What You’ll Need for This Recipe
Potatoes: I used Yukon gold potatoes for this recipe but Klondike and baby red potatoes work well too. Sweet Pickles: You can use a sweet relish or fill a measuring cup with chopped sweet pickles then top off with pickle juice
How to Make Potato Salad
Quarter your baby potatoes and transfer to a large pot. Fill with water until they’re submerged by two inches and add two teaspoons of salt. Bring to a boil over medium high heat then reduce to a simmer and cook for about 10-15 minutes or until fork-tender. If you’re using larger potatoes then cut into bite-sized pieces. Place the eggs in a pot and cover with one inch of water. Bring to a boil then cover and let sit for 10 minutes. Drain and cover with cold water.
Drain the potatoes then return to the warm pot and drizzle with vinegar, toss gently and set aside. You can peel the potatoes but I enjoy the texture the thin delicate skin adds to the salad. Once cool transfer the potatoes to a large bowl.
Slice the onion thinly and chop into smaller pieces if desired then squeeze the juice of half a lemon over, toss, then set aside. The lemon will de-flame, or take the bite out of the onion and make them that much more delicious. You can use vinegar in place of the lemon if desired.
Peel and chop the apple into smaller pieces. I love using honey crisps but any apple variety you enjoy will work.
For the dressing you will add mayonnaise, sour cream, celery seeds, salt and pepper to a medium bowl then mix together.
Add one cup of chopped sweet pickle with juice OR one cup of sweet relish to the mixture and mix in. If you enjoy things more sour then you can of course use dill pickles.
Peel and quarter your hard boiled eggs. You may chop into smaller pieces if desired but they will break up in the final mix so don’t worry too much about size. Give the fresh dill a chop then cut the chives into small pieces. Slice the celery thinly. Add the dressing to the potatoes and give a light toss then mix in the apples, onion, and celery.
Add the eggs and fresh herbs then gently toss once more. If the pieces look a bit large to you just run a knife through the bowl until things are broken up into smaller bite-sized pieces. Cover and chill until ready to serve. Sprinkle with paprika before serving.
A sprinkle of paprika, smoked or regular, adds a splash of color and just a bit of flavor to finish off your salad. Lots of fresh herbs and a sprinkle of freshly cracked pepper are also great choices.
Pro Tips for the BEST Potato Salad
Stay away from those giant, starchy and crumbly potatoes. Smaller waxy, creamy potatoes are best for a potato salad as they have a nice mouth feel and will not fall apart when mixed. My favorites are baby red, Yukon Gold and Klondike potatoes. If your potatoes seem a bit watery return them to the pot and cook off some of that excess moisture on low heat. I love the kick of a nice spicy dijon mustard but you can use honey mustard or yellow mustard if you’re not a fan of spice. Pile on the fresh herbs! They add so much flavor and nutrients to this dish. You can also add green onion, and minced shallots for some more bite. Crumbled bacon is a delicious addition to anything and yes, it goes quite will with potato salad too! Give it a try.
Do you cut potatoes before boiling for homemade potato salad?
Cut potatoes into smaller pieces before boiling. If you’re using baby potatoes quartering is fine. For larger potatoes try cutting into one inch cubes.
What kind of potatoes should I use for this salad?
Waxy, creamy potatoes are best for a potato salad as they have a nice mouth feel and will not fall apart when mixed. My favorites are baby red, Yukon Gold and Klondike potatoes. Stay away from Russet potatoes as they’re a bit starchy and crumbly.
What can make it get watery?
If your potatoes got a bit over-cooked and are laden with water they will release it and make your salad a bit of a mess. Try transferring the cooked, drained potatoes back to your warm pot and cooking on low for just a few minutes to help some of that excess water evaporate. Stir gently and then let them sit in the pot after you take it off heat.
How long does it stay good?
If stored in your refrigerator your potato salad will keep for up to five days. Don’t try freezing it as that will just not work out. If you love this recipe try these out!Chicken Salad RecipePasta SaladEgg SaladCucumber SaladAvocado Salad If you’ve tried this easy potato salad recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
