Potato Salad Recipe

My daughter often says, “there’s potato salad and then there’s potato salad…” This time-tested potato salad recipe is creamy with pops of whole grain mustard and a hint of vinegar that pairs perfectly with grilled meats.

My daughter, often says, “there’s potato salad and then there’s POTATO SALAD.”

The fact is, that it is not easy to make a really good potato salad because so many things can go wrong. From watery dressings, to bland, lifeless, potatoes.. the list goes on. This traditional potato salad recipe fills in the gap with everything you need to know, so that your potato salad is a hit at your next summer barbeque!

Best Foods mayonnaise

Mayonnaise is the main ingredient in the dressing of the potato salad. The texture and amount of tartness can vary from brand to brand. This recipe used Best Foods mayonnaise (a.k.a. Hellman’s) which is one of the most common brands of mayonnaise sold in grocery stores. Other brands (e.g., Miracle Whip and Kraft) and combinations of products (e.g., mayonnaise and sour cream) can also be used for the base of the dressing. The seasoning and acid may need to be adjusted by adding more salt, pepper, sugar and mustard to make sure your potato salad tastes just right.

Fun Fact: Best Foods Mayonnaise is made with the same recipe as Hellman’s Mayonnaise. The two firms merged in 1932 and the combined company was acquired by Unilever in 2000. Both brands continue to sold and have the same mayonnaise recipe. Best Foods brand mayonnaise is more commonly sold on the West Coast while the Hellman’s brand is sold on the East Coast of the U.S.

Classic potato salad ingredients

The best part about this Best Foods Potato Salad Recipe is the layers of flavors and textures which come from the ingredients below.

• Yukon gold potatoes are the best potatoes for making potato salad because they tend to be a little sweet, naturally creamy and absorb the dressing very well. They also conveniently hold their shape long after the initial boiling. You can also use other types of potatoes like russet, white and red potatoes. Starchier potatoes (e.g., russet potatoes) are a little tricky to work with as they can easily disintegrate in the salad and have a very dry flaky interior. Waxy potatoes like white potatoes, fingerling potatoes or red potatoes also works very well for potato salad.
• The apple cider vinegar helps brighten the flavors. I like to use apple cider vinegar because I always have some handy at home. You can use any kind of vinegar including rice vinegar and white vinegar instead of apple cider vinegar. Other substitutes include dill pickle juice and lemon juice.

• Best Foods Mayonnaise is easily available in local supermarkets and is a perfect base for potato salad. Other brands of mayonnaise such as Hellman’s (same company, same recipe), Miracle Whip, Heinz, Kraft and store brands like Trader Joe’s and Whole Foods work too. Many NYC delis use a mix of mayonnaise and sour cream for the dressing.
• The sugar helps brighten the flavors. You can also add any type of neutral sugar substitute (e.g., Splenda) instead of white sugar.
• Freshly ground black pepper helps to adds depth and spiciness to the dish.
• Sweet pickle relish and whole grain mustard is added for further layers of flavor. Minced dill pickles, cornichons or sweet pickles are also great substitutes for the relish. Smooth yellow mustard or Dijon mustard can also be substituted for the whole grain mustard – I just love whole grain mustard because the little mustard seeds pop in my mouth and add a delicious, tangy flavor.
• Paprika is sprinkled on top for color, and also for its contrasting, smoky flavors.

• Hard boiled eggs are a classic ingredient in potato salads which gives it that “devilled eggs” taste and creamy texture.Freshly ground black pepper helps to adds depth and spiciness to the dish.
• The celery, sweet onion, scallions (green onion) and fresh parsley leaves add texture and a fresh herb taste to the salad. The raw onion should be cut into smaller pieces or minced because the onion flavor can be overwhelming. Other fresh herbs like dill, celery leaves, basil, chives, or tarragon work very well in potato salad.

How to make this easy potato salad recipe

My best friend Jane made the world’s best potato salad. It was so tasty, I could eat it by the bucket. I have since explored the recipes of various versions of potato salad – everyone’s mom and grandmother has a unique twist ot tow. This is my version of the tastiest potato salad ever. To be honest, it is strikingly better the day after because the flavors have a little time to settle and deepen. This is a great make ahead dish

Boil the potatoes. Add 2 quarts of cold water to a large pot or saucepan. Add the potatoes, table salt and 2 tablespoons of vinegar to the water. Heat the saucepan over medium-high heat and bring to a boil. Reduce the heat to a simmer and cook the potatoes until tender – about 10 minutes. Drain the cooked potatoes and place them evenly on a rimmed baking sheet in a single layer. Sprinkle the warm potatoes with 2 tablespoons of vinegar. Cool to room temperature – about 30 minutes.

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Make the dressing. Mix the remaining sugar and vinegar, celery, raw onion, scallion, parsley, mustard, mayonnaise, dill pickle relish and black pepper in a large mixing bowl.

