The Best Potato Salad Recipe

You know the one—the kind of potato salad that everyone raves about at picnics, barbecues, and family gatherings. The creamy, tangy, slightly sweet salad that has just the right balance of flavors and textures. It’s the ultimate crowd-pleaser and makes every bite feel like a comforting hug. Well, this is it—the best potato salad recipe, hands down.

Why? Because it’s simple but flavorful, creamy but not too heavy, with a nice balance of tang and crunch. Plus, it’s the perfect side dish for almost anything! Serve it with burgers, grilled chicken, or even just on its own as a satisfying snack. Seriously, once you try it, you’ll never go back to the store-bought stuff. Trust me, this potato salad will steal the show at your next get-together!

Why You’ll Love The Best Potato Salad

• Creamy & Tangy: The dressing is perfectly balanced with mayonnaise, mustard, and a bit of vinegar for a tangy bite.
• Simple Ingredients: You probably already have most of these ingredients in your kitchen! It’s all about the quality of the potatoes and the perfect seasoning.
• Make-Ahead Friendly: This potato salad tastes even better the next day when the flavors have had time to meld together. It’s the perfect make-ahead dish for busy weeks or special occasions.
• Customizable: Love a little crunch? Add some diced celery or pickles! Want a smoky flavor? Try adding some crispy bacon. You can tweak it to your liking!
• Crowd-Pleasing: It’s one of those dishes that disappears at every potluck. People can’t resist going back for seconds!

Ingredients

Here’s what you’ll need to make The Best Potato Salad:

• Potatoes: Yukon Golds or Russets are the best for this salad. Yukon Golds are creamy and tender, and they hold up well when boiled.
• Mayonnaise: The creamy base of the dressing. Full-fat mayo works best for that rich texture.
• Mustard: Yellow mustard gives the salad that slight tanginess and color. You could also use Dijon mustard for a bit of extra flavor.
• Apple Cider Vinegar: For a subtle tang that balances the richness of the mayo.
• Sweet Pickle Relish: A little sweetness goes a long way in this potato salad—plus, it adds a pop of flavor.
• Celery: Adds crunch and freshness to the salad, giving it some bite.
• Hard-Boiled Eggs: A classic addition to make it even more hearty.
• Red Onion: Adds a bit of sharpness and crunch.
• Salt & Pepper: To season the salad perfectly.
• Paprika: For a little garnish on top that adds color and a mild smoky flavor.

(Note: Full ingredient list with measurements can be found in the recipe card below.)

Instructions

Let’s get started on making the Best Potato Salad:

1. Boil the Potatoes:

Start by washing the potatoes well. Cut them into bite-sized chunks (about 1 to 1.5-inch pieces). Place the potatoes in a large pot and cover them with cold water. Bring it to a boil over medium-high heat, then reduce the heat and simmer for about 10-12 minutes or until the potatoes are fork-tender but still firm enough to hold their shape.

2. Drain and Cool:

Drain the potatoes in a colander and let them cool down a bit. You can also spread them out on a baking sheet to help speed up the cooling process. You want them to be cool enough to handle but not cold. If you’re short on time, you can place them in the fridge for a quick chill.

3. Prepare the Dressing:

While the potatoes are cooling, prepare the dressing. In a large mixing bowl, combine the mayonnaise, mustard, apple cider vinegar, and sweet pickle relish. Stir until everything is well combined and smooth.

4. Chop the Add-ins:

Finely chop the celery, red onion, and hard-boiled eggs. You want these to be small enough to blend nicely into the potato salad but still add a bit of texture.

5. Mix Everything Together:

Once the potatoes are cooled, gently toss them into the bowl with the dressing. Add the chopped celery, red onion, and eggs. Mix carefully so that the potatoes don’t break apart too much.

6. Season and Adjust:

Add salt and pepper to taste. Don’t be shy with the salt—it really brings the flavors together. If you like a bit more tang, feel free to add a splash more vinegar or a spoonful more of relish. Taste and adjust as you go!

7. Chill:

Cover the bowl and refrigerate the potato salad for at least 2 hours, or overnight if you have the time. The longer it chills, the better the flavors meld together.

8. Garnish and Serve:

Before serving, sprinkle a little paprika on top for color and an extra touch of flavor. You can also add a few more chopped hard-boiled eggs on top for a pretty finish.

Nutrition Facts

Servings: [Number of servings]
Calories per serving: [Calorie count per serving]

Preparation Time

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 30 minutes (plus chilling time)

How to Serve The Best Potato Salad

• With Grilled Meats: This potato salad is the perfect side to serve with burgers, hot dogs, grilled chicken, or ribs. It’s a classic pairing at any barbecue or picnic.
• On Its Own: If you’re craving something simple and satisfying, just enjoy it by itself! It’s hearty enough to be a meal for lunch or dinner.
• For Special Occasions: Bring this to your next family gathering, potluck, or holiday dinner. It’s a crowd-pleaser that everyone will ask for the recipe!

Additional Tips

• Use Waxy Potatoes: Yukon Golds or red potatoes are ideal because they hold their shape better after cooking. Avoid starchy potatoes like Russets as they tend to fall apart.
• Boil with Skin On: If you prefer, you can leave the skin on the potatoes for a bit more texture. Just scrub them well before cooking.
• For Extra Creaminess: Some people like to add a little sour cream to the dressing for an even creamier texture. If you do, make sure to adjust the seasoning accordingly.
• Add Some Crunch: You can throw in some crispy bacon bits or even chopped pickles for an extra layer of flavor and texture.
• Make It Spicy: If you like a little heat, stir in some chopped jalapeños or a dash of hot sauce to give it a spicy kick.

FAQ Section

Q1: Can I make this potato salad the day before?
A1: Yes, in fact, it’s recommended to make it ahead of time! The flavors improve as they meld together in the fridge. Just give it a good stir before serving.

Q2: Can I use a different kind of mustard?
A2: Absolutely! If you like a more complex flavor, Dijon mustard works great. You can also use yellow mustard for a milder taste or spicy mustard for a bit more zing.

Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 4 days. Make sure to stir it a bit before serving, as the dressing can separate while it sits.

Q4: Can I use other vegetables?
A4: Yes, feel free to add things like chopped pickles, green onions, or carrots for some extra crunch. Just make sure to dice them small so they blend into the salad nicely.

Q5: Can I make this vegan?
A5: Definitely! You can swap the mayonnaise for a vegan version, and use vegan-friendly hard-boiled egg replacements, if desired.

This Best Potato Salad recipe is guaranteed to become a go-to at every cookout, picnic, and holiday. It’s creamy, tangy, and packed with flavor—a true classic that everyone will adore. The balance of textures and tastes is just perfection, and you’ll find yourself making it again and again!

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