How to Make the Perfect Potato Salad: A Step-by-Step Guide
Potato salad is one of those dishes that just screams comfort food, and it’s a staple at picnics, BBQs, family gatherings—you name it! With its creamy dressing, tangy mustard, and the perfect balance of seasoning, this potato salad recipe is sure to be a crowd-pleaser. Plus, it’s easy to make and perfect for serving a big group.
So, whether you’re looking for a side dish to pair with your favorite grilled meats or a classic to bring to your next potluck, this is the potato salad recipe you need in your life.
Why This Potato Salad Recipe Is a Must-Try
1. Simple Ingredients, Big Flavor
With pantry staples like mayo, mustard, and relish, you can whip up a delicious dressing that packs a punch. The boiled eggs add a touch of richness, while the onions provide a bit of crunch and zest.
2. Perfect Texture
This recipe nails that perfect balance of creamy and chunky. You’ve got tender potatoes, boiled eggs, and a creamy, flavorful dressing to tie everything together.
3. Customizable
Love a little extra tang? Add more mustard! Prefer it creamier? Toss in more mayo. You can easily tweak the recipe to suit your taste.
Ingredients for Potato Salad
- 17 medium potatoes (peeled and diced)
- 6 eggs (hard-boiled and chopped)
- ¼ cup onions (finely diced)
- 1 cup relish (sweet or dill, whichever you prefer)
- 2 cups mayo (adjust to your liking for creaminess)
- 2 tablespoons mustard (yellow or Dijon for a little extra zing)
- 1 teaspoon pepper
- 2 teaspoons salt (plus more for seasoning the potatoes)
How to Make Classic Potato Salad
Step 1: Boil the Potatoes
Peel and dice your 17 potatoes into bite-sized chunks. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender but not falling apart. Drain and let them cool slightly.
Step 2: Boil the Eggs
While the potatoes are cooking, place the 6 eggs in a pot and cover them with cold water. Bring to a boil, then turn off the heat and let the eggs sit in the hot water for about 10 minutes. Once done, drain and transfer the eggs to an ice bath to cool. Peel and chop them once they’re cooled down.
Step 3: Prep the Dressing
In a large bowl, combine 2 cups of mayo, 2 tablespoons of mustard, 1 cup of relish, ¼ cup of diced onions, 1 teaspoon of pepper, and 2 teaspoons of salt. Stir until smooth and creamy. Adjust the seasoning to your taste, adding more salt, pepper, or mustard if needed.
Step 4: Combine Everything
In a large mixing bowl, gently combine the boiled potatoes, chopped eggs, and the creamy dressing. Be careful not to over-mix—you want to keep some texture to the potatoes. Taste and adjust seasoning if necessary.
Step 5: Chill and Serve
Cover the potato salad with plastic wrap and refrigerate for at least 1 hour before serving. This allows the flavors to meld together beautifully. Serve chilled, and enjoy!
Tips for the Best Potato Salad
1. Choose the Right Potatoes
Russet or Yukon Gold potatoes are great choices for potato salad because they hold their shape well after boiling. Russets will give you a fluffier texture, while Yukon Golds add a creamier consistency.
2. Season the Water
Don’t forget to salt the water when boiling the potatoes! This simple step adds flavor to the potatoes and makes a big difference in the final taste.
3. Cool the Potatoes Slightly
You want to mix the potatoes with the dressing while they’re still warm but not hot. Warm potatoes absorb more of the dressing, giving you extra flavor in every bite.
4. Customize Your Add-Ins
Feel free to add more ingredients to your potato salad based on your preferences. Some common additions include chopped celery for crunch, crispy bacon for extra flavor, or fresh herbs like dill or parsley for a bit of freshness.
Frequently Asked Questions
Can I Make Potato Salad Ahead of Time?
Yes! In fact, potato salad is even better when made ahead of time because the flavors have more time to come together. You can make it a day in advance, and just store it covered in the fridge.
How Long Does Potato Salad Last?
Potato salad will keep in the fridge for up to 3-4 days. Just make sure it’s stored in an airtight container.
Can I Use Greek Yogurt Instead of Mayo?
If you’re looking for a lighter option, you can replace some or all of the mayo with Greek yogurt. It will give you a tangy flavor and a bit more protein.
What to Serve with Potato Salad
Potato salad is such a versatile side dish. It pairs perfectly with:
- BBQ Ribs: A smoky, savory complement to the creaminess of the potato salad.
- Grilled Burgers: Classic BBQ fare that needs no introduction.
- Fried Chicken: Crispy, juicy chicken with a cool potato salad is a match made in heaven.
- Hot Dogs: Add some mustard and relish to your hot dog and enjoy it alongside this potato salad.
- Steak: A hearty side for a hearty meal.
Final Thoughts
There’s just something comforting about a classic potato salad, isn’t there? It’s creamy, tangy, and oh-so-satisfying. Whether you’re making it for a summer BBQ, a picnic, or just a family dinner, this potato salad recipe will definitely hit the spot.
Plus, it’s easy to make ahead of time, and you can customize it with your favorite add-ins. So next time you’re in the mood for a simple but delicious side dish, whip up a batch of this potato salad—you won’t regret it!
Potato Salad
Ingredients
- 17 medium potatoes peeled and diced
- 6 eggs hard-boiled and chopped
- 1/4 cup yellow onion finely chopped
- 1 cup relish
- 2 cups mayonnaise
- 2 Tbsp mustard
- 1 tsp pepper
- 2 tsp salt
Instructions
- Peel and dice your 17 potatoes into bite-sized chunks. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender but not falling apart. Drain and let them cool slightly.
- While the potatoes are cooking, place the 6 eggs in a pot and cover them with cold water. Bring to a boil, then turn off the heat and let the eggs sit in the hot water for about 10 minutes. Once done, drain and transfer the eggs to an ice bath to cool. Peel and chop them once they’re cooled down.
- In a large bowl, combine 2 cups of mayo, 2 tablespoons of mustard, 1 cup of relish, ¼ cup of diced onions, 1 teaspoon of pepper, and 2 teaspoons of salt. Stir until smooth and creamy. Adjust the seasoning to your taste, adding more salt, pepper, or mustard if needed.
- In a large mixing bowl, gently combine the boiled potatoes, chopped eggs, and the creamy dressing.
- Cover the potato salad with plastic wrap and refrigerate for at least 1 hour before serving. Serve chilled, and enjoy!