The Best Potato Salad Recipe
Light and fluffy potatoes form the basis of this creamy Potato Salad that perfectly balances its ingredients to be the talk of any pot luck or picnic.
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Potato salad HAS to be eaten outside. Something about the fresh air that invigorates it (and me!). Or maybe it’s just because I associate it with picnics and pot lucks, which are usually held outdoors. (My family and I tried to hold a picnic indoors; it didn’t stick.) I also like adding my potato salad to the array of other dishes supplied by my friends and family to see how it holds up. Which will be the talk of the table?
I’m happy to say this potato salad always earns top marks. It really is THE BEST. What makes it the best? Balance. Like most salads, this one involves a long list of ingredients. But it’s not what is used that distinguishes this salad, it’s how much.
I’ve experimented with amounts, having gone through hundreds of potatoes, to arrive at the optimal ratio. What follows is the result of my blood, sweat, and tears.
No, they didn’t make the cut of ingredients.
Is Potato Salad Healthy?
In this potato salad, you get minerals, vitamins, fiber, fat, carbs, and protein, so… a little bit of everything. There’s nothing you really need to be concerned with, provided you don’t eat the entire bowl. (Note: an entire bowl of anything probably won’t do your body good.) In its current state, it’s vegetarian and gluten-free (though you may want to check on the ingredients in the mustard).
Which Potatoes Should I Use?
I use new potatoes in this recipe because they’re small, have thin skins, and hold their shape well. But other types of potato have their benefits. Red potatoes would also be a good choice, having thin skins and a waxy texture. They also keep their shape well. Yukon Golds, meanwhile, are creamy and buttery. I like their taste the most but prefer something more solid. Russets can be used but break apart more easily than even Yukon Golds. Russets also have thick skins—so thick, you may feel obligated to peel them first.
INGREDIENTS
- 2 lb. new potatoes
- 1 tbsp apple cider vinegar
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp yellow mustard
- 1/2 medium red onion, finely chopped
- 3 celery spears, finely chopped
- 1 medium dill pickle, finely chopped
- 2 hard-boiled eggs, peeled and chopped (optional)
- 1/4 cup chopped fresh herbs (parsley, dill, chives, tarragon, or cilantro)
- salt and fresh ground black pepper (to taste)
INSTRUCTIONS
Boil
Cook the potatoes until tender, then cut into pieces and season with vinegar and salt.
Dress
Mix sour cream, mayonnaise, and mustard, then combine with the warm potatoes.
Combine
Add red onion, celery, pickle, and optional eggs to the potatoes and mix.
Herbify & Chill
Fold in fresh herbs, season, and chill to meld the flavors.
Serve
Sprinkle the finished potato salad with extra herbs if desired.
Devour!
FAQs & Tips
Cover the salad with plastic wrap or aluminum foil and store in the fridge for up to four days. Freezing is not recommended; the potatoes won’t survive the thawing process.
Making the salad then letting it sit for a couple of hours lets the flavors meld, so I encourage you to make it ahead of time. Don’t make it TOO far in advance, though, as the texture may suffer (potatoes may take on the moisture from other ingredients and lose their firmness). If simply boiling the potatoes ahead of time, add white wine vinegar or lemon juice to the water to prevent them from browning.
Yes, to both. I like to serve it while the potatoes are still warm but the veggies are cold. It’s a wonderful mix that means soft and fluffy potatoes and hard, crunchy vegetables.
Sure, and you can do so with a number of ingredients. First, you can just increase the amount of mayo and/or sour cream. Or you can add something new, like Greek yogurt (excellent source of protein), avocado (healthy fats), or cream cheese (um… it’s really good!).
No. These are young potatoes, known for having thin skin (yes, they can be very sensitive at times). Not only that, skinning so many potatoes sounds incredibly tedious to me. Besides, many people appreciate the texture change that the skin provides. Peeling just isn’t worth it. Your call, though.
Other Potato-Salad Recipes To Try
- Deviled-Egg Potato Salad: A pleasant pairing of egg and potato, with a pinch of paprika to perk you up.
- Vegan Sweet-Potato Salad with Avocado Dressing: Those with dietary restrictions can still indulge in this ‘sweet’ dish made creamier with avocado.
- Low-Carb Mock Cauliflower Potato Salad: Another version made with dietary restrictions in mind. Is there anything cauliflower can’t do?
Easy Creamy Potato Salad
Ingredients
- 2 lb. small yellow red, or white potatoes
- 1 tbsp apple cider vinegar
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp yellow mustard
- 1/2 medium red onion finely chopped
- 3 celery stalks finely chopped
- 1 medium dill pickle finely chopped
- 2 hard-boiled eggs peeled and chopped (optional)
- 1/4 cup chopped fresh herbs parsley, dill, chives, tarragon, or cilantro
- salt and fresh ground black pepper (to taste)
Instructions
- Place potatoes in a large pot and cover with water. Bring to a boil and cook until potatoes are tender, about 15-20 minutes. Drain and let cool slightly.
- While still warm, cut the potatoes into bite-sized pieces and place in a large bowl. Sprinkle with vinegar and a pinch of salt.
- In a separate bowl, mix together sour cream, mayonnaise, and mustard. Add this dressing to the potatoes and gently mix.
- Add the chopped red onion, celery, dill pickle, and optional hard-boiled eggs to the bowl with potatoes. Stir to combine.
- Fold in the fresh herbs, and season with salt and pepper to taste. For best flavor, let the potato salad chill in the refrigerator for at least 30 minutes before serving.
- DEVOUR!
Nutrition
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