Best-Ever Potato Salad

Course: Salad

Cuisine: American

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: people

Calories: 376kcal

Author: Kris Longwell

This Best-Ever Potato Salad is really so delicious and is just the perfect side-dish for a BBQ or picnic. You can make this a couple of hours in advance and serve it as is. You can also place it in the fridge and chill for up to 12 hours. Just let it come back to room temperature and then stir. Either way, it's always a crowd-pleaser and so delicious!

Print Recipe

Equipment

Large pot for boiling potatoes in water
Coleander Or pasta pot

Ingredients

3 lbs gold potatoes washed, peeled and cubed
Kosher salt and fresh ground black pepper
½ cup celery finely chopped
½ cup red onion finely chopped
1¼ cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoon white wine vinegar
Juice of 1 lemon about 1 tbsp
¼ cup dill fresh, finely chopped

Instructions

Place the potatoes in a big pot with enough water to cover by 1 inch.
3 lbs gold potatoes
Season liberally with salt and bring to a boil.
Kosher salt and fresh ground black pepper
Cook until the potatoes are just tender when pierced, about 8 to 10 minutes. Once a knife can easily pierce one of the potato pieces, they are ready. Don't overcook!
Drain the potatoes.
Place the chopped celery and onion in the bottom of a large bowl. Add the hot potatoes and stir with a large wooden spoon until fully combined.
½ cup celery, ½ cup red onion
To facilitate cooling, spread the potatoes out onto a large baking sheet.
Meanwhile, in a medium bowl, mix together the mayonnaise, Dijon, 1 teaspoon salt, a pinch of black pepper, vinegar, lemon juice, and dill. Whisk until fully combined.
1¼ cup mayonnaise, 1 tablespoon Dijon mustard, 2 tablespoon white wine vinegar, Juice of 1 lemon, ¼ cup dill
Return the cooled potatoes with celery and onion into the large serving bowl. Pour the dressing over the potatoes and gently stir with wooden spoon until the spuds are fully coated.
Cover with plastic wrap. Serve within 2 hours at room temperature. Or, refrigerate for up to 12 hours or overnight. It's best if allowed to return to room temperature before serving. Give the salad a few good mixes with the wooden spoon.
Garnish with a sprig of dill, if desired.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

Fresh dill is best for this salad. It delivers much better flavor than dried. However, dried can be used in a pinch. If you do use dried, go with 2 tbsp.

Leftovers will keep in an air-tight container with a lid in the fridge for up to 5 days. The salad can be frozen, but it may lose its creamy texture after thawing.

Nutrition