipe may vary if you boil your potatoes with salt so make sure you taste along the way so the salad isn't too salty (or under salted)!
Eggs: for perfect, easy-peel hard-boiled eggs, check out this post (even works for fresh eggs!).
Potatoes: I prefer to use red potatoes or yukon gold potatoes because I like their firm non-grainy texture, but russet potatoes work as well.
Mayo: I use Best Foods/Hellmans Light Mayo with great results.

Nutrition Information

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Serving 1 Serving Calories 544kcal (27%) Carbohydrates 59g (20%) Protein 15g (30%) Fat 28g (43%) Saturated Fat 6g (30%) Cholesterol 244mg (81%) Sodium 2130mg (89%) Fiber 8g (32%) Sugar 6g (12%)