Easy recipe for The Best Potato Salad in the World: 5 steps
Craving The Best Potato Salad in the World? Our easy recipe is perfectly creamy, a classic for any summer potluck. Discover the secret
Ingredients
- 3 lbs Yukon Gold potatoes scrubbed and cut into 1-inch cubes
- 6 large eggs hard-boiled and chopped
- 1 cup mayonnaise good quality
- 3 stalks celery finely chopped
- 0.5 red onion finely chopped
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar this is the secret ingredient for tang!
- 2 tbsp fresh dill chopped
- 1 tsp salt or to taste
- 0.5 tsp black pepper freshly ground
- 1 tsp paprika for garnish
Instructions
- Step 1: Cook Potatoes and Eggs. Place the cubed potatoes in a large pot and cover with cold water by 1 inch. Add a generous pinch of salt. Bring to a boil and cook for 10-15 minutes, or until the potatoes are tender when pierced with a fork. Drain well and let them cool slightly. While potatoes cook, prepare your hard-boiled eggs, then peel and chop them once they're cool.
- Step 2: Prepare the Vegetables. While the potatoes are cooling, finely chop your celery and red onion. Chop the fresh dill. Having all your components ready will make assembly quick and easy.
- Step 3: Mix the Secret Dressing. In a small bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar until completely smooth. The vinegar adds a bright tang that cuts through the richness of the mayonnaise, which is the key to the 'best' potato salad flavor.
- Step 4: Combine Everything. In a large mixing bowl, combine the slightly cooled potatoes, the chopped hard-boiled eggs, celery, and red onion. Pour the creamy dressing over the top. Add the fresh dill, salt, and pepper.
- Step 5: Gently Mix and Chill. Using a rubber spatula, gently fold all the ingredients together until everything is evenly coated in the dressing. Be careful not to mash the potatoes. Taste and adjust seasoning if needed. Cover the bowl and refrigerate for at least 2 hours (preferably 4 hours or overnight) to allow the flavors to meld. Garnish with a sprinkle of paprika just before serving.
Notes
Chef's Tips: For the absolute best flavor, make this potato salad a day in advance. The flavors will deepen and meld together beautifully overnight.
Variations: For a little sweetness and crunch, add 1/4 cup of sweet pickle relish. For a smokier flavor, add 4 slices of crispy, crumbled bacon.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Variations: For a little sweetness and crunch, add 1/4 cup of sweet pickle relish. For a smokier flavor, add 4 slices of crispy, crumbled bacon.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
