Potato Salad Recipe Recipe

Potato salad. Just the words conjure up images of sunny picnics, backyard barbecues, and potlucks overflowing with deliciousness. For years, potato salad has been a staple at our family gatherings, and frankly, no summer feels complete without a big bowl of it gracing the table. I’ve tried countless recipes over the years, some too bland, some too tangy, and some just… well, let’s just say they were forgettable. But this recipe? This one is different. This is the potato salad recipe. It’s the one that gets rave reviews every time, the one that disappears first at potlucks, and the one my family requests again and again. It strikes the perfect balance of creamy, tangy, and savory, with just the right amount of texture from the potatoes, eggs, celery, and green onions. Trust me, once you try this simple yet incredibly flavorful potato salad, you’ll understand why it’s become our absolute go-to. It’s easy enough for a weeknight side dish, but impressive enough to bring to any special occasion. Get ready to fall in love with potato salad all over again!

Ingredients for the Best Ever Potato Salad

This recipe relies on simple, fresh ingredients to create a truly exceptional potato salad. The quality of your ingredients will shine through, so choose the best you can find. Here’s what you’ll need to make this crowd-pleasing dish:

• 5 pounds red potatoes, cut into 1-inch cubes (approximately 453.6 grams): Red potatoes are the star of the show here, and for good reason. Their waxy texture holds up beautifully to boiling and doesn’t become mushy, making them ideal for potato salad. The slightly sweet and earthy flavor of red potatoes also complements the creamy dressing perfectly. When selecting your red potatoes, look for firm, smooth potatoes without any sprouts or blemishes. Uniformly sized potatoes will ensure even cooking. If you can’t find red potatoes, Yukon Gold potatoes are a good substitute, offering a similar creamy texture. Avoid Russet potatoes, as they are too starchy and will tend to fall apart when boiled and mixed.
• 4 hard-boiled eggs, cut into 1-inch pieces: Hard-boiled eggs add a wonderful richness and protein to the potato salad. They also contribute to the overall texture, providing a nice contrast to the creamy potatoes and crunchy vegetables. For perfectly hard-boiled eggs that are easy to peel, start with cold eggs in cold water. Bring the water to a rolling boil, then remove from heat, cover, and let sit for 10-12 minutes. Immediately plunge the eggs into an ice bath to stop the cooking process and make peeling a breeze. Don’t overcook your eggs, as this can lead to a rubbery texture and a green ring around the yolk.
• 4 green onions, diced about 1 inch into the green: Green onions provide a mild onion flavor and a fresh, slightly peppery bite that brightens up the potato salad. Use both the white and green parts of the green onions for maximum flavor and visual appeal. Make sure to dice them fairly small so they distribute evenly throughout the salad. If you prefer a stronger onion flavor, you could substitute a small finely diced yellow or white onion, but be sure to dice it very finely to avoid overpowering the other flavors.
• 4 celery stalks, diced: Celery adds a crucial element of crunch and freshness to the potato salad. Its mild, slightly bitter flavor provides a lovely counterpoint to the richness of the mayonnaise and eggs. Choose crisp, firm celery stalks and wash them thoroughly before dicing. Dicing the celery into small pieces ensures that it’s not too overpowering and blends well with the other ingredients. If you are not a fan of celery, you can omit it, but it does contribute significantly to the overall texture and flavor profile of the salad.

For the Dressing:

The dressing is what truly makes this potato salad exceptional. It’s creamy, tangy, and perfectly seasoned. Here’s what you’ll need:

• 3 cups light mayonnaise (approximately 720 grams): Mayonnaise forms the base of the creamy dressing. Light mayonnaise reduces the calorie count slightly while still providing a rich and creamy texture. While you can use full-fat mayonnaise for an even richer flavor, light mayonnaise works wonderfully and keeps the salad lighter. Choose a good quality mayonnaise that you enjoy the taste of, as it will significantly impact the overall flavor of the potato salad. Avoid salad dressing (like Miracle Whip), as it has a sweeter and tangier flavor profile that is not ideal for classic potato salad.
• 3 tablespoons yellow mustard: Yellow mustard adds a tangy and slightly spicy kick to the dressing. Its bright flavor cuts through the richness of the mayonnaise and balances the sweetness of the potatoes. Plain yellow mustard is perfect for this recipe, providing a classic potato salad flavor. You can experiment with Dijon mustard for a slightly more sophisticated flavor, but classic yellow mustard is the traditional and often preferred choice.
• 1 tablespoon white vinegar: White vinegar adds a crucial element of tanginess and acidity to the dressing. It brightens up the flavors and prevents the potato salad from being too heavy or bland. White vinegar has a clean, sharp flavor that works well in this recipe. You could substitute apple cider vinegar for a slightly milder and fruitier tang, but white vinegar is the standard choice for classic potato salad.
• 2 teaspoons dried dill: Dried dill adds a lovely herbaceous and slightly lemony flavor to the potato salad. It complements the potatoes and mayonnaise beautifully and provides a fresh, summery aroma. Dried dill is convenient and works well, but if you have fresh dill available, you can use about 2 tablespoons of chopped fresh dill for an even brighter flavor. Don’t skip the dill, as it really elevates the flavor of the potato salad.
• 1 teaspoon kosher salt: Salt is essential for seasoning and enhancing the flavors of all the ingredients. Kosher salt is preferred for its coarser texture and cleaner flavor compared to table salt. Be sure to taste and adjust the salt to your preference, as the amount of salt needed can vary depending on the brand of mayonnaise and your personal taste.
• Dash of black pepper: Black pepper adds a subtle warmth and spice to the dressing. Freshly ground black pepper is always preferred for its more intense flavor. A dash is usually sufficient, but you can add more to taste if you prefer a pepperier potato salad.

Instructions for Making Perfect Potato Salad

Making this potato salad is incredibly easy and straightforward. Follow these simple steps for a guaranteed crowd-pleaser:

1. Cook the Potatoes: Begin by preparing the potatoes. In a large stock pot, add the cubed red potatoes. Fill the pot with cold water so that the water level is about an inch above the potatoes. Adding cold water ensures that the potatoes cook evenly from the inside out. Bring the water to a rolling boil over high heat. Once boiling, reduce the heat slightly to maintain a gentle boil. Cook the potatoes until they are just fork-tender. This should take approximately 10 minutes, but cooking time can vary depending on the size of your potato cubes and the type of potato. To check for doneness, pierce a potato cube with a fork. It should slide in easily with slight resistance, but not be mushy. Overcooked potatoes will become mushy and fall apart in the salad.
2. Drain and Cool the Potatoes: Once the potatoes are cooked to fork-tender, immediately drain them in a colander. Allow the potatoes to cool slightly for about 10 minutes. This allows them to cool down enough to handle without burning yourself, but they should still be slightly warm. Cooling the potatoes slightly while still warm allows them to absorb the dressing more effectively, resulting in a more flavorful potato salad. Don’t let them cool completely, as they will become less absorbent.
3. Prepare the Dressing: While the potatoes are cooking and cooling, prepare the dressing. In a medium-sized mixing bowl, whisk together the light mayonnaise, yellow mustard, white vinegar, dried dill, kosher salt, and black pepper. Whisk until all ingredients are well combined and the dressing is smooth and creamy.
4. Taste and Adjust Seasonings: This is a crucial step! Taste the dressing with a clean spoon. Adjust the seasonings to your liking. If you prefer a tangier potato salad, add a little more white vinegar or mustard. If you want it saltier, add a pinch more salt. If you like more dill flavor, add a bit more dried dill. This is your opportunity to customize the dressing to your perfect taste. Remember that the flavors will meld and develop as the potato salad sits, so it’s okay if the dressing seems slightly strong at this stage.
5. Combine Ingredients: In a large bowl, gently mix together the slightly cooled potatoes, diced hard-boiled eggs, diced green onions, and diced celery. Be careful not to overmix at this stage, as you want to keep the potato cubes intact.
6. Toss with Dressing: Pour the prepared dressing over the potato mixture. Gently toss everything together until the potatoes and other ingredients are evenly coated in the creamy dressing. Again, be gentle to avoid mashing the potatoes. You want the dressing to coat everything without breaking down the potatoes.
7. Chill and Serve (or Make Ahead): For the best flavor, cover the potato salad and refrigerate it for at least 2 hours before serving. This allows the flavors to meld and deepen, and the salad to chill thoroughly. Potato salad is even better the next day! You can make it up to 24 hours in advance and store it in the refrigerator in an airtight container for up to two days. Before serving, give it a gentle stir. If the dressing has thickened too much in the refrigerator, you can stir in a tablespoon or two of milk or mayonnaise to loosen it up to your desired consistency.

Nutrition Facts

This recipe yields approximately 16 servings. Nutritional information is an estimate and can vary depending on specific ingredients used.

• Servings: 16
• Calories per serving (estimated): Approximately 250-300 calories

Please note: This is an estimated calorie count using light mayonnaise. Using full-fat mayonnaise will increase the calorie count. To further reduce calories, you could experiment with using a portion of Greek yogurt in place of some of the mayonnaise, but this will alter the flavor and texture slightly.

