Home > Salads > Potato Salad Recipe Potato Salad Recipe June 12, 2020 | 7 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Our favorite Potato Salad Recipe with Yukon gold potatoes, celery, pickles, hard-boiled eggs, sweet onion, and the best creamy dressing with fresh chives. Pair this salad with other potluck favorites like this Macaroni Coleslaw Salad, creamy Grape salad, or our favorite Tuna Macaroni Salad. Our Favorite Potato Salad Recipe Potato Salad has always been my dad’s absolute favorite at potlucks, cookouts, or regular summer dinners. He instilled a love for this salad in all of his children, and we’re obsessed with it! The perfect potato salad recipe for us features tender chunks of potatoes, plenty of sweet pickle relish, lots of hard-boiled eggs, and an ultra-creamy mayo-based dressing. This is unquestionably our favorite Potato Salad ever! Identifying the “best” potato salad recipe can be a highly personal experience, depending on what you’re accustomed to and your preferences. That said, one of the best aspects of crafting this salad from scratch is the ability to customize the ingredients and add precisely what you desire to create the perfect potato salad. Ingredients In This Potato Salad Recipe Baby Yukon Gold Potatoes: The main ingredient, boiled until tender and chopped into bite-sized pieces. Apple Cider Vinegar: Used in both potato boiling and dressing to balance the richness of the creamy components. Mayo and Sour Cream: Combined to create a rich and smooth dressing base. Sweet Pickle Relish and Yellow Mustard: Mixed to add sweetness and mild mustard flavor. Celery Seed and Paprika: Combined to provide a unique flavor and color to the dressing. Celery: Finely diced celery adds a fresh and slightly peppery crunch. Hard-Boiled Eggs: Coarsely chopped for a rich, creamy texture and protein. Bread and Butter Pickles: Finely diced pickles contribute sweetness and a delightful crunch. Sweet Onion: Finely diced sweet onion enhances taste and texture. QUICK TIPEnsure that you thoroughly drain the potatoes. Drain them after simmering and again after they have sat in the ice bath. I highly recommend allowing them sufficient time to drain and dry before using them in this potato salad recipe; otherwise, you might end up with a watery and less flavorful potato salad. How To Make Potato Salad Boil and Prep Potatoes: Begin by boiling baby Yukon Gold potatoes until they are fork-tender. Once they have cooked, allow them to cool, and then chop them into bite-sized pieces. Make Dressing: Mix mayonnaise with sour cream in one bowl. In another bowl, combine sweet pickle relish with yellow mustard, and in a separate bowl, blend celery seed with paprika. Assemble Salad: Coarsely chop hard-boiled eggs and finely dice celery, bread and butter pickles, and sweet onion. Add all of these ingredients to the potatoes. Drizzle the mixture with apple cider vinegar, sprinkle some salt, and toss it all together. Combine and Chill: Pour the creamy dressing over the salad, and add the sweet relish-mustard mixture along with the spice blend. Gently stir everything to coat evenly. Refrigerate this potato salad recipe before serving. FAQs How Far In Advance Can You Make This Potato Salad Recipe? You can make this potato salad in advance and chill it for at least an hour. It’s good to go up to 4 hours ahead, stored in an airtight container. Leftovers can be kept fresh for 5-7 days when stored properly. Should I Cut Potatoes Before Boiling For Potato Salad? For the best potato salad, cook the potatoes whole instead of chopping them first. Whole potatoes retain their natural sweetness and better texture, preventing waterlogging. If using large potatoes, quarter them to speed up boiling, then cut into bite-sized pieces. How Long Should I Boil Potatoes? Boil potatoes by covering them with cold water, bringing it to a boil, and then reducing the heat to a rolling simmer. Baby potatoes take 12-17 minutes, while larger quarters take 20-25 minutes to become tender. Check with a fork; they’re done when it easily pierces a potato. STORAGE Store this potato salad recipe in an airtight container in the refrigerator. It can be kept fresh for 5-7 days when properly stored. I don’t recommend freezing this potato salad as it can result in changes in texture and quality upon thawing. More Summer Salad Recipes Creamy Corn Salad Honey Mustard Salad Dressing