Potato salads is one of those dishes practically everyone claims they have the best recipe for. Ugh, dangling participle. Okay, let’s try that again: Potato salads is one of those dishes for which practically everyone claims they have the best recipe. (Sounds a little highfalutin but at least it’s grammatically correct, right?)
But the fact is, most potato salads are pretty downright awful. You may not agree with me and that’s okay. But in my opinion most “best potato salads” are too dry, too flavorless, not salty enough, and just overall bland. And it’s not that I like really salty food either, it’s just that potatoes – like beans – need a lot of salt to taste good. But blandness and lack of salt aside, my main complaint with most potato salads is that they’re just too darn dry. And we didn’t even address texture (ie, potato “mush” salad).
This Classic Creamy Potato Salad is moist and flavorful and I think you’ll agree that it’s among the best you’ve had.
I will say that my mom still makes the best potato salad on the planet. My version is similar but at some point I’ll need to ask her for her recipe.
But before we get to the recipe, I’m going to dispel a commonly held belief about potato salad and food poisoning.
Myth-buster: Despite common belief that the mayonnaise is the culprit, the fact is that mayonnaise can actually help inhibit the growth of food-borne bacteria because of its high acidity level (vinegar, lemon juice, salt). Plus store-bought mayonnaise is highly pasteurized. So what does cause the food poisoning? Usually it’s the protein-based ingredients added to the salad like chicken, ham, tuna, eggs, or even the potatoes themselves. Cooked starchy vegetables like potatoes can be an incubator for bacteria if not stored properly. Another reason for bacteria growth has to do with the preparation of the potato salad – it involves a lot of hand contact with the ingredients (eg, chopping, dicing, slicing). So just wash your hands and the vegetables thoroughly, use a clean working surface, and store your potato salad properly and you can wave goodbye to food poisoning.
Alright, let’s get started!
Chop the onions, celery and pickles and place them in a large mixing bowl.
Slice the cold potatoes about 1/4 inch thick.
In a medium-sized bowl, combine the sauce ingredients.
Add the potatoes and chopped eggs to the mixing bowl along with the mayonnaise mixture. Carefully stir the ingredients together until combined being as careful as you can not to break up the potatoes too much.
Let the potato salad refrigerate for at least a couple of hours before serving. This potato salad gets better and better the longer it sits. It’s fantastic the next day.
Enjoy!
- 3 pounds firm yellow potatoes, scrubbed and boiled with skins on in lightly salted water (do not overcook or the potatoes will be mushy), then peeled and left to cool completely before slicing
- ⅓ cup chopped dill pickles
- 2 large celery stalks, chopped
- 1 medium yellow onion, chopped
- 4 large boiled eggs, chilled and then chopped
- For the Mayo Sauce:
- 2 cups regular mayonnaise
- 2 tablespoons brown mustard
- 2 tablespoons white vinegar
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon sugar
- ¼ cup chopped fresh parsley
- Sliced the cooled potatoes into ¼ inch rounds. Place in a large mixing bowl along with the chopped vegetables and eggs.
- To make the Mayo Sauce, combine all the ingredients in a medium-sized bowl.
- Pour the sauce over the potato salad and stir very carefully until combined, being as careful as you can not to break up the potatoes too much.
- Refrigerate for at least 2 hours before serving, preferably longer. This potato salad gets better the longer it sits. It's fabulous the next day.
Pin it!
![\"Quantcast\"/](\"//pixel.quantserve.com/pixel/p-90d7ePzUDYpLK.gif\")
Trish Yearsley says
Okay, Kimberly, I made this last night to eat today and I have to be honest with you…it really IS the best potato salad I’ve had! :) We all loved it and I will be keeping this recipe to make again and again. Thank you!
Kimberly @ The Daring Gourmet says
I’m super happy to hear that, Trish! I’m glad it was a hit and really appreciate your feedback!
Cori Landon says
I couldn’t agree more with your assessment of the average potato salad. For whatever reason I haven’t made one in years. Will definitely try yours.
Kate Lewis says
This looks sooooooo yummy, can’t wait to try it!
Kimberly @ The Daring Gourmet says
Awesome, Kate, let us know what you think!
Toffeeapple says
My partner brought home a supermarket one recently, it was very nasty. When I used to make them, I would often simply use a vinaigrette sauce, especially on slightly warm potatoes.
