As a southerner, potato salad is one of the dishes i look forward to every summer. There is nothing like the first BBQ of the season after winter, knowing potato salad is on the menu. This recipe is my personal favorite, and i promise it will hit every time.
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Why You’ll Love This Recipe
- Perfect make-ahead side: This recipe can be easily made ahead of time and stored in the fridge.
- Customizable: This potato salad is just a starting point; you can add any add-ins, such as herbs.
- Made with real ingredients: Unlike store-bought potato salad, this recipe calls for simple ingredients.
Ingredients for Potato Salad
- Potatoes: This is the heart of the salad. They absorb the creamy dressing. Starchy varieties such as Yukon Gold are russets are the best in this recipe, but use what you have on hand.
- Eggs: Hard-boiled eggs add richness and creaminess and balance out the tang of the mustard.
- Chicken Buillion/broth: This is the secret to flavorful potato salad. Boiling your potatoes in chicken bouillon or broth deepens the flavor of the dish.
- Dill gherkins: These bring a bright pop of vinegar and crunch to the potato salad.
- Sweet relish: Sweet relish balances out the brine of the dill and adds a touch of sweetness.
- Mayo: Mayo is the base of the dressing.
- Mustard: Adds tang and cuts through the heaviness of the mayo.
- Sugar: Balances the tang of the mustard and the pickles.
- Paprika: Paprika adds the signature color to the dish.
- Salt and pepper: enhance the overall flavor of the dish.
Tools for Potato Salad
- Large Pot
- Colander
- Cutting board
- Knife
- Mixing bowls
- Measuring cups and spoons
- Wooden spoon
- Storage container
Potato Salad Step-by-step Instructions
Prepare potatoes
Wash, peel, and dice potatoes.
Boil potatoes
Place diced potatoes, eggs, and bouillon or broth in a pot, cover with water, and boil for 15-20 minutes until potatoes are fork tender.
Cool potatoes
Once the potatoes are done cooking, drain them and allow them to cool on the counter for 10 minutes, then transfer to the fridge to cool completely.
Mix dressing
In a large bowl, mix mayo, mustard, sugar, paprika, salt, and pepper. Taste and adjust seasoning.
Assemble
Peel and dice eggs, and then place them in the mixing bowl with the dressing, along with the potatoes, dill gherkins, and sweet relish
Chill
Chill in the fridge for at least an hour to deepen the flavor. If short on time, skip this step
Enjoy
Enjoy as a weeknight side or at a summer BBQ.
Tips for the Best Potato Salad
- Dont overcook the potatoes: They should be soft, but not falling apart. If overcooked, the potato salad can quickly turn into mashed potatoes.
- Taste and adjust: taste the dressing and final potato salad before serving, and adjust to your family’s taste.
- Make ahead: The longer this is allowed to sit, the better the flavor is.
Variations
- Swap half the mayo with sour cream for a lighter version.
- Add crumbled bacon or chopped green onions for additional flavor.
Storage
Store in a glass airtight container for up to 4 days in the fridge. This recipe doesn’t freeze well.
Potato Salad FAQs
What kind of potatoes should i use in the potato salad?
Yukon golds or russets provide the best texture, but you can use any potatoes you have on hand.
Do i have to peel the potatoes?
No, peeling the potatoes gives a smoother mouth feel and a classic texture to the potato salad; however, you can skip peeling them if short on time.
How do i know when the potatoes are done boiling?
The are ready when they are easily pierced with a fork or knife and still hold their shape. Don’t overcook the potatoes, or you’ll end up with mashed potatos.
What if i don’t like sweet relish?
You can leave them, add or swap them out for more dill gherkins. If you still want the sweetness they provide, you can add additional sugar.
Can i freeze the potato salad?
No, the mayo will separate and become watery after thawing.
Is this safe to serve at an outdoor event?
Yes, just keep it chilled. Dont let it sit out for longer than 1-2 hours (1 hour if it’s hot)
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The Best Potato Salad Recipe
This 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
Prepare potatoes
Wash, peel, and dice potatoes.
Boil potatoes
Place diced potatoes, eggs, and bouillon or broth in a pot, cover with water, and boil for 15-20 minutes until potatoes are fork tender.
Cool potatoes
Once the potatoes are done cooking, drain and allow them to cool on the counter for 10 minutes, then transfer to the fridge to cool completely.
Mix dressing
In a large bowl, mix mayo, mustard, sugar, paprika, salt, and pepper. Taste and adjust seasoning.
Assemble
Peel and dice eggs, and then place them in the mixing bowl with the dressing, along with the potatoes, dill gherkins, and sweet relish
Chill
Chill in the fridge for at least an hour to deepen the flavor. If short on time, skip this step
Enjoy
Enjoy as a weeknight side or at a summer BBQ.
Notes
Use Yukon Gold or Russet potatoes for the best texture.
Dont overcook the potatoes, or you will end up with mashed potato salad.
Store in an airtight glass container in the fridge for up to 4 days.
Nutrition Information:
Yield: 8 Serving Size: 1 cupAmount Per Serving: Calories: 320Total Fat: 25gSaturated Fat: 4gCholesterol: 105mgSodium: 520mgCarbohydrates: 18gFiber: 2gSugar: 7gProtein: 5g
The nutrition information provided is an estimate based on standard ingredient data and typical portion sizes. Actual values may vary depending on the exact brands, preparation methods, and portion sizes used. Always consult your preferred nutrition calculator if you need precise dietary info.
