How to Make the BEST Potato Salad!
Recipe Information
Potato Salad
Cultural Context
Potato salad is a classic American dish often served at barbecues, picnics, and family gatherings. Its origins can be traced back to various European potato salads, but the American version typically features mayonnaise and hard-boiled eggs. This dish is versatile, with many regional variations incorporating different ingredients like bacon, pickles, or herbs.
mayonnaise
🥗Healthier: Greek yogurt
💰Cheaper: store-brand mayonnaise
Greek yogurt is lower in calories and adds protein.
potatoes
🥗Healthier: sweet potatoes
💰Cheaper: white potatoes
Sweet potatoes offer more nutrients and fiber.
Quarter potatoes (or halve if they are small red potatoes) and place them in a 5-quart saucepan. Fill the pan with cold water until the potatoes are covered by 1”.
Bring water to a boil and boil until the potatoes are soft and easily pierced with a fork (but not falling apart).
Drain the potatoes in a colander and let them cool until they are cool enough to touch. Mix/toss them every few minutes to help release heat from the bottom layer of potatoes.
Once the potatoes are cool enough to handle, peel the skins off of them, then dice them into ½” pieces.
Transfer the diced potatoes to a large bowl (preferably one with a lid because you will be chilling the salad).
While the potatoes are boiling, make the dressing.
Whisk together mayonnaise, mustard, honey, lemon juice, sea salt, pepper, paprika and fresh dill in a small bowl until combined.
Add the celery, green onions, and hard-boiled eggs to the diced potatoes in the large bowl. Stir to combine.
Add the dressing and mix until evenly distributed.
Cover the potato salad and chill in the refrigerator for at least 6 hours, or overnight.
Sprinkle with additional fresh dill and serve cold.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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