“This is the Best Potato Salad I’ve Ever Had!” – A Step-by-Step Guide to Making It

Potato salad is one of those timeless side dishes that can elevate any meal, from casual barbecues to festive family gatherings. But not all potato salads are created equal. The secret to making the best potato salad you’ve ever had lies in perfectly cooked potatoes, a harmonious blend of creamy dressing, and fresh, crisp ingredients that add texture and flavor. Here’s how to make a potato salad that will have everyone exclaiming, “This is the best potato salad I’ve ever had!”

Ingredients

To serve 6–8 people, you will need:

For the salad:

2 pounds (900 g) of Yukon Gold potatoes (or red potatoes for a firmer texture)
3 large eggs
1/2 cup celery, finely chopped
1/4 cup red onion, finely diced
1/4 cup dill pickles, chopped
2 tablespoons fresh parsley, chopped

For the dressing:

1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon sugar (optional, for a touch of sweetness)
Salt and freshly ground black pepper, to taste

Optional garnish:

Paprika or chopped fresh chives

Step-by-Step Instructions

Step 1: Prepare the Potatoes

Wash the potatoes thoroughly and peel them if desired (leaving the skin on adds texture and nutrients).
Cut the potatoes into roughly 1-inch cubes for even cooking.
Place the potato cubes in a large pot and cover them with cold water. Add a pinch of salt.
Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are tender but not falling apart—about 12–15 minutes.
Drain the potatoes and transfer them to a large bowl. Allow them to cool slightly while you prepare the eggs and dressing.

Step 2: Cook the Eggs

Place the eggs in a small saucepan and cover them with cold water.
Bring to a boil, then immediately cover, remove from heat, and let them sit for 10 minutes.
Drain the hot water and place the eggs in ice-cold water to stop the cooking process.
Once cooled, peel the eggs and chop them into small pieces.