No barbecue, family gathering, picnic, etc. is complete without a yummy potato salad. This homemade potato salad recipe is so delicious!
I have fond memories eating potato salad growing up, it is definitely a staple for many families here in the United States. It goes great with hamburgers, hot dogs, ribs, chicken, etc. And the cool thing is it can be prepared in advance.
The origins of potato salad are said to have from Germany and it spread through Europe and Asia and eventually made it way to the United States. American potato salad most likely came from the German and European immigrants and the flavors and ingredients changed a little bit over the years.
It is definitely one of my favorite side dishes. So many flavors in one bite. A perfect way to use up a bunch of potatoes. And I love how easy it is to make and it tastes so much better than the mass-produced tightly packed stuff you get at the supermarket. If I can do it, you can do it. Let’s get started!
Step 1: Gather the ingredients
In order to make this particular potato salad you need the following ingredients:
- Potatoes – I like to use Yukon Gold potatoes, but you can really use whichever potatoes that you like. Other common varieties are Russet and Red potatoes.
- Water – Use filtered water if your tap water tastes bad.
- Mayonnaise – A classic ingredient and the foundation for the American-style potato salad dressing.
- Mustard – I like to use a combination of both yellow mustard and Dijon mustard, but you can use all of one or the other if your prefer.
- Celery – I like the texture and crunch that it brings.
- Dill pickles – My favorite kind of pickles. I don’t some people like to use sweet relish, but I personally don’t really like sweet relish, so I never add it, haha.
- Green onion
- Onion – I generally use purple onions, but you can use whichever onion you want.
- Fresh dill
- Bacon – Thick-cut applewood smoked bacon is my bacon of choice, but use your favorite kind of bacon. Or leave it out if you like.
- Paprika – Standard or smoked
- Black pepper
- Apple cider vinegar – Adds a bit more acidity to balance out the other flavors.
- Hard-boiled eggs – Don’t know how to make hard-boiled eggs? Follow this hard-boiled egg recipe.
- Large pot – Like a stockpot or dutch oven.
- Cutting board
How to make amazing potato salad at home
NOTE: Before we begin, I want to point out that most of these ingredients are optional. But each of them adds a texture, taste, etc. which all come together in one flavorful and balanced bite. But feel free to add more of less or leave out ingredients, or add other ingredients.
Begin by rinsing the potatoes, which will remove any dirt that may be on them. Then cut the potatoes into quarters. If you like you can skin/peel them first. Place them in a large pot and then add enough water to cover them at least an inch high. Then add the salt to the water.
Place on the burner with the heat set to “high.” Once the water comes to a boil, boil them for about 15 to 20 minutes until fork tender.
NOTE: This recipe makes roughly 8 servings or so. If you double the recipe you will need a really large stockpot or two large pots to boil that many potatoes or do it in stages.
While the potatoes are boiling you can cook the bacon, boil the eggs, and chop/prepare the other ingredients. This will save you a bit of time.
Once the potatoes are done boiling, pour them into a colander in the sink. Allow them to cool for 5 to 10 minutes. Don’t rinse them with water, just leave them be to cool down.
Step 3: Make the potato salad dressing
While the potatoes are cooling make the dressing. Add most of the other ingredients to a large bowl. And reserve some of the ingredients for garnishing at the end.
Add the mayo, both mustards, chopped celery, chopped pickles, most of the chopped green onion, same some for garnishing, chopped purple onion, most of the fresh dill, leave some for garnishing, most of the chopped bacon, leave some for garnishing, paprika, pepper, salt and then mix.
NOTE: If you don’t like one or the other mustard just double up on one of them. If you don’t want to add bacon, you can leave it out. Potato salad is super versatile and there are many ways to prepare it and many ingredients that can be added or removed from it.
Next, fold in the chopped hard-boiled eggs. Don’t know how to make hard-boiled eggs? Check out this easy peel hard-boil eggs recipe of mine.
