We can’t give you the best potato salad recipe, that’s a Rib Line Appiano family secret, but we can share a really delicious one with you. It’s a traditional mustard, pickle, and hard-boiled egg potato salad but still absolutely delicious.
- Yukon Gold potatoes or Klondike Goldust potatoes – or use Russets
- Mayonnaise – your favorite brand
- Refrigerated pickle relish
- Yellow mustard – or 1 part yellow + 1 part dijon
- Apple cider vinegar
- Celery seeds
- Hard boiled eggs – peeled and chopped
- Celery stalks – diced
- Sweet onion – diced
- Fresh chopped dill
- Salt and pepper
1. The trick to producing the best potato salad is to use starchy potatoes and cook them until they are soft enough to be partially mashed once combined. This gives the dish a rustic, thick, and sumptuous feel. Yukon Gold or Klondike Goldust potatoes are my favorites. If you like, you can use Russet potatoes. If you use young potatoes, the dressing will be excessively soupy since they maintain their shape too well.
To guarantee consistent cooking, start the potatoes in cold water and bring them to a boil. Make careful to salt the boiling water so that the potatoes absorb the salty flavor.
Drain the water and peel the potatoes once they have softened. If you want more texture, you can leave some of the skins on.
When the potatoes are soft, chop them to save time on peeling and chopping.
2. Next, combine all of the dressing ingredients in a large mixing bowl. As a basis, use your favorite mayonnaise.
If you choose, you can use any mayonnaise or even Miracle Whip.
In a large mixing bowl, combine a big amount of sweet pickle relish and the dressing.
Use a high-quality chilled relish that tastes fresh, has large chunks, and maintains its firmness.
If “good relish” isn’t available, finely dice refrigerated sweet pickles instead.
For flavor and color, make sure to use yellow mustard. Using half yellow and half dijon mustard can add a little more flavor.
The dressing is flavored with apple cider vinegar, celery seeds, and a pinch of paprika.
3. While the potatoes are still warm, combine them with the dressing. For richness, add chopped hard-boiled eggs, celery for crunch, onions for zing, and fresh chopped dill for extra flavor.
To add extra crunch and taste, use raw chopped sweet onions. When served on the second or third day, they have a stronger onion flavor and a crisper texture.
4. Finally, potato salad, any potato salad, is better the next day after the flavors have had a chance to interact.
Make this dish the day before you want to serve it if at all possible.
If you don’t have time to prepare it a day ahead of time, keep it refrigerated for as long as possible before serving.
How To Make The Best Potato Salad Recipe
prep time: 20 MINUTES cook time: 20 MINUTES total time: 40 MINUTES
- 5 pounds Yukon Gold potatoes or Klondike Goldust potatoes
- 2 cups mayonnaise (your favorite brand)
- 1 cup refrigerated sweet pickle relish
- 2 tablespoons yellow mustard, or 1 part yellow + 1 part dijon
- 1 tablespoon apple cider vinegar
- 1 tablespoon celery seeds
- 1/2 teaspoon paprika
- 4-5 hard boiled eggs, peeled and chopped
- 3 celery stalks, diced
- 1/2 cup sweet onion, diced
- 1 tablespoon fresh chopped dill
- Salt and pepper
- Place the potatoes in a large stockpot and cut them into quarters. Fill the saucepan halfway with cold water, leaving 1 inch of space between the potatoes and the top of the water. Bring the water to a boil in a large pot over high heat. Cook the potatoes for 13-15 minutes, until fork tender, after adding 1 tablespoon salt to the boiling water.
- Meanwhile, combine the mayonnaise, sweet pickle relish with juices, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste in a medium mixing bowl. Stir until the mixture is completely smooth. Chop the eggs, celery, onions, and dill after that.
- Drain all of the water after the potatoes are very soft. Remove the potatoes’ loose peels and cut them into 1/2-inch cubes. If they’re soft and crumbly, that’s fine. In a large mixing bowl, place the potatoes. Gently fold in the dressing until the potatoes are well coated. Then add the eggs, celery, onions, and dill and mix well. Season with salt and pepper to taste. Garnish with paprika and fresh dill.
- Refrigerate the potato salad for at least 4 hours after covering it. If you have time to prepare it ahead of time, it tastes even better the second day! Refrigerate for up to one week in an airtight container.