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.
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!
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
- Apple Cider Vinegar
- Baby dill pickles
- Celery Seed
- Red onion
- Salt and pepper
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.
Meanwhile dice and boil the potatoes. Once cooked through drain and chill.
In a mixing bowl whisk together dressing ingredients, sour cream, light mayonnaise, mustard, apple cider vinegar, celery seed, milk, salt and pepper.
Add cooled potatoes and eggs to a large bowl along with celery, red onion dill pickles and dressing.
Toss to evenly coat. Cover and chill for at least 30 minutes. Store in refrigerator up to 2 days.
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.
More Potato Salad Recipes
- Garlic Herb Potato Salad – AKA German Potato Salad.
- Cheddar Bacon Ranch Potato Salad – total comfort food!
- Greek Potato Salad – with a delicious Tzatziki Style Dressing.
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.
- 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)
- 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
Place potatoes in a large pot. Cover with water (water level should come about 1-inch above potatoes), season with 1 Tbsp salt.
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.
Cover bowl with plastic wrap while leaving an opening on the edge for heat to escape and chill 30 minute
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+).
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).
Preferably chill at least 30 minutes. Serve cold and sprinkle top with fresh parsley if desired.
Recipe source: Cooking Classy