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How to Make the Best Potato Salad Recipe Ever: A Creamy and Delicious Guide

Potato salad is a timeless classic that has graced countless picnics, barbecues, and family gatherings. But not all potato salads are created equal. This guide will walk you through how to make a good potato salad and transform it into the best potato salad recipe ever. Whether you’re looking for a classic potato salad recipe or something with a creative twist, this article will help you master the art of creamy, flavorful potato salad that everyone will rave about.

What Makes a Good Potato Salad?

A good potato salad balances creamy, tangy, and savory flavors while delivering the perfect texture. It should have a harmonious combination of potatoes, dressing, and add-ins like celery, pickles, or eggs. A great lunch recipe starts with high-quality ingredients and avoids shortcuts. The key to success lies in creating a salad that’s flavorful, with just the right amount of crunch and creaminess.

Here’s why this article is worth your time: mastering a potato salad recipe means you’ll always have a crowd-pleaser at hand, whether it’s for a summer barbecue, a holiday gathering, or a cozy family dinner.

The Best Potato Salad Recipe, vegan homemade lunch

Recipe by chefCourse: vegan lunch

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

150 kcal per 100g

kcal

Ingredients

1.5 pounds (700g) Yukon Gold potatoes or red potatoes, peeled or unpeeled based on preference.
1 cup (240ml) mayonnaise (or vegan mayo for a plant-based version).
2 tablespoons yellow mustard or Dijon mustard for tanginess.
1 tablespoon apple cider vinegar (or white wine vinegar).
3 small dill pickles, finely chopped.
1/4 cup pickle juice (optional, for extra flavor).
2 stalks celery, finely diced for crunch.
1/4 cup red onion, minced.
2 large hard-boiled eggs, peeled and diced (optional).
1 tablespoon fresh dill, finely chopped, plus extra for garnish.
Salt and pepper, to taste.

Step-by-Step Preparation Method

Prepare the Potatoes:
Place the potatoes in a large pot and cover with cold water, ensuring they’re fully submerged. Add a pinch of salt.
Bring the water to a boil, then reduce to a simmer. Cook the potatoes for about 12-15 minutes or until fork-tender but not mushy.
Drain the potatoes and let them cool completely. Once cool, peel (if needed) and cut into bite-sized cubes.
Prepare the Dressing:
In a large mixing bowl, combine mayonnaise, yellow mustard, apple cider vinegar, and pickle juice. Whisk until smooth and creamy.
Stir in the chopped dill pickles, celery, and red onion. Add salt and pepper to taste.
Combine the Ingredients:
Gently fold the cooled potato cubes into the dressing mixture. Be careful not to mash the potatoes; they should retain their shape.
Add the diced hard-boiled eggs and fresh dill, folding them in gently to distribute evenly.
Chill and Serve:
Cover the potato salad with plastic wrap and refrigerate for at least one hour to allow the flavors to meld together.
Before serving, garnish with a sprinkle of fresh dill or paprika for a pop of color.

Nutritional Information (Per 100g Serving)

Nutrient	Amount (per 100g)
Calories	150 kcal
Protein	2.3 g
Carbohydrates	15 g
Fat	9 g
Saturated Fat	1.4 g
Fiber	2 g
Sugar	1.8 g
Sodium	250 mg
Potassium	290 mg

Note: Values may vary depending on ingredient brands and exact quantities used.

Potatoes Are the Best for Potato Salad: Choosing the Right Type

When it comes to potato salad, not all potatoes are created equal. Yukon Gold potatoes and red potatoes are the best choices because they’re waxy and hold their shape after boiling, unlike starchy varieties like russet potatoes.

Yukon Gold Potatoes: These are rich, creamy, and slightly buttery. They give the salad a smooth texture without becoming mushy.
Red Potatoes: Their thin skins add color and texture to the dish, and they also hold up well during cooking.

Pro Tip: Always peel your potatoes after boiling to maintain their structure, or leave the skins on red potatoes for a rustic feel.

Essential Potato Salad Ingredients: What You’ll Need

To create a delicious potato salad, gather the following ingredients:

Potatoes: The star of the dish! Yukon Gold or red potatoes work best.
Mayo or Mayonnaise: For a creamy base.
Mustard: Use yellow mustard or Dijon mustard for tanginess.
Vinegar: Add depth with apple cider vinegar or white wine vinegar.
Dill Pickles and Pickle Relish: For that classic tangy crunch.
Celery: Adds a refreshing, crisp texture.
Hard-Boiled Eggs: Optional, but they enhance the creaminess.
Salt and Pepper: To season perfectly.

