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Potato Salad
Linda

Best Ever Potato Salad

A classic potato salad recipe that delivers a creamy, tangy, and flavorful side dish perfect for any occasion. Learn the secrets to avoiding mushiness and achieving potato salad perfection with expert tips and techniques. Are you tired of bland potato salad? This recipe will redefine your definition of this classic side dish, providing a flavor explosion. We answer common queries like: What are the ingredients of potato salad? What not to do when making potato salad? Why put vinegar in potato salad? Is potato salad good cold or hot? Should I peel potatoes for potato salad? What to eat with potato salad? How long to boil potatoes?
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6 Servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Yukon Gold Potatoes washed and diced (no need to peel)
  • 1 cup Mayonnaise high-quality, full-fat
  • 2 stalks Celery finely chopped
  • 1 small yellow onion finely diced
  • 4 Hard-Boiled Eggs peeled and chopped
  • 2 tablespoon Mustard Dijon or your favorite
  • 1 teaspoon Salt
  • Pepper to taste
  • 2 teaspoons Sugar secret ingredient
Garnish (Optional)
  • Fresh Parsley for garnish
  • Paprika for garnish

Equipment

  • Large pot
  • Mixing Bowls
  • Cutting Board
  • Chef’s knife
  • Measuring Cups
  • Measuring Spoons

Method
 

  1. Prepare the Potatoes: Dice the Yukon Gold potatoes into 1-inch cubes. No need to peel them. Place in a large pot and cover with cold water. Bring to a boil and cook until tender but not falling apart (about 15-20 minutes). Drain well and transfer to a large mixing bowl.
  2. Prepare the Eggs: Gently place the eggs in a saucepan and cover with cold water. Bring to a rolling boil, then immediately reduce to a gentle simmer. Simmer for 9-10 minutes for perfectly cooked yolks. Immediately transfer the cooked eggs to a bowl of ice water to stop the cooking process. Once cooled, peel and chop the eggs.
  3. Prepare the Vegetables: Finely chop the celery and onion.
  4. Make the Dressing: In a separate mixing bowl, combine the mayonnaise, mustard, salt, pepper, and sugar. Stir until well combined.
  5. Assemble the Salad: Add the dressing to the warm potatoes and gently mix to ensure the potatoes are evenly coated. Add the chopped celery, chopped onion, and hard-boiled eggs. Gently fold everything together, being careful not to break down the eggs and potatoes too much.
  6. Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 2 hours (or better, overnight) to allow the flavors to meld. Before serving, garnish with fresh parsley and a dusting of paprika (optional).

Notes

Use high-quality, full-fat mayonnaise for best results.
Don’t overcook the potatoes or the eggs.
Dress the potatoes while they are still warm to help them absorb the dressing.
Gently fold in the ingredients to avoid a mushy texture.
Chilling is crucial for the flavors to develop fully.
Feel free to adjust seasonings to your taste.
Optional substitutions for vegetables include red onion or dill pickles.
For a lighter option, use part of the mayo in the dressing with Greek yogurt or sour cream