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How to Make the Best Potato Salad

Learn How to Make the Perfect Potato Salad

Creamy and Delicious

Making The Best Potato Salad is Quick & Easy

Potato salads make for a great accompaniment to many family gatherings.

Making the perfect potato salad starts with selecting the type of potato, russet, red, white, yellow, purple, fingerling, or petite. Different potatoes have different properties. Similar to pairing pasta to the type of sauce, you will want to pair the right type of potato with the type of dressing. Dressings for potato salads can vary greatly, however they are usually divided between creamy dressings (mayo-based) and oil/vinegar-based dressings. Mostly potato salads are served cold, but some are served warm such as German-style potato salad.

Jump to Classic Potato Salad Recipe

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The Perfect Potato Salad Recipe – Potato Salad Ingredients

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Prep Time

20 Mins

Cook Time

15 Mins

Servings

Serves 12
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Ingredients

4 lbs. Yellow Potatoes, peeled and cut into 1-inch cubes

2 tablespoons Kosher Salt

2 tablespoons Sugar

6 tablespoons Rice Wine Vinegar, divided

1-1/2 cups Mayonnaise

2 tablespoons Yellow Mustard

½ cup Green Onions, thinly sliced

½ cup Sweet Pickle Relish

1 cup Celery, finely diced (1/8 inch)

2 tablespoons Fresh Dill, chopped

¼ cup Parsley, chopped (optional)

6 each Hard-Boiled Eggs, peeled and chopped roughly (optional)

As Needed Kosher Salt

As Needed Freshly Ground Black Pepper

Essential Equipment

Large Stock Pot

Colander

Large Bowl

Rubber Spatula

1
1

Step 1

Peel and chop potatoes. Soak potatoes in water, then drain and rinse. In a stock pot, combine rinsed potatoes with 2 quarts water, salt, sugar and vinegar and bring to a boil over high heat.

Step 1.5

Reduce to simmer, cook 10-15min until potatoes are tender. Stir occasionally.

2
2

Step 2

Drain and rinse potatoes and transfer them to a rimmed baking sheet. Spread into an even layer, sprinkle with vinegar and let them cool 30min at room temp.

Step 2.5

Meanwhile, combine 2tbsp of vinegar, mayonnaise, mustard, green onions, relish, celery, dill, and parsley (if using) in a large bowl. Stir with spatula.

3
3

Step 3

Fold potatoes and chopped eggs (if using) into the mixture and season with salt and pepper. Cover and place in the fridge for at least 1 hour before serving. Salad can stay refrigerated up to 3 days.

Classic American Potato Salad

Prep Time: 20 Mins Cook Time: 15 Mins Serves: 12
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Ingredients

  • 4 lbs. Yellow Potatoes, peeled and cut into 1-inch cubes
  • 2 tablespoons Kosher Salt
  • 2 tablespoons Sugar
  • 6 tablespoons Rice Wine Vinegar, divided
  • 1-1/2 cups Mayonnaise
  • 2 tablespoons Yellow Mustard
  • ½ cup Green Onions, thinly sliced
  • ½ cup Sweet Pickle Relish
  • 1 cup Celery, finely diced (1/8 inch)
  • 2 tablespoons Fresh Dill, chopped
  • ¼ cup Parsley, chopped (optional)
  • 6 each Hard-Boiled Eggs, peeled and chopped roughly (optional)
  • As Needed Kosher Salt
  • As Needed Freshly Ground Black Pepper

Instructions

Essential Equipment

  • Large Stock Pot
  • Colander
  • Large Bowl
  • Rubber Spatula
  1. Peel & chop the potatoes.
  2. Soak potatoes in water, then drain and rinse the potatoes.
  3. Add 2 quarts water, 2 tablespoons kosher salt, 2 tablespoons sugar, and 2 tablespoons vinegar to a large bowl. Add the potatoes to a stockpot and pour the salt, sugar & vinegar water over the potatoes. Bring to a boil over high heat.
  4. Reduce to simmer, and cook, stirring occasionally, until potatoes are tender, about 10-15 minutes.
  5. Drain and rinse the potatoes. Then transfer them to a rimmed baking sheet. Spread into even layer, then sprinkle with 2 tablespoons vinegar. Allow them to cool to room temperature, about thirty minutes.
  6. Combine remaining vinegar, mayonnaise, mustard, green onions, relish, celery, dill, and parsley (if using), in a large bowl. Stir with a rubber spatula to combine.
  7. Fold in the potatoes and chopped hard-boiled eggs (if using). Season to taste with salt and pepper.
  8. Cover and rest in the fridge for at least 1 hour and up to three days before serving.

Nutrition Facts Per Serving

Calories

350

Fat

21g

Sodium

1260mg

Cholesterol

10g

Vitamin C

25mg

Carbohydrates

42g

Fiber

2g

Protein

3g

Potassium

41mg

Sugar

7g

Culinary Tips

Click to learn about all the potato types.

Why does my potato salad get watery?

Potatoes can retain moisture. To prevent this, drain the potatoes very well in a colander or pot. Allow all the steam to escape the potatoes before mixing them with the dressing and other ingredients. Steaming the potatoes instead of boiling them is a good way to ensure that excess moisture isn’t trapped inside. Click for the classic American potato salad recipe.

What are the best potatoes for potato salad?

Any potatoes can be used for potato salad. For potatoes that will retain their shape and texture, choose potatoes with lower starch content such as reds, yellows, and whites. However, russets, blues, and purples can also be used; even fingerling potatoes and petite potatoes can make a great potato salad.

How do you boil potatoes for potato salad?

Dice your favorite potatoes into 1-2 inch dice. Soak the potatoes in cold water for about 15 minutes. Rinse the potatoes under cold water in a colander and place them into a large pot. Cover the potatoes with cold water and add some salt, some sugar, and some vinegar. Bring the potatoes to a boil and reduce the heat to a simmer. Cook the potatoes for 25-35 minutes or until they are fork-tender.

Can potato salad be made the day before?

Yes, a potato salad gets even better if left to sit overnight in the refrigerator. The flavors combine, and the potatoes absorb more of the seasoning/dressing, making for a more flavorful experience.

Click for our comprehensive potato salad page.

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