You wouldn’t believe the number of potato salad recipes I tested to finally discover the best potato salad. None were perfect, but by combining what I’ve learned with various recipes, I’ve done it. You’re going to love this classic potato salad.
Classic potato salad is defined by: not having vinegar and sugar (which would make it Amish or traditional potato salad), not having sweet pickle relish in it (with is southern), and not having the yolks removed and whipped in with the dressing (which is deviled egg).
I should mention you’re going to see plenty of potato salad in the future. Right now, I’ve perfected easy classic potato salad. In the future, I’ll be doing Amish (traditional) potato salad, southern potato salad, deviled egg potato salad, and loaded bacon ranch potato salad. Yes, seriously. I don’t do things by half measures.
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Potatoes- make sure you use white or Yukon Gold potatoes. Russet will result in soggy potatoes. Also make sure you leave the skin ON while boiling. Again, peeling first will result in soggier potatoes. If you are a fan of red potatoes, you can substitute them.
Radish- this was the surprise ingredient I was very skeptical about. But it adds a perfect under-taste kind of “tang.” You’ll barely notice it, but it rounds out the flavor of this classic potato salad.
Dill weed- I was very hesitant about including this. But it makes this easy potato salad fabulous!
The Best Classic Potato Salad
- 7 medium white potatoes Can also use Yukon Gold
- 6 large eggs
- 3 stalks celery sliced lengthwise, then chopped
- 1/4 C. white onion diced
- 7 radishes grated
- 1 & 1/4 C. mayonnaise
- 2 & 1/3 Tbsp. mustard
- 1 & 1/3 Tbsp. dried dill weed more or less to taste
- 1 tsp. salt more or less to taste
- 1/4 tsp. ground black pepper more or less to taste
- Fill a large pot with water. Fill a smaller pot with water. Turn both on high heat.
- Scrub potatoes. Add to large pot. Bring to a boil.
- While potatoes are cooking, you're going to cook the eggs in the small pot. Bring to a boil. Lower to a simmer. Slowly lower eggs into water. Cook for 15 minutes. Drain water and run cold water over eggs. Place eggs in refrigerator.
- Cook potatoes 20-25 minutes or until potatoes are crisp tender.
- When potatoes are done, drain water. Add cold water. Repeat. The skins should easily come off with a little peeling. Remove as much skin as possible (you don't have to get all of it).
- Place potatoes in refrigerator with eggs.
- While eggs and potatoes are cooling, chop celery, dice onion, and grate radish. Place in a large bowl.
- After eggs are cool, peel. Chop and add to bowl.
- After potatoes are cool, chop and add to bowl.
- Add mayonnaise, mustard, dill weed, salt, & pepper.
- Stir WELL to mix all ingredients.
- Let chill at least 1 hour before serving (preferably 3+ hours).
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I hope you enjoy this recipe for classic potato salad! Was there an ingredient that surprised you?
Please comment below (and rate the recipe using the little stars in the recipe box) letting me know what you thought. And, of course, feel free to share this with your friends and pin on Pinterest.