Optional ingredients to customize: sour cream, red onions, fresh dill, or sweet pickle relish.

How to Boil Potatoes Perfectly for Potato Salad

Getting the potatoes just right is crucial. Here’s a foolproof method:

Place your potatoes in a large pot and cover them with cold water. Starting with cold water ensures even cooking.
Bring to a boil, then reduce to a simmer. Add a pinch of salt.
Cook until the potatoes are fork-tender, but not falling apart (about 10-15 minutes for medium-sized Yukon Gold potatoes).
Drain and let the potatoes cool slightly before peeling or dicing.

Tip: Let the potatoes cool completely before adding dressing to avoid a watery salad.

Classic Potato Salad Dressing: Creamy and Tangy Perfection

The dressing is what makes or breaks a potato salad. To create the perfect creamy and tangy dressing:

Combine mayo (or sour cream for extra creaminess), yellow mustard, and vinegar.
Stir in chopped dill pickles, a splash of pickle juice, and finely diced red onion for a punch of flavor.
Season with salt and pepper, and add a touch of sugar to balance the tanginess if needed.

For added flavor, try incorporating:

Fresh dill for a herby finish.
Dijon mustard for a gourmet touch.

Making the Best Potato Salad Step-by-Step

Prepare the Potatoes: Boil and dice your Yukon Gold or red potatoes. Let them cool.
Mix the Dressing: Combine mayo, mustard, vinegar, dill pickles, and seasonings in a large bowl.
Combine Ingredients: Gently fold the potatoes into the dressing. Add chopped celery, hard-boiled eggs, and fresh dill if desired.
Chill: Refrigerate the potato salad for at least an hour to let the flavors meld together.

Pro Tip: Mix gently to avoid mashing the potatoes, keeping the texture intact.

Potato Salad Variations to Try

If you’re feeling adventurous, these variations add exciting twists to the classic recipe:

German Potato Salad: Replace mayo with a tangy dressing made from apple cider vinegar and olive oil. Add crispy bacon and fresh parsley.
Loaded Baked Potato Salad: Incorporate sour cream, shredded cheese, and crumbled bacon for a hearty option.
Red Potato Salad: Use red potatoes with their skins on, and add sour cream, dill, and red onions for a refreshing taste.

How to Store Potato Salad Safely

Potato salad needs proper handling to stay fresh:

Refrigeration: Always store it in an airtight container in the fridge.
Shelf Life: Consume within 3-4 days for optimal freshness.
Serving: If serving outdoors, keep it chilled to prevent spoilage.

Serving Suggestions: What Goes Best with Potato Salad?

Potato salad pairs wonderfully with:

Grilled meats like burgers, hot dogs, or chicken.
Other salad recipes, such as macaroni salad or cucumber salad.
Roasted vegetables or cornbread for a vegetarian feast.

Troubleshooting Your Potato Salad: Common Mistakes to Avoid

Watery Salad: Avoid mixing hot potatoes with dressing. Let them cool first.
Over-Seasoned Salad: Add a little more mayo or sour cream to balance out strong flavors.
Under-Seasoned Salad: Adjust with salt, pepper, or a splash of vinegar.

Bullet Point Summary

Use Yukon Gold or red potatoes for the best texture.
Boil potatoes in cold water and let them cool before mixing.
Create a balanced dressing with mayo, mustard, and vinegar.
Add crunchy elements like celery and pickles.
Chill the salad before serving for the best flavor.

FAQs

What’s the best potato for potato salad?
Yukon Gold and red potatoes are ideal because they hold their shape and have a creamy texture.
Can I make potato salad ahead of time?
Yes, potato salad tastes even better after chilling for a few hours as the flavors meld together.
How do I avoid watery potato salad?
Let the potatoes cool completely before adding the dressing to prevent excess moisture.
What’s a good substitute for mayo in potato salad?
Sour cream, Greek yogurt, or olive oil-based dressings are great alternatives.
Can I freeze potato salad?
It’s not recommended as the texture of the potatoes and mayo can change after freezing.