Perfect Potato Salad

This Perfect Potato Salad is a classic, made with a creamy mayonnaise dressing, tender potatoes, and the perfect balance of vegetables and eggs. Passed down through generations, this recipe is the ideal addition to any summer picnic, barbecue, or family gathering. The blend of flavors, along with its rich and creamy texture, ensures it’ll be a crowd-pleaser every time.

Why You’ll Love This Recipe

This potato salad brings together familiar ingredients in just the right way. The russet potatoes, when boiled until tender, soak up the creamy dressing and develop a satisfying texture that complements the crunch of fresh celery and the richness of hard-boiled eggs. It’s a dish that’s simple to prepare, but has all the flavors and comfort you crave. The recipe is versatile, allowing you to adjust seasonings to your taste and even add optional ingredients like sweet onion. It’s the perfect side dish for any summer meal.

Ingredients

• 3 pounds large russet potatoes

• ¼ cup kosher salt

• 10 cups cold water

• ½ cup finely diced celery

• 2 tablespoons finely diced sweet onion (Optional)

• 2 tablespoons chopped fresh parsley

• 3 large hard-boiled eggs, peeled and cut into chunks

• 1 teaspoon chopped fresh chives for garnish

• 1 pinch paprika for garnish

Dressing:

• 1 ¼ cups mayonnaise, or more if needed

• 3 tablespoons apple cider vinegar

• 2 tablespoons Dijon mustard

• 1 teaspoon kosher salt, plus more as needed

• ½ teaspoon freshly ground black pepper

• Cayenne pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Place the whole potatoes in a large pot. Add ¼ cup kosher salt and cover with 10 cups of cold water. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer until the potatoes are tender, which should take about 40 minutes (depending on their size).

2. Once cooked, remove the potatoes from the pot and transfer them to a plate. Let them cool to room temperature.

3. When the potatoes have completely cooled, peel off the skins and cut them into larger-than-bite-sized pieces. Keep in mind that the pieces will break down slightly when tossed with the dressing. Transfer the cut potatoes into a large mixing bowl.

4. Add the finely diced celery, optional sweet onion, chopped fresh parsley, and hard-boiled egg chunks to the bowl with the potatoes. Stir gently, breaking up larger potato pieces as you combine the ingredients.

5. For the dressing, place the mayonnaise in a mixing bowl. Add apple cider vinegar, Dijon mustard, kosher salt, freshly ground black pepper, and cayenne pepper. Whisk until the dressing is well combined.

6. Pour the dressing mixture over the potatoes and gently stir until everything is well-coated. Taste the salad and adjust seasonings as needed, adding more salt or mayonnaise if desired.

7. Cover the bowl and refrigerate the potato salad for 2 to 3 hours, allowing it to chill completely before serving. Garnish with fresh chives and a pinch of paprika right before serving.

Servings and Timing

• Servings: 12

• Prep Time: 15 minutes

• Cook Time: 45 minutes

• Chill Time: 2 hours

• Total Time: 3 hours 30 minutes

Variations

• Use Greek yogurt: Substitute part of the mayonnaise with Greek yogurt for a tangier, lower-fat version.

• Spicy version: Add a bit of hot sauce or finely chopped jalapeños to the dressing for a spicy twist.

• Dill addition: For a more herby flavor, replace the parsley with fresh dill or add a little dill pickle juice to the dressing.

Storage/Reheating

• Storage: Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.

• Reheating: This potato salad is best served cold and does not require reheating. However, if you prefer a warm potato salad, you can enjoy it immediately after preparing the potatoes.

FAQs

Can I use a different type of potato for this salad?

Yes, you can use red potatoes or Yukon Gold potatoes instead of russets. However, russet potatoes tend to break down a bit more and absorb the dressing better.

Can I make this potato salad in advance?

Absolutely! In fact, this salad tastes even better after it has had time to chill and the flavors meld together. Make it up to 2-3 days in advance.

How do I make sure the potatoes don’t become mushy?

To prevent mushiness, be sure to cook the potatoes just until tender. You can test them by piercing them with a fork—if the fork easily slides in, they’re done.

Can I add more vegetables to the potato salad?

Yes, you can add more vegetables like pickles, bell peppers, or peas to customize the salad to your liking.

Should the potatoes be peeled before boiling?

No, it’s not necessary to peel the potatoes before boiling. The skins can be removed easily after boiling once they have cooled down.

Is there a way to make this salad creamier?

If you prefer a creamier texture, you can add more mayonnaise or a bit of sour cream to the dressing.

Can I use Dijon mustard instead of regular mustard?

Yes, Dijon mustard adds a mild tanginess that works wonderfully in this recipe, but you can also use yellow mustard if you prefer.

How can I make this recipe gluten-free?

This recipe is naturally gluten-free, but always double-check that the mayonnaise and mustard you use do not contain any gluten-containing ingredients.

Can I freeze this potato salad?

Potato salad is best enjoyed fresh and doesn’t freeze well due to the mayonnaise and texture of the potatoes.

What is the best way to serve this potato salad?

Serve this potato salad chilled as a side dish for barbecues, picnics, or family gatherings. It pairs beautifully with grilled meats, sandwiches, or even on its own.

Conclusion

This Perfect Potato Salad is the ideal recipe to elevate any summer gathering. The creamy, tangy dressing, combined with the tender potatoes and fresh vegetables, creates a dish that everyone will love. Easy to make and adaptable to your taste, this classic recipe will surely become a favorite at every picnic and barbecue.