3 Potato Salad Recipe

[Katrine Freggiaro]

Whenmaking potato salad, I cook whole, small potatoes. I find potatoes cooked whole retain flavor and have a better texture than when cooked chopped. I simmer the whole potatoes in salted water until I can push a fork through the center. Small to medium potatoes (like the ones pictured) take 15 to 20 minutes.

I chop the peeled potatoes into smaller chunks and sprinkle apple cider vinegar over them. This is one of my secrets for the best potato salad we learned from Alton Brown years ago! Vinegar makes the flavor of our potatoes pop and adds a little bite, which is amazing when mixed with the creamy dressing. Other vinegars or even pickle brine are good substitutes.

I love how simple our favorite potato salad dressing is to make. It only has 3 ingredients and tastes so good that I end up licking the bowl. We use the same dressing when making this creamy herb potato salad and turn it into a sauce for roasted fingerling potatoes.

3Meanwhile, set up an ice bath. Add cold water to a medium bowl filled with ice. Drain the potatoes and then place them into the ice bath. When cool, peel the potatoes by gently pinching the skin and pulling it away.

So easy and delicious! Naturally gluten free which is great for coeliacs like me, i also made it dairy free using vegan mayo and plain coconut yogurt for the sour cream. I also used about 1 TBS of pickle relish instead of a dill pickle which are hard to comeby in the Uk. I put the egg in for extra protein and ate it with some albacore tuna. So Yummy!! Thank you

1) The key to making the best potato salad is to use starchy potatoes and let them get really soft, so they are partially mashed once mixed. This gives the recipe a rustic, yet thick and luxurious quality. I like to use Yukon Gold or Klondike Goldust potatoes. You can also use Russet potatoes if you like. Do not use new potatoes, because they hold their shape too well and will leave the dressing soupy.

Use the good quality refrigerated relish that tastes fresh, has large chunks, and stays firm. Otherwise, the dense ultra-sweet shelved variety might overwhelm the flavor of the dressing.

3) Mix the potatoes and the dressing while the potatoes are still warm. Add chopped hard-boiled eggs for richness, celery for crunch, sweet onions for a zippy bite, and fresh chopped dill for a herbaceous punch.

Most store-bought pickle relish is sweet. I like to use the refrigerated kind that has larger chunks. It provides a better texture and the sweetness adds a lovely balance to the salad. If you hate the idea of adding sweetness, find a tart pickle relish or add chopped banana peppers.

Mom always cooked the potatoes with the peels on, then removed some (or all) of the peels after cooking. This allows you to leave some potato skins in the salad, if you like, for extra texture. Also, it eliminates the need for a vegetable peeler because the skins will pull right off after the potatoes are fully cooked.

I have made so many recipes for Potato Salad and I have to say like many other reviewers this is seriously the best it is the best Potato Salad I have every tasted. Thank you so much for sharing this recipe I will use it for years to come.

Potato salad unfortunately does not freeze well. So if you are making a batch in advance or have leftovers to store, simply place the potato salad in a sealed container and refrigerate for up to 3 days.

Time-saving method: If you are in a hurry, you can rinse the potatoes immediately with cold water until chilled. Then drain the potatoes thoroughly in a colander, return them to the stockpot, drizzle evenly with the vinegar, and continue on with Step 3.

I made this and it was excellent. I used a variety of potatoes including purple. The variety in color made it look better. I also salted the potatoes while boiling. So in the end I only added a half teaspoon salt. I used quite a good amount of pepper. One teaspoon smoked paprika and about a quarter cup of chives. This brought a lot of color and flavor to the dish.

Hi Ali,

Thank you for this! I would also like to add that you are my go to for both culinary and travel inspiration.

My recipe for potato salad is very similar, but just slightly different. The biggest difference I learned from Julia Child and The Food Lab. J.C. makes a standard vinaigrette and dresses the hot diced potatoes to absorb the tang of the vinegar. The good olive oil also reduces the need for too much mayo and makes the salad just a little lighter tasting. The biggest difference I have learned is in the cooking of the potato. Instead of boiling, I bake the potatoes. I put them all on a pan sheet and seal with foil. This prevents the potatoes from absorbing water from boiling and allows for a more potato-y flavour; makes them less water logged. Makes all the difference in the world! Incidentally, I bake the potatoes for mashing as well. Cheers, marina

I swapped out the relish and vinegar for pickle juice and added chopped radishes. I also added a bit of honey (to taste) to the dressing to balance the tangy ingredients. Sprinkled with finely shopped fresh dill. YUM!!

