Potato Salad – this is the BEST potato salad recipe. It is the perfect side dish for all of your summer BBQ’s, picnics, and potlucks! This classic potato salad is always a favorite!
The Best Potato Salad!
I never thought I would post a traditional Potato Salad recipe on our blog. I have always hated potato salad. I like potatoes and I like salad, but it is all of the other ingredients combined that have scared me. Well, a friend recently asked us to make potato salad for a gathering and Josh said yes. When he told me we had to find a good potato salad recipe, I looked at him like he was crazy. Potato salad? He said he would make it and I didn’t have to help, but I have a hard time staying out of the kitchen, so I put on my apron and we actually made the best potato salad!
I was nervous when we first started, but as we got going, I was kind of liking this whole potato salad recipe challenge. And when we finished, I even took a bite and to my surprise, I actually liked it! Yes, I ate potato salad and liked it! This is huge for me so I am claiming this to be the BEST potato salad recipe. If I like it, you know it has to be good!
What Kind of Potatoes to Use in Potato Salad
For potato salad, we like to use Yukon gold potatoes because they are less starchy than Russet potatoes. They hold up better after cooking. You can also use red potatoes, they are waxy and hold up well. You can find Yukon gold potatoes at almost every grocery store.
How to Make Potato Salad
Since I have always hidden from the big bowls of potato salad at potlucks, I really wasn’t sure where to start. Luckily, Josh loves it and had some ideas up his sleeve for our potato salad recipe. We started with simple potatoes and added in all of the fixin’s to create one amazing potato salad recipe! Here is how to make the perfect potato salad!
- Start the potatoes in a pot of cold water where they’re fully submerged. Then bring the water to a boil and reduce the potatoes to a simmer to finish cooking. This will help the potatoes cook evenly.
- Make sure you add salt to the water when the potatoes are cooking to make sure the potatoes are nicely seasoned. This is where they will get flavor.
- Cook the potatoes until they are just tender when pierced with a fork. You don’t want the potatoes to be crunchy and you don’t want them to fall apart.
- For the dressing, we used Greek yogurt, light mayonnaise, yellow mustard, and whole grain mustard.
- We also added celery, pickles, green onion, and hard-boiled eggs. I was skeptical about the hard boiled eggs but Josh insisted on them. He said they are a must for a good potato salad recipe and he was right! I loved the eggs with the potatoes.
- To add a little something, something to our potato salad recipe, I added dill and paprika! They were the perfect finishing touches on our salad.
- Make sure the potatoes are cool before adding the dressing. If you add the dressing when the potatoes are hot, the dressing will get oily and can separate.
Perfect Summer Side Dish
I really enjoyed this potato salad! In my opinion, it is the BEST potato salad recipe out there!
This Potato Salad Recipe is perfect for all of your summer gatherings! Make a big bowl for your next BBQ or party. I am sure it will go fast. I know if I was at your party, I would have a big helping, maybe even two!
And if you are looking for a non-traditional potato salad recipe, try our Southwestern Grilled Sweet Potato Salad. It’s a great salad for summer too!
If you like this creamy potato salad, you might also like these other summer side dishes.
This is the BEST potato salad recipe! It is great for parties, potlucks, picnics, and BBQ’s!
Yield: Serves 4-6
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
- 2 pounds Russet potatoes, washed and peeled, cut in half
- 1/2 cup plain Greek yogurt
- 1/3 cup light mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon whole grain mustard
- 1/2 cup chopped green onions
- 1/2 cup finely chopped celery
- 1/3 cup finely chopped dill pickles
- 2 hard-boiled eggs, peeled and roughly chopped
- 1 tablespoon finely chopped fresh dill
- 1/4 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- In a large pot, cover potatoes with cold water. Add 1 teaspoon of salt to the water. Bring to a boil, reduce heat to a simmer. Simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes. Drain potatoes and rinse with cold water. Once the potatoes are cool, cut them into chunks, about 1/2-inch pieces. Place potatoes in a large bowl.
- In another large bowl, whisk together the Greek yogurt, mayonnaise, and mustards. Pour the mixture over the potatoes and gently stir with a rubber spatula until the potatoes are well coated. Add the onions, celery, pickles, eggs, dill and paprika. Gently stir again. Season with salt and black pepper, to taste. Serve immediately or chill in the refrigerator for up to 2 days.
Note-you can double or triple this recipe if you need a BIG bowl of potato salad!
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