Potato salad is the ultimate summer side dish. You can’t go to a BBQ, picnic, or potluck without finding a big bowl of this creamy classic salad.
Everyone has opinions on how to make the very best potato salad. Ask ten home cooks for their recipe, and I am betting you get 10 different varieties. For a seemingly basic salad, everyone has their own take. My version is creamy and tangy with just a touch of sweetness. It goes perfectly with all our grilled summer favorites like turkey burgers and grilled chicken.
Potatoes: I personally love either red or Russet potatoes and use whatever I have on hand. Russets are a softer potato and care must be taken to cook until only barely tender. Classic potato salad is made with peeled potatoes, but I often leave the skins intact. Baby potatoes are also an excellent option.
Mayonnaise: The rich, creamy base of the delicious dressing. Salad dressing, like Miracle Whip, is another common choice. I personally use light mayo.
White Vinegar: Adds tang and acidity to the dressing.
Spicy Brown Mustard: I prefer grainy brown mustard for everything, including potato salad. If you are a fan of yellow mustard, that would be fine too.
Sugar: A little sweetness to offset the tang of the vinegar and mustard.
Salt & Fresh ground black pepper: Salt is always needed with potatoes, and pepper is a necessity with this savory salad.
Onion: Red onion is my choice.
Celery: Adds texture, crunch, and color to the salad.
Hard-Cooked Eggs: Add richness and flavor. I can’t imagine this salad without eggs.
Dill relish or Dill Pickle: I love any excuse to eat dill pickles. We rarely keep relish in the house, so I always just finely chop up a slice of pickle.
Dill Weed: Sprinkled over the top for pretty garnish and an extra hint of dill.
You will start by prepping and boiling your potatoes. Classically any full-sized potatoes would be peeled prior to boiling but, honestly, I rarely peel potatoes anymore! I like the taste and the peel is full of fiber and nutrients.
Next, you will want to hard cook the eggs. My method starts with covering the egg in cold water in a sauce pot and heating the water to boiling. Remove the pan from the heat, and cover for 18 minutes. After 18 minutes, drain the water and add ice and cold water to the sauce pot, enough so eggs are completely submerged. Let sit for 10-15 minutes and your eggs should be ready to peel.
While the potatoes and eggs are cooking, take the opportunity to chop your celery and onions.
In the bowl in which you will be mixing the salad, add all the ingredients for the dressing. Stir thoroughly.
When the potatoes are barely tender, remove from heat, drain water, and cover loosely with the lid.
When the eggs are cooked, peel and chop them into small pieces. Add to the prepared salad dressing. Stir gently.
Chop warm potatoes into bite-sized pieces and stir gently.
Sprinkle with dill weed and refrigerate. Salad should be refrigerated for at least 4 hours prior to serving.
Whether grilling at home or attending a potluck or picnic, potato salad is the essential side dish. If you need another side, coleslaw would be a great choice!
- 6 medium potatoes peeled
- 1½ cups mayonnaise or salad dressing
- 1 Tbsp white vinegar
- 1 Tbsp spicy brown mustard
- 1 tsp sugar
- 1 tsp salt
- ½ tsp fresh ground black pepper
- 1 medium onion chopped
- 2 medium celery stalks chopped
- 4 hard-cooked eggs chopped
- 1 Tbsp dill pickle relish or finely chopped dill pickle
- 1 tsp dried dill weed for garnish
- Peel potatoes and chop them in half or thirds in similar sized pieces. Place in a large saucepan; cover with water. Cover and heat until boiling; reduce heat. Cook 15-20 minutes until barely fork tender. Drain the water and set aside. Allow potatoes to rest while you prepared salad dressing.
- While the potatoes are boiling, hard cook the eggs in your preferred method.
- Chop celery and onion and add to a large bowl.
- Combine mayonnaise, vinegar, mustard, sugar, salt and pepper in a large bowl. Chop eggs into small pieces and stir into the mixture. Dice potatoes into bite-sized pieces and fold into the dressing. Sprinkle with dill weed.
- Cover and refrigerate at least 4 hours until chilled.