The Best Classic Potato Salad
This classic potato salad recipe is creamy, flavorful, and perfect for cookouts. Made with all the right things to make this a "secret" family recipe!
Ingredients
- 3 lbs Yukon Gold Potatoes peeled, diced into 3/4” cubes*^
- 2 tbsp chicken seasoning or salt
- 3 boiled Eggs finely diced
- 1 1/2 cups Mayonnaise I use Duke's
- 1/4 c dill relish
- 1/2 yellow onion finely diced (about 1/3 cup)
- 2 tsp Apple cider vinegar
- 1 tbsp yellow mustard
- 1 tsp Worcester Sauce
- 1 tsp white sugar
- 2 tsp celery seed
- 1 tsp kosher salt
- 3/4 tsp black pepper
- 3/4 tsp smoked paprika
- 1/2 tsp garlic powder
Instructions
- Peel and dice potatoes into small cubes, about 3/4". Once chopped, put into a pot and fill with water until covering potatoes about 1". Add salt or chicken seasoning and bring to a boil. Boil potatoes for 12-15 mins, or until fork tender, but not falling apart.
- Drain potatoes completely and allow to cool until just above room temperature, about 80-85 degrees Farenheit.
- While potatoes are cooling, mix dressing together with all remaining ingredients. Taste and adjust for seasoning and preference. This can be done up to 2 days in advance, stored in the refrigerator.
- Once cooled, combine potatoes and dressing until thoroughly mixed. If desired, smash some of the potatoes until you reach your desired consistency. If needed, add more mayonnaise or mustard to get the creaminess you desire.
- You can serve immediately or place covered in fridge until ready to serve. Allow to sit out for 10-15 mins before serving to take some of the chill off. Top with dill, celery seed, and/or paprika. Enjoy!