Now the potato salad dressing is ready. Give it a taste, if needed add some more salt, pepper, paprika, etc. Shh don’t tell anyone, I sometimes even add garlic powder. I love garlic powder.
Step 4: Finish the potato salad
Now it is time to finish this yummy homemade potato salad. After the potatoes have cooled you can easily pull the skin/peel off of them if you like. I really like the skin, so I normally only remove some of it and leave the rest on, just a personal preference.
Cut the potatoes into smaller chunks and then place them in a large bowl. Preferably one that has a lid for it, which makes storage easier, but if not, you can use plastic wrap or foil later to cover it.
Now add the dressing and fold it in until well combined. Don’t mash the potatoes, just gently fold the dressing. The potato salad is ready. I like to chill it for at least 4 hours or even overnight before serving. It makes a wonderful dish to prepare the day before.
Don’t forget to garnish the top with the reserved bacon, green onion, and fresh dill. And you can sprinkle on some more paprika too if you like. Enjoy!
NOTE: It tastes wonderful cold or at room temp.
How long does potato salad last?
If stored properly in an airtight container in the fridge, homemade potato salad will last 4 to 5 days. To me it even tastes better the second day, so making it in advance is a great option. While you can also freeze it, it just doesn’t taste the same once it is thawed.
Can I double this recipe?
Sure if you want to make more of it, you can certainly double it. You will need a really large stockpot for the potatoes or use two large pots. Or if needed you will have to boil the potatoes in two stages, because 5 pounds is a lot of potatoes.
Here are some other recipes that you may like:
- Large Pot
- Cutting board
- 2.5 to 3 lbs of potatoes Yukon Gold, Russet, Red, etc.
- 2 liters of water doesn’t have to be exact, just needs to cover the potatoes
- 2 tsp. salt for the water 10g
- 1 cup mayonnaise 230g
- 1 Tbsp yellow mustard 15g
- 1 Tbsp Dijon mustard 15g
- 2/3 to 3/4 cup of chopped celery 1 and 1/2 stalks
- 2/3 to 3/4 cup of chopped dill pickles 100 to 125g
- 1/4 cup of green onion 26g
- 1/2 cup chopped purple onion, sweet onion, etc. (1/4 of a large onion) (52g)
- 1 Tbsp fresh dill 4g
- 4 strips of cooked bacon chopped
- 1/2 tsp of paprika 2g
- 1/4 tsp of black pepper 1g
- 1/2 tsp of salt
- 1/2 to 1 tbsp of apple cider vinegar 7 to 15 ml
- 2 large hard-boiled eggs chopped
- Add more salt, pepper, paprika, to taste
- Rinse the potatoes. Cut the potatoes into quarters and place them in a large pot. Pour in enough water to cover them by about an inch. Add a couple of teaspoons of salt to the water. Bring the water to a boil on high heat and boil for 15 to 20 minutes until fork tender.
- While the potatoes are boiling, cook the bacon, boil the eggs, and cut/chop/measure the other ingredients. This will save you some time.
- Once the potatoes are done boiling and fork-tender, drain them in a colander in the sink. Then allow them to cool for 5 to 10 minutes.
- Now add the mayo, mustard, chopped celery, chopped pickles, chopped green onion, chopped purple onion, fresh dill, chopped bacon, paprika, pepper, and salt, to a large bowl then mix until well combined. Reserve a little bit of bacon, green onion, and dill for garnishing if you like.
- Once the potatoes have cooled, you can easily pull the peel/skin off if you desire. I usually only pull a little bit off, I like the skin. Then cut the potatoes into smaller chunks and add them to a large bowl.
- Now add the dressing and fold it in until well combined. The potato salad is ready. I like to chill it for at least 4 hours or even overnight before serving. It makes a wonderful dish to prepare the day before.Don't forget to garnish the top with the reserved bacon, green onion, paprika, and fresh dill. Enjoy!
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