April 24 2025

The Best Potato Salad Recipe

There are a few things that scream comfort quite like a bowl of potato salad. It’s creamy, cozy, and full of flavor.

Whether it’s a cookout, a picnic, or just your Tuesday lunch, these ones are must-try. So, let’s make it together, yeah? You’re gonna love it. I promise!

How to Make the Potato Salad: Step-by-Step Instructions

Ingredients

2 pounds of Yukon gold potatoes (peeled or not, your call)
1 cup mayonnaise
1 tablespoon yellow mustard
2 tablespoons apple cider vinegar
1 teaspoon sugar
1 teaspoon salt (plus more for boiling)
1/2 teaspoon black pepper
3 hard-boiled eggs, chopped
1/2 cup celery, finely chopped
1/2 cup red onion, finely chopped
1/4 cup dill pickles, chopped (or sweet, if you’re into that)
Optional: chopped fresh parsley or chives for garnish

Step-by-Step Instructions

Step 1: Boil the potatoes

Cut the potatoes into bite-sized chunks. Add them to a big pot of cold, salted water. Bring to a boil, then simmer until fork-tender (about 10-12 minutes).

Step 2: Drain and cool

Drain the potatoes and let them cool. You can speed this up by spreading them out on a baking sheet. Nobody likes mushy salad.

Step 3: Mix the dressing

In a big bowl, stir together the mayo, mustard, vinegar, sugar, salt, and pepper. Give it a taste. Too tangy? Add a pinch more sugar. Too sweet? More vinegar.

Step 4: Combine

Put the cooled potatoes in with the dressing. Then gently fold in the eggs, celery, onion, and pickles. Be gentle, these potatoes deserve kindness.

Step 5: Chill it

Cover and chill in the fridge for at least an hour. Overnight is even better. It lets everything mingle.

Step 6: Garnish and serve

Serve with chopped parsley or chives. Serve cold. Enjoy.

Common Mistakes to Avoid

① Overcooking the potatoes: You’ll end up with potato mush. Test early and often.

② Not salting the boiling water: Bland potatoes are a sad story.

③ Mixing while hot: Let those potatoes cool first, or the mayo will melt into a greasy mess.

④ Going overboard with mix-ins: Yes, we love flavor, but let the potatoes cool and be nice.

⑤ Skipping the chill time: Simply don’t. This is when the magic happens.

Recipe Best Tips

Use waxy potatoes like Yukon golds. They hold their shape better.
A little pickle juice in the dressing can add some taste.
Taste as you go. You’re not cooking blindfolded.
If raw onion feels too strong, soak it in cold water for 10 minutes first.

Serving Suggestions

⑴ As a side with BBQ ribs or grilled chicken.

⑵ Scoop it into lettuce cups for a little twist.

⑶ Pair it with baked beans, corn on the cob, or watermelon slices.

⑷ Honestly? Just eat it straight from the fridge with a spoon.

Storage and Freezing

Store leftovers in an airtight container in the fridge for up to 4 days. It actually tastes better the next day. Don’t freeze it, the mayo and potatoes won’t recover well.

Frequently Asked Questions (FAQs)

Q: Can I use another type of potato?

A: Yes! Red potatoes work well too. Just avoid russets unless you want mashed potato salad.

Q: Is there a vegan version?

A: Use vegan mayo and skip the eggs. Still creamy and satisfying.

Q: Can I make this ahead of time?

A: Absolutely. In fact, it tastes better the next day.

Q: How long can it sit out at room temperature?

A: Max 2 hours. After that, back to the fridge.

Q: Can I add bacon?

A: Yes, and if you do, tell me because I’m coming over.

Q: What if I don’t like pickles?

A: Skip them. Or try olives or capers for a briny bite.

Q: How do I make it less heavy?

A: Use half Greek yogurt and half mayo. Light but still creamy.

Conclusion

Alright, potato salad made easy, you’ve got everything you need. Give it a go, make it your own, and maybe share your tweaks with me in the comments.

I’m always curious what others come up with.

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