The Best Potato Salad Recipe
Summer is on its way, which means it’s almost time for cookouts. Burgers sizzling on the grill, and all the fixings on the side…fresh veggies, baked beans, coleslaw, and of course, potato salad. A cookout just isn’t complete without it.
There are probably hundreds of ways to make potato salad – maybe even thousands. You can use red potatoes or white potatoes or Yukon Gold potatoes…dress them with mayo or mustard or vinaigrette…and mix them with anything you can name. I’ve seen potato salads with onions, celery, olives, snow peas, avocados, bacon, dill, even curry powder. And of course, every single person in the world claims that their own family recipe makes the best potato salad.
Well, they’re all wrong. This one is the best.
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It’s an absolutely classic potato salad, with a mayo-mustard dressing, hard-boiled egg, and enough fresh veggies to give it a good crunch. It’s everything a potato salad should be, with nothing extra.
Don’t believe me? Just try it and see.
THE BEST POTATO SALAD RECIPE
(printable recipe at bottom of post)
INGREDIENTS
6 medium white potatoes or Yukon golds, about 2 lbs pounds, quartered
2 Tablespoons white vinegar
2 large celery stalks, diced
1/2 cup onions finely diced
5 hard boiled eggs, peeled
1½ cups mayonnaise
1 Tablespoon yellow mustard
1 teaspoons celery seed
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
paprika for garnish
DIRECTIONS:
1. Place potatoes in large pot and add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender. Drain potatoes and let cool enough to handle. Cut potatoes into cubes.
2. Mix mayonnaise, vinegar, mustard, celery seed, salt and pepper in a large bowl.
Add potatoes, celery and onion; toss. Roughly chop up hard boiled eggs. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.
The Best Potato Salad Recipe
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Ingredients
- 6 medium white potatoes or Yukon golds about 2 lbs pounds, quartered
- 2 Tablespoons white vinegar
- 2 large celery stalks diced
- 1/2 cup onions finely diced
- 5 hard boiled eggs peeled
- 1½ cups mayonnaise
- 1 Tablespoon yellow mustard
- 1 teaspoons celery seed
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- paprika for garnish
Instructions
- Place potatoes in large pot and add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender. Drain potatoes and let cool enough to handle. Cut potatoes into cubes.
- Mix mayonnaise, vinegar, mustard, celery seed, salt and pepper in a large bowl.
- Add potatoes, celery and onion; toss. Roughly chop up hard boiled eggs. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
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Very good recipe. The only thing I did different was add a chopped dill pickle and just a little pickle juice.
Pickles do make everything better 🙂
Made this recipe yesterday. I like to make potato salad a day ahead. This morning we tasted it. The salad is fantastic! I added radishes to it, put in half the amount of vinegar (never made potato salad using vinegar), and added a little more mustard.
Definitely will make the salad again! Thanks for sharing.😊
When do we add the celery seed? It’s on the ingredients list but I’m not finding it in your instructions.
You will mix it in with with the mayo, mustard, vinegar, salt and pepper.
No joke, this is seriously the world’s best potato salad recipe!!! I have made it so many times! It is definitely a family favorite!!!!
So happy you love it Christina
Turned out perfectly! I added a couple more eggs and some cheddar cheese cubes.
Mmmmm cheese cubes always make things better 🙂 Love that addition