Boy does potato salad get a bad wrap. That bland mushy stuff you can get from most markets and delis had no place on your plate! This traditional homemade version is just like what grandma used to maybe but just a bit better 🙂
Frequently Asked Questions
Do you cut potatoes before boiling for homemade potato salad?
Cut potatoes into smaller pieces before boiling. If you’re using baby potatoes quartering is fine. For larger potatoes try cutting into one inch cubes.
What kind of potatoes should I use for this salad?
Waxy, creamy potatoes are best for a potato salad as they have a nice mouth feel and will not fall apart when mixed. My favorites are baby red, Yukon Gold and Klondike potatoes. Stay away from Russet potatoes as they’re a bit starchy and crumbly.
What can make it get watery?
If your potatoes got a bit over cooked and are laden with water they will release it and make your salad a bit of a mess. Try transferring the cooked potatoes back to your warm pot and cooking on low for just a few minutes to help some of that excess water evaporate. Stir gently and then let them sit in the pot after you take it off heat.
How long does it stay good?
If stored in your refrigerator your potato salad will keep for up to five days. Don’t try freezing it as that will just not work out.
Dive in! Potato salad is wonderful chilled of course but I love it straight away while the potatoes are just a bit warm.
How to Make Potato Salad
1. Quarter your baby potatoes and transfer to a large pot. Fill with water until they’re submerged by two inches and add two teaspoons of salt. Bring to a boil over medium high hear then reduce to a simmer and cooke for about 10-15 minutes or until fork-tender.
Place the eggs in a pot and cover with one inch o water. Bring to a boil then cover and let sit for 10 minutes. Drain and cover with cold water.
2. Drain the potatoes the return to the warm pot and drizzle with vinegar, toss gently and set aside. You can peel the potatoes but I enjoy the texture the thin delicate skin adds to the salad. Once cool transfer the potatoes to a large bowl.
3. Slice the onion thinly and chop into smaller pieces if desired then squeeze the juice of half a lemon over, toss, then set aside. The lemon will take the bite out of the onion and make them that much more delicious. You can use vinegar in place of the lemon if desired.
4. Peel and chop the apple into smaller pieces. I love using honeycrisps but any apple variety you enjoy will work.
5. For the dressing you will add mayonnaise, sour cream, celery seeds, salt and pepper to a medium bowl then mix together.
6. Add one cup of chopped sweet pickle with juice OR one cup of sweet relish to the mixture and mix in. If you enjoy things more sour then you can of course use a dill pickle.
7. Peel and quarter your hard boiled eggs. You may chop into smaller pieces if desired but they will break up in the final mix so don’t worry too much about size.
8. Give the fresh dill a chop then cut the chives into small pieces. Slice the celery thinly.
9. Add the dressing to the potatoes and give a light toss then mix in the apples, onion, and celery.
10. Add the eggs and fresh herbs then toss once more. If the piece look a bit large to you I usually just run a knife through the bowl until things are broken up into smaller bite-sized pieces. Cover and chill until ready to serve.
A sprinkle of paprika, smoked or regular, adds a splash of color and just a bit of flavor to finish off your salat. Lots of fresh herbs and a sprinkle of freshly cracked pepper are also great choices.
Pro Tips for the BEST Potato Salad
- Stay away from those giant, starchy and crumbly potatoes. Smaller waxy, creamy potatoes are best for a potato salad as they have a nice mouth feel and will not fall apart when mixed. My favorites are baby red, Yukon Gold and Klondike potatoes.
- If your potatoes seem a bit watery return them to the pot and cook off some of that excess moisture on lot heat.
- I love the kick of a nice spicy dijon mustard but you can use hone mustard or yellow mustard if you’re not a fan of spice.
- Pile in the fresh herbs! They add so much fresh flavor and nutrients to this dish. You can also add green onion, and minced shallots for some more bite.
- Crumbled bacon is a delicious addition to anything and yes, it goes quite will with potato salad too! Give it a try.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this easy potato salad recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Potato Salad
Ingredients
- 3 pounds potatoes
- 2 tbsp apple cider vinegar
- 6 eggs large
- 1 cup apple peeled and diced
- 1/3 cup red onion thinly sliced
- 2 stalks celery
- 1 tbsp celery seeds
- 1/4 cup chives fresh
- 1/4 cup dill fresh
- 1/2 cup mayonnaise
- 2 tbsp lemon juice
- 1/2 cup sour cream
- 2 tbsp dijon mustard
- 1/2 tsp salt plus more to taste
- 1/2 tsp pepper plus more to taste
Instructions
- Quarter your potatoes then add to a large pot and fill with water so the potatoes are covered by about two inches. Add about two teaspoons of salt to the water then place over medium-high heat and bring to a boil. Reduce to a simmer and cook until fork tender, about 10-15 minutes depending on the size of the potato.
- To hard boil the eggs place in a medium pot and submerge in water so they're covered by about an inch. Add a teaspoon of salt and vinegar to the water then bring to a boil. Turn burner off and cover pot. Leave for ten minute then drain and fill the pot with cold water to cool the eggs down.
- Once fork tender drain the water from the pot and transfer potatoes back to the empty pot or a large bowl. Drizzle with the vinegar and toss then set aside. You may wish to rinse your potatoes with cold water after draining to cool them down and stop any further cooking.
- Slice the red onion thinly and chop into shorter pieces then place in a small bowl, drizzle lemon juice over, toss then set aside. This will "de-flame" the onion and take the bite out of it.
- Chop the dill and chives, slice the celery stalks, peel and chop the apple, peel and chop the hardboiled eggs, and chop enough pickled to fill a measuring cup. I pour the juice into the measuring up until it's completely full as well. You can also use a cup of sweet relish if that's easier! I prefer larger pieces of pickles in the salad but both work well.
- In a medium bowl add the mayo, sour cream, dijon mustard, and celery seeds. Give them a mix then add in the chopped pickles and juice and mix once more then set aside.
- Pour the dressing over the potatoes and toss then add the onion, apple, celery, dill, chives, and eggs and gently mix. Sprinkle with paprika before serving and enjoy!
Notes
- Stay away from those giant, starchy and crumbly potatoes. Smaller waxy, creamy potatoes are best for a potato salad as they have a nice mouth feel and will not fall apart when mixed. My favorites are baby red, Yukon Gold and Klondike potatoes.
- If your potatoes seem a bit watery return them to the pot and cook off some of that excess moisture on lot heat.
- I love the kick of a nice spicy dijon mustard but you can use hone mustard or yellow mustard if you're not a fan of spice.
- Pile in the fresh herbs! They add so much fresh flavor and nutrients to this dish. You can also add green onion, and minced shallots for some more bite.
- Crumbled bacon is a delicious addition to anything and yes, it goes quite will with potato salad too! Give it a try.
What a superb potato salad…absolutely delicious! I love the pickled red onion that greatly compliments the well-chosen ingredients!