My Favorite Potato Salad That Everyone Will Love
Introduction
Potato salad has a way of knowing exactly when it’s needed. Whether it is a backyard cookout, a family reunion, or Sunday dinners that stretch into the evening. It’s familiar, comforting, and quietly dependable.
My Favorite Potato Salad is the potato salad you reach for when you want something classic. Creamy but not heavy. Flavorful without being fussy. The kind that tastes as if it belongs next to grilled chicken, burgers, fried fish, a big salad buffet, or grilled summer vegetables.
It’s not trendy. Just reliable and dependable. Just a good, honest potato salad that earns its spot on any table.
So, settle in, get comfortable, and let me introduce you to My Favorite Potato Salad Recipe.
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Why is Potato Salad So Loved?
Potato salad has survived generations for a reason. It’s built on simple ingredients that most kitchens already have. It feeds a crowd without draining the grocery budget. And it adapts beautifully whether dressed up for holidays or kept simple for everyday meals.
It’s also deeply personal.
Ask ten people about potato salad, and you’ll get ten different answers. Mustard or no mustard. Sweet or tangy. Eggs or absolutely not. That’s the magic of it. A good potato salad consists of perfectly cooked potatoes, a well-balanced mix of textures, and a flavorful yet balanced dressing.
And no matter how many versions exist, there’s always room for one more good potato salad recipe.
Everyone Has Their Favorite Potato Salad
This potato salad isn’t trying to replace the one you grew up with. It’s here to earn its own place.
It’s the kind of recipe that becomes your go-to side. The one you make so often, you stop measuring. The one people quietly hope you’ll bring again. The one that tastes even better after a night in the fridge.
Balanced. Reliable. Crowd-approved.
Whether you’re serving it at your cookout, packing a picnic basket for the park, or adding it to a weeknight plate, this potato salad fits in without effort.
My Favorite Potato Salad Recipe
My Favorite Potato Salad came together the way so many good recipes do — over time, shaped by family tables, shared meals, and learning who prefers what. It’s also rooted in love and generosity. This recipe is dedicated to my other mom, Lois Edge, who shared her potato salad with me many years ago.
I’ve always loved recipes with plenty of texture, but I’ve learned that every family has a few picky eaters, and truthfully, we all do. Some folks love the flavor of onion and garlic but struggle with the texture, and that can change their whole food experience. So, over the years, I gently adapted Lois’s recipe, keeping all the familiar flavors while smoothing things out to suit my family’s tastes. The result is a potato salad that feels comforting, familiar, and welcoming. One that brings everyone back for a second scoop.
My Favorite Potato Salad
Equipment
- 1- egg chopper
Ingredients
- 2 lbs peeled potatoes and cut into chunks 1/2 to 3/4 inch cubes are best
- ⅔ cup Blue Plate mayonnaise
- ⅛ tsp white pepper
- 1 tsp onion powder
- 1 tsp garlic salt or to taste
- 3 large eggs (boiled, peeled, and chopped)
- ⅓ cup dill pickle relish (or sweet) I like dill but you can customize to your liking. For a different twist, try combining equal amounts of both sweet and dill pickle relish
Instructions
- Place the peeled potato chunks into a 4-quart saucepan and cover with water. (Note: I always salt my water to taste to give the potatoes a bump in flavor). Bring potatoes to a boil over high heat. Reduce the heat to low and simmer for 10-15 minutes just until potatoes are tender. Test after ten minutes. You want a fork to pierce the potato but it should not break apart. Drain and set aside to cool.
- In a small pot, place 2-3 eggs and cover them with water. Bring the water to a boil. Once boiling, reduce the heat to medium and let the eggs boil for 11 minutes. After that, remove the pot from the heat and let the eggs sit for a couple of minutes. Rinse the eggs under cold water and let them cool until you are ready to peel them. Once peeled, cut each egg in half and remove the yolk from the white. I like to mash the yolk with a fork until smooth and set it aside. Then, chop the egg whites coarsely.
- Combine mayonnaise with mashed egg yolk and mix until smooth. Add white pepper, onion powder, garlic salt, chopped egg whites, and either dill pickle or sweet pickle relish, depending on your preference. ( I do not drain the relish) Mix until everything is thoroughly blended.
- Add the mixture to the cooked, slightly cooled potatoes. Gently mix until the potatoes are well coated, but avoid overmixing to prevent them from becoming mushy.
- Chill in the refrigerator for 4 hours before serving to enhance the flavors. I prefer to prepare this recipe and refrigerate it overnight for the best flavor combination.Before serving, taste it to see if more salt is needed, then mix gently again.
