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The best potato salad I’ve ever had is creamy, with the perfect proportion of potatoes to dressing. It has great flavor, with bits of crunch from celery and bell peppers. And if you’re a fan of hard boiled eggs, they blend in well to this easy potato salad recipe. It truly is the best potato salad that I’ve ever had!
I cannot say enough about this potato salad recipe. It is quick, easy (no peeling!), and I could eat it by the gallon! Really…I don’t, but I could. You never know when those late night munchies hit!
Potato salad enthusiasts have distinct preferences of the ingredients that go into their salad. For example, a southern style potato salad recipe typically has mustard and hard boiled eggs in it.
Now, I do not eat eggs, but if you like them in potato salad, you can add 3 sliced, hard boiled eggs to this recipe to suit your traditional needs. ????
This potato salad is completely ready to eat in 40 minutes, from start to finish. Any type of thin skinned potato works well in this recipe. I’ve made it with small red potatoes as well as Ruby Gold yellow potatoes. Use what you have and love. Due to the high amount of starch in them, I don’t recommend making it with russet potatoes.
Using russet potatoes will create pasty potato salad, which is definitely not the best potato salad.
Total Servings 8 servings
The best potato salad I’ve ever had uses thin skinned potatoes, crunchy celery and bell peppers, and has the perfect ratio of potatoes to dressing.
10 minPrep (inc. refrigeration & rest time)
30 minCook Time
40 minTotal Time
Ingredients
- 3 pounds small red potatoes, unpeeled
- 3/4 cup chopped white onion
- 3/4 cup chopped red bell pepper
- 3/4 cup chopped celery
- 1/2 cup dill pickle relish (or finely chopped dill pickles)
- 2 tablespoons dill pickle juice
- 1 tablespoons cider vinegar
- 3/4 cup mayonnaise
- Salt
- Freshly ground pepper
Instructions
- In a large pot, cover red potatoes with salted cold water and bring to a boil over high heat.
- Cook until they’re easily pierced with a fork, about 30 minutes.
- Meanwhile, combine chopped onion, bell pepper, celery, pickle relish, and hard-boiled eggs (if using) in a large bowl.
- Drain potatoes and cut into half-inch pieces while still warm.
- Transfer to the bowl and sprinkle with dill pickle juice and cider vinegar.
- Toss salad gently with mayonnaise.
- Season with salt and freshly ground pepper.
- Chill before serving.
This potato salad goes well with just about any main dish picnic food you can think of. My favorite main dishes to serve it with are pulled pork and burgers.
Have a great weekend!
