The best potato salad recipe! This is our favorite potato salad with eggs, celery, onion, pickle relish and a creamy dressing.
Prep Time20 minutesmins
Cook Time20 minutesmins
Chill Time20 minutesmins
Total Time1 hourhr
Course: Salad, Side Dish
Cuisine: American
Keyword: best potato salad, homemade potato salad, how to make potato salad, potato salad recipe
Servings: 8servings
Calories: 327kcal
Author: Nikki Gladd
Ingredients
2lbgold potatoes, scrubbed
2tablespoonsapple cider vinegar
½teaspoonsalt, more to taste
¼teaspoonblack pepper, more to taste
1cupmayonnaise
2teaspoonsyellow mustard
½teaspooncelery seed
2stalkscelery, diced
½sweet onion, diced
2spearsdill pickle, finely chopped
4largehard-boiled eggs, peeled and chopped
Optional garnish:
fresh chopped dill
paprika
Instructions
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. Using your fingers, gently remove the peel from the potatoes and discard. Cut the potatoes into bite-sized 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. For best results, chill before serving. Optional: Garnish with dill and paprika.
Video
Notes
Peeling the potatoes is optional, but my preference. You may choose to keep the peels on the potatoes.
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.