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:
- 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.
- 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.
- 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.
- 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.
Southern-Style Potato Salad Recipe | Potato Egg Salad Recipe
FAQ
How does Rachael Ray make potato salad?
- 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. …
- Combine the scallions, celery, vinegar, sugar, horseradish and olive oil in a small bowl. …
- Season the salad with celery seed, dill, salt and pepper.
How to make potatoes and egg salad?
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. …
- Cut potatoes into 3/4-in. cubes; place in a large bowl. …
- Top with sliced egg and sprinkle with paprika. Refrigerate, covered, at least 2 hours before serving.
What is the best type of potato to use for potato salad?
How do you keep potatoes from falling apart in potato salad?
