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The BEST Potato Salad! Recipe

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4.3 from 12 reviews

This classic Southern potato salad is creamy, zesty, and bursting with flavor. Made with tender Yukon Gold or red potatoes, tangy apple cider vinegar, and a rich mayonnaise-based dressing featuring dill pickle relish, celery salt, and Dijon mustard. Combined with crunchy celery, red onion, and diced hard-boiled eggs, this easy-to-make potato salad is perfect for picnics, barbecues, and family gatherings.

  • Total Time: 60 minutes
  • Yield: 6-8 servings

Ingredients

Potatoes

  • 3 pounds Yukon Gold or red potatoes, cut into 3/4-inch cubes

Dressing

  • 2 tablespoons apple cider vinegar
  • 1 1/4 cups mayonnaise
  • 1/3 cup dill pickle relish (optional)
  • 1 teaspoon celery salt
  • 1 teaspoon Dijon mustard

Mix-ins & Garnishes

  • 4 hard-boiled eggs, diced
  • 2 celery stalks, diced
  • Half of a small red onion, thinly sliced
  • Sea salt and freshly-cracked black pepper, to taste
  • Optional toppings: smoked paprika or Old Bay seasoning, chopped fresh chives, extra sliced hard-boiled eggs

Instructions

  1. Boil the potatoes. Place the diced potatoes in a large stockpot and add enough cold water to cover by about 1 inch. Heat over medium-high until boiling, then reduce to medium and simmer for 5-8 minutes until potatoes are fork-tender but not falling apart.
  2. Drain the potatoes. Thoroughly drain potatoes in a colander. Return them to the pot, drizzle with apple cider vinegar evenly, and let rest for 20-30 minutes until cool enough to handle. This step helps infuse flavor and remove excess starch.
  3. Make the dressing. While potatoes rest, whisk together mayonnaise, celery salt, Dijon mustard, and dill pickle relish in a medium bowl until smooth and evenly mixed.
  4. Combine ingredients. Once potatoes are cooled enough, mix in the mayonnaise dressing along with diced hard-boiled eggs, diced celery, and thinly sliced red onion. Toss gently to avoid mashing potatoes and to distribute ingredients evenly.
  5. Season. Taste the salad and season with additional sea salt and freshly cracked black pepper as needed. For extra tang, add 1-2 tablespoons of pickle juice if desired.
  6. Chill. Transfer the potato salad to a serving bowl, cover, and refrigerate for 1-2 hours. Chilling allows flavors to meld and the salad to set.
  7. Serve. Serve chilled and garnish with optional toppings such as smoked paprika, Old Bay seasoning, chopped chives, or extra sliced eggs. Store leftovers in a sealed container in the refrigerator for up to 3 days.

Notes

  • Use Yukon Gold or red potatoes for their creamy texture and ability to hold shape well.
  • Adjust vinegar quantity to taste for desired acidity level; resting potatoes with vinegar balances flavors.
  • Dill pickle relish is optional but adds a nice sweetness and tang to the dressing.
  • Do not overcook potatoes to avoid mushy salad.
  • Adding pickle juice can enhance tanginess if desired.
  • For a creamier texture, use full-fat mayonnaise.
  • Salad can be made a day ahead for best flavor development.
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Boiling
  • Cuisine: Southern American

Find it online: https://avascooking.com/the-best-potato-salad-recipe/