Description
This Best Potato Salad Recipe is a timeless classic that never goes out of style. Made with tender Yukon Gold or red potatoes, a creamy and tangy dressing, and just the right amount of crunch, this dish is perfect for picnics, BBQs, potlucks, and family gatherings. Simple ingredients come together to create a comforting side dish that everyone loves—and it tastes even better after chilling.
Ingredients
For the Salad
- 2 ½ pounds Yukon Gold or red potatoes, peeled and cubed
- 6 hard-boiled eggs, chopped (optional)
- 1 cup diced celery
- ½ cup sliced radishes
- 2 green onions, sliced
- Paprika, for garnish (optional)
For the Dressing
- ¾ cup mayonnaise
- ¼ cup sweet relish or dill pickle relish
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard or yellow mustard
- 1 teaspoon granulated sugar
- Salt and black pepper, to taste
Instructions
-
- Peel and cut the potatoes into bite-sized pieces.
- Place potatoes in a large pot and cover with cold, salted water.
- Bring to a boil and cook for about 15 minutes, or until fork-tender.
- Drain potatoes well and allow them to cool completely.
- In a large bowl, whisk together mayonnaise, relish, apple cider vinegar, mustard, sugar, salt, and pepper.
- Add cooled potatoes to the dressing. Gently smash a few pieces for extra creaminess.
- Stir in hard-boiled eggs (if using), celery, radishes, and green onions.
- Mix gently until well combined.
- Cover and refrigerate for at least 2 hours before serving.
- Garnish with paprika if desired and serve chilled.
-
Notes
- Serve chilled for best flavor and texture
- Stir gently before serving to refresh the dressing
- Store leftovers in an airtight container in the refrigerator
- Keeps well for 3–4 days
- Do not leave out at room temperature for more than 2 hours