Best Potato Salad

This is my best potato salad recipe and combines all of my favorite flavors including onion, tangy mustard and dill pickle.  There is nothing like potato salad in the spring and summer to accompany your Easter ham or for a summer barbeque.  I love to include all the classic fixins and I prefer to use russet potatoes because they soak up all the creamy salad dressing and make a moist salad.  I also love to add plenty of boiled eggs to my salad which adds to its creaminess.  Garnish with sliced boiled egg and a dash of paprika and this salad is perfection.

Ingredients needed to make the Best Potato Salad:

• 8 medium russet potatoes.  I prefer the russet potatoes because they make a very moist potato salad.  You can use Yukon gold or red potatoes if you prefer.  Russet potatoes need to be peeled but it’s easy to take the skin off after they have been boiled.
• 7 large eggs
• 1 small yellow or red onion, finely chopped (about 1 cup) or to your own taste.
• 2 large stalks of celery, chopped (about 1 cup)
• 1 cup of baby dill pickles, chopped (reserve 1/4 cup pickle juice)
• 1 1/2 cups olive oil mayonnaise (or your favorite mayonnaise)
• 1 heaping tbsp yellow mustard
• 1/4 cup dill pickle juice
• 1/2 tsp fine sea salt
• 1/4 tsp freshly cracked pepper
• Paprika to sprinkle over the top of the salad
• Other optional seasonings for potato salad are a little garlic salt or celery salt.  You can also add other stir-ins such as diced cucumber, sliced radishes, green onions, or bacon.

How to make the Best Potato Salad:

• Wash the potatoes well and cut them in half.  Place the potatoes in a large 6 quart stockpot and cover with water.  Put about 1 tsp of salt into the water and bring everything to a boil.  It’s best to put potatoes in the water before it is boiling so the potato cooks evenly.  When water comes to a boil lower temperature slightly so it doesn’t boil over.  Boil potatoes until they are fork tender taking care not to overcook them.  When the potatoes are done place them in a large bowl to cool.  When potatoes are cool enough to handle take the peel off and let them finish cooling.

• While potatoes are cooking boil the eggs in a large saucepan.  Bring salted water to a boil before carefully placing the cold eggs in water with a slotted spoon.  Bring the water back to a boil and then cook for 11 minutes.  Place the eggs in a bowl and cover them with ice water to make them easier to peel.  When the eggs are completely cooled, peel and chop five of them.  Save the other two eggs for a garnish.  For detailed directions on cooking the perfect hard-boiled egg go to my recipe for deviled eggs.
• While the eggs and potatoes are cooking chop your onion, celery and pickles and set aside.

• In a 2 cup glass measuring cup or a medium size bowl mix the mayonnaise, mustard and pickle juice.  Stir until well-combined.  Set aside.
• Coarsely chop up the cooled potatoes.

• Add chopped onion, celery and pickles to the potatoes.
• Pour the mayonnaise mixture and salt and pepper into the bowl and fold everything together with a spatula.

• Add the chopped eggs into the mixture and fold them in until everything is coated.

• If you want to you can transfer the salad to a fancier serving bowl at this point.  Slice the remaining two eggs into thick slices and place on top of the salad then sprinkle over desired amount of paprika.
• Cover with plastic wrap and chill in the refrigerator for at least 1 hour.  This salad can be made the night before and sit overnight in the fridge to meld the flavors.
• Store salad covered in the refrigerator for about 3-5 days.

Try these other great recipes:

Deviled Eggs with Pickles

Grandma’s Creamy Fruit Salad

Fennel Arugula Salad with Citrus

Triple Berry Garden Salad

Best Potato Salad

LeAnn

This is my best potato salad recipe and combines all of my favorite flavors including onion, tangy mustard and dill pickle.  A classic potato salad recipe that is moist and delicious.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Course Salad

Cuisine American

Servings 10

Calories 290 kcal

Ingredients

  

• 8 medium russet potatos
• 7 large eggs
• 1 small yellow or red onion, finely chopped (about 1 cup) or to your own taste.
• 2 large celery stalks, chopped (about 1 cup)
• 1 cup baby dill pickles, chopped (reserve 1/4 cup pickle juice)
• 1 1/2 cups olive oil mayonnaise (or your favorite mayonnaise)
• 1 heaping tbsp yellow mustard
• 1/4 cup dill pickle juice
• 1/2 tsp fine sea salt
• 1/4 tsp freshly cracked pepper
• paprika to sprinkle over top of the salad
• Other optional seasonings for potato salad are a little garlic salt or celery salt.  You can also add other stir-ins such as diced cucumber, sliced radishes, green onions, or bacon.

Instructions

 

• Wash the potatoes well and cut them in half.  Place the potatoes in a large Dutch oven pot and cover with water.  Put about 1 tsp of salt into the water and bring everything to a boil.  It's best to put potatoes in the water before it is boiling so the potato cooks evenly.  When water comes to a boil lower temperature slightly so it doesn't boil over.  Boil potatoes until they are fork tender taking care not to overcook them.  When the potatoes are done place them in a large bowl to cool.  When potatoes are cool enough to handle take the peel off and let them finish cooling.
• While potatoes are cooking boil the eggs in a large saucepan.  Bring salted water to a boil before carefully placing the cold eggs in water with a slotted spoon.  Bring the water back to a boil and then cook for 11 minutes.  Place the eggs in a bowl and cover them with ice water to make them easier to peel.  When the eggs are completely cooled, peel and chop five of them.  Save the other two eggs for a garnish.  For detailed directions on cooking the perfect hard-boiled egg go to my recipe for deviled eggs.
• While the eggs and potatoes are cooking chop your onion, celery and pickles and set aside.
• In a 2 cup glass measuring cup or a medium size bowl mix the mayonnaise, mustard and pickle juice.  Stir until well-combined.  Set aside.
• Coarsely chop up the cooled potatoes.
• Add chopped onion, celery and pickles to the potatoes.
• Pour the mayonnaise mixture and salt and pepper into the bowl and fold everything together with a spatula.
• Add the chopped eggs into the mixture and fold them in until everything is coated.
• If you want to you can transfer the salad to a fancier serving bowl at this point.  Slice the remaining two eggs into thick slices and place on top of the salad then sprinkle over desired amount of paprika.
• Cover with plastic wrap and chill in the refrigerator for at least 1 hour.  This salad can be made the night before and sit overnight in the fridge to meld the flavors.
• Store salad covered in the refrigerator for up to 3-5 days.

Keyword Best potato salad, potato salad, classic potato salad