Best Potato Salad Recipe

How To Make The Best Potato Salad Recipe – Today I’m sharing our secret family potato salad recipe. My mom’s potato salad recipe is hands-down the best potato salad I, or anyone else who’s tried it, has ever eaten!

How To Make The Best Potato Salad Recipe

How To Make The Best Potato Salad Recipe. My mom’s potato salad recipe is hands-down the best potato salad I, or anyone else who’s tried it, has ever eaten!

Prep: 20min

Total: 40min

Serving Size: 1 cup

Nutrition Facts: servingSize 1 cup, calories 317 kcal, Carbohydrate 24 g, Protein 5 g, Fat 22 g, Saturated Fat 3 g, Cholesterol 58 mg, Sodium 360 mg, Fiber 4 g, Sugar 5 g

Ingredients:

• 5 pounds Yukon Gold potatoes (or Klondike Goldust potatoes)
• 2 cups mayonnaise ((your favorite brand))
• 1 cup refrigerated sweet pickle relish
• 2 tablespoons yellow mustard, (or 1 part yellow + 1 part dijon)
• 1 tablespoon apple cider vinegar
• 1 tablespoon celery seeds
• 1/2 teaspoon paprika
• 4-5 hard boiled eggs, (peeled and chopped)
• 3 celery stalks, (diced)
• 1/2 cup sweet onion, (diced)
• 1 tablespoon fresh chopped dill
• Salt (and pepper)

Instruction:

1. Cut the potatoes into quarters and place them in a large stockpot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender.
2. Meanwhile, in a medium bowl mix the mayonnaise, sweet pickle relish including juices, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste. Stir until smooth. Then chop the eggs, celery, onions, and dill.
3. Once the potatoes are very tender, drain off all the water. Remove the loose peels and chop the potatoes into 1/2-inch chunks. It’s okay if they are soft and crumbly. Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Then stir in the eggs, celery, onions, and dill. Taste, then salt and pepper as needed. Garnish with fresh dill and paprika.
4. Cover the potato salad and refrigerate for at least 4 hours. If you have time to make it ahead, it tastes even better on day two! Keep refrigerated in an airtight container for up to one week.

My Grandma’s BEST Potato Salad Recipe

This easy, classic potato salad recipe is THE BEST! It was handed down from my grandma to my mom and then to me and includes their secret tips that makes it the very best potato salad recipe every single time.

Prep: 15min

Total: 40min

Serving Size: 1 serving

Nutrition Facts: calories 171 kcal, Carbohydrate 25 g, Protein 8 g, Fat 5 g, Saturated Fat 1 g, Cholesterol 121 mg, Sodium 678 mg, Fiber 5 g, Sugar 6 g, servingSize 1 serving

Ingredients:

• 6 medium white potatoes or Yukon golds ( , about 2 1/2 to 3 pounds, skin on and quartered)
• 3 tablespoons white vinegar
• 2 celery stalks (ribs) (, diced)
• 6 green onions (, diced)
• 5 hard-boiled eggs (, peeled)
• 1 1/2 cups Miracle Whip or mayonnaise
• 1 tablespoon yellow mustard
• 1 1/2 teaspoons celery seed
• 3/4 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• paprika for garnish

Instruction:

1. Add the potatoes to a large pot of cold water and bring to a boil. Reduce the heat to a lightly rolling boil over medium heat and add 1 teaspoon of kosher salt. Cook for 20-25 minutes or until the potatoes are easily pierced with a fork or paring knife. Drain and set aside until cool enough to handle.
2. Peel the skins from the potatoes and cut into 1/2″ to 3/4″ square pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar. Toss the potatoes with the vinegar and set the potatoes aside to cool, about 15-20 minutes.
3. Add the celery and the green onions to the potato mixture. Chop 4 of the hard boiled eggs and add to the potato mixture.
4. In a medium bowl, mix the Miracle Whip or mayonnaise, yellow mustard, celery seed and salt and pepper. Fold into the potato mixture and season with more salt and pepper to taste. Slice the last egg into thin slices and place the slices on top of the salad. Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.

How to Make A Potato Salad Worthy Of The Cookout • Tasty

FAQ

How do you make Paula Deen’s potato salad?

1. 1 (3-pound) bag small red potatoes, quartered.
2. ½ cup mayonnaise.
3. ½ cup sour cream.
4. 1 tablespoon minced fresh dill.
5. 1 teaspoon salt.
6. 1 teaspoon ground black pepper.
7. 10 slices bacon, cooked until crisp and crumbled.
8. 5 hard-cooked eggs, peeled and chopped.

How does Rachael Ray make potato salad?

1. Cover potatoes with stock and enough water to cover the potatoes by 1-inch. Bring to a boil and cook potatoes 12 to 15 minutes until tender. …
2. Combine the scallions, celery, vinegar, sugar, horseradish and olive oil in a small bowl. …
3. Season the salad with celery seed, dill, salt and pepper.