This is my go-to potato salad recipe for summer barbecues and family picnics. I use russet potatoes, fresh ingredients, and classic pantry staples to make this tasty side dish.
Jessica’s Recipe Science
- Russet potatoes, with their higher starch content, provide a crumbly texture that boosts the creaminess of potato salad.
- Start cooking the potatoes in cold water and gradually increase the temperature to prevent excessive breakdown.
- Distilled white vinegar permeates each potato, adding acidity to the mild potatoes and balancing the creamy richness of the dressing.
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“I’ve been searching for the best potato salad recipe. This beats the pants off anything in Food Network and Epicurious.”—Thaddeus P
Why It Works
Grilled burgers at a BBQ are not complete without a side of creamy potato salad. To maximize the taste of the spuds, I boil them first and then marinate them in vinegar. This simple step seasons them throughout, not just on the surface.
Russet potatoes yield a flaky and creamy texture, making them an ideal base for the recipe. A mix of hard-boiled eggs, crunchy vegetables, and simple, bold pantry seasonings elevates the flavor. You’ll be surprised how easy it is to make. Plus, you can prepare it in advance to save time on the day of serving.
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Ingredients You’ll Need
- Potatoes: Russet potatoes are the root vegetable of choice because they have a mealy texture due to the higher starch level. When they cook, you can sense a more crumbly and flaky texture that adds to the potato salad’s creaminess, just like homemade mashed potatoes.
- Vinegar: Distilled white vinegar infuses each piece, giving the mild potatoes some acidity and balancing the rich dressing’s creaminess.
- Mayonnaise: The creamy base for the potato salad sauce.
- Mustard: Yellow mustard adds the characteristic pungent flavor to the salad and a hint of color.
- Vegetables: Add a crunchy combination of diced celery, tangy dill pickle relish, diced red onion, and freshly chopped parsley.
- Eggs: A few chopped hardboiled eggs add texture and richness from the yolks.
- Seasoning: The potatoes are seasoned with salt water, and then again when making the salad. I also add black pepper and onion powder to enhance the savory taste.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
Now that you have the base for a classic potato salad, feel free to switch up the flavor!
- Potato Options: Other types of potatoes can be used for a heartier and denser consistency. Use waxy types of potatoes. I prefer Yukon gold potatoes, which have a buttery taste, or red potatoes. They have a higher sugar level, allowing them to hold their shape better when mixed, but they will be less creamy.
- Vinegar Swap: Substitute apple cider vinegar or white wine vinegar for a milder taste.
- Mayonnaise Substitute: Use this recipe as a base to make a healthy potato salad with yogurt, like Greek yogurt or plain unstrained. Sour cream works well, too.
- Mustard: Add Dijon mustard for a milder pungency or whole grain mustard for a burst of flavor.
- Relish: For a sweeter taste, add sweet pickle relish or add some honey with the dill relish.
- Seasoning: Feel free to sprinkle in some whole celery seeds, capers, or a few teaspoons of pickle juice. Make it spicy with cayenne or chipotle powder. Add sriracha or chili oil.
- Vegetables: Add sliced green onions, chives, pickled red onions, shredded carrots, cucumber, or avocado.
- Fruit: Add pineapple chunks or diced apples for a hint of sweetness.
- Protein: In addition to the eggs, add diced ham, smoky bacon, or tuna.
How to Make Potato Salad
Step 1: Prepare the Potatoes
Peel the potatoes to remove the skin, providing a smooth texture.
Cut into uniform ¾-inch dice pieces to ensure even cooking.
Pro Tip: Consistent sizing also helps the potatoes absorb the dressing uniformly, enhancing the overall flavor of the salad.
Step 2: Cook the Potatoes
Start the potatoes in salted, cold water. Bring the water to a boil and reduce to a simmer. This process allows the salt flavor to be absorbed and gives the potatoes an evenly cooked texture. However, don’t overcook!
Tips for Perfect Execution: The potatoes should be fork-tender but still hold together when pierced so they don’t fall apart entirely when mixed. I like to check every few minutes. Once simmering, the potatoes take about 10 minutes to cook.
Step 3: Marinate with Vinegar
Drain the potatoes and return them to the warm pot. When the potatoes are warm, they absorb flavor better.
Right after cooking, toss in two tablespoons of distilled white vinegar, stir, and allow it to sit for 20 minutes.
Step 4: Combine the Ingredients
In a large bowl, combine the cooked potatoes, mayonnaise, celery, relish, onion, parsley, mustard, salt, black pepper, onion powder, and chopped eggs. Adjust the seasoning with salt and pepper according to your taste preferences.
