Best Ever Potato Salad

The Ultimate Potato Salad Recipe: 7 Steps to Elevate Your Classic Side Dish

Serves: 8
Prep Time: 10-15 minutes
Cook Time: 30 minutes + 9 minutes
Rest Time: 30 minutes
Make Ahead: Up to 2 days

If you think you’ve seen every potato salad recipe out there, think again. We thought we had perfected our classic potato salad, but after a few key adjustments, we've taken it to a new level. By applying some tried-and-true techniques from other potato recipes, this easy potato salad recipe is now even better.

7 Essential Tips for the Best Potato Salad

1. Choose the Right Potato

The type of potato you use is crucial. Avoid overly starchy or old potatoes. If you can find Huckleberry Gold potatoes, they're a top choice. Otherwise, a good-quality yellow-fleshed potato works perfectly.

2. Peel the Potatoes Completely

Leaving the skins on can give the salad a papery texture, so we recommend peeling them for the best result.

3. Cut Potatoes Into Large Dice

We used to boil whole potatoes, but cutting them into large cubes ensures they cook evenly and absorb the dressing better.

4. Add Vinegar to the Cooking Water

Once you've added the diced potatoes to cold water (always start with cold water to ensure even cooking), add 2-3 tablespoons of vinegar. This technique helps the potatoes keep their shape, prevents too much dressing from soaking in, and extends the shelf life of the salad. Note: this will increase the cooking time slightly, but the payoff is worth it.

5. Salt the Potatoes Well

Seasoning potatoes during cooking is key. Add enough salt to the water so the potatoes are flavorful from the inside out, leaving only minimal seasoning needed at the end.

6. Gently Cool the Potatoes

After boiling, carefully lift the potatoes out of the water and spread them on a baking sheet to cool slightly. This prevents them from breaking apart, which can happen if you strain them in a sink.

7. Don't Skip the Pickle Juice!

One of our secret ingredients is pickle juice. Adding it to the dressing gives the salad a tangy, irresistible flavor.

Classic Potato Salad Recipe

Ingredients:

• 2.5 lbs. potatoes, peeled and cut into 1 ½-inch cubes
• 2 tbsp. Diamond Crystal Kosher Salt (or more, if the water doesn’t taste salty)
• 3 tbsp. white vinegar
• 6 large eggs
• 4 green onions, finely sliced
• 1 handful of finely chopped dill
• 1 small bunch of chives, finely chopped (optional)
• 3 tbsp. capers, chopped if large
• 3 small dill pickles, chopped
• 1 cup mayonnaise (we recommend Hellmann’s or Duke’s, NOT salad dressing)
• ⅓ cup dill pickle juice
• Kosher salt and freshly ground black pepper, to taste

Instructions:

1. Cook the Potatoes
   Place the potatoes in a pot and cover with cold water. Add salt and vinegar. Bring the water to a boil over high heat, then reduce the heat to low. Cook until the potatoes are fork-tender. This will take a little longer than usual, as the vinegar keeps the outside firm.

2. Boil the Eggs
   Meanwhile, hard-boil the eggs in a separate pot. Bring water to a boil, carefully add the eggs, and cook for 9 minutes. Drain and cool under cold running water before peeling.

3. Prep the Ingredients
   Chop the green onions, dill, chives (if using), capers, and pickles. In a large bowl, mix these ingredients with the mayonnaise and pickle juice.

4. Cool the Potatoes
   Once the potatoes are fork-tender, carefully drain and let them cool for 5 minutes on a baking sheet. They should still be warm when you mix them with the dressing.

5. Combine the Ingredients
   Gently fold the warm potatoes into the mayonnaise mixture. Chop the eggs into large pieces, season them with salt and pepper, and fold them into the salad.

6. Chill and Serve
   Taste for seasoning, and refrigerate for at least 30 minutes before serving. This potato salad can be made up to 2 days ahead.

Pro Tips for the Perfect Potato Salad

• Pickle Juice: Don’t skip the pickle juice! It adds a tangy, briny flavor that elevates the dish.
• Serving Size: This recipe serves 8 as a side dish, but you can easily double it for a crowd.
• Make-Ahead: You can make this salad up to 2 days in advance. In fact, it tastes even better the next day!

Need More Salad Ideas?

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