Look no further for the best potato salad recipe. This is my favorite homemade potato salad with eggs, celery, pickles and a creamy potato salad dressing. You will love this classic recipe!
Course: Salad, Side Dish
Keyword: best potato salad, homemade potato salad, how to make potato salad, potato salad recipe
Author: Nikki Gladd
2lbgold potatoes, scrubbed
2tablespoonsapple cider vinegar
1/2teaspoonsalt, more to taste
1/4teaspoonblack pepper, more to taste
1/2sweet onion, diced
2spearsdill pickle, finely chopped
4largehard-boiled eggs, peeled and chopped
fresh chopped dill
Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat. Once boiling, continue to cook until just fork tender, about 20 minutes. Drain; slightly cool about 5-10 minutes. Peel the potatoes (optional) and cut into cubes. Place into a medium bowl; set aside.
In a small bowl, combine the vinegar, salt and pepper. Pour over the warm cubed potatoes and gently mix. Place in the refrigerator to chill for 20 minutes.
Meanwhile, in a large bowl, mix together the mayonnaise, mustard and celery seed. Stir in the celery, onions, and pickles until evenly coated. Add the cooled potatoes and the eggs; gently mix. Season to taste with additional salt and pepper. Optional: Garnish with dill and paprika.
This potato salad can be eaten right away, but for best results, cover and refrigerate one day before serving. Keep covered in the fridge for up to 1 week.
Nutritional values are an estimate only based on the ingredients and brands I use.