Kimberly @ The Daring Gourmet says
I don’t know why it is, but often store-bought potato salad has an almost slightly fishy taste to it! Yes, if you check out my Swabian Potato Salad it’s a vinaigrette-based one.
Katrina says
I made this today and it was terrific! Definitely a keeper, thank you!
Karen B says
1/3 cup dill pickle?
Kimberly @ The Daring Gourmet says
Thanks for catching that, Karen! Yes, 1/3 cup.
Sandra says
This was deeeeeelish!! Thank you!!
Kimberly @ The Daring Gourmet says
That’s wonderful, Sandra, so glad you enjoyed it and I appreciate the feedback!
Carron Ingham says
Kimberley…the best potato salad I have ever had. I have always enjoyed my mother’s recipe but your recipe was so good that I will be making it in the future. Thank, once again, for a yummy recipe.
Kimberly @ The Daring Gourmet says
Fantastic, Carron, that is a compliment indeed, thank you! :)
Kelly Jenkins says
This is the exact recipe my mom used. The only difference is that we always mashed the potatoes.
Kimberly @ The Daring Gourmet says
Hi Kelly, I’ve never had a mashed potato salad before but it sounds intriguing! Are the potatoes completely mashed? Or I’m assuming just smushed a bit?
Kelly Jenkins says
You make them just like you are making mashed potatoes for dinner then you add the mayo, mustard and other things. It’s really good. Of course everyone thinks their mom’s is the best.
pam says
That’s how we always made our potatoe salad.by mashing the potatoes.I’m 62 yes old from cut and shoot tx.I’m part native american.my family loves potatoes salad that way.
Monica says
Hi Trish, I’m searching for a cooked mayonnaise that doesn’t contain sugar. It’s savory and very rich tasting. A local Danish deli serves thieir potato salad slathered in this deliciousness but they won’t disclose their recipe other than to say it contains white wine vinegar and they cook it each morning. The potato salad is simply potatoes, hard-cooked eggs, finely minced white onion and celery and their homemade mayo. Any ideas?
Kimberly @ The Daring Gourmet says
Hi Monica, have you tried Julia Child’s recipe? It’s a cooked mayonnaise made with white wine vinegar and contains no sugar. If you Google it you’ll easily find the recipe. You’ll have a delicious batch whipped up in no time :)
Andrea says
I have recently discovered your site and the recipes I have tried so far are absolutely fabulous. I have a friend who makes an amazing potato salad but won’t share the recipe – or any for that matter! This potato salad was delicious, my family loved it and it rivaled her recipe. I am a big fan of sharing recipes and cooking tips, you successfully do both – thank you.
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Andrea, you’ve made my day – thank you!
grayslady says
I just finished making this for the sixth or seventh time, and it occurred to me that I have never thanked you for this recipe. It is foolproof! Always popular with friends. It’s one of those recipes that requires following it to the letter in order to get the very best taste and, of course, making it up the day before. I’ve never been quite sure what you mean by “brown mustard” so I usually just use a Dijon mustard, which is my favorite for salad dressings. Thanks again.
Kimberly @ The Daring Gourmet says
Thank you, grayslady, I’m so glad you like it and appreciate the feedback! This is one of our family favorites as well. Brown mustard brown mustard simply leaves the bran on the seeds which results in a slightly coarser texture than yellow mustard but Dijon is an equally good choice. Thanks again, Kimberly
Sharlene Hunter says
Absolutely delicious!! Flavor full & creamy as! Lots of fresh ingredients & the kids love it (always a winner), I plan on bringing some into work to share the joy & recipe!
Kimberly @ The Daring Gourmet says
Wonderful, Sharlene, I’m so glad you all enjoy it, thank you!
Katie says
Omg! This is definitely the best potato salad Ive ever made! So tasty!
Kimberly @ The Daring Gourmet says
Wonderful, Katie, thank you!
Rayna J Huckleberry says
How many calories, carbs, protiens, fat would you say this is per serving?
Rayna Huckleberry says
5+ Rating, btw!
Wilco says
Hi, great recipe. I never would have thought to put eggs in it, but that is a very good idea. I personally put an apple in there also for a sweet crunch. Try it, it works. Also, do you not put any salt in there? Furthermore I put the cooked, peeled and sliced – still warm potatos in some bouillion, and let it cool down totally. Drain the acces bouillion and mix ot with the veg. and sauce. Viola!