As a Southerner, potato salad is a dish I look forward to every year. There’s something special about the first grill-out of the season, and no BBQ is complete without a generous bowl of creamy, tangy potato salad. This dish has become a staple at family gatherings, cookouts, and potlucks, and I can’t imagine summer without it. It’s the perfect balance of tender potatoes, creamy mayo, zesty mustard, and just the right amount of sweetness that makes it stand out.
This recipe is my personal go-to for the best potato salad, and I promise it will be a hit every time you make it. Whether you’re a seasoned pro or a beginner in the kitchen, this easy recipe will help you create a flavorful side dish that’s sure to impress your guests. And if you’re looking for more great side dishes, I’ve got you covered with some other simple recipes you can check out on my blog.
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Ingredients and Why They Work
This potato salad recipe is a delicious balance of flavors and textures. Let’s go over why each ingredient plays an important role:
- Potatoes: The foundation of any great potato salad. I prefer using large potatoes like Russet or Yukon Gold because they hold up well when boiled and have a creamy texture once mixed with the dressing.
- Eggs: Eggs add richness and texture, making the salad even creamier. They’re essential in any traditional potato salad.
- Chicken Bouillon: Adding chicken bouillon to the boiling water infuses the potatoes with an extra layer of flavor, making them more savory and delicious.
- Dill Gherkins and Sweet Relish: These provide the perfect tangy and sweet balance. The dill gherkins give that sharp, vinegary bite, while the sweet relish brings a bit of sweetness to round out the flavor profile.
- Mayo and Mustard: These are the base of the dressing. Mayo gives it the creaminess we love in potato salad, while mustard adds a little zing and tang.
- Sugar: A little sugar is key to balancing the vinegar and mustard’s tanginess, ensuring the potato salad is sweet but not overwhelming.
- Paprika, Salt, and Pepper: These spices and seasonings enhance the overall flavor, giving the salad the perfect savory touch.
How to Make the Best Potato Salad
Making potato salad may seem simple, but there’s a method to get that creamy, flavorful, and satisfying result. Here’s how to do it:
- Peel and Dice Potatoes: Start by peeling the potatoes and cutting them into bite-sized cubes. The smaller the cubes, the quicker they will cook.
- Boil Potatoes with Eggs and Chicken Bouillon: Place the diced potatoes and eggs into a large pot. Add chicken bouillon to the water and fill the pot with enough water to cover the potatoes and eggs. Boil until the potatoes are tender, which should take about 10-15 minutes. The eggs should be fully hard-boiled by the time the potatoes are cooked.
- Cool the Potatoes and Eggs: Once the potatoes are soft, remove them from the heat and drain the water. Let the potatoes and eggs cool in the fridge for about 30 minutes. This helps the potatoes firm up and makes mixing easier.
- Prepare the Dressing: While the potatoes and eggs are cooling, it’s time to prepare the dressing. In a large bowl, combine the diced dill gherkins, sweet relish, mayo, mustard, sugar, paprika, salt, and pepper. Stir until everything is evenly mixed.
- Combine the Potatoes, Eggs, and Dressing: Once everything has cooled, peel and dice the hard-boiled eggs. Add the cooled potatoes and eggs to the bowl with the dressing, and gently mix everything together. Make sure every potato and egg is coated with the creamy dressing.
- Chill and Serve: For the best flavor, cover the bowl and refrigerate the potato salad for at least 1 hour before serving. This allows the flavors to meld together.
Tools You’ll Need
- Large pot: For boiling the potatoes and eggs.
- Cutting board and knife: To peel and dice the potatoes and eggs.
- Large mixing bowl: For combining the dressing and mixing the potatoes and eggs.
- Spoon or spatula: To stir and combine the ingredients gently.
- Airtight container: For storing the potato salad in the fridge while it chills.
FAQ
Can I use other types of potatoes for potato salad?
Yes! You can use Yukon Gold potatoes for a slightly sweeter flavor or red potatoes for a firmer texture. However, Russet potatoes are the most common choice for their creamy texture when boiled.
How do I make this recipe ahead of time?
You can easily make this potato salad a day ahead of time. Simply follow the instructions and refrigerate the salad overnight for the best flavor.
Can I add other ingredients to this recipe?
Absolutely! Some people like to add celery for crunch, onion for flavor, or even bacon for a smoky kick. Feel free to experiment with additional ingredients based on your preference.
How long will this potato salad last in the fridge?
This potato salad can last up to 3-4 days in the fridge if stored in an airtight container.
Looking for More Side Dishes?
If you’re craving more refreshing and easy-to-make side dishes, check out my Easy and Refreshing Cucumber and Tomato Salad. It’s a perfect complement to any BBQ and offers a crisp, light flavor that balances the richness of potato salad.
The Best Potato Salad Recipe
This Best Potato Salad is a creamy and tangy side dish made with tender potatoes, hard-boiled eggs, dill gherkins, and a flavorful dressing. Perfect for BBQs and family gatherings, it’s easy to make and sure to be a crowd favorite!
Ingredients
- 4 large potatoes
- 4 eggs
- Chicken bouillon (for the water)
- 4 dill gherkins, diced
- 2 tbsp sweet relish
- 1 cup mayo
- 2 tbsp mustard
- 4 tbs sugar (adjust to taste)
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Peel and dice the potatoes.
- Place potatoes, eggs, and chicken bouillon in a pot and cover with water. Boil until potatoes are tender, about 10-15 minutes.
- Once the potatoes are done, remove from heat and cool in the fridge for 30 minutes.
- Peel and dice the eggs and add them to a large mixing bowl along with the diced gherkins and sweet relish.
- In a separate bowl, mix mayo, mustard, sugar, paprika, salt, and pepper to make the dressing.
- Add the cooled potatoes and eggs to the bowl with the dressing and gently mix everything together.
- Chill for at least 1 hour before serving.
Notes
Potato Type: Russet or Yukon Gold potatoes work best for this recipe as they have a creamy texture when boiled. Avoid waxy potatoes like red potatoes, as they tend to be too firm.
Chilling Time: For the best flavor and texture, allow the potato salad to chill in the fridge for at least 1 hour before serving. This gives the dressing time to soak into the potatoes and meld the flavors.
Adjusting Sweetness: If you prefer a sweeter potato salad, feel free to add a bit more sugar. Start with 2 tablespoons and adjust to taste.
Make Ahead: This potato salad can be made a day in advance. Just store it in an airtight container in the fridge to keep it fresh.
Add-Ins: Feel free to customize the salad by adding ingredients like celery, onion, or even bacon for extra flavor and crunch.
Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days.
This Best Potato Salad recipe is a must-try for any BBQ, cookout, or family gathering. With its creamy texture, tangy flavor, and the perfect balance of sweet and savory, it’s sure to be a hit with everyone. Plus, it’s easy to make, can be prepared ahead of time, and is versatile enough to suit any occasion. Whether you’re a seasoned cook or a beginner, this recipe is a simple and delicious addition to your menu. Enjoy and share with loved ones!
