Potato Salad
This classic potato salad recipe is a must for your next barbecue! This traditional potato salad with tender potatoes, hard boiled eggs, and a thick, creamy dressing with just the right amount of tang is the best potato salad ever! Every time I make this, it disappears in a flash! No family cookout or picnic is complete without my famous potato salad. This can be made a day ahead of time, which is what makes this recipe so great! What kind of potatoes to use Russet potatoes are perfect for this dish. Because they have a high starch content, the potatoes will become crumbly when cooked, they absorb the flavors of the sauce, and they add a creamy texture to the potato salad. How to make potato salad To a large pot of cold water, add 4 whole potatoes and 2 tbsp salt. Over medium high heat, bring to a slow boil and cook for 20-25 minutes, until the potatoes are fork tender. When the potatoes have cooled, peel them, and dice them into bite sized pieces. Artzy Foodie Pro Tip: Be careful not to overcook the potatoes or they will become mushy. As soon as a fork can enter the potato without resistance, they are done. While the potatoes are boiling, add the eggs to a saucepan and cover with cold water. Over high heat, bring them to a boil. As soon as the eggs come to a boil, cover, remove from the heat, and let them sit for 15 minutes. Remove the eggs from the pan and let them cool. When the eggs have cooled, peel and chop them into small pieces. Chop 1/2 of a small onion, or 1/4 cup, and two stalks of celery into fine pieces. In a large bowl, combine the onion, celery, 1/4 cup sweet pickle relish, 1 tsp salt, 1/4 tsp pepper, 1 cup mayonnaise, and 1 tbsp mustard. Add the potatoes and eggs and gently mix until the potatoes are coated. Taste and season with additional salt or pepper, if needed. Cover and refrigerate for at least one hour and up to 24 hours before serving. Artzy Foodie Pro Tip: Mixing the potatoes in the dressing while they are still warm will allow them to absorb the sauce. Storage Store leftover potato salad in the refrigerator in a sealed container for 5 days. If you like this recipe, you might also like: Grilled Corn Salad Homemade BBQ Beans Mayo Free Pasta Salad If you like this recipe, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow us on Facebook, Pinterest and Instagram for all of the latest updates! This traditional potato salad with tender potatoes, hard boiled eggs, and a thick, creamy dressing with just the right amount of tang is the best potato salad ever!