This is my favorite potato salad recipe! creamy, tangy, and bursting with flavor! With softer potatoes, crisp celery and a balanced dressing, it’s a classic side that’s ever a hit at barbecues and picnics.
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Why This Recipe Works
This recipe works, in part, because it starts with Russet potatoes, which have the fluffy texture that allows them to soak up the creamy dressing beautifully. Boiling them just enough so that they’re tender but not mushy allows the salad to have the ideal consistency. And peeling them post-cooking is easier, and prevents the potatoes from soaking up too much water.
The dressing is a wonderful mix of mayonnaise, mustard and vinegar that makes for a tangy, creamy covering for those potatoes. Classic mix-ins such as celery and onions also impart satisfying crunch, while hard-boiled eggs deliver a buttery richness. A little pickle relish or sprinkle of paprika adds that classic American potato salad taste!
Ingredients You’ll Need
This basic dish calls for only a few ingredients. Here are the major items you'll need:
- Potatoes (Russet) – These starchy potatoes break down a bit when mixed, creating a soft fluffy base that will soak up the dressing for loads of flavor. They hold onto their texture without turning spongey and watery if you boil them whole and peel them afterward.
- Vinegar — A splash of vinegar sprinkled in while the potatoes are still warm brings a bright, tangy flavor. It also balances the richness of the mayonnaise-based dressing.
- Mayonnaise – A key component to make potato salad creamy and smooth; it lovingly binds all together. This richness coats the potatoes nicely and gives the salad its signature texture.
- Mustard – Mustard provides a sharp, slightly spicy zing that lends itself well to the tangy flavor of the dressing. It also darkens the color and enhances the flavor of the other ingredients.
- Dill pickle relish — A creamy salad needs contrast, and dill pickle relish provides a hit of crunch, a touch of sweetness and a little briny flavor that will make the salad even more addictive.
- Eggs — Hard-boiled eggs add extra creaminess and richness, making the salad more substantial. They impart also a subtle, savory depth to the dish.
- Onion powder — Instead of raw onions, which can be harsh, ground onion gives a mild, even onion flavor in the salad that adds no crunch. It enriches the savory notes all around.
Substitutions & Variations
- Yukon Gold or Red Potatoes — Yukon Golds are creamier and hold their shape better, red potatoes lend a firmer texture with a slight sweetness.
- Lemon Juice – The acidity and brightness of vinegar can be achieved, with a citrus freshness, through lemon juice.
- Greek Yogurt or Sour Cream – Both add a sour cream-like tangy creaminess with fewer calories and slightly more protein.
- Dijon Mustard or Horseradish — Dijon is smoother and has a more complex flavor; horseradish gives a bigger kick.
- Sweet Pickle Relish or Chopped Pickles — Sweet pickle relish offers a gentler, slightly sugary flavor, while chopped dill pickles deliver the briny crunch.
- Avocado – Mash or dice, Offers creaminess and mild flavor; makes recipe egg-free.
- Fresh Minced Onion or Shallots – Fresh onions give more bite, while shallots give a milder with a sweet onion taste.
- Apple Cider Vinegar – Provides fruity, slightly sweet acidity that is a nice complement to the creamy dressing.
Instructions to Make Potato Salad
Dice and cook the potatoes – Peel and dice Russet potatoes into bite-sized cubes, boil just until tender (not mushy). Drain, and set them aside to cool a bit.
Season with vinegar — When the potatoes are still warm, drizzle vinegar over them to boost their flavor and help them soak up the zing.
Make the dressing – In a bowl, whisk together the mayonnaise, mustard, dill pickle relish and onion powder until smooth and well combined.
Add the eggs — Chop the hard-boiled eggs and gently fold them into the dressing, for added creaminess and richness.
Fold it all together – Add the cooled potatoes to the dressing mixture and stir gently to coat evenly. For best flavor, chill before serving!
Frequently Asked Questions
Waxy potatoes such as Yukon Gold or red potatoes hold their shape well and have a creamy yet firm texture that’s perfect for potato salad. Russet potatoes are also prized for their fluffiness but can break down a little easier, making for a softer, creamier salad.
A potato salad in the traditional sense features potatoes, mayonnaise, mustard, vinegar, eggs and seasonings for a creamy, tangy taste. Some variants incorporate dill pickle relish, celery, onions or fresh herbs for added crunch and flavor.
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Recipe
Best Potato Salad Recipe
INGREDIENTS
- 2 lbs of Russet potatoes peeled and diced
- 2 tablespoon vinegar white or apple cider
- 1 cup mayonnaise to add a cream feel
- 1 tablespoon yellow mustard for tang
- 2 tablespoon dill pickle relish for a touch of sweetness and crunch
- 3 hard-boiled eggs chopped
- ½ teaspoon onion powder for corn dog subtle onion flavor
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup celery — diced — and ¼ cup red onion — finely chopped — optional for some added crunch and flavor.
INSTRUCTIONS
- Dice and cook the potatoes – Peel and dice Russet potatoes into bite-sized cubes, boil just until tender (not mushy). Drain, and set them aside to cool a bit.
- Season with vinegar — When the potatoes are still warm, drizzle vinegar over them to boost their flavor and help them soak up the zing.
- Make the dressing – In a bowl, whisk together the mayonnaise, mustard, dill pickle relish and onion powder until smooth and well combined.
- Add the eggs — Chop the hard-boiled eggs and gently fold them into the dressing, for added creaminess and richness.
- Fold it all together – Add the cooled potatoes to the dressing mixture and stir gently to coat evenly. For best flavor, chill before serving!
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