The Best Potato Salad You'll Ever Make (Deli-Quality) | Epicurious 101

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-brand mayonnaise

Greek yogurt is lower in calories and adds creaminess.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: russet potatoes

Sweet potatoes are more nutritious.

Start with cold water in a pot and add washed Yukon Gold potatoes with skins on.

Bring the water to a boil, then lower to a simmer for about 35 to 40 minutes.

After 20-25 minutes, add eggs to the pot to cook for 10-12 minutes alongside the potatoes.

Check if the potatoes are done by stabbing them with a knife; they should slip off easily.

Drain the potatoes and rinse under cold water to cool them down.

Peel the cooled potatoes and cut them into nice chunks.

Bang the eggs on the table to help peel them, then peel the eggs and chop them using a resting rack.

In a bowl, combine potatoes, chopped eggs, green olives, black pepper, kosher salt, and distilled vinegar.

Toss the ingredients gently, then add mayonnaise and mix until well combined.

Taste and adjust seasoning with more salt and mayonnaise if needed.

Plate the potato salad and garnish with sliced eggs and olives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens