Go Back
+ servings
Picnic Perfect Potato Salad 1

Picnic Perfect Potato Salad

This classic creamy potato salad combines time-tested techniques with surprising flavor boosters to create a dish that stands out at summer gatherings, potlucks, and family reunions. The balance of creamy texture and tangy flavors makes it the perfect side dish that everyone will request!
No ratings yet
Print Pin
Course: Side Dish
Cuisine: American
Keyword: Potato Salad, Picnic Food, Summer Recipes, Potluck Dishes, Creamy Potato Salad
Prep Time: 20 minutes
Cook Time: 25 minutes
Chilling Time: 2 hours
Total Time: 2 hours 45 minutes
Servings: 8 servings
Calories: 210kcal

Equipment

  • Large Pot
  • Colander
  • Baking Sheet
  • Mixing Bowl
  • Silicone Spatula

Ingredients

Potatoes and Eggs

  • 3 pounds Yukon Gold potatoes cut into 3/4-inch cubes, skin on
  • 4 hard-boiled eggs peeled and chopped
  • 1 tablespoon salt for potato cooking water

Dressing and Mix-ins

  • 1 cup mayonnaise full-fat recommended
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/4 cup sweet pickle relish
  • 1 teaspoon sugar the secret ingredient
  • 1 small red onion finely diced (about 1/2 cup)
  • 3 stalks celery finely diced (about 3/4 cup)
  • 2 tablespoons fresh dill chopped
  • 2 teaspoons celery seeds
  • 1 teaspoon paprika smoked paprika adds nice flavor
  • salt and freshly ground black pepper to taste

Instructions

  • Wash the Yukon Gold potatoes and cut them into uniform 3/4-inch cubes with the skin on. Place the cubed potatoes in a large pot and cover with cold water. Add 1 tablespoon of salt.
  • Bring to a boil, then reduce to a simmer and cook for approximately 15 minutes or until just fork-tender.
  • Drain the potatoes thoroughly in a colander, then spread them on a baking sheet. Allow them to cool and dry for 10-15 minutes.
  • In a large mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, pickle relish, and sugar. Whisk until smooth and creamy.
  • Fold in the diced red onion, celery, chopped hard-boiled eggs, fresh dill, celery seeds, and paprika. Mix gently until evenly distributed.
  • Add the cooled potato cubes to the dressing mixture. Using a silicone spatula, gently fold everything together, being careful not to mash the potatoes.
  • Season with salt and freshly ground black pepper to taste.
  • Transfer the potato salad to a serving bowl, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
  • About 30 minutes before serving, take it out of the refrigerator to take the chill off slightly for maximum flavor.

Notes

- The key to perfect potato salad is not overcooking the potatoes - they should be fork-tender but still hold their shape.
- For a lighter version, substitute half the mayonnaise with Greek yogurt.
- Allowing the potato salad to rest for at least 2 hours improves flavor development as the ingredients meld together.
- For food safety, never leave potato salad at room temperature for more than 2 hours (1 hour if temperature is above 90°F).
- For potlucks and picnics, place the serving bowl in a larger bowl filled with ice to maintain safe temperatures.

Nutrition

Calories: 210kcal | Carbohydrates: 17g | Protein: 4g | Fat: 14g | Saturated Fat: 2.5g | Cholesterol: 55mg | Sodium: 320mg | Fiber: 2g | Sugar: 3g
Tried this recipe?FOLLOW ME @TastyDailyMeals and PIN this recipe