Potato Salad {The Best! With How-To Video}

06.09.2018

Potato Salad! Everyone is always raving about how good this recipe is! It’s a lot like the potato salad you had as a kid but even better and with less calories thanks to the light mayo. It’s rich and creamy, it’s perfectly flavorful, it’s hearty, and it has all the best textures.

Potato Salad in a glass bowl topped with herbs

Perfect Potato Salad

Every summer I turn to this recipe for cookouts, weeknight dinners or picnics. It’s got everything I want in a potato salad and it’s always a crowd favorite!

Want to see how easy recipe is? Watch the video!

 

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It does require a few steps (mostly those annoying chill times) but the end result is so worth it, trust me. Try it once and it may just become your potato salad recipe for life!

Ingredients for This Potato Salad

  • Russet Potatoes
  • Steamed or hard boiled eggs
  • Sour Cream
  • Light mayonnaise
  • Yellow mustard
  • Milk
  • Apple Cider Vinegar
  • Baby dill pickles
  • Celery
  • Celery Seed
  • Red onion
  • Salt and pepper

potato salad ingredients on a marble surface

How to Make Potato Salad

First you’ll either steam or boil the eggs. I much prefer the steam method as it ensures the egg shells will peel right away easily. Let cool, peel and chop.

steamed eggs for potato salad in a collander

Meanwhile dice and boil the potatoes. Once cooked through drain and chill.

boiling potatoes for potato salad

In a mixing bowl whisk together dressing ingredients, sour cream, light mayonnaise, mustard, apple cider vinegar, celery seed, milk, salt and pepper.

potato salad dressing mixture in a bowl with a whisk

Add cooled potatoes and eggs to a large bowl along with celery, red onion dill pickles and dressing.

potato salad ingredients in a bowl ready to mix together

Toss to evenly coat. Cover and chill for at least 30 minutes. Store in refrigerator up to 2 days.

potato salad in serving bowl

What are the Best Kind of Potatoes to Use Here?

I like to use russet potatoes with this potato salad recipe, I like the way they absorb the dressing and I just prefer their texture. Just be sure you don’t over or under-boil them.

In other words keep a close eye on them during the last few minutes. I think that is one of the keys to a good potato salad – perfectly cooked potatoes that aren’t chewy or mushy.

A glass bowl of potato salad on a table

More Potato Salad Recipes

Print

Potato Salad

4.88 from 8 votes

This is my idea of the best potato salad! It's a lot like the potato salad you had as a kid but even better and with less calories thanks to the light mayo. The texture is rich and creamy, it's perfectly flavorful, it's hearty, and it has all the best textures.

Course: Salad
Cuisine: American
Keyword: potato salad
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 8 Servings
Calories: 270 kcal
Author: Jaclyn

Ingredients

Salad

  • 3 lbs russet potatoes , peeled, rinsed and diced into 1-inch chunks
  • 1 Tbsp salt , then to taste
  • 4 eggs hard boiled , peeled and diced
  • 3/4 cup finely chopped red onion , rinsed under cool water and drained
  • 1 cup chopped celery
  • 2/3 cup chopped baby dill pickles
  • 1 Tbsp chopped fresh parsley (optional)

Dressing

  • 2/3 cup light mayonnaise
  • 2/3 cup sour cream
  • 1 1/2 Tbsp apple cider vinegar
  • 1 Tbsp prepared yellow mustard
  • 1/2 tsp freshly ground black pepper, or more to taste
  • 1/2 tsp celery seed
  • 1/4 cup milk, then more as needed

Instructions

  1. Place potatoes in a large pot. Cover with water (water level should come about 1-inch above potatoes), season with 1 Tbsp salt.
  2. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover and simmer until potatoes are just tender all the way through, about 10 - 15 minutes (don't over cook them). Drain potatoes then transfer to a bowl.s.
  3. Cover bowl with plastic wrap while leaving an opening on the edge for heat to escape and chill 30 minute
  4. In a medium mixing bowl whisk together mayonnaise, sour cream, apple cider vinegar, mustard, pepper, celery seed and 3 Tbsp milk. Season with salt to taste (about 3/4 tsp+).
  5. Add eggs, red onion, celery, dill pickles and dressing to bowl with potatoes. Toss everything to coat. Thin with more milk as desired 1 Tbsp at a time (you may need up to 4 Tbsp more).

  6. Preferably chill at least 30 minutes. Serve cold and sprinkle top with fresh parsley if desired.
  7. Recipe source: Cooking Classy
Nutrition Facts
Potato Salad
Amount Per Serving
Calories 270 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3g 15%
Cholesterol 106mg 35%
Sodium 1206mg 50%
Potassium 849mg 24%
Total Carbohydrates 36g 12%
Dietary Fiber 2g 8%
Sugars 3g
Protein 6g 12%
Vitamin A 7.8%
Vitamin C 14.5%
Calcium 8%
Iron 11.3%
* Percent Daily Values are based on a 2000 calorie diet.

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42 comments

  • Willi: I’ve made this several times! It’s a fantastic recipe. I’ve changed it up with homemade yogurt, instead of sour cream and it works well, with less fat. I didn’t have celery once, and I added celery seed and included something else crunchy, like fresh cucumbers. Tastes great and even better the next day… if it lasts that long! :) September 1, 2018 at 10:46am Reply

    • Jaclyn: Thanks for the tips! So glad you’ve enjoyed my recipe! September 1, 2018 at 3:53pm Reply

  • Dorothy Edwards: This is my new ‘go to’ salad. Love it July 30, 2018 at 1:12pm Reply

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