- Optional: Dress it up with green onions or chives before serving.
If you tried this recipe, don’t forget to scroll up and tapthose stars! I’d love to know how it turned out for you.
Notes
Nutrition
Why My Favorite Potato Salad Works
This recipe strikes the sweet spot. Creamy without being heavy. Tangy without being sharp. Each ingredient has a purpose, and none overpowers the others.
The potatoes stay tender but hold their shape. The dressing coats every bite without drowning it. Every forkful tastes complete.
No Complicated Steps
Everything happens in a straightforward, logical order. Cook. Cool. Mix. Chill.
No special equipment. No advanced prep. Just good technique and a little patience.
Familiar Ingredients
You won’t need a specialty store or a long shopping list. These are pantry and refrigerator staples. Ingredients that feel comfortable and dependable.
That familiarity is part of what makes this potato salad so appealing.
Perfect for Gatherings
This recipe scales easily, travels well, and actually improves with time. Make it ahead. Let the flavors mingle. Serve it cold or slightly cool.
It’s the dish that sits quietly on the table and somehow ends up half gone before anything else.
Ingredient Overview for My Favorite Potato Salad
At its heart, this potato salad is built on a short list of simple, recognizable ingredients.
Tender potatoes form the base, providing structure and comfort. A creamy mayonnaise dressing that brings everything together, balanced with just enough tang from the dill relish, onion powder, and garlic salt. Adding chopped eggs adds texture and keeps each bite flavorful.
There is nothing flashy or unnecessary in My Favorite Potato Salad. Just the right combination of ingredients, working together the way they always have and always will.
How to Make It
Making potato salad is less about precision and more about feel.
Start by cooking your potatoes just until tender. You want them soft enough to pierce easily with a fork, but not so soft that they fall apart. Let them cool slightly so they absorb flavor without turning mushy.
While the potatoes cool, stir together the dressing. This is where the personality comes in. Creamy, tangy, and seasoned just right. Taste it. Adjust it. Trust what your palate is telling you.
Once everything is ready, gently fold the potatoes with the dressing and chopped eggs. You want every piece coated, not crushed, so no rush, just take your time.
Place it into an airtight container and chill before serving. Potato salad always benefits from a little rest, allowing the flavors to settle and deepen.
Potato Salad Tips for Beginners
If this is your first time making potato salad, keep these simple tips in mind:
Salt the cooking water. Potatoes need seasoning from the inside out. Don’t overcook. Mushy potatoes lead to a gluey salad. Cool slightly before mixing. Warm potatoes absorb flavor better than hot ones. Taste as you go. Potato salad should be adjusted to your taste. Chill before serving. Time in the fridge improves both texture and flavor.
Potato salad is forgiving. Even if it’s not perfect, it will still be good. Remember, each time you make it, it gets easier, better, and more natural.
Beginner cook or baker? Start our Kitchen Confidence Series for easy recipes, step-by-step guides, and tips to build your kitchen skills and confidence.
Make-Ahead & Storage Tips
Potato salad is one of those dishes that actually improves with time.
You can make it up to 24 hours in advance, making it perfect for gatherings, holidays, and busy weekends. During the hot summer months, keep it fresh, safe, and chilled in an insulated chill bowl or nest it in a bowl of ice. As it chills, the flavors settle, blend, and deepen into something even more satisfying.
Store potato salad tightly covered in the refrigerator. It will keep well for 3 to 4 days when properly chilled.
Before serving, you will want to taste it, adding additional seasonings at this time, then give it a gentle toss. If needed, add a small spoonful of dressing to refresh the texture.
What Pairs Well with My Favorite Potato Salad
This classic potato salad goes well with just about everything.
Serve it as a side to grilled burgers, hot dogs, fried chicken, or barbecue ribs. It’s right at home next to pulled pork, fried fish, baked beans, or corn on the cob.
It also makes an easy addition to weeknight meals like roasted chicken or simple sandwiches. My summer favorite served with a plate of vine-ripened sliced tomatoes.
Wherever there’s good food and good company, potato salad belongs.
Conclusion
Potato salad doesn’t need reinvention. It needs care.
This recipe delivers everything you want from a classic side: creamy texture, balanced flavor, and a familiar comfort that never goes out of style. It’s easy enough for beginners, reliable enough for seasoned cooks, and welcome at any table.
Make it once, and it won’t be the last time. This is the potato salad you’ll want to make again and again. So, start peeling those potatoes. Time for some of My Favorite Potato Salad.
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