Potato Salad is a go-to potluck dish for good reason and this recipe is the best. Made with really simple ingredients, you will absolutely love this fantastic dish to pass.
There is something so comforting about potato salad. It tastes like being around family who loves you. This fantastic recipe is not only absolutely delicious, but also incredibly simple. You probably have most of the ingredients already and will love how flavorful it is. The dressing in this simple recipe pulls the whole salad together in the best way and with my instructions, it will be a hit every time.
Potato Salad Ingredients
Part of what makes this the best potato salad recipe is how simple the ingredients are. For the full recipe including all measurements, see the recipe card at the bottom of the post.
- Red potatoes: Red potatoes have a waxy texture that allows them to hold their shape well when cooked and used in a salad and their thin skin adds a nice color and texture to the dish. Read more below on why red potatoes are a great choice to use in potato salad recipes.
- Hard boiled eggs: Chopped hard boiled eggs add a creamy texture and a rich flavor that complements the potatoes perfectly. I share how to make them on the stovetop and in the instant pot below.
- Green onion: Add a mild, fresh onion flavor.
- Celery: Adds a refreshing crunch to the salad.
- Mayonnaise: The base of the dressing, it provides a creamy and smooth texture that coats the potatoes and other ingredients. I like to use light mayo, but regular will work as well.
- Yellow mustard: Adds a tangy flavor and a bit of sharpness to the creamy dressing.
- White vinegar: Just a splash of white vinegar adds a touch of acidity that brightens up the flavors and balances the richness of the mayonnaise.
- Dill: Fresh or dried dill brings a wonderful herby flavor and pop of color to the salad.
- Salt and black pepper: Enhance the flavors of the other ingredients. Adjust to taste to ensure the salad is perfectly seasoned to your liking.
How to Make Potato Salad
Here is a brief overview of how this easy potato salad recipe comes together. For the full recipe including all measurements, scroll to the recipe card below.
- Prepare the potatoes. Scrub them clean and cut them into bite-sized pieces. No need to peel them.
- Boil the potatoes. Add the potatoes to a large pot and fill the pot with water so that the water is an inch above the potatoes. Bring the water to a boil, and cook the potatoes until just fork tender, about 10 minutes.
- Make the dressing. While the potatoes are cooking, whisk together the ingredients for the dressing. Taste and adjust seasonings as needed.
- Put it all together. In a large bowl, mix together the potatoes, green onions, celery, and hard boiled eggs. Toss with the dressing.
Best Potatoes For Potato Salad
When it comes to making a delicious potato salad, the type of potato you use can make all the difference. Red potatoes work great because they hold their shape well during cooking and won’t turn mushy or fall apart when mixed with other ingredients. Their firm yet tender texture provides a satisfying bite in every bite. Their mild taste allows the flavors of the dressing and added vegetables to shine.
Another benefit to a red potato salad is getting to skip the potato peeling. Leaving the skins on red potatoes adds extra nutrients and a bit of color and texture to your salad. The biggest bonus is that it saves you time from having to peel them. Simply scrub them clean, cut into chunks, and they’re ready to be boiled and mixed into your salad.
Boiling Potatoes For Potato Salad
Getting the perfect texture for your dill potato salad starts with boiling the potatoes just right. They should be tender enough to pierce easily but still firm enough to hold their shape. You don’t want them to be too soft or they’ll turn mushy when mixed. If you don’t boil them long enough, they will be hard and crunchy in the salad.
Bring the water to a boil with the potatoes in the pot, and cook them for about 10 minutes, or until they are easily pierced with a fork and tender. After the potatoes are done, you’ll want to drain them and let them cool for about 10 minutes before putting them into the salad.
Hard Boiled Eggs
Hard boiled eggs add a delicious and nutritious texture to this homemade potato salad recipe. They are easy to make, and with my tips and tricks they will come out perfect every time! You can also make hard boiled eggs in the instant pot.
Hard Boiled Eggs
Making Ahead and Storing Leftovers
This salad gets better as the dressing soaks into the potatoes. Make it up to 24 hours in advance and store in an airtight container in the refrigerator for up to two days. If it sits out for more than two hours, toss it.
Another way to prepare this salad in advance is to cut and boil the potatoes ahead of time. Store them in an airtight container in the refrigerator and combine with other salad ingredients when ready to make your salad.
FAQ
Because of the mayo-based dressing, I do not recommend freezing potato salad.
This salad can be stored for up to two days in the refrigerator. Always use your best judgment with leftovers.
Yes, this salad is made with ingredients that should be naturally gluten-free. Always double-check your ingredients when cooking for someone who can’t have gluten.
This recipe makes about 16 cups, so will serve 16 people based on a one cup serving size.
Other Potato Side Dishes
If you make this red potato salad recipe or any of my other recipes, let me konw what you think by leaving a comment. I love hearing from you!
Potato Salad
Ingredients
- 5 pounds red potatoes cut into 1 inch cubes (453.6 grams)
- 4 hard boiled eggs cut into 1 inch pieces
- 4 green onions diced about 1 inch into the green
- 4 celery stalks diced
Dressing
- 3 cups light mayonnaise (720 grams)
- 3 tablespoons yellow mustard
- 1 tablespoon white vinegar
- 2 teaspoons dried dill
- 1 teaspoon kosher salt
- dash of black pepper
Instructions
- Add the potatoes to a large stock pot. Fill the pot with water so that the water is an inch above the potatoes. Bring the water to a boil, cook the potatoes by boiling them in water and cooking until just fork tender, about 10 minutes. After the potatoes are finished cooking, drain them, and allow to cool about 10 minutes.5 pounds red potatoes
- While the potatoes are cooking, whisk together the ingredients for the dressing. Taste and adjust seasonings.3 cups light mayonnaise, 3 tablespoons yellow mustard, 1 tablespoon white vinegar, 2 teaspoons dried dill, 1 teaspoon kosher salt, dash of black pepper
- In a large bowl, mix together the potatoes, green onions, celery, and hard boiled eggs. Toss with the dressing.4 hard boiled eggs, 4 green onions, 4 celery stalks
- This salad gets better as the dressing soaks into the potatoes. Make up to 24 hours in advance and store in the refrigerator up to two days.
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