This American Potato Salad is my favorite potato salad recipe - creamy, tangy, and bursting with flavor! With tender potatoes, crisp celery and a balanced dressing, it's a classic side that's always 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. Cutting them into even, bite-sized cubes before boiling means they cook evenly and are ready to dress as soon as they've cooled a little.
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. Just don't overboil them - drain as soon as a fork slides in easily so they don't turn spongy and watery.
- 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 binds everything 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 gives the dressing its golden 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 also impart a subtle, savory depth to the dish.
- Onion powder - Instead of raw onions, which can be harsh, onion powder gives a mild, even onion flavor in the salad that adds no crunch. It enriches the savory notes all around.
- Celery - I love the crunch celery provides in a potato salad, but it's not for everyone. To get the celery flavor without the crunch, use celery seed seasoning.
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 it in place of some of the mayonnaise for extra creaminess and mild flavor. Leave out the eggs as well to make the salad egg-free.
- Fresh Minced Onion or Shallots - Fresh onions give more bite, while shallots give a milder, sweeter onion taste.
- Apple Cider Vinegar - Provides fruity, slightly sweet acidity that is a nice complement to the creamy dressing.
- Grated Onion: For a fresher onion flavor, swap the onion powder for a little grated onion - you get the taste without big chunks of raw onion in the salad.
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.
- Garnish and chill. Sprinkle with paprika or fresh dill (and a sliced extra hard-boiled egg, if you like). Cover and refrigerate for at least 2 hours, ideally overnight, before serving for the best flavor.
Make Ahead and Storage
- Make it ahead. This potato salad is even better the next day, which makes it perfect for picnics, camping trips, holidays, and potlucks. I recommend making it the day before so the potatoes have time to soak up the dressing and all the flavors can blend together.
- Storage. Store it in an airtight container in the refrigerator for up to 5 days, then just give it a quick stir before serving. If it has become a little dry, add 1-2 tablespoons of mayonnaise or sour cream.
- Freezing. I don't recommend freezing potato salad. The mayonnaise separates when frozen and the potatoes and eggs don't hold their texture.
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.
Before adding the dressing, make sure the potatoes have been completely drained and cooled. Warm or overcooked potatoes can thin out the dressing by releasing excess moisture.
A common rule of thumb is 1 to 2 eggs per pound of potatoes - this recipe uses 3 eggs for 2 pounds. Add more if you like an eggier salad.
Yes, Miracle Whip adds a tangier and sweeter flavor to the dressing.
Refrigerate it for at least 2 hours so the flavors can blend; overnight is even better.
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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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