Preparation Time

This potato salad is quick and easy to prepare, making it perfect for busy weeknights or last-minute potlucks.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Plus chilling time (at least 2 hours for best flavor)

How to Serve Potato Salad

Potato salad is incredibly versatile and pairs well with a wide variety of dishes. Here are some delicious serving suggestions:

• Classic BBQ Side Dish: Potato salad is a quintessential side dish for barbecues and cookouts. Serve it alongside grilled burgers, hot dogs, ribs, chicken, or steak. Its creamy coolness provides a perfect contrast to the smoky flavors of grilled meats.
• Picnic Staple: Pack potato salad for your next picnic! It travels well and is a refreshing and satisfying addition to any picnic spread. Pair it with sandwiches, wraps, fruit salad, and chips.
• Potluck Favorite: Potato salad is always a hit at potlucks and gatherings. Its crowd-pleasing flavor and easy make-ahead nature make it an ideal dish to bring.
• Side for Sandwiches and Wraps: Serve potato salad as a side dish with your favorite sandwiches or wraps for a complete and satisfying lunch or light dinner. It pairs particularly well with deli sandwiches, BLTs, and chicken salad sandwiches.
• Alongside Fried Chicken or Fish: The creamy coolness of potato salad complements the crispy texture and rich flavor of fried chicken or fish beautifully.
• Part of a Salad Plate: Create a delicious and colorful salad plate by combining potato salad with other salads like coleslaw, pasta salad, or green salad.
• Garnish: Garnish your potato salad with a sprinkle of extra dried dill, paprika, or chopped fresh parsley for visual appeal and added flavor.

Additional Tips for the Best Potato Salad

Elevate your potato salad to the next level with these helpful tips:

1. Don’t Overcook the Potatoes: The key to perfect potato salad is perfectly cooked potatoes. Overcooked potatoes will become mushy and fall apart, resulting in a less appealing texture. Cook the potatoes just until they are fork-tender, but still hold their shape.
2. Dress the Potatoes While Still Warm: Dressing the potatoes while they are still slightly warm allows them to absorb the dressing more effectively, resulting in a more flavorful and creamy potato salad. Don’t let them cool completely before adding the dressing.
3. Make it Ahead of Time: Potato salad is actually better when made ahead of time! Allowing it to chill in the refrigerator for at least 2 hours (or even overnight) allows the flavors to meld and deepen, creating a more cohesive and delicious salad.
4. Customize Your Dressing: Don’t be afraid to experiment with the dressing to customize it to your liking. Add a pinch of garlic powder for a garlicky kick, a dash of hot sauce for a little spice, or a squeeze of lemon juice for extra tanginess. You can also experiment with different herbs like fresh chives or parsley in addition to or instead of dill.
5. Add Extra Texture: For added texture and flavor, consider adding other vegetables like diced red bell pepper, chopped pickles or relish, or even crumbled bacon. These additions can add a delightful crunch and complexity to your potato salad.

Frequently Asked Questions (FAQ) About Potato Salad

Here are some common questions people have about making potato salad:

Q1: Can I use a different type of potato?

A: Yes, while red potatoes are highly recommended for their waxy texture, you can also use Yukon Gold potatoes. These are also waxy and hold their shape well. Avoid using Russet potatoes, as they are too starchy and tend to become mushy when boiled and mixed in potato salad.

Q2: Can I make potato salad with full-fat mayonnaise?

A: Absolutely! Full-fat mayonnaise will result in a richer and creamier potato salad. If you prefer a richer flavor and are not concerned about calorie count, feel free to use full-fat mayonnaise instead of light mayonnaise.

Q3: How long does potato salad last in the refrigerator?

A: Potato salad is best consumed within 2-3 days when stored properly in an airtight container in the refrigerator. Due to the mayonnaise content, it’s important to keep it refrigerated and avoid leaving it at room temperature for extended periods, especially in warm weather.

Q4: Can I freeze potato salad?

A: Freezing potato salad is generally not recommended. Mayonnaise tends to separate and become watery when frozen and thawed, resulting in a change in texture and potentially flavor. The potatoes can also become mushy. It’s best to make potato salad fresh and enjoy it within a few days.

Q5: Can I make potato salad without eggs?

A: Yes, you can definitely make potato salad without eggs if you have dietary restrictions or simply prefer it that way. Simply omit the hard-boiled eggs from the recipe. The potato salad will still be delicious, although it will have a slightly different texture and flavor profile without the richness of the eggs. You might consider adding another ingredient to compensate for the texture, such as more celery or some chopped cucumber.

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