This Perfect Potato Salad recipe is sure to become a family favorite! Tender potatoes tossed in a creamy, tangy dressing made with a special ingredient!
- 5 pounds Yukon Gold Potatoes
- 2 tablespoons white wine vinegar
- 3–4 teaspoons kosher salt (add a little at a time, it seems like a lot of salt but potatoes need a lot of flavor!)
- 1 cup diced celery
- 6 hard boiled eggs, peeled and sliced
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh parsley
- 1 cup mayonnaise
- 2 tablespoons milk
- 2–3 tablespoons pickle brine (optional but it gives the potato salad great flavor!)
- 2 tablespoons dijon mustard
- Fresh black pepper to taste
- Peel the potatoes and cut them into large cubes, either in half or quarters depending on the size of the potato. You can reference the size of the pieces by looking at the picture above. You want the pieces to be all about the same size so they cook evenly.
- Add cold water to just cover the potatoes, add a few good pinches of salt to the water and bring to a boil. After bringing to a boil, cook the potatoes for 12-15 minutes, then check with a fork to see if they are tender. If you can’t easily push a fork through the potato give them another couple of minutes of boiling time. Make sure that you don’t overcook the potatoes or else they will fall apart.
- Drain the potatoes and place back into the pot. Add the vinegar and salt and let the potatoes sit in the pot while you make the dressing.
- Add the mayonnaise, milk, mustard and pepper to a bowl and whisk together.
- Transfer the potatoes to a large bowl. Break the potatoes into smaller pieces with a knife if needed, they don’t need to all be the same size, just into more bite sized pieces.
- Add the celery, eggs, chives and parsley to the potatoes then pour on the dressing.
- Toss the potato salad gently in the dressing until combined. Cover the bowl with plastic wrap and chill for at least 1 hour or up to overnight..
- Toss the potato salad once more right before serving and garnish with more chopped parsley.
You might want to add more salt and pepper to taste after the potato salad chills, do this according to your own taste!
The boiling time for the potatoes will depend on how big or small you cut the potatoes, so make cure to check a couple of pieces for tenderness before draining.
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
Keywords: potato salad, potato salad recipe, side dish recipe, side dishes, potato recipe, bbq sides