The Best Potato Salad Ever
Potato salad is a classic dish that brings comfort and joy to any gathering. Whether it’s a summer BBQ, a picnic, or a family reunion, this dish never fails to please. In this recipe, you’ll learn how to make the best potato salad ever, loaded with flavors and textures that will have everyone coming back for more. For more ideas on refreshing sides, check out these five refreshing cucumber salad recipes.
Why Make This Recipe
This potato salad recipe is not just good; it’s the best. The combination of creamy mayonnaise, tangy pickles, and crunchy vegetables creates a harmonious taste that is hard to resist. It’s easy to prepare and can be made ahead of time, making it perfect for busy days. Plus, you can customize it to suit your taste or dietary needs. You may also find Best Cucumber Salad Recipes Refreshing Summer Meals useful.
Ingredients
You may also find Best Ever Rhubarb Bars Comfort useful.
- 5 pounds potatoes
- 1 1/2 large yellow onion, diced
- 4 stalks celery, diced
- 1/2 cup carrots, shredded (optional)
- 6 hard-boiled eggs, diced
- 1 1/2 cups liquid from garlic dill pickles (divided)
- 4 cups mayonnaise
- 4 tablespoons Dijon mustard
- Salt and pepper to taste
Directions
- Scrub the baking potatoes and put them in a large pot, covering them with cold water. Bring the water and potatoes to a boil and then lower the heat to a simmer. Cook the potatoes until fork-tender.
- Once cooked, take the potatoes out of the water, dry them with a paper towel, and let them come to room temperature on a baking sheet. Cool them in the refrigerator for a couple of hours or overnight.
- When the potatoes are completely cool, gently peel off the thin skins. Cut each potato into bite-size cubes and put them into a big bowl with 1/4 cup of pickle juice.
- Peel and roughly chop the hard-boiled eggs and add them to the bowl with the potatoes.
- Dice the onions and celery, then add them to the peeled potatoes along with the shredded carrots, if using.
- In another large bowl, add the mayonnaise, Dijon mustard, and 2/3 to 1 cup of pickle juice. Stir to incorporate, then pour the mixture over the potatoes. Gently mix; be careful not to crush the potatoes.
- Add salt and pepper to taste and mix again. The potato salad will be rather "soupy." Refrigerate for at least 6 hours, preferably overnight. This allows the potatoes to absorb some of the dressing.
- Serve cold and enjoy!
Serving
This potato salad can be served as a side dish with grilled meats, sandwiches, or as part of a larger picnic spread. It’s a great addition to any summer meal and goes well with various dishes.
Storage
Store any leftover potato salad in an airtight container in the refrigerator. It can last for about 3 to 5 days. The flavors will continue to develop as it sits, so it might taste even better the next day!
Tips
- For extra flavor, consider adding fresh herbs like dill or parsley.
- Using different types of potatoes, like red or gold, can create varying textures in the salad.
- If you’re looking for variations, you can check out these cucumber salad recipes that are also refreshing and complement potato salad well.
Variations
Want to change things up? Here are some delicious variations:
- Add crispy bacon bits for a smoky flavor.
- Mix in some olives or capers for a briny bite.
- For a tangy twist, substitute half the mayonnaise with Greek yogurt.
FAQs
1. Can I use any type of potatoes?
Yes, while russet or Yukon gold potatoes are commonly used, you can experiment with other varieties.
2. How can I make this recipe vegan?
You can substitute the mayonnaise with vegan mayo and use tofu or chickpeas in place of eggs.
3. Can I prepare this salad in advance?
Absolutely! In fact, it’s better to let it sit in the fridge for a few hours or overnight for the best flavor.
4. What if I don’t have Dijon mustard?
You can use yellow mustard instead or even leave it out if you prefer a milder flavor.
Conclusion
Making the best potato salad can be simple and rewarding. The combination of flavors in this dish will surely impress your friends and family. If you’d like to explore other salad options, check out this detailed potato salad recipe. Additionally, I recommend reading about a taste test on various potato salad recipes in this potato salad review to find even more inspiration!
Potato Salad
Ingredients
Main ingredients
- 5 pounds potatoes Choose your preferred variety (russet or Yukon gold recommended).
- 1.5 large yellow onion, diced
- 4 stalks celery, diced
- 0.5 cup carrots, shredded (optional) Can be omitted if desired.
- 6 pieces hard-boiled eggs, diced
- 1.5 cups liquid from garlic dill pickles, divided Use for the salad dressing and soaking the potatoes.
- 4 cups mayonnaise Can substitute with vegan mayo if desired.
- 4 tablespoons Dijon mustard Can be substituted with yellow mustard.
- to taste Salt and pepper
Instructions
Preparation
- Scrub the potatoes and put them in a large pot, covering them with cold water. Bring to a boil and then lower to a simmer. Cook until fork-tender.
- Once cooked, remove the potatoes from the water, dry with a paper towel, and let them come to room temperature on a baking sheet. Cool in the refrigerator for a couple of hours or overnight.
- When cool, gently peel off the skins and cut potatoes into bite-size cubes. Add to a large bowl with 1/4 cup of pickle juice.
- Peel and chop the hard-boiled eggs, and add them to the bowl with the potatoes.
- Dice the onions and celery, and add to the bowl along with shredded carrots if using.
Mixing
- In another large bowl, mix mayonnaise, Dijon mustard, and 2/3 to 1 cup of pickle juice.
- Pour the mixture over the potatoes and gently mix, being careful not to crush the potatoes.
- Add salt and pepper to taste and mix again.
Chilling
- Refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld.
