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How to Make the Best Potato Salad

Learn How to Make the Perfect Potato Salad

Creamy and Delicious

Making The Best Potato Salad is Quick & Easy

Potato salads make for a great accompaniment to many family gatherings.

Making the perfect potato salad starts with selecting the type of potato, russet, red, white, yellow, purple, fingerling, or petite. Different potatoes have different properties. Similar to pairing pasta to the type of sauce, you will want to pair the right type of potato with the type of dressing. Dressings for potato salads can vary greatly, however they are usually divided between creamy dressings (mayo-based) and oil/vinegar-based dressings. Mostly potato salads are served cold, but some are served warm such as German-style potato salad.

Jump to Classic Potato Salad Recipe

Ingredients

  • 4 lbs. Yellow Potatoes, peeled and cut into 1-inch cubes
  • 2 tablespoons Kosher Salt
  • 2 tablespoons Sugar
  • 6 tablespoons Rice Wine Vinegar, divided
  • 1-1/2 cups Mayonnaise
  • 2 tablespoons Yellow Mustard
  • ½ cup Green Onions, thinly sliced
  • ½ cup Sweet Pickle Relish
  • 1 cup Celery, finely diced (1/8 inch)
  • 2 tablespoons Fresh Dill, chopped
  • ¼ cup Parsley, chopped (optional)
  • 6 each Hard-Boiled Eggs, peeled and chopped roughly (optional)
  • As Needed Kosher Salt
  • As Needed Freshly Ground Black Pepper

Instructions

Essential Equipment

  • Large Stock Pot
  • Colander
  • Large Bowl
  • Rubber Spatula
  1. Peel & chop the potatoes.
  2. Soak potatoes in water, then drain and rinse the potatoes.
  3. Add 2 quarts water, 2 tablespoons kosher salt, 2 tablespoons sugar, and 2 tablespoons vinegar to a large bowl. Add the potatoes to a stockpot and pour the salt, sugar & vinegar water over the potatoes. Bring to a boil over high heat.
  4. Reduce to simmer, and cook, stirring occasionally, until potatoes are tender, about 10-15 minutes.
  5. Drain and rinse the potatoes. Then transfer them to a rimmed baking sheet. Spread into even layer, then sprinkle with 2 tablespoons vinegar. Allow them to cool to room temperature, about thirty minutes.
  6. Combine remaining vinegar, mayonnaise, mustard, green onions, relish, celery, dill, and parsley (if using), in a large bowl. Stir with a rubber spatula to combine.
  7. Fold in the potatoes and chopped hard-boiled eggs (if using). Season to taste with salt and pepper.
  8. Cover and rest in the fridge for at least 1 hour and up to three days before serving.