The Ultimate Comfort Dish: Best Ever Potato Salad
Potato salad is a timeless favorite that graces many a meal with its creamy, comforting presence. Today, I’m thrilled to share a recipe that many hail as the “Best Ever Potato Salad.” It’s a perfect blend of textures and flavors—creamy yet crunchy, tangy yet sweet, making it a versatile side dish for barbecues, picnics, or any family meal.
Ingredients
For the Salad:
- 2 pounds Yukon gold potatoes, chopped into ¾-inch pieces (peeling is optional)
- Salt, for seasoning the potato cooking water
- 2 ribs of celery, finely chopped
- ⅓ cup red onion, finely chopped
- 3 hard-boiled eggs, coarsely chopped
- Paprika (optional, for topping)
For the Dressing:
- ¾ cup mayonnaise
- ¼ cup sweet pickle relish
- 2 tablespoons apple cider vinegar, or white vinegar
- 1 tablespoon Dijon mustard, or yellow mustard
- 1 teaspoon celery seed
- ½ teaspoon salt, or to taste
- ¼ teaspoon pepper, or to taste
Directions
- Cooking the Potatoes:
- Place the chopped potatoes in a large pot and cover with cool water about 2 inches above the potatoes. Bring to a boil over high heat.
- Once boiling, add 2 teaspoons of salt and stir. Continue boiling for 6-9 minutes, or until the potatoes are just tender when pierced with a fork. Drain well and let them cool for about 20 minutes.
- Preparing the Dressing:
- In a small bowl, combine mayonnaise, sweet pickle relish, vinegar, mustard, celery seed, salt, and pepper. Whisk until smooth.
- Assembling the Salad:
- In a large bowl, combine the cooled potatoes with the prepared dressing. Add chopped celery, red onion, and hard-boiled eggs.
- Toss gently to coat all ingredients evenly. Season with additional salt and pepper to taste.
- Chilling and Serving:
- Refrigerate the salad before serving. This salad is best enjoyed chilled, and its flavors are enhanced when allowed to sit overnight.
Recipe Details
- Prep Time: 30 minutes
- Cooking Time: 10 minutes
- Total Time: 40 minutes
- Calories: 358 per serving
- Servings: 6
This potato salad not only promises delightful flavors and textures but also brings a touch of nostalgia to any dining experience. Its simplicity, paired with the richness of ingredients like eggs and a well-balanced dressing, ensures it fits perfectly alongside various main dishes. Whether it’s next to grilled meats at a summer barbecue or as a hearty side at a family dinner, this potato salad aims to please. Enjoy crafting this comforting dish that may soon become your go-to recipe for every gathering!
Best Ever Potato Salad
- Total Time: 40 minutes
- Yield: 6 1x
Description
Who says a potato salad has to be just a side dish? This Best Ever Potato Salad recipe elevates it to star status with its creamy texture, vibrant ingredients, and a touch of sweetness from the relish. Perfect for family barbecues, picnics, or even just a comforting meal at home, this salad offers a delightful mix of textures from the crunchy celery and the tender potatoes.
Not just any potato salad, this Classic Creamy American Potato Salad brings together traditional flavors that remind you of summer gatherings and happy times. With a simple yet tasteful dressing, every bite is a balance of tangy and sweet, making it the ultimate comfort food that pairs well with any main dish or stands proudly on its own.
Ingredients
For the Salad:
2 pounds Yukon gold potatoes, chopped into ¾-inch pieces (peeling is optional)
Salt, for the potato cooking water
2 ribs celery, finely chopped
⅓ cup finely chopped red onion
3 hard-boiled eggs, coarsely chopped
Paprika, optional topping
For the Dressing:
¾ cup mayonnaise
¼ cup sweet pickle relish
2 tablespoons apple cider vinegar, or white vinegar
1 tablespoon Dijon mustard, or yellow mustard
1 teaspoon celery seed
½ teaspoon salt, or to taste
¼ teaspoon pepper, or to taste
Instructions
Place chopped potatoes in a large pot and cover with cool water about 2 inches above the potatoes. Bring to a boil over high heat. After boiling, add 2 teaspoons of salt and stir. Boil for 6-9 minutes until just tender when pierced with a fork. Drain well.
Allow potatoes to cool for about 20 minutes.
Meanwhile, prepare the dressing by combining mayonnaise, sweet pickle relish, vinegar, mustard, celery seed, salt, and pepper in a small bowl. Whisk until smooth.
In a large bowl, combine the cooled potatoes with the dressing. Add chopped celery, red onion, and hard-boiled eggs. Toss gently to coat. Season with additional salt and pepper to taste.
Chill in the refrigerator before serving. Best served chilled, and flavors enhance when left overnight.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 358 kcal