Here’s a recipe for an ultra-flavorful, creamy, tangy, and slightly sweet potato salad that many people say is the best they’ve ever had. It’s a classic-style salad with just enough twist to make it unforgettable:
The Best Ever Potato Salad Recipe
Ingredients:
• 2½ lbs (about 6 cups) Yukon Gold or red potatoes, peeled and cut into chunks
• 1 cup mayonnaise (preferably Duke’s or Hellmann’s)
• 2 tbsp yellow mustard
• 1 tbsp Dijon mustard (optional, for depth)
• 2 tsp apple cider vinegar
• 1 tsp sugar
• Salt & freshly ground black pepper, to taste
• ½ cup celery, finely diced
• ½ cup red onion, finely diced (or sweet onion)
• ¼ cup dill pickle relish (or chopped dill pickles)
• 4 hard-boiled eggs, chopped
• 1 tsp celery seed or 1 tsp chopped fresh dill (optional but amazing)
• Paprika, for garnish
• Chopped chives or parsley (optional garnish)
Instructions:
1. Boil the potatoes:
Place the potato chunks in a large pot of salted water. Bring to a boil and cook for about 10–12 minutes, or until fork-tender but not falling apart. Drain and let them cool for a few minutes.
2. Make the dressing:
In a large mixing bowl, whisk together the mayo, yellow mustard, Dijon mustard (if using), vinegar, sugar, salt, and pepper.
3. Mix it up:
Add the cooled potatoes, celery, onion, pickle relish, and chopped eggs to the bowl. Toss gently to coat everything in the dressing without mashing the potatoes.
4. Season and chill:
Taste and adjust seasoning with more salt, pepper, or vinegar if needed. Sprinkle with paprika and herbs on top. Chill for at least 2 hours, or overnight for maximum flavor.
Tips:
• If you like a slightly tangier salad, add more vinegar or a splash of pickle juice.
• For extra richness, mash 1–2 of the cooked egg yolks into the dressing.
• Some people love a little crunch of crumbled bacon mixed in too.
Want a version with no eggs or a vegan twist? I can tweak it for you!