Secret to the best 7 Potato Salad In The World
Craving the best potato salad in the world? This creamy, easy recipe is a classic side dish you have to try. Discover the secret ingredients
Ingredients
- 1.5 lbs Yukon Gold potatoes peeled and cut into 1-inch cubes
- ¾ cup good quality mayonnaise such as Hellmann's or Duke's
- ¼ cup sour cream full-fat for best results
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 stalk celery finely diced
- ¼ cup red onion finely diced
- 2 large hard-boiled eggs chopped
- 2 tbsp fresh dill chopped, plus more for garnish
- 1 tsp granulated sugar
- ½ tsp celery seeds the secret to classic deli flavor
- ½ tsp smoked paprika plus more for garnish
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Place the cubed potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon of salt to the water. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender but not mushy, about 15-20 minutes. Drain thoroughly and let them cool slightly in a colander for 5-10 minutes to allow excess steam to escape. This helps prevent a watery potato salad.
- While the potatoes are cooking, prepare the dressing. In a large mixing bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, granulated sugar, celery seeds, smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper. Taste and adjust seasoning if necessary.
- Add the slightly warm, drained potatoes to the bowl with the dressing. Gently fold in the finely diced celery, red onion, chopped hard-boiled eggs, and fresh dill. Be careful not to overmix, as this can break down the potatoes.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and deepen. This chilling step is crucial for the 'best in the world' flavor.
- Before serving, give the potato salad another gentle stir. Taste and adjust salt and pepper if needed. Garnish with a sprinkle of smoked paprika and extra fresh dill.
Notes
For an extra touch of richness, you can drizzle a tiny bit of good olive oil over the warm potatoes before adding the dressing. This potato salad is best served cold. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For a little kick, add a pinch of cayenne pepper to the dressing. For a tangier version, increase the apple cider vinegar by a teaspoon.
