The Best Potato Salad Recipe
User Reviews
5
The Best Potato Salad Recipe
Description
This potato salad features firm red or Yukon gold potatoes peeled and cut into bite-sized pieces, boiled until fork-tender but not mushy. Once cooled, they are gently mixed with a dressing made from mayonnaise, sweet or dill relish, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. The texture includes crushed potatoes combined with whole pieces for creaminess.
Added diced celery, sliced radishes, and green onions introduce crunch and fresh vegetable flavor, while optional chopped hard-boiled eggs provide extra richness. The salad is refrigerated for at least two hours to allow the dressing to absorb into the potatoes and flavors to meld.
It can be served garnished with paprika for color and mild smokiness. This classic potato salad is adaptable for BBQs, potlucks, or casual meals needing a creamy, balanced side. Leftovers keep well refrigerated for up to four days.
Ingredients
- 2 ½ pounds potato or red potatoes, Yukon gold variety
- 6 egg chopped (optional, hard-boiled
- 1 cup celery diced
- ½ cup radish sliced
- 2 green onions sliced
- paprika for garnish, optional
Dressing
- ¾ cup mayonnaise
- ¼ cup sweet relish or dill pickle relish
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard or yellow mustard
- 1 teaspoon granulated sugar
- salt to taste
- black pepper to taste
Instructions
- Peel the potatoes and cut them potatoes into bite sized pieces.
- Add the potatoes to a large pot of cold salted water. Bring to a boil and cook until fork tender, about 15 minutes. Drain well and cool completely.
- In a large bowl, combine the mayonnaise, relish, cider vinegar, mustard, sugar, and salt & pepper. Mix well.
- Add the cooled potatoes and gently smash a few of them to make the salad creamier. Stir in boiled eggs if using, celery, radishes, and green onions. Mix well to combine.
- Refrigerate for at least two hours before serving. Garnish with paprika if desired.
Notes
- Choose red or Yukon gold potatoes for best texture; peel if using russets.
- Cook potatoes until just fork-tender to avoid a mushy salad.
- Cool potatoes completely before mixing with dressing to prevent runoff.
- Refrigerate potato salad at least two hours before serving for flavor melding.
- Store leftovers in the refrigerator up to four days for food safety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216 | 11% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 99mg | 33% |
| Sodium | 204mg | 9% |
| Potassium | 471mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 205IU | 4% |
| Vitamin C | 20mg | 22% |
| Calcium | 31mg | 3% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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