Potato salad. A recipe, really?
Isn’t it just boiled potatoes, some mayo and a little of this and that thrown together? I mean come on! This isn’t rocket science.
Well, there is a little truth to that. You certainly don’t need a culinary degree to get this right. But, there are a few little tricks that will make YOUR potato salad disappear before Judy’s down the block.
Making potato salad comes in 3 steps:
- Choosing and cooking the potatoes.
- Making the dressing.
- The additions – some diced celery for crunch, some white or red onion (always a point of contention in potato salads), diced hard boiled egg, chopped bacon. Don’t forget the herbs – maybe a little fresh dill is your thing or parsley.
How to Make the Perfect Potato Salad:
Full printable recipe & instructions below
- The key to a perfect potato salad is .. well in the potatoes of course! Yukon Gold potatoes are a waxy potato and will give you a creamy , rustic and firmer potato salad. Russets are grainy and fluffy and will break apart more, however they soak up the dressing the best.
- SALT the water! There’s nothing worse than BLAND potato salad. The MORE salt you put in the water (1 Tablespoon) the LESS you will use in the dressing. The salt penetrates all the way into the CENTER of the potato.
- The dressing is a balance of flavors. Some experts say to add the vinegar directly to the potatoes and not mixed in the dressing. Some will use rice vinegar, white or apple cider. All with differing levels of acid.
Potato Salad – frequently asked questions
Can I make this the day before?
Yes and it is suggested.
What kind of potatoes should I use?
The potatoes you use will make all the difference in the texture of your salad. Yukon Gold and red potatoes are creamier and hold their shape. Russet potatoes are drier and tend to flake and fall apart when cooked.
How small or big should I cut the potatoes before cooking?
This is a good question! The smaller you cut the potatoes, the starchier the water will become. This will result in gummy potato salad. We suggest cutting the potato in half lengthwise and then in half again.
How long should I cook them and how high?
Another great question! Potatoes are gentle. They do not require a rapid, violent boil. Instead, generously season the water and bring it to a boil. Then turn it down so the potatoes simmer. The potatoes are cooked when you can pierce a fork through them easily.
- 6–8 Medium Potatoes (about 2 pounds)
- ¼ Cup Red Onion, chopped finely
- 3 Stalks Celery, chopped finely
- 3 Eggs, hard boiled, chopped
- 1 Tablespoon Apple Cider Vinegar
- ¼ Cup Sweet Relish
- 1 Cup Mayonnaise
- 2 teaspoons Yellow Mustard
- ½ teaspoon Paprika, plus more for garnish if desired
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- Cut potatoes in quarters and add them to a large saucepan. Cover with water, adding 1-2 inches above potatoes, 1 Tablespoon of salt and cook until fork tender.
- Remove from water, and drain. Allow the potatoes to cool until cool enough to handle. Peel the potatoes if desired and cut into large dices or mash with a potato masher.
- Add the potatoes to a large bowl with the chopped celery, onions and chopped eggs.
- In a small bowl, combine the other ingredients and whisk until well combined.
- Add to potatoes and stir to combine.
- Cover and store in refrigerator until ready to serve.
- Store leftovers in an airtight container.
- Serving Size: 4-6