Secret to the #1 Irresistibly Creamy Potato Salad You Must Try
Craving the perfect potluck side? Make our Irresistibly Creamy Potato Salad You Must Try! This easy, classic recipe is a real crowd-pleaser, with a secret ingredient for the perfect tangy, creamy dressing.
Ingredients
- 3 lbs Yukon Gold potatoes peeled and cut into 1-inch cubes
- 1 cup mayonnaise good quality, like Duke's or Hellmann's
- 4 large eggs hard-boiled and chopped
- 1 cup celery finely chopped
- ½ cup red onion finely chopped
- ¼ cup sweet pickle relish or chopped sweet gherkins
- 2 tbsp apple cider vinegar the secret ingredient for tang!
- 1 tbsp Dijon mustard
- 2 tbsp fresh dill chopped, plus more for garnish
- 1 tsp kosher salt or to taste
- ½ tsp black pepper freshly ground
- Paprika for garnish
Instructions
- Place the cubed potatoes in a large pot and cover with cold, salted water by about an inch. Bring to a boil and cook for 10-15 minutes, or until the potatoes are tender when pierced with a fork. Be careful not to overcook them, or they will become mushy.
- While the potatoes are cooking, prepare your hard-boiled eggs if you haven't already. Peel and roughly chop them. Also, chop the celery, red onion, and fresh dill.
- Drain the cooked potatoes well in a colander and let them cool for about 10 minutes. This helps them absorb the dressing better without becoming watery.
- In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, and sweet pickle relish. This forms your creamy dressing base.
- Add the slightly cooled potatoes, chopped hard-boiled eggs, celery, red onion, and fresh dill to the bowl with the dressing. Season with salt and pepper.
- Gently fold all the ingredients together with a spatula until everything is evenly coated in the creamy dressing. Be gentle to avoid mashing the potatoes.
- Cover the bowl and refrigerate for at least 2 hours before serving. This allows the flavors to meld together for the best taste. For ultimate flavor, let it chill for 4 hours or overnight.
- Before serving, give the potato salad a gentle stir. Garnish with a sprinkle of paprika and some extra fresh dill. Enjoy!
Notes
Chef's Tips: For the creamiest texture, use waxy potatoes like Yukon Gold or Red Potatoes. They hold their shape better than starchy Russets. Salting the potato cooking water is crucial for flavoring the potatoes from the inside out.
Storage: Store leftover potato salad in an airtight container in the refrigerator for up to 3-4 days.
Variations: Feel free to add 1/2 cup of crispy, crumbled bacon or use fresh parsley instead of dill for a different flavor profile.
Storage: Store leftover potato salad in an airtight container in the refrigerator for up to 3-4 days.
Variations: Feel free to add 1/2 cup of crispy, crumbled bacon or use fresh parsley instead of dill for a different flavor profile.
