5 from 6 votes
The Best Potato Salad Recipe
This classic potato salad recipe is seriously the best. Wonderfully creamy and tangy, it's a wonderful addition to any meal. Make it ahead of time for easy entertaining.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
10
servings
Calories:
199 kcal
Course:
Side Dish, Salad
Cuisine:
American
Ingredients
- 3 lbs potato Yukon gold variety
- 4 egg peeled and chopped, hard boiled
- 1 cup celery chopped
- ½ red onion chopped or thinly sliced, large
- chives for garnish (optional, chopped fresh
Potato Salad Dressing
- ½ pickles chopped, jar
- 1 cup mayonnaise
- 2 Tablespoon Dijon mustard
- 1 Tablespoon apple cider vinegar
- black pepper to taste
- salt to taste
- 1 teaspoon paprika optional
Instructions
- Fill a large pot with water and place it on the stove. Carefully, add the potatoes to the water and boil potatoes until tender but not too much, just until fork tender. Remove potatoes to a colander, cool with water, peel the skin, and cube the potatoes. Add to a large bowl.
- In another bowl, mix the pickles, mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
- Add the potato salad dressing to the cut potatoes and toss gently to coat.
- Finally, add the hard-boiled eggs, celery, and chopped red onion to the bowl with potatoes. Toss to coat. Taste and adjust seasoning if necessary. Sprinkle some chives on top.
Cup of Yum
Notes
- Skip peeling the potatoes before boiling them. It's much quicker and easier to do it after you've cooked them.
- Cook the potatoes in salted water to start adding flavor right from the beginning.
- Don't cut the potatoes in too small cubes because they can break even more when you toss the salad and it will turn to mashed potatoes.
- Let the potatoes cool before dressing them. The heat can cause the mayonnaise to melt and become oily.
- Make it vegan by using plant-based mayonnaise and omitting the eggs.
- You can make this recipe ahead of time, cover and store it in the refrigerator. You can also make ahead just the boiled potatoes, chop the pickles, red onion, and eggs, or prep the mayo Dijon dressing ahead to save some time.
- To lighten things up, feel free to also sub in some plain Greek yogurt or sour cream for part of the mayo.
- For the best flavor, chill the salad for at least 1 hour in the refrigerator.
Nutrition Information
Calories
199kcal
(10%)
Carbohydrates
28g
(9%)
Protein
6g
(12%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
78mg
(26%)
Sodium
440mg
(18%)
Potassium
670mg
(14%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
322IU
(6%)
Vitamin C
28mg
(31%)
Calcium
45mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10 servings
Amount Per Serving
Calories 199
% Daily Value*
| Calories | 199kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 440mg | 18% |
| Potassium | 670mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 322IU | 6% |
| Vitamin C | 28mg | 31% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.