Fold the potatoes into the dressing. Add the cooled potatoes to the creamy dressing in the large bowl. Season as needed. Cover and chill in the fridge for at least an hour. Sprinkle with paprika before serving.

Rest the salad. Potato salad is materially better when rested in the fridge overnight. The extra time allows the flavors to develop and penetrate deep into the potatoes resulting into a remarkably flavorful dish.

Tips on making an EPIC potato salad

• Don’t forget the vinegar. Vinegar prevents the potatoes from being overcooked. Per J. Kenji López-Alt, a little vinegar in the cooking water helps ensure that the potatoes do not overcook. The acidic environment created by the vinegar, prevents the pectin, a soluble fiber found in potatoes from breaking down too quickly. Vinegar is also the secret to the tangy flavor in potato salad. The vinegar adds a layer of brightness to the dressing. For maximum absorption, the vinegar needs to be added to the boiled potatoes while it is still hot.
• The sugar brightens the flavors. Sugar helps to brighten and enhance all the flavors in the salad.
• Add the bold flavor and texture layers – it makes a difference. The eggs, relish, whole grain mustard, celery, red onion, and scallion help move an ordinary potato salad into something EPIC. It adds a little crunch, some herby flavor, a little color to dish that would otherwise just be boiled potatoes tossed with mayonnaise.

How long does this homemade potato salad last in the fridge?

When stored properly, this creamy potato salad will last about 4 to 5 days in the fridge. Store the salad in an airtight container for maximum freshness.

Can you freeze potato salad?

Potato salad does not freeze well primarily because the mayonnaise tends to split once thawed and the potatoes tend to lose their texture.

If you have too much leftover potato salad, it is best to repurpose them into other dishes instead of freezing them as shown below.

Leftovers

Potato salad tastes even better the following day because the additional time really helps the flavors develop.

However, if you have just made too much – here are some great leftover potato salad ideas:

• Breakfast Potato Salad Hash browns – Simply wash off the dressing with cold water and drain. Allow to air dry for about 30 minutes. Then follow my recipe for Indian Potatoes.
• Potato Salad Casserole – cover the top with shredded cheddar or Monterey jack cheese.
• Mashed Potato Salad Croquettes – mash and form into patties, then dredge in flour, eggs and finally breadcrumbs or panko. Oven bake or deep fry.

Nutrition

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Each serving of this Best Foods Potato Salad Recipe has about 370 calories, 6.6g of protein, 14.4g of fat, and 55.6g of carbohydrates. It also includes about 6.1g of dietary fiber.

This recipe yields approximately 8 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only. Please use it as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

Variations

Every household has their own ultra-delicious variation of potato salad. Below are some examples of unique potato salad recipes:

• Sour cream and onion potato salad – use sour cream dressing, sliced red onion in the salad and top with sour cream and onion potato chips.
• Crispy, smashed potato salad – instead of mashed potatoes, use crispy smashed roasted potatoes.
• Nuoc Cham roasted potato salad – Toss deliciously roasted spicy Indian potatoes with Nuoc Cham (Vietnamese fish dipping sauce)

Other variations include substituting part of the mayonnaise with Miracle Whip, sour cream or Greek yogurt. Adding broken bits of bacon for crunchy, umami bite and different types of seasoning like celery seed. Some recipes substitute olive oil for the mayonnaise.

Serving suggestions

Potato Salad is classic dish to bring to summer barbeques. An easy crowd favorite, it is often served in game day parties and in informal gatherings where casual food like hamburgers and hotdogs are served. Because of its mild, cooling flavor, it pairs well with spicy foods like chili and spicy buffalo wings. It also is a great side dish with grilled meats and dishes like

• Pan Fried Bratwurst
• Chicken Tikka
• Buffalo Wings
• Steak

Potato salad FAQs

More ideas for summer gatherings

Pan Fried Bratwurst – Everything you need to know about how to fry bratwurst like a pro. This classic recipe gives you perfect brats, with a crispy, perfectly charred outside and a deliciously juicy, flavor infused inside. It’s perfect for eating with a dash of whole grain mustard and a dollop of tasty sauerkraut. No grill needed.

Wonton Shrimp Tacos – A scrumptious, crowd-pleasing canapé perfect for entertaining on the spur of the moment. Made with wonton wrappers and baked until golden, each bite has a very satisfying, signature crunch followed by an explosion of creamy avocado, sweet grape tomato, spicy, shrimp and crunchy wonton.

Buffalo Chicken Wings – Unbelievably easy to make, these keto chicken wings are baked to crispy perfection then smothered with an OMG IT’S SO TASTY buffalo glaze. The wings take only a few minutes to prep – the oven does the rest.

FINALLY, IF YOU MAKE THIS RECIPE

I’d love to hear how it went – please leave a comment and rate this recipe. Above all, I love hearing from all of you and will do my best to answer every comment!