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The BEST Potato Salad

The BEST Potato Salad!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 167 reviews
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 60 minutes
  • Yield: 6 -8 servings 1x

Description

My go-to recipe for classic, creamy, zesty, Southern potato salad.  See notes above for possible ingredient variations.


Ingredients

Scale
  • 3 pounds Yukon Gold or red potatoes*, cut into 3/4-inch cubes
  • 2 tablespoons apple cider vinegar
  • 1 1/4 cups mayonnaise
  • 1/3 cup dill pickle relish (optional)
  • 1 teaspoon celery salt
  • 1 teaspoon Dijon mustard
  • 4 hard-boiled eggs, diced
  • 2 celery stalks, diced
  • half of a small red onion, thinly sliced
  • sea salt and freshly-cracked black pepper
  • optional toppings: smoked paprika or Old Bay seasoning, chopped fresh chives, (extra) sliced hard-boiled eggs

Instructions

  1. Boil the potatoes. Place the diced potatoes in a large stockpot and add enough cold water so that the potatoes are covered by 1 inch. Cook over medium-high heat until the water reaches a boil. Reduce heat to medium to maintain a simmer, then continue cooking the potatoes for 5-8 minutes or until the potatoes pierce easily with a fork. Try to avoid overcooking the potatoes.
  2. Drain the potatoes. Drain the potatoes thoroughly in a colander. Return the potatoes to the stockpot, drizzle evenly with the vinegar, and let the potatoes rest for 20-30 minutes* or until cool enough to handle.
  3. Make the dressing. Meanwhile, whisk together the mayo, celery salt, mustard and pickle relish in a medium bowl until evenly combined.
  4. Combine. Once the potatoes are ready to go, add in the mayo mixture, diced eggs, celery and onion.  Toss gently until evenly combined.
  5. Season. Taste and season with additional salt and pepper if needed. (Also feel free to add in a tablespoon or two of pickle juice if you would like.)
  6. Chill. Transfer the potato salad to a serving bowl, cover, and refrigerate for 1-2 hours to chill.
  7. Serve. Serve chilled and enjoy! Leftovers can be refrigerated in a sealed container for up to 3 days.

Notes

Potatoes: Feel free to peel the potatoes if you would like.  I prefer to leave the skins on to add extra texture to the potato salad.

Time-saving method: If you are in a hurry, you can rinse the potatoes immediately with cold water until chilled. Then drain the potatoes thoroughly in a colander, return them to the stockpot, drizzle evenly with the vinegar, and continue on with Step 3.