Panzanella Salad Strawberry Poppyseed Salad Broccoli Grape Pasta Salad FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Potato Salad Recipe 4.84 from 6 votes - Review this recipe Our favorite Potato Salad Recipe with Yukon gold potatoes, celery, pickles, hard-boiled eggs, sweet onion, and the best creamy dressing with fresh chives. SAVE TO RECIPE BOX Print Recipe Potato Salad Recipe 4.84 from 6 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Our favorite Potato Salad Recipe with Yukon gold potatoes, celery, pickles, hard-boiled eggs, sweet onion, and the best creamy dressing with fresh chives. Course Salad Cuisine American Keyword sweet potato salad recipe Prep Time 35 minutes minutes Cook Time 30 minutes minutes Chilling Time 1 hour hour Total Time 2 hours hours 5 minutes minutes Servings 8 -10 servings (as a side) Chelsea Lords Calories 393kcal Author Chelsea Lords Cost $4.81 Ingredients▢ 3 pounds baby Yukon gold potatoes (See Note 1)▢ Fine sea salt and freshly cracked pepper▢ 1 tablespoon apple cider vinegar, divided▢ 3/4 cup + 2 tablespoons regular mayonnaise (we like Best Foods/Hellman's)▢ 1/3 cup sour cream▢ 1/2 cup sweet pickle relish▢ 1 tablespoon yellow mustard not Dijon mustard▢ 1 and 1/2 teaspoons celery seed▢ 1/4 teaspoon paprika▢ 2 stalks celery, finely diced (~1 cup; 117g)▢ 4 hard-boiled eggs, coarsely chopped▢ 1/2 cup bread and butter pickles, finely diced▢ 1/4 cup sweet onion, finely diced▢ Optional: 1-2 tablespoons fresh chives or freshly chopped parsley, additional paprikaUS - Metric USMetric InstructionsCOOK POTATOES: Wash potatoes (no need to chop yet!). Add potatoes to a large pot, cover with 1 and 1/2 inches of cold water, and bring to a boil. Once boiling, salt the water (add 1 teaspoon salt for every 4 cups of water.) Then reduce the heat to medium-low so potatoes are simmering (potatoes will cook at the same speed). Simmer for 12-17 minutes or until easily pierced with a fork (about 13-14 minutes for me).FINISHING POTATOES: Meanwhile, set up an ice bath. Add cold water to a large bowl filled with ice. Drain the potatoes and immediately add them to the ice bath. Once cooled, drain thoroughly and transfer to a cutting board. Chop the potatoes into bite-sized (1-inch) chunks and add to a large bowl. Drizzle 1/2 tablespoon of the apple cider vinegar over potatoes and add a pinch of salt. Toss and set aside.DRESSING: In a medium-sized bowl, add the remaining 1/2 tablespoon apple cider vinegar, mayo, sour cream, pickle relish, yellow mustard, celery seed, paprika, salt, and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Whisk until smooth and combined.ASSEMBLY: Coarsely chop the hard-boiled eggs (See Note 2), finely chop the celery, the pickles, and the sweet onion. Add to the large bowl with the potatoes. Pour the dressing over everything and gently stir to combine. Cover tightly and refrigerate for at least 1 hour and up to 8 hours before eating. Garnish with fresh chives or parsley if desired. Video Recipe NotesNote 1: Potatoes: We like to leave the peel on the potatoes for texture and color. With Yukon gold potatoes, the peel is very thin. If you aren't using baby potatoes, quarter large potatoes and then boil. I don't recommend using russet potatoes for this recipe. Note 2: Hard-boiled eggs: To save time, you can buy hard-boiled eggs at the store. Otherwise, click here for instructions for hard boiling the eggs. Nutrition FactsCalories: 393kcal | Carbohydrates: 38g | Protein: 7g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 110mg | Sodium: 446mg | Potassium: 888mg | Fiber: 4g | Sugar: 10g | Vitamin A: 565IU | Vitamin C: 16mg | Calcium: 65mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
I really liked this recipe. I wanted a change from my great grandma’s recipe, which is yummy, but pretty sweet. This is tangy and creamy but not too sweet. Only changes that I made were that I used red potatoes, which I had on hand, and half the amount of salt in the dressing. It’s just what I was looking for. Thanks Chelsea. Reply
I learned something new today. Always used to cube my potatoes before cooking, This time boiled them whole. What a difference it made, they came out so sweet naturally!!! Reply
I loved the detailed instructions in this recipe. I am always looking to improve my recipes. I will adjust the ingredients to our tastes and am looking forward to an improved potato salad. Reply
