The Best Potato Salad Recipe

Potato Salad is a summertime staple for good reason!

This delicious Potato Salad recipe has tender potatoes, a handful of add-ins, and eggs, all tossed in a quick creamy & tangy dressing!

Potato salad tastes even better when made ahead of time, making it the perfect dish anytime!

Potluck Perfect Potato Salad

• Much like pasta salad, potato salad is an inexpensive and filling side dish.
• Every family has their own favorite add-ins, so feel free to personalize it with your favorite ingredient.
• Prepare this dish in advance, making it ideal for potlucks or picnics.
• My potato salad recipe offers the perfect combination of crunch, tanginess, and creaminess.

Ingredients for Potato Salad

Potatoes for potato salad

• Red potatoes or Yukon gold potatoes are our top pick for potato salad. They have thinner skins and hold their shape well.
• Russet potatoes have a grainy texture and tend to fall apart, but they do work if it’s all you have. Peel the potatoes if using russets or baking potatoes.
• Fingerling potatoes, baby potatoes, or new potatoes don’t require peeling and hold their shape well. They don’t absorb dressing as well so lightly smash if using baby potatoes.

Add-Ins

• Boiled eggs are a classic addition, but feel free to skip them if desired.
• Add crunch with radishes and celery.
• Customize with your favorites: chopped dill pickles or sweet pickles, cheddar cheese, or crumbled bacon.
• Add flavor and freshness with herbs like dill, parsley, or chives.

Potato Salad Dressing

The dressing brings all the flavors together in a potato salad.

• Classic dressing: Ingredients like cider vinegar, Dijon mustard, sugar, and sweet pickle relish create a balanced and flavorful dressing.
• Mayonnaise substitutions: Substitute mayonnaise with Miracle Whip for a tangier flavor, or lighten up the dressing with half mayonnaise and half Greek yogurt.

Variations

• Add sweet or dill pickles instead of sweet relish.
• Replace the cider vinegar with red wine vinegar or dill pickle juice.
• Stir in fresh herbs like parsley, chives, basil, tarragon, or thyme.

How to Make Potato Salad

1. Boil potatoes & cool: Boil potatoes in a large pot of salted water until fork tender. Drain well and cool completely.
2. Prepare add-ins: While the potatoes boil, chop the other ingredients (per the recipe below).
3. Mix dressing: Mix the dressing in the bottom of a large bowl (one less dish to wash!) and stir in the cooked and cooled ingredients.
4. Chill: Refrigerate before serving to allow flavors to blend. Season with salt and black pepper to taste.

Tips for Perfect Potato Salad

• Cook the potatoes until fork tender. Avoid overcooking to prevent them from getting mushy.
• Thin-skinned potatoes can be left unpeeled or easily peeled after boiling.
• Ensure the potatoes are cooled before adding the dressing.
• Dress the salad generously as the potatoes absorb some of the dressing.
• Allow the potato salad to chill in the refrigerator before serving to let the flavors blend.

Storing Leftovers

Fridge: Store leftover potato salad in the refrigerator for about 3 to 4 days.

Freezer: Unfortunately, potato salad does not freeze well. The raw veggies that give it such a delightful crunch will get mushy, and the mayonnaise will separate when it thaws.

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The Best Potato Salad Recipe

This is a classic potato salad recipe with just the right amount of crunch, tang, and creamy goodness to satisfy any appetite!

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 40 minutes minutes

• 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.

Potatoes for Potato Salad: Red potatoes or Yukon gold potatoes are our top pick for potato salad. They have thinner skins and hold their shape well. Russet potatoes have a grainy texture and tend to fall apart, but they do work if it’s all you have. Peel the potatoes if using russets or baking potatoes.

• Cook potatoes just until fork tender. Don’t overcook or they can absorb water and become mushy.
• Thin-skinned or baby potatoes do not have to be peeled or can easily be peeled after boiling.
• Potatoes should be cooled before adding the dressing.
• Dress the salad generously as the potatoes absorb the dressing.
• Be sure to refrigerate the potato salad for a couple of hours before serving to blend flavors and allow the dressing to absorb.
• Leftovers can be refrigerated for up to 4 days.

Calories: 216 | Carbohydrates: 19g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 99mg | Sodium: 204mg | Potassium: 471mg | Fiber: 2g | Sugar: 1g | Vitamin A: 205IU | Vitamin C: 20mg | Calcium: 31mg | Iron: 1.2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad, Side Dish

Cuisine American

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