The BEST Potato Salad!

The BEST Potato Salad!

from gimmesomeoven.com
30 min

My go-to recipe for classic, creamy, zesty, Southern potato salad.  See notes above for possible ingredient variations.

Ingredients

  • 3 pounds Yukon Gold or red potatoes*, cut into 3/4-inch cubes
  • 2 tablespoons apple cider vinegar
  • 1 1/4 cups mayonnaise
  • 1/3 cup dill pickle relish (optional)
  • 1 teaspoon celery salt
  • 1 teaspoon Dijon mustard
  • 4 hard-boiled eggs, diced
  • 2 celery stalks, diced
  • half of a small red onion, thinly sliced
  • sea salt and freshly-cracked black pepper
  • optional toppings: smoked paprika or Old Bay seasoning, chopped fresh chives, (extra) sliced hard-boiled eggs

Directions

  1. 1

    Boil the potatoes. Place the diced potatoes in a large stockpot and add enough cold water so that the potatoes are covered by 1 inch. Cook over medium-high heat until the water reaches a boil. Reduce heat to medium to maintain a simmer, then continue cooking the potatoes for 5-8 minutes or until the potatoes pierce easily with a fork. Try to avoid overcooking the potatoes.

  2. 2

    Drain the potatoes. Drain the potatoes thoroughly in a colander. Return the potatoes to the stockpot, drizzle evenly with the vinegar, and let the potatoes rest for 20-30 minutes* or until cool enough to handle.

  3. 3

    Make the dressing. Meanwhile, whisk together the mayo, celery salt, mustard and pickle relish in a medium bowl until evenly combined.

  4. 4

    Combine. Once the potatoes are ready to go, add in the mayo mixture, diced eggs, celery and onion.  Toss gently until evenly combined.

  5. 5

    Season. Taste and season with additional salt and pepper if needed. (Also feel free to add in a tablespoon or two of pickle juice if you would like.)

  6. 6

    Chill. Transfer the potato salad to a serving bowl, cover, and refrigerate for 1-2 hours to chill.

  7. 7

    Serve. Serve chilled and enjoy! Leftovers can be refrigerated in a sealed container for up to 3 days.