Perfect Potato Salad Recipe

Finding the perfect potato salad recipe can transform your next gathering into something truly memorable. This classic dish combines tender potatoes with a creamy dressing that brings comfort to every bite.

Potato Salad Recipe

Why This Recipe Works

Good potato salad starts with the right foundation. The secret lies in choosing starchy potatoes that become perfectly tender when cooked. This creates a rustic texture that holds the dressing beautifully.

I learned this technique from years of watching experienced cooks. They always emphasized that the best potato salads have potatoes that are soft enough to partially mash when mixed. This gives the dish its signature creamy consistency.

Essential Ingredients

Your potato salad needs these key components:

1. For the Base:

  • 5 pounds Yukon Gold potatoes (or Russets)
  • Salt for boiling water

2. For the Dressing:

  • 2 cups mayonnaise
  • 1 cup sweet pickle relish (refrigerated type)
  • 2 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon celery seeds
  • 1/2 teaspoon paprika

3. For Mix-ins:

  • 4-5 hard-boiled eggs, chopped
  • 3 celery stalks, diced
  • 1/2 cup sweet onion, diced
  • 1 tablespoon fresh dill
  • Salt and pepper to taste

Step-by-Step Instructions

  1. Prepare the Potatoes. Cut your potatoes into quarters. Place them in a large pot with cold water covering them by one inch. This ensures even cooking from the start.
  2. Boil the Potatoes. Bring the water to a boil over high heat. Add one tablespoon of salt to the boiling water. This seasons the potatoes from the inside out.
  3. Cook Until Tender. Cook for 13-15 minutes until fork tender. The potatoes should be soft enough to break apart easily.
  4. Make the Dressing. While potatoes cook, mix all dressing ingredients in a medium bowl. Combine mayonnaise, pickle relish with its juices, mustard, vinegar, celery seeds, paprika, salt, and pepper.
  5. Stir Until Smooth. Stir until smooth. The relish juices add extra flavor and help bind everything together.
  6. Drain and Chop. Drain the cooked potatoes completely. Remove loose peels and chop into half-inch chunks. Don’t worry if they look crumbly. This texture is exactly what you want.
  7. Add Dressing. Place warm potatoes in a large bowl. Gently fold in the dressing while potatoes are still warm. This helps them absorb the flavors better.
  8. Mix in Additions. Add chopped eggs, celery, onions, and dill. Mix gently to avoid breaking up the potatoes too much.
  9. Season to Taste. Taste and adjust seasoning with salt and pepper as needed.

Pro Tips for Success

  • Choose the Right Potatoes. Yukon Gold or Russet potatoes work best. Avoid new potatoes because they hold their shape too well and create a watery dressing.
  • Cook Properly. Start potatoes in cold water for even cooking. Salt the water generously to season the potatoes throughout.
  • Use Quality Relish. Refrigerated pickle relish has better texture and flavor than shelf-stable versions. Look for varieties with larger chunks.
  • Mix While Warm. Adding dressing to warm potatoes helps them absorb flavors better than cold potatoes.

The Waiting Game

Potato salad tastes significantly better after resting. The flavors need time to meld together properly.

Refrigerate your finished salad for at least four hours before serving. If possible, make it the day before you plan to serve it. The second day is when this dish truly shines.

Storage and Variations

Store covered in the refrigerator for up to one week. The salad actually improves over the first few days as flavors develop.

Popular Variations:

  • Add crispy bacon bits for smoky flavor
  • Include shredded cheese for richness
  • Try scallions instead of sweet onions
  • Add chopped banana peppers for tang

Common Questions

Can I make this ahead? Yes, this salad is perfect for advance preparation. Make it one to two days before serving for best flavor.

Is it gluten-free? Yes, as long as your mayonnaise is gluten-free. Most brands are, but always check the label.

Can I freeze leftovers? Freezing isn’t recommended. The texture changes significantly when thawed, and the dressing separates.

