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How to Make Perfect Potato Salad - A Step-by-Step Guide

There are few things more quintessentially American than a summer picnic or barbecue, and no picnic or barbecue is complete without a hearty helping of potato salad. But not just any potato salad will do – it has to be perfectly balanced, creamy, and flavorful. That's where our recipe for Perfect Potato Salad comes in. This recipe delivers a classic, crowd-pleasing dish that is sure to be a hit at any gathering.

The magic of a great potato salad lies in the combination of ingredients ...

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Ingredients

  • 3 pounds large russet potatoes
  • ¼ cup kosher salt
  • 10 cups cold water
  • ½ cup finely diced celery
  • 2 tablespoons finely diced sweet onion (Optional)
  • 2 tablespoons chopped fresh parsley
  • 3 large hard-boiled eggs, peeled and cut into chunks
  • 1 teaspoon chopped fresh chives for garnish
  • 1 pinch paprika for garnish
  • 1 ¼ cups mayonnaise, or more if needed
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon kosher salt, plus more as needed
  • ½ teaspoon freshly ground black pepper
  • cayenne pepper to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Chill Time: 2 hrs
  • Cool Time: 30 mins
  • Total Time: 3 hrs 30 mins
  • Servings: 12
  • Yield: 12 servings

  • Place whole potatoes in a pot with 1/4 cup kosher salt. Cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until tender, about 40 minutes (depending on size). Transfer cooked potatoes to a plate. Allow them to cool to room temperature.
  • When potatoes are completely cooled, peel off the skin. Cut into larger than bite-size pieces as the pieces will break down slightly when you toss with the dressing. Transfer potato pieces to a mixing bowl. Add celery, onions, parsley, chopped hard-boiled eggs. Combine ingredients, breaking up larger pieces of potato.
  • Place mayonnaise in mixing bowl. Add cider vinegar, mustard, salt, black pepper, and cayenne pepper. Whisk until well combined.
  • Pour mayonnaise mixture onto potatoes; stir until well combined. Cover and refrigerate until completely chilled, 2 to 3 hours. Taste for seasonings and texture. Salad may need a bit more salt and another spoonful of mayonnaise.

    • Nutrition

    279 cal.

    • Total Fat: 20g
    • Saturated Fat: 3g
    • Cholesterol: 62mg
    • Sodium: 2282mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 2g
    • Total Sugars: 1g
    • Protein: 4g
    • Vitamin C: 8mg
    • Calcium: 33mg
    • Iron: 1mg
    • Potassium: 519mg

    Categories

    Classic recipes
    Loaded recipes
    Vegan recipes
    German recipes
    Southern recipes