Easy Potato Salad
You can’t have a cookout without potato salad! This easy potato salad recipe is creamy, tangy, and so delicious alongside all of your favorite summer foods.
Servings 8 -10 servings
Ingredients
- 4 pounds russet potatoes
- 1 medium yellow or sweet onion small diced
- 1 ¾ cups mayonnaise
- 1 ½ cups sweet pickle relish
- 1 tablespoon yellow mustard
- 1 tablespoon Dijon mustard
- 1-2 tablespoons apple cider vinegar or white vinegar
- 4 hard boiled eggs chopped and diced (optional)
- 2 tablespoons chopped fresh dill optional
- salt/pepper to taste
Instructions
- Peel the potatoes, leaving strips of skin on if desired (see notes) and cut into cubes about ½-inch to ¾-inch in size.
- In a large pot, add the cubed potatoes and fill with 4 quarts of COLD water and 4 tablespoons of salt. Bring to a boil over high heat, then lower the heat to a simmer and cook for 10-15 minutes or until the potatoes are just fork tender.
- While potatoes are cooking, in a large bowl combine the onion, mayonnaise, relish, mustard, and a few grinds of black pepper.
- When potatoes have finished cooking, drain them and spread them onto a large baking sheet. While they are still hot, drizzle them with the vinegar and sprinkle with several large pinches of salt. Allow to cool.
- After the potatoes have cooled, add them to the bowl with the dressing. Add the hard-boiled eggs and dill and fold together with a spatula.
- Taste and adjust seasoning, adding more salt and pepper if desired.
- Serve immediately or store in an airtight container in the fridge until ready to serve. This salad is even better the next day and will keep for up to 5 days.
Notes
- I like to leave some of the skin on the potatoes to add a bit of texture to the salad, but feel free to completely peel them if you prefer.
- To remove some of the harshness of the raw onion, you can rinse them in cold water and drain them before adding to the salad.
- Seasoning the potatoes with vinegar and salt while they are still hot is the key to this recipe. After you have seasoned the potatoes, let them rest for a couple of minutes, then taste and add more vinegar or salt if desired.
- If you like, you can add up to 1 cup of finely chopped celery to the salad when you add the potatoes.