The BEST Potato Salad Recipe
User Reviews
5
The BEST Potato Salad Recipe
Description
The BEST Potato Salad Recipe uses red, white, or Yukon gold new potatoes boiled until tender but still firm, then cooled and diced with hard-boiled eggs. Celery adds a crisp bite, spring onions bring mild sharpness, and grated radish adds subtle peppery notes. The dressing is a straightforward mix of mayonnaise, chopped fresh dill, salt, and black pepper that coats the salad ingredients evenly.
This classic potato salad pairs well with grilled meats, sandwiches, or can stand alone as a hearty side. Preparing eggs and potatoes a day ahead helps streamline making the salad. Chilling the finished dish allows flavors to develop while keeping it cool for serving.
Homemade mayonnaise is suggested for better control of ingredients if preferred. Using a wide skimmer helps remove boiled eggs gently from the pot without damage.
Ingredients
- 7 new potatoes red or white; Yukon gold potatoes also work
- 6 egg large
- 3 celery sliced, ribs
- 4 spring onions sliced
- 6 radish grated
- 1 cup mayonnaise
- 1 tablespoon dill roughly chopped fresh
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Boil the potatoes. Fill a large pot with water. Add the potatoes and bring to a boil. Salt the water, reduce to a simmer and cook for 20 minutes or until a fork inserts easily with a little resistance.
- Make hard boiled eggs. Fill another pot with water and bring to a boil. Reduce the heat to low (so that there's no bubbles breaking the surface) and use a skimmer to gently add the eggs. Cook the eggs for 12 to 14 minutes, then place in an ice water bath to immediately stop their cooking.
- Cool and chill. Once the potatoes have finished cooking, drain the water. Fill the pot with cold water to cool the potatoes down, then drain again. Place both the eggs and potatoes in the refrigerator to cool completely.
- Dice the potatoes and eggs. Once your potatoes and eggs are fully cooled, peel the eggs, and then dice both the potatoes and eggs into 1-inch sized pieces.
- Stir it all together. Add the diced potatoes and eggs to a large mixing bowl along with the mayonnaise, celery, radishes, green onion, dill, salt, and pepper. Stir gently until well combined. Serve the potato salad immediately or refrigerate for up to three days.
Notes
- Cook eggs and potatoes ahead to save time on salad day.
- Store prepared potato salad in the fridge for 3 to 4 days.
- Consider using homemade mayonnaise for better ingredient control.
- Use a large, wide skimmer to handle hard-boiled eggs gently during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 108mg | 36% |
| Sodium | 334mg | 14% |
| Potassium | 770mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 273IU | 5% |
| Vitamin C | 14mg | 16% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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