gimmesomeoven4.9
The BEST Potato Salad!
My go-to recipe for classic, creamy, zesty, Southern potato salad. See notes above for possible ingredient variations.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 10 min🔥 Cook: 20 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●colander
- ●bowl
- ●whisk
📝 Preparation Steps
1
Boil the potatoes. Place the diced potatoes in a large stockpot and add enough cold water so that the potatoes are covered by 1 inch. Cook over medium-high heat until the water reaches a boil. Reduce heat to medium to maintain a simmer, then continue cooking the potatoes for ⏱️ 5-8 minutes or until the potatoes pierce easily with a fork. Try to avoid overcooking the potatoes.
2
Drain the potatoes. Drain the potatoes thoroughly in a colander. Return the potatoes to the stockpot, drizzle evenly with the vinegar, and let the potatoes rest for ⏱️ 20-30 minutes* or until cool enough to handle.
3
Make the dressing. Meanwhile, whisk together the mayo, celery salt, mustard and pickle relish in a medium bowl until evenly combined.
celery salt1 teaspoon
4
Combine. Once the potatoes are ready to go, add in the mayo mixture, diced eggs, celery and onion. Toss gently until evenly combined.
5
Season. Taste and season with additional salt and pepper if needed. (Also feel free to add in a tablespoon or two of pickle juice if you would like.)
6
Chill. Transfer the potato salad to a serving bowl, cover, and refrigerate for ⏱️ 1-2 hours to chill.
7
Serve. Serve chilled and enjoy! Leftovers can be refrigerated in a sealed container for up to 3 days.
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