Best Potato Salad Recipe
A creamy, tangy, flavor-packed potato salad made with Yukon Gold potatoes, homemade dressing, fresh dill, and crunchy mix-ins. Perfect for cookouts, potlucks, and summer gatherings, this classic side dish tastes even better the next day.
Equipment
- Large stockpot
- Mixing bowl
- Knife
- Cutting board
- measuring cups
- measuring spoons
Ingredients
Potatoes
- 5 pounds Yukon Gold or Klondike Goldust potatoes
Dressing
- 2 cups Mayonnaise
- 1 cup Sweet pickle relish with juices
- 2 tablespoons Yellow mustard or half yellow, half Dijon
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Celery seeds
- ½ teaspoon Paprika
Mix-ins
- 4 to 5 Hard boiled eggs peeled and chopped
- 3 stalks Celery stalks diced
- ½ cup Sweet onion diced
- 1 tablespoon Fresh dill chopped
Instructions
- Cut the potatoes into quarters and place them in a large stockpot. Cover with cold water about 1 inch above the potatoes and bring to a boil over high heat.
- Add 1 tablespoon salt once boiling and cook for 13 to 15 minutes until fork-tender but not falling apart.
- In a mixing bowl, combine mayonnaise, sweet pickle relish with juices, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste. Stir until smooth and creamy.
- Chop the hard boiled eggs, celery, onion, and fresh dill while the potatoes cook.
- Drain the potatoes well, peel away any loose skins, and chop into rough 1/2-inch chunks.
- While the potatoes are still warm, gently fold in the dressing until evenly coated.
- Stir in the chopped eggs, celery, onion, and dill. Taste and adjust seasoning with salt and pepper as needed.
- Sprinkle with extra dill and paprika if desired. Cover and refrigerate for at least 4 hours or overnight before serving.
Notes
Dress the potatoes while they are still warm so they absorb maximum flavor. Do not skip the pickle relish juice, as it adds sweetness and tang without thinning the dressing. For variations, try adding crispy bacon, swapping in Dijon mustard, or replacing half the mayo with Greek yogurt for a lighter version.