- Prepare the Ingredients
Gather all ingredients: 3 lbs Yukon Gold potatoes (scrubbed and cut into 1-inch cubes), 4 large eggs, 1 cup mayonnaise, 2 tbsp yellow mustard, 1/2 cup dill pickle relish, 2 celery stalks (finely diced), 1/2 cup finely diced red onion, 2 tbsp chopped fresh dill, 1 tbsp apple cider vinegar, 1 tsp celery seed, 2 tsp kosher salt, 1 tsp black pepper, and 1 tsp paprika for garnish.
- Cook Potatoes & Eggs
Place the cubed potatoes in a large pot and cover with cold water by 2 inches. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a steady simmer. Cook for 10-12 minutes, or until potatoes are just tender when pierced with a fork. In the last 10 minutes of cooking, carefully add the eggs to the pot with the potatoes. When the potatoes are done, drain everything into a colander and rinse under cold water to stop the cooking. Peel the eggs once cool enough to handle.
- Make the Dressing
In a large mixing bowl, combine the mayonnaise, yellow mustard, pickle relish, apple cider vinegar, celery seed, remaining 1 tsp salt, and black pepper. Whisk vigorously until smooth and fully emulsified. Taste and adjust seasoning—it should be tangy, creamy, and well-seasoned.
- Combine & Chill
Add the cooled, drained potatoes to the bowl with the dressing. Gently fold to coat, being careful not to break the potatoes up too much. Add the diced celery, red onion, and fresh dill. Chop the hard-boiled eggs and fold most of them in, reserving a few pieces for garnish. Transfer the mixture to a serving bowl, sprinkle with paprika and the reserved egg. Cover and refrigerate for at least 1 hour, preferably 2-3, to allow the flavors to meld.
- Calories:320 kcal
- Protein:6 g
- Carbohydrates:30 g
- Sugar:3 g
- Salt:0.8 g
- Energy:1340 kJ
- Fat:20 g
There’s a specific kind of magic that happens when you bring a bowl of creamy, tangy homemade potato salad to a gathering. The quiet, hopeful clinking of a serving spoon is soon followed by a chorus of “Oh, wow, you made this?” That moment, friends, is what we’re cooking for today.
The Secret to My Homemade Potato Salad
This isn’t just any side dish; it’s the result of years of tinkering. My version is a love letter to the original potato salad of potlucks past, but with a few twists. Forget the bland, gluey stuff. We’re aiming for a luxurious, creamy base that still lets the humble potato shine through with every satisfying, tender-crisp bite.
A Southern-Style Sensation
The story of this salad starts in my grandma’s kitchen, where a southern style potato salad was the undisputed queen of the picnic table. It was always a classic potato salad with egg, rich and comforting. I’ve built on that heritage, focusing on perfect potato texture—neither mushy nor crunchy—and a dressing so balanced you’ll want to eat it with a spoon.
The One Pro-Tip You Absolutely Need
This is the make-or-break moment: never dress warm potatoes. After boiling and draining, spread them on a baking sheet. Let them steam off for a good 10 minutes. This stops them from overcooking in their own heat and ensures they won’t drink up all the dressing and become gloppy. A cool potato is a confident potato.
Serving & Pairing: Beyond the Basics
Sure, it’s the ultimate potato salad for cookout alongside ribs and corn. But I love it with a simple grilled salmon fillet or piled into a lettuce cup for a light lunch. The bright, tangy notes cry out for a cold, hoppy IPA or a crisp rosé. For a real show-stopper, check out Serious Eats for their science-backed grilling tips to pair with your masterpiece.
Endless Variations on the Best Potato Salad
The beauty of this recipe is its adaptability. Craving a bbq potato salad? Fold in some shredded smoked brisket and a dash of chipotle powder. For an egg and bacon potato salad, use the rendered bacon fat in place of some oil in the dressing. Try a fingerling potato salad for an elegant twist, or a bright herbed potato salad loaded with dill and chives. You can even create a corn and potato salad by adding charred sweet corn. Consider this your recipe for the best potato salad foundation—build your dream version from here.
Make-Ahead Magic & Storage
This condiment actually gets better overnight. Make it a day ahead, cover tightly, and let the flavors marry in the fridge. It will keep beautifully for 3-4 days. If it thickens up, stir in a splash of milk or pickle juice to loosen it back to creamy perfection.
Your Potato Salad Questions, Answered
Can I make a smoked potato salad? Absolutely. Toss your cubed, par-boiled potatoes with a little oil and smoke them on a low grill for 20-30 minutes before mixing. It adds a whole new dimension.
What’s the secret to an “easy homemade potato salad”? Use small, waxy potatoes and leave the skins on. Less peeling, more flavor, and they hold their shape perfectly.
Is this the “world’s best potato salad”? I’m biased, but the empty bowl at the end of every party suggests my friends might agree.
So, there you have it. Your new go-to, the star of the summer spread, the homemade potato salad that might just become legendary in your own home. I’d love to hear which variation you try first—leave a comment below and tell me all about it!