Why This Recipe Stands Out

This potato salad recipe creates the perfect balance of flavors and textures. The creamy dressing coats tender potatoes while crunchy celery and onions add contrast.

The combination of pickle relish sweetness, mustard tang, and fresh dill creates a complex flavor profile that improves with time. Each bite delivers comfort food satisfaction.

Whether you’re planning a family barbecue, potluck dinner, or holiday gathering, this potato salad recipe delivers consistent results. The simple ingredients and straightforward method make it accessible for cooks of all skill levels.

Start with quality ingredients, follow the timing carefully, and give it time to rest. Your guests will ask for the recipe, and you’ll have a new family favorite to share at every gathering.

Potato Salad Recipe

Perfect Potato Salad

This classic potato salad recipe combines tender, starchy potatoes with a creamy dressing made from mayonnaise, pickle relish, and yellow mustard. Perfect for barbecues, potlucks, and family gatherings, this recipe creates a rustic texture that holds flavors beautifully and tastes even better the next day.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 16 servings
Course: Side Dish
Cuisine: American
Calories: 317

Ingredients
  

Base Ingredients
  • 5 pounds Yukon Gold potatoes or Russet potatoes, cut into quarters
  • 1 tablespoon salt for boiling water
Dressing Ingredients
  • 2 cups mayonnaise your favorite brand
  • 1 cup sweet pickle relish refrigerated type preferred
  • 2 tablespoons yellow mustard or 1 part yellow + 1 part Dijon
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon celery seeds
  • 1/2 teaspoon paprika
  • 1 teaspoon salt for dressing
  • black pepper to taste
Mix-in Ingredients
  • 4-5 hard-boiled eggs peeled and chopped
  • 3 celery stalks diced
  • 1/2 cup sweet onion diced
  • 1 tablespoon fresh dill chopped

Equipment

  • Large stockpot
  • Medium mixing bowl
  • Large serving bowl
  • Sharp knife
  • Cutting board
  • Colander

Method
 

  1. Prepare the Potatoes: Cut your potatoes into quarters. Place them in a large pot with cold water covering them by one inch. This ensures even cooking from the start.
  2. Boil the Potatoes: Bring the water to a boil over high heat. Add one tablespoon of salt to the boiling water. This seasons the potatoes from the inside out.
  3. Cook Until Tender: Cook for 13-15 minutes until fork tender. The potatoes should be soft enough to break apart easily.
  4. Make the Dressing: While potatoes cook, mix all dressing ingredients in a medium bowl. Combine mayonnaise, pickle relish with its juices, mustard, vinegar, celery seeds, paprika, salt, and pepper.
  5. Stir Until Smooth: Stir until smooth. The relish juices add extra flavor and help bind everything together.
  6. Drain and Chop: Drain the cooked potatoes completely. Remove loose peels and chop into half-inch chunks. Don’t worry if they look crumbly. This texture is exactly what you want.
  7. Add Dressing: Place warm potatoes in a large bowl. Gently fold in the dressing while potatoes are still warm. This helps them absorb the flavors better.
  8. Mix in Additions: Add chopped eggs, celery, onions, and dill. Mix gently to avoid breaking up the potatoes too much.
  9. Season to Taste: Taste and adjust seasoning with salt and pepper as needed.
  10. Chill and Serve: Cover and refrigerate for at least 4 hours before serving. For best flavor, make it the day before you plan to serve it.

Notes

Best Potato Choice: Yukon Gold or Russet potatoes work best. Avoid new potatoes as they hold their shape too well and create watery dressing.
Make-Ahead Tips: This salad tastes significantly better after resting. Make it 1-2 days ahead for optimal flavor development.
Storage: Store covered in refrigerator for up to one week. The salad actually improves over the first few days.
Variations: Try adding crispy bacon bits, shredded cheese, scallions instead of sweet onions, or chopped banana peppers for different flavor profiles.

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