Potato salad is a classic side dish that brings comfort and flavor to any meal, especially summer cookouts. Made with tender potatoes and creamy base, it’s the perfect chilled compliment to smokey grilled meats. And I just made The Best Potato Salad. Creamy, savory, herby with a little crunch, this will be a staple at my next backyard party.
Looking for the best BBQ sides, check out my delicious corn salad, perfect smoked mac and cheese or my favorite smoked pit beans.
Ingredient List for The Best Potato Salad
- Potatoes: I used Idaho potatoes for this recipe. They are the perfect starch that has the ability to absorb flavors.
- Eggs: hard boiled eggs are a great compliment to potatoes in a salad.
- Mustard: adds acidity to the creamy base.
- Mayo: creamy base for the best potato salad.
- Radish: adds crunch and sharp taste to balance the creamy base and potatoes.
- Dill: adds a grassy freshness.
- Chives: it’s a great herb to add for freshness in any dish.
- Relish: sweet relish brings a little sweetness to an otherwise savory recipe.
- Seasoning: I used an all purpose seasoning to balance the flavors.
Dad’s Seasonings
Must have grillin seasonings!
More ingredients to consider when making a Classic Potato Salad.
Celery: Provides a savory flavor and crunch.
Onions: adds a nice bite.
Jalapeno: adds a little heat and crunch to the salad.
Parsley: a rich herb to add freshness to a creamy recipe.
Bacon or Pancetta: a little bit of protein and flavor.
Dill pickles: use in place of sweet relish. Adds a little zest to break up the creaminess.
Start by cooking the potatoes
You can’t have The Best Potato Salad without potatoes and eggs. They are the staple of this recipe.
I used Idaho potatoes for this salad. This classic starch absorbs flavors well making it ideal for this summer side dish.
Start my peeling the potatoes and then dicing into bite size pieces. Rinse to remove any dirt from the peels.
Next, fill up 3/4 of a saucepan with water, add a pinch of salt and bring it to a boil. Add the diced potatoes and whole eggs in the water.
Cook for 10 minutes and remove the hard boiled eggs. Check the potatoes at this time. They should be fork tender or may need another 5 minutes. DO NOT overcook the potatoes. You want them soft but not too soft or you’ll end up with a mashed potato salad.
Drain the potatoes and let them cool off while you prepare the creamy base.
What makes it The Best Potato Salad
Perfectly cooked potatoes and the right balance of creaminess, savoriness and crunch will ultimately create the The Best Potato Salad. Use ingredients you prefer most and season everything to your liking.
For the creamy base, in a large mixing bowl add mayonnaise, yellow mustard and sweet relish. Next, thinly slice a few radishes and divide in half to make them bite size. Add a handful of freshly chopped dill, sweet onion and season with Dad’s All Purpose rub. Mix the ingredients together.
Next, peal the hard boiled eggs and chop into small pieces. Add the eggs and potato cubes to the bowl and fold them into the creamy sauce. Continue to gently fold over until the potatoes are evenly covered. Mixing too hard will break up the potatoes.
Before serving, taste for flavor and add seasoning if needed. Top with some finely chopped chives and enjoy!
How to store potato salad
A classic potato salad is served chilled. This is a great recipe to make in advance the night before. Store it in a sealed container and remove once the food is being served.
You can however serve it when it’s freshly done. The cooked potatoes should be cooled off before mixing them with the remaining ingredients. By this time, the salad will be room temperature and comfortable to enjoy.
Frequently Asked Questions:
What mistakes to avoid when making a potato salad? Cooking potatoes in unseasoned water. This will result in a bland salad.
Overcooking the potatoes. This will result in a mashed potato salad.
Not waiting for the potatoes to cool off.
Diluting the creamy base. This will result in a runny salad.
How to add acidy to a potato salad? Use pickle juice to add acidy to a potato salad. Avoid using a balsamic vinaigrette in your potato salad which will result in discolored potatoes that look unappetizing.
If you tried these The Best Potato Salad or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!
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The Best Potato Salad
Make the Best Potato Salad for your next backyard party. This classic BBQ side is creamy, savory, herby with a little crunch.
Course Side Dish
Cuisine American
Keyword potato salad, idaho potatos, summer recipe, bbq side dish, classic side dish, potluck dish, grillin with dad recipes, grilling with dad recipes.
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Servings 8 People
Calories 140kcal
- 1 lbs Potatoes
- 3 Eggs
- 1/4 cup Mayonaise
- 1/4 cup Mustard
- 3 tbsp Sweet Relish
- 2 Radish
- 1/2 Sweet onion
- 2 tbsp Dill
- 1 tbsp Chives
- 1 tbsp All purpose seasoning
Start by peeling the potatoes and then dicing into bite size pieces. Rinse to remove any dirt from the peels.
Fill up 3/4 of a saucepan with water, add a pinch of salt and bring it to a boil. Add the diced potatoes and whole eggs in the water.
Cook for 10 minutes and remove the hard boiled eggs. Check the potatoes at this time. They should be fork tender or may need another 5 minutes.
Set the potatoes to the side to cool off.
In a mixing bowl add mayonnaise, yellow mustard and sweet relish. Next, thinly slice a few radishes and divide in half to make them bite size. Add a handful of freshly chopped dill, chopped sweet onion and season with an all purpose rub. Mix the ingredients together.
Peal the hard boiled eggs and chop into small pieces. Add the eggs and potato cubes to the bowl and fold them into the creamy sauce. Continue to gently fold over until the potatoes are evenly covered.Mixing too hard will break up the potatoes.
Top with some finely chopped chives and enjoy!
DO NOT overcook the potatoes.
For some zest, add pickle juice.
For an extra crunch add celery. Calories: 140kcal | Carbohydrates: 15g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 64mg | Sodium: 235mg | Potassium: 321mg | Fiber: 2g | Sugar: 3g | Vitamin A: 241IU | Vitamin C: 13mg | Calcium: 47mg | Iron: 2mg
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