This creamy potato salad is one of my favorite side dishes. The potatoes are soft, creamy, and well seasoned, and the fresh herbs give it a great flavor. Great for picnics, barbecues, or potlucks, this potato salad will be the star of your next event!
About This Recipe
This is hands down the BEST potato salad I have ever tried (and I've tried a lot)! It's creamy with just the right amount of tang. Filled with freshness from parsley and dill. Loaded with hardboiled eggs. And has a delicious crunch from chopped celery. I'm going to be bringing this to every barbeque this summer because its just that good and I want all my family and friends to try it!
What I love about this potato salad is how creamy it is. The potatoes are soft and tender and basically melt away in your mouth. I personally do not like potato salads where the potatoes are too firm or waxy. This usually comes down to your choice of potatoes. Russet and Yukon Gold will give you a softer, creamier texture whereas red potatoes will give you a firm, waxy texture. Of the two (russet or yukon gold), I prefer yukon golds and I will get into that further below.
Key Ingredients
Potatoe: I highly recommend Yukon Gold potatoes (or yellow potatoes). They are the gold standard for potato salads in my opinion. They are soft and creamy, but JUST firm enough not to completely disintegrate when you mix them into your salad. Russets, on the otherhand, are a bit too soft, and will kind of dissolve into your salad when you mix them. If you prefer a firmer texture, red potatoes would work great as well. They are known for being more firm and waxy no matter.
Eggs: I love the addition of chopped eggs in potato salad. They add another layer of richness and creaminess.
Celery: These add a terrific crunch. Feel free to double or triple the amount in the recipe card.
Green onions: Sliced as thin as possible.
Herbs: Fresh herbs help balance the rich and savory flavors. I like to use a combination of fresh parsley and dill. Its usually best to use fresh herbs, but dried dill actually works decently in this recipe.
Dressing: This is a combination of mayonnaise, relish, apple cider vinegar, yellow mustard, sugar, salt, and black pepper. For the mayonnaise, I actually used Japanese mayonnaise which is more savory than regular mayonnaise.
Instructions
STEP 1: Add the chopped potatoes to a large pot and cover with at least 1 inch of salted water. Bring to a boil, then let it simmer for 15 minutes.
STEP 2: Drain the poatoes in a colander and allow them to cool down. I usually spread the potatoes on a baking sheet to allow steam to escape more easily.
STEP 3: Combine the dressing ingredients in a small bowl.
STEP 4: Add all the ingredients to a large bowl.
STEP 5: Fold until JUST combined. You can eat it immediately, or refrigerate for a few hours first (I recommend refridgerating as warm potato salad is not my jive. Plus, it gives more time for the flavors to meld).
Potato Salad
Ingredients
- 3 pounds Yukon Gold potatoes (about 5 large)
- 5 hard-boiled eggs (diced)
- 2 ribs celery (diced)
- 2 green onions (sliced)
- ¼ small bunch fresh parsley or dill (or a combination of both)
Dressing
- 1 ¼ cups mayonnaise
- ¼ cup sweet pickle relish
- 1 tablespoon apple cider vinegar
- 1 tablespoon yellow mustard
- 1 tablespoon sugar
- salt and black pepper (to taste)
Instructions
- Peel the potatoes and cut into 1-inch cubes.
- Add the potatoes to a large pot and cover with 1 inch of cold salted water. Bring to a boil, then cook for about 15 minutes, or until fork-tender. Drain in a colander and let them cool completely.
- In a large bowl, whisk together the dressing ingredients.
- Add the cooled potatoes, boiled eggs, celery, green onions, and herbs. Fold until just combined (be carful not to overmix or else the potatoes will disintegrate)
- Eat immediately or refrigerate for two hours before serving. Enjoy!
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