Experimentation Encouraged: For a Hawaiian-inspired potato salad, add chopped ham, pineapple, and Fuji apples. Don’t be afraid to play around to find your favorite combination!
Step 5: Chill, then Serve
Cover the potato salad and place it in the refrigerator to chill for approximately one hour before serving. If you prefer, garnish with additional parsley, celery, and onion.
Frequently Asked Questions
The classic ingredients for potato salad are hard-boiled eggs, mayonnaise, mustard, pickle relish, chopped red onion, and celery. I usually skip the miracle whip and make homemade mayonnaise. I also use salt, pepper, and onion powder for seasoning. These elements create a balance of creaminess, tangy, and crunchy textures. Add some sweet or smoked paprika for a southern-style potato salad.
The best type of potato for potato salad is the Russet variety. Their higher starch content gives them a mealy texture, resulting in a crumbly and flaky consistency when cooked, which enhances the salad’s creaminess. However, if you opt for waxy potatoes like Yukon Gold, you’ll get a smoother texture with firmer chunks, which can also be delightful in potato salad.
Start the potatoes in cold water, then gradually increase the temperature for even cooking. This process prevents the outsides from cooking too fast. If not done correctly, the spuds can break down too much, which might be okay for mashed potatoes, but not when you want to retain chunks for the salad.
For optimal texture and flavor in your potato salad, it’s best to let the potatoes cool before adding the mayonnaise. Cooling allows the potatoes to firm up slightly, preventing them from becoming mushy when mixed with the creamy dressing. Additionally, it prevents the emulsified egg and oil in the mayonnaise from separating, ensuring a cohesive and smooth consistency.
Prepare and store this dish in an airtight container in the refrigerator for up to 2 days. Freeze portions in a resealable plastic bag for up to 1 month. Spread in a thin layer, remove all of the air, and seal. Defrost in the refrigerator a day before using. I like to chop some fresh onions and parsley to garnish the top right before serving.
More Potato Salads
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Best Potato Salad Recipe
Ingredients
- 2 pounds russet potatoes
- 1 tablespoon kosher salt, for cooking
- 2 tablespoons distilled white vinegar, or apple cider vinegar
- ½ cup mayonnaise
- ½ cup celery, ⅛" dice
- ¼ cup dill pickle relish, or sweet pickle relish
- 2 tablespoons red onions, ⅛" dice
- 2 tablespoons minced parsley
- 1 ½ teaspoons yellow mustard, or Dijon
- ¾ teaspoons kosher salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- 2 hard boiled eggs, ¼" dice
Instructions
- Prepare the Potatoes – Peel the skin off the potatoes and cut them into ¾-inch cubes. Immediately place them in a large saucepan. Add enough cold water to cover them by 1 inch.
- Cook the Potatoes – Bring the water to a boil over high heat. Once it starts to bubble, add 1 tablespoon salt and stir to dissolve. Reduce to a simmer over medium heat, adjusting as needed. Stir occasionally and cook until the potatoes are fork-tender but not falling apart, about 8 to 10 minutes.
- Marinate with Vinegar – Drain the potatoes in a colander and transfer them back to the warm pot. Add the vinegar and use a rubber spatula to combine. Let it sit and marinate for 20 minutes. The potatoes will still be warm.
- Combine the Ingredients – In a large bowl, gently stir together the potatoes, mayonnaise, celery, relish, onion, parsley, mustard, ¾ teaspoon salt, black pepper, onion powder, and chopped eggs. Season with salt and pepper to taste.
- Chill then Serve – Cover and refrigerate until chilled, about 1 hour before serving. Garnish with more parsley, celery, and onion if desired.
Recipe Video
Notes
- Recipe Yield: About 5 cups
- Serving Size: ½ cup
- Storing: Store in an airtight container in the refrigerator for up to 2 days.
- Freezing: Store in a resealable plastic bag for up to 1 month. Press into a flat layer, remove all of the air, and seal. Defrost in the refrigerator a day before serving.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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Todd says
I made this and at first I thought it has too much vinegar and salt, but I had not let it sit in the refrigerator at that point. After the hour in the refrigerator I ate some and thought the vinegar and salt tastes (or tartness said another commenter) had mostly gone away. The day after I had more and there was not a trace of any of those tastes. I think the recipe is very good and it tastes great; I was especially attracted by the use of Russet potatos. I am making a second 2 lbs now. Thank you!
Jessica Gavin says
I love that you are on your next batch of potato salad, Todd! Yes, giving the vinegar a little time to infuse into the flesh of the spuds helps the meld all the flavors together. I’ve also added apple cider vinegar if you like a more mellow tanginess.