I love this Potato Salad Recipe so very much. Potato salad in general will forever remind me of summer potlucks growing up. There was never a bbq, picnic, or gathering that didn’t have a big bowl of potato salad sitting with a buffet of other dishes and it was glorious.
My favorite potato salad recipe is one that’s creamy, includes chopped boiled eggs and a healthy dose of relish (or chopped pickles) to balance out the creaminess. Our version has all those things and we think it’s one of the best one’s we’ve ever tasted!
How to Make Our Potato Salad Recipe
Process
POTATO SALAD
- Place potatoes into a large pot. Boil potatoes in generously salted water until fork tender.
- Drain potatoes into a colander and cool slightly.
- Transfer some of the potatoes to a large bowl and mash until creamy.
- Once remaining potatoes are cool enough to handle, quarter and add to the bowl of mashed potatoes.
- Add boiled eggs, pickles, shallots, chives, salt, and pepper to the bowl and gently fold together.
DRESSING
- In a small bowl, combine all dressing ingredients.
- Whisk together.
ASSEMBLY
- Fold dressing into the potato mixture until completely combined. Cover and place mixture in the refrigerator for at least 2 hours and up to 1 day. Remove from refrigerator, adjust seasoning and serve.
Tools You Will Need
Why Our Potato Salad Recipe is the Absolute Best!
- We use whole grain mustard in our dressing which, adds a really subtle and pleasant tartness to the dish.
- Mashing some of the potatoes which really helps to maximize the creaminess without having to add more dressing.
- Since we’re big egg salad fans we added some boiled eggs to our potato salad and we just love it so much!
Variations
One of my favorite things about our potato salad recipe is its versatility. I love the recipe as written, but it’s also really easy to tweak based on personal preference.
- Add chopped bacon – The bits of fatty, salty bacon dotted throughout the dish adds a tasty pop of flavor.
- Omit the boiled eggs – If you would rather a purely potato filled potato salad. Just add 2 more potatoes to the dish.
- Add more herbs – We personally like adding tarragon and thyme!
- Peel the potatoes – Since red potato skins are so thin we keep them on and really love the snappy texture they add when you bite into a piece. If that’s not your thing, no worries! Just peel the potatoes before chopping and mashing them and combining them with the remaining ingredients.
- Swap the shallots out for sweet onion (or red onion) and add celery – The sweet onion and celery combination will add a texture contrast to the overall creamy potato salad.
- Use yellow mustard instead of whole grain mustard – If you want a tangier dressing, yellow mustard is the way to go!
Make Ahead and Storing Instructions
Our recipe can be made up to 3 days ahead of time. Just transfer the dish to an airtight container, in the refrigerator, until ready to serve.
Something we like to do if we’re making the potato salad ahead of time (although it’s not completely necessary) is to make an extra third of the dressing recipe and fold it into the potato salad just an hour before serving.
What to Serve with Our Potato Salad Recipe
Potato salad is such a great side dish for so many different things. Some of our favorite recipes to serve it with are:
- Baby Back Ribs with Honey BBQ Sauce
- Nashville Hot Chicken
- Slow Cooker BBQ Beef Brisket
- Grilled Tri Tip Sandwiches
- Sticky Honey, Garlic and Chile Chicken Wings
- Crispy Grilled Pork Belly
More Delicious Potato Recipes You Will Love
Potato Salad Recipe
INGREDIENTS
Potato Salad
- 1 1/2 pounds baby red potatoes, washed
- 4 hard boiled eggs, chopped
- 1/4 cup pickle relish drained
- 3 tablespoons diced shallot
- 1 ½ tablespoons thinly sliced chives
- 1 ½ teaspoon salt
- ½ teaspoon cracked black pepper
Dressing
- 1 cup mayonnaise
- 2 tablespoons whole grain mustard
- 1 ½ tablespoons apple cider vinegar
- 1 teaspoon sugar
INSTRUCTIONS
Potato Salad
- Place potatoes into a large pot. Boil potatoes in generously salted water until fork tender, then drain.
- Transfer ⅓ of the potatoes to a large mixing bowl and mash until creamy.
- Once remaining potatoes are cool enough to handle, quarter and add to the bowl of mashed potatoes.
- Add boiled eggs, pickles, shallots, chives, salt, and pepper to the bowl and gently fold together.
Dressing
- In a small bowl, whisk together all the ingredients.
Assembly
- Fold dressing into the potato mixture until completely combined.
- Cover and place mixture in the refrigerator for at least 2 hours and up to 1 day. Remove from refrigerator, adjust seasoning and serve.
NOTES
- Add chopped bacon – The bits of fatty, salty bacon dotted throughout the dish adds a tasty pop of flavor.
- Omit the boiled eggs – If you would rather a purely potato filled potato salad. Just add 2 more potatoes to the dish.
- Add more herbs – We personally like adding tarragon and thyme!
- Peel the potatoes – Since red potato skins are so thin we keep them on and really love the snappy texture they add when you bite into a piece. If that’s not your thing, no worries! Just peel the potatoes before chopping and mashing them and combining them with the remaining ingredients.