This potato salad ranks as my greatest summer side dish. It always wins over people at parties, BBQs, and summer gatherings, and it pairs beautifully with grilled and smoked meats. Make sure you bring a double batch to a gathering if there’s more than 4 people – people always seem to eat a ton of it.
The flavour reminds me of the Costco potato salad they have during the summer months, but without the preservatives and the icky feeling I get after I eat too much.
And if you’re not sold yet – it’s easy to make ahead if you have a complicated or busy afternoon.
Best Potatoes for Potato Salad
Different potatoes have different starch levels and react differently to cooking.
Red potatoes contain less starch and have a waxier texture, which helps them hold their shape after cooking – preventing your salad from turning mushy. Plus, they look nice!
Always boil your potatoes whole for potato salad, and try not to poke them too much while cooking. We don’t want water to fill them up and make them mushy (or strip away nutrients).
Choose potatoes of a similar size to ensure even cooking. If you’re working with mismatched sizes, you may need to babysit the potatoes and remove them as they cook.
Eggs or No Eggs?
It’s funny how eggs are controversial in potato salad. Growing up I was a strict “no eggs” potato salad person until I got a bit older. My husband requested I add them despite my reservations, but I was pleasantly surprised. I realized I’ve been missing out this entire time!
Eggs bring a distinct texture and rich flavour to the salad that I absolutely love. If you’re hesitant, try just 1 or 2 eggs to start!
Additions for Flavour
I use green onions to bring in a burst of fresh onion flavour without the harshness (and lingering aftertaste) of regular onions.
For spices, you could try dill instead of parsley, or use a combination of both. I actually prefer dried spices here – they’re easier to incorporate and the flavour is better distributed. You can use fresh if you prefer. Paprika is a great addition and adds a bit of spice and depth to the salad.
The recipe calls for a lot of mayo—and it’s necessary! Since I chop the vegetables nice and small, they create more surface area for the mayo to coat. This keeps the salad creamy, not dry, and ensures each bite includes a little bit of everything.
If you’d like to reduce the mayo in this recipe, chop your potatoes larger (1″ pieces) so they don’t end up dry.
The Best Creamy Potato Salad
Ingredients
Method
- Cook the potatoes and eggs so they have time to cool before assembling the salad.
- Potatoes: Add washed whole red potatoes to a medium-large pot and cover by at least 1″ with cold water. Salt the water generously. Bring to a boil, then cook until fork tender (30-40 minutes). Drain and set aside to cool until they are able to be handled.
- Eggs: Follow your favourite hard boiled egg recipe or: Air-Fryer: Cook from cold at 250°F for 15 minutes – remove from heat immediately and immerse in ice water for 10-15 minutes. You may need to add additional ice as it melts.Stove-Top: Add eggs to small pot and cover with cold water. Bring to a boil, then remove from heat, cover, and let it sit for 14 minutes. Remove from hot water into ice water for 10-15 minutes. You may need to add additional ice as it melts.
- Chop your cooled potatoes into ½” pieces and place in a very large bowl. You still want your potatoes to be a bit warm when you mix it with everything so the flavours absorb better.
- Peel and chop your eggs in ¼” pieces and add to the bowl along with the mayonnaise, celery, green onions, dill pickle, lemon juice, mustard, parsley, paprika, and pepper.
- Stir well, folding the ingredients over each other until well combined. Taste and add salt as necessary. Stir well again to combine.
- Refrigerate for a few hours before serving so the ingredients have time to mingle. Serve cold.
Nutrition
Notes
Vitamin K 76.4 mg | Calcium: 51.9 mg | Iron: 1.8 mg
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