Most food bloggers start out these types of recipes like, “My grandma’s potato salad is the best and here is a story that may or may not be true from my childhood, centered around grammy’s ‘tato salad!”
Yeah, this isn’t that blog. Sure, my grandma made a famous potato salad when I was a kid. And this recipe ain’t it. Because this recipe is better than that one. Seriously, my dad confirmed it with me. I love my grandma wholeheartedly, and I would never tell her, but my potato salad is better than Grandma’s. It’s better than Auntie’s. It is better than anyone else’s p-salad. Bring this Perfect Potato Salad to any function and you will be the talk of the party. Hell, you’ll be talk of the town!
One thing I did learn from grandma is to add heavy whipping cream to potato salad. So much creaminess takes away from the gloppiness of mayo. She also always added vinegar to her boiling potatoes, so I do that too. We can all learn a thing or two from our grandparents, but lots of their old recipes (and ideals) need modern upgrades to appeal to our contemporary world.
Also, Perfect Potato Salad is versitile. Don’t like celery? Leave it out! Want to add chopped raw onion? Go for it! Have Yukon Golds instead of Russets? Fine! That is the beauty of cooking. Use this recipe as a guideline, and then make your best version.
Perfect Potato Salad
- 8 large russet potatoes, peeled and chopped into 1-inch cubes
- 1/2 cup vinegar of choice, I used Onion Blossom Vinegar
- 3 ribs celery hearts, chopped (I like the light green stalks)
- 6 hard-boiled eggs, 5 chopped roughly, save 1 whole egg for later
For the Dressing:
- 2 cups cage-free mayo
- 1 cup sour cream
- 1/2 cup heavy whipping cream
- 1/2 cup dill pickle relish
- 1/2 cup sweet pickle relish
- 2 tbsp finely chopped fresh dill
- 1/4 tsp cayenne pepper
- 1/2 tsp paprika
- 1 small garlic clove, minced finely
- 1 small shallot, minced finely
- 1 tbsp apple cider vinegar
- 1 tsp salt
- 1 tsp pepper
- Fresh parsley, for garnish
- Sprinkle of paprika, for garnish
- Begin with peeling and chopping your potatoes. Add to your boiling pot filled with cold water immediately after cutting to avoid browning on your potatoes.
- When done cutting potatoes, make sure you have at least 1 inch of water above the potatoes. Add vinegar to the potato boiling water. This will add flavor to the potatoes and it will help them stay firm after cooking, so they do not break up much in the salad.
- Boil potatoes at a rolling boil for 8 minutes. Drain. Set a kitchen towel over the sieve to allow the potatoes to steam while you continue with the recipe.
- Chop your celery and hard boiled eggs and set into a large bowl.
- Make your dressing. Add all ingredients, aside from the fresh parsley, into a medium bowl and whisk together until homogenous. Taste and adjust for seasoning if needed.
- Add potatoes to the large bowl with the celery and eggs. Add 1/2 of the dressing and fold everything together with a spatula. Add more dressing as needed. I like to make extra because the potato salad tends to dry out as it sits.
- Take your one reserved hard-boiled egg and slice thinly for garnish.
- Transfer potato salad into a clean bowl for serving. Top with slices of egg, parsley, and a sprinkle of paprika. Cover with plastic wrap and a tight-fitting lid. Refrigerate for at least two hours, up to overnight, before serving.