This looks delicious what a classic recipe. I see you talk about mayo or miracle whip. I wonder what your thoughts are about using avocado mayo? I have been using it lately for the health benefits. Anyway, great recipe!

This easy, classic Southern potato salad recipe with eggs, has been handed down from my grandma to my mom and then to me and includes their secret tips that make it the very best potato salad recipe every single time.

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Loved this when I made it exactly as specified in the recipe! Second time, I added some chopped red pepper to the salad itself and added a dash of worchestershire (shades of devilled eggs!), and a little dry,hot mustard to the dressing. Amazing both ways!

Delicious potato salad! I did have to make some changes as follows: used Dijon mustard (no yellow on hand), used mayo, added diced pickles (dill and bread & butter), skipped the green onion but used minced onion instead as part of seasonings.

I usually use 2 Tbsp. pickle juice instead of vinegar plus adding a little finely chopped pickles for my potato salad. I was out of pickles and the juice when I decided to make a potato salad and went on Pinterest to check out other recipes and decided to try this one. It turned out pretty good but used red salad potatoes instead of white/Yukon. My husband does not care for green onion so use chopped sweet onion. It was fun to try out another recipe but my husband told me to stick to my original recipe.

I followed all the instructions and recipe to a T and this potato salad came out so plain. I was not a fan and was super disappointed. the vinegar does not replace relish or pickles being in it at all.

This is also my mother in laws recipe that I have been making for years. I do not add the vinegar or the celery, but I may try it. People love it because you taste all the food flavors and not too much tartness.

Great recipe! For an alternative, try Italian dressing sprinkled on the potatoes in place of the vinegar, and I like to use 1/2 MW and 1/2 mayo. I do this when making chicken salad and ham salad, too.

I think the calorie count for this recipe is incorrect. 1 1/2 cups of miracle whip comes out to 960 kcal. 2.5 pounds of potatoes is about 960 calories. 5 eggs is 400 kcal. So it should be around 290 kcal per serving not 171 kcal. Could you confirm?

So glad I found this recipe,I will never make it any other way.always been a mayo girl,but I am sold on miracle whip now.cant say enough on how this is the very best potato salad.thank you for sharing!!

The best, just wish I had the white vinegar, instead I used the red wine vinegar, Just a touch, still working on it so I will repost after done letting u know i wish i had just went to the store instead of being lazy

Avoid russet potatoes and starchy red potatoes here. Their high starch content means that they can easily turn to mush as you mix the salad together. I like creamy potato salads, but mushy ones? No thanks.

First, boil the potatoes. Wash them well and cut them into 1/2-inch pieces. Then, place them in a large pot and cover them with cold water by 1 inch. Bring the water to a boil over high heat, then reduce the heat and simmer for 10 minutes, or until the potatoes are fork-tender. Drain the potatoes and set them aside to cool to room temperature.

My wife and I made this recipe ( and keep making it). It is so lovely; the gherkins ad a lovely and mild sourness to the sauce, and it feels like a well-made mayo hybrid with a tartare sauce. We left the skin on for the potatoes to add an extra layer of texture. Truly a delicious recipe, thanks, Jeanine!

A very creamy, super delicious potato salad! To add some spice, I used my pickled jalapeno juice and minced jalapenos with the pickles. The dressing makes the perfect amount, and I love the addition of the fresh dill! So good!

This Potato Salad was so good. I had to make a couple of adjustments since I am vegetarian. Used Vegan Mayo and Avocado (instead of eggs). I also added some red onion. The tang and flavor was on point.

The BEST ever potato salad! Everyone always asks for this recipe. Such a crowd-pleaser! The trick that makes this potato salad extra delicious is mixing the warm potatoes with a vinegar/salt/sugar mixture. This helps the flavor to go inside the potatoes, making this potato salad extra flavorful!

Boil Potatoes: Place whole, unpeeled potatoes in a large pot of water. When it comes to a boil, lower heat and simmer for 10-15 minutes, until potatoes are fork tender. Drain water from pot, leaving potatoes inside, then cover with a lid so they can steam for 5-10 more minutes. Peel potatoes, if desired, then cut into 1-inch chunks.

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