The Best Potato Salad Recipe
Whether it’s a cookout, a picnic, or just your Tuesday lunch, this one are must-try.
Ingredients
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
Instructions
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.
Notes
- Potato size affects boiling time. Cut evenly for even cooking.
- Tweak seasoning to taste. Don’t be shy.
- It really does taste better the next day.