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Rather than anything gourmet, this family favorite potato salad is classic. This is the recipe for a cookout, a picnic, to feed a crowd, or for a simple family dinner. Potatoes on their own are dry, but when mixed with this creamy dressing, the pairing becomes a mouthwateringly delicious side dish!
Are you ready for the best potato salad recipe?
If you are going to have a barbecue in the summer, you need to have a good potato salad. Maybe it is a Midwest dish, but good potato salad makes a summer meal that much better.
This recipe is for a classic potato salad. The mayonnaise-style dressing has a creamy yellow hue from a little bit of added mustard. It’s mixed with some pickle relish for a sweet tangy flavor that coats the cooked potatoes. For fresh crunch, some diced celery is necessary, along with hardboiled eggs. It wouldn’t be a true potato salad without the eggs. Trust me, this will make your summer menu complete!
Everything you’ll need to make this recipe.
Since this is a classic recipe, the ingredients for this recipe are pretty standard. Here are the ingredients you’ll need:
Here’s how to make this recipe.
- Prepare the potatoes. Place whole, unsliced potatoes in cold water on the stove over high heat. Make sure the potatoes are covered by only an inch of water to prevent the water from boiling over once covered.
- Cook the potatoes until a knife inserted into the center meets no resistance. Check different sizes of potatoes, so as to ensure that both the large and small potatoes are cooked. Once cooked, drain the potatoes. Leave the potatoes in the pan while preparing the dressing. The water remaining in the pan will evaporate as the potatoes cool.
- Prepare the dressing. In a bowl, combine mayonnaise, apple cider vinegar, prepared yellow mustard, diced white onion, salt, black pepper, pickle relish, and celery seed. Whisk to make sure all of the ingredients are incorporated. The mixture should be a light yellow color and relatively thin in consistency.
- Chop up the potatoes. Use whatever tool you prefer to chop your potatoes, whether that is a knife or a masher. My family always uses a vintage masher to achieve the consistency desired. Each person’s potato chop is a personal preference, so use your discretion, but bite-sized pieces will probably work best here.
- Combine all of the remaining ingredients and pour the dressing on top. To the chopped potatoes, add the celery, roughly chopped hardboiled eggs, and all of the dressing. Mix everything to combine, making sure to not over-mix, which would tend to break down the potatoes. Once mixed, serve and enjoy!
These tips will make this recipe a success.
- When cooking the potatoes, start with cold water rather than already boiling water. When the water is cold, the potatoes will cook more evenly as the water is heated on the stove. Boiling water tends to cook the potatoes unevenly, which is undesirable.
- Add the dressing to the dish while the potatoes are still warm. This will ensure that the dressing soaks into the potatoes because the potatoes’ cell walls are more open, allowing the dressing to permeate.
- If serving this recipe at a party or outside, make sure to keep it chilled. Because the dish has mayonnaise in it, this should not sit out for an extended period of time at room temperature.
Frequently asked questions
Yes, that is no problem! All potatoes cook at different times and rates, so the texture may vary. Red potatoes have a firmer texture when cooked, which works really well in potato salad.
No, not at all. Personally, I love to keep the skin on for some added color and texture in the potato salad. Plus, the skins have nutrients, so that’s an easy way to get some additional nutritional value from the dish. If you prefer to skin the potatoes, that is fine, and will not affect the outcome of this recipe.
Absolutely. These two are interchangeable, so choose whichever one you like more.
No problem. Instead of a masher, use a knife and cut the potatoes into the size you prefer to eat. For some, this means small, bite-sized pieces. For others, larger pieces are more desirable.
Typically, this recipe should last about a week in the refrigerator if placed in an airtight container.
What other recipes are like this potato salad?
Watch how to make this recipe.
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Family Favorite Potato Salad
Ingredients
- 4 lb red potatoes
- 1 ¾ cups mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp prepared yellow mustard
- ½ cup diced white onion
- 1 ½ tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp pickle relish
- ½ tsp celery seed
- 1 cup diced celery
- 4 large hard-boiled eggs diced
Instructions
- Place washed potatoes in a stockpot. Cover the potatoes with cold water by one inch. Place the stockpot over medium heat and bring to a boil. Once boiling watch the water so it doesn't boil over and cook the potatoes until they are tender. To check if the potatoes are cooked insert a knife into the middle and it should meet no resistance. Once cooked drain and set the potatoes aside to cool.4 lb red potatoes
- In a medium bowl combine the mayonnaise, onion, mustard, apple cider vinegar, pickle relish, celery seed, salt, and pepper. Whisk to combine and set aside. Prepare the potatoes by slicing them into small bite-sized pieces or use a chopping tool to chop them irregularly.1 ¾ cups mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp prepared yellow mustard, ½ cup diced white onion, 1 ½ tsp kosher salt, 1 tsp freshly ground black pepper, 2 tbsp pickle relish, ½ tsp celery seed
- Place the prepared potatoes in a large bowl. Add the diced celery and hardboiled eggs. Pour over the dressing and mix to combine all the ingredients.1 cup diced celery, 4 large hard-boiled eggs
- Cover and refrigerate 3-4 hours before serving to let the flavors incorporate.
Video
Notes
- When cooking the potatoes, start with cold water rather than already boiling water. When the water is cold, the potatoes will cook more evenly as the water is heated on the stove. Boiling water tends to cook the potatoes unevenly, which is undesirable.
- Add the dressing to the dish while the potatoes are still warm. This will ensure that the dressing soaks into the potatoes because the potatoes’ cell walls are more open, allowing the dressing to permeate.
- If serving this recipe at a party or outside, make sure to keep it chilled. Because the dish has mayonnaise in it, this should not sit out for an extended period of time at room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Really good potato salad – my go to recipe.
I’ve made this potato salad a number
of times and it is delicious. I’m in Ontario Canada. The only difference is that I mash my eggs into the dressing and then keep one to slice and lay on top of the salad for presentation. Love your videos. ❤️