How do I prevent my potato salad from becoming watery?

To avoid a watery potato salad, make sure to cook the potatoes until they are just tender, not overcooked. Drain them well and let them cool slightly before adding the dressing. Also, avoid over-mixing the salad, as this can break down the potatoes and release excess moisture.

Can I make potato salad ahead of time?

Yes, potato salad can be made ahead of time. In fact, the flavors tend to meld and improve the longer it sits in the refrigerator. It stores up to 5 days refrigerated.

What are some variations on the classic potato salad recipe?

Classic potato salad can be customized in many ways! You can add different ingredients like chopped hard-boiled eggs, crumbled bacon, diced celery, chopped onion, chopped pickles, or fresh herbs like dill or parsley. You can also experiment with different types of dressings, such as a mustard vinaigrette or a creamy dill dressing.

Best Potato Salad

Name: Best Potato Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Cuisine: Salad
Ingredients: 3 pounds Yukon gold potatoes*; 3 tablespoons white wine vinegar, divided; 1 1/4 teaspoon kosher salt, divided; 3 large celery stalks; 5 green onions, thinly sliced (both white and green portions); 1/4 cup red onion, minced; 2 tablespoons chopped fresh dill; 1/2 cup sweet pickle relish (or chopped dill pickles); 1/2 cup mayonnaise; 1/2 cup sour cream (or Greek yogurt); 3 tablespoons yellow mustard (or 2 yellow and 1 tablespoon Dijon); 1 teaspoon celery seed

Description

Here’s how to make our best potato salad recipe! Our version of the American classic is creamy, crunchy, and tangy. It has just the right pop from pickles, and the creamy dressing is a burst of flavor. It’s a keeper: it’s become our family favorite for picnic tables and cookouts!

Ingredients

Scale

3 pounds Yukon gold potatoes*
3 tablespoons white wine vinegar, divided
1 1/4 teaspoon kosher salt, divided
3 large celery stalks
5 green onions, thinly sliced (both white and green portions)
1/4 cup red onion, minced
2 tablespoons chopped fresh dill
1/2 cup sweet pickle relish (or chopped dill pickles)
1/2 cup mayonnaise
1/2 cup sour cream (or Greek yogurt)
3 tablespoons yellow mustard (or 2 yellow and 1 tablespoon Dijon)
1 teaspoon celery seed

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Instructions

Boil the potatoes: Quarter the potatoes, keeping the skins on. Place them in a large saucepan filled with cold water. Bring it to a boil and cook for 8 to 12 minutes until tender when pricked with a fork. Drain and rinse the potatoes under cold water. Allow to cool slightly, then peel the skins off with your fingers and cut the potatoes into bite-sized pieces. Place the potatoes into a bowl and sprinkle with 2 tablespoons of the white wine vinegar and 1/2 teaspoon of the kosher salt. Mix and let stand 5 minutes.
Meanwhile, prep the salad: Slice the celery stalks in half lengthwise, then thinly slice them. Thinly slice the green onions. Mince the red onion. Chop the dill.
In a large bowl, mix the mayonnaise, Greek yogurt or sour cream, yellow mustard, Dijon mustard, celery seed, 1 tablespoon of the white wine vinegar, 3/4 of the teaspoon kosher salt, and plenty of fresh ground pepper. Add the potatoes, celery, green onion, red onion, and sweet pickle relish and stir until fully combined. For best results, chill 2 hours before serving. Stores 5 days refrigerated.

Notes

*The variety here is important: use Yukon gold or gold potatoes for best results.

Category: Side dish
Method: Boiled
Cuisine: Salad
Diet: Vegetarian