The Best Classic Potato Salad Ever
This classic potato salad recipe is a family favorite that has been handed down for 4 generations. It’s the one I remember from my childhood. My daughter being the forth. It is one of those recipes that you make so often that you no longer need to look at a recipe, you just know by experience and taste. This recipe is as close to the original as I can make it but feel free to adjust as you like for your taste. Try the original once, if it has too much pickle juice, use less next time. Too much mustard? Then reduce that amount and so on. I truly believe that once you make and try this recipe it will be your go to for a rich, creamy and flavorful potato salad.
This potato salad is a classic Southern style potato salad with eggs. I learned how to make this from my mom, who learned from her mom. The recipe has been modified only slightly over the years with the biggest and really only change being the use of pickle juice instead of vinegar to provide that tartness.
I really feel that this is one of the most flavorful potato salad recipes you will ever taste. I have had friends ask me for my recipe over the years and of course I share it. It’s one of the best recipes I have and if there is every a family gathering or celebration this would be one of the dishes that would always be present. Whether it is made by me or one of my sisters. We all know how to make this, and we all DO! As for the forth generation of family cooks, I know that my daughter knows how to make this, but I am not sure my nieces do, if they don’t they should! (and likely will at some point).
This classic potato salad is a great accompaniment to burgers, bbq ribs, and just about any other summer bbq favorite you can think of. It is also a great stand alone dish for a potluck. You will find an empty bowl at the end of the night I can almost guarantee it. I love to take this dish whenever I have to bring something for a crowd that doesn’t need to be served hot.
I have other potato salad recipes that I have come up with over the years. Mostly as a result of one of my kids asking for something specific. My eldest came home one day saying he had a warm potato salad at a local restaurant and it was amazing. So I took it upon myself to “recreate” it for him. He says it’s a pretty good rendition. I will share that recipe one day as well.
For this classic recipe you will need:
-potatoes (your choice-Yukon gold give a sweeter, creamier potato whereas russets are firmer and less sweet)
-hard boiled (steamed) eggs
-Miracle Whip *you can substitute with mayo, but Miracle whip makes the best dressing.
-dill pickle juice
-Salt and pepper
Thin skin potatoes such as Yukon gold are best cooked with the skin on then cooled and peeled. If you’re using russets then peel and cube them into similar sizes before you cook them. Once the potatoes are cooled and chopped, then add your dressing and vegetables. Don’t add the dressing to hot or warm potatoes. Add salt to the water, after it comes to a boil, this prevents the potatoes from weeping water once they’re in the salad.
The BEST Potato Salad
- 2.5 lbs medium Yukon gold potatoes unpeeled, cubed into large dice
- 2-3 ribs celery sliced
- 4 radishes sliced thin
- 4 eggs hard boiled and peeled
- 4 green onions sliced
- 1.5 cups miracle whip salad dressing style mayonnaise
- 1-2 Tbsp mustard regular yellow mustard
- 3 1/2 Tbsp pickle juice more if you like it tart
- 3/4 tsp Salt and pepper each
- Sweet Paprika for garnish optional
- Put the whole (small) potatoes in a pot and cover with water, bring to a boil (do not salt the water). Once boiling reduce the heat to a light boil and continue cooking over medium heat then add 1 tsp kosher salt. Cook until fork tender (about 20-25 minutes), set aside until they're cool enough to handle.
- boil or steam your eggs to hard cooked, cool then peel and chop the egg into 1/2" pieces and set aside
- meanwhile, chop or slice all of your veggies (celery, onion, radish)
- In a small bowl, combine the miracle whip, mustard (start with 1 Tbsp), pickle juice and salt and pepper, stir to combine. Taste the mixture and add more of any of the ingredients until you get a flavor you’re happy with. (some people prefer less mustard, or more pickle juice).
- Once the potatoes are cooked and fork tender, drain them and let them cool. *you can speed up the cooling by placing them in the refrigerator for a few minutes.
- Once cool enough to handle. Peel the skins from the cut up the potatoes into 1/2" to 3/4" pieces into a large mixing bowl. Set aside to cool for about 15 minutes. Add in your chopped egg and all of the diced and sliced vegetables.
- Fold the mayo mixture into the potato mixture and season with more salt and pepper. Stir to combine until everything is well coated. Cover and refrigerate
- Let the potato salad sit in the fridge for at least 30 minutes before serving (the longer the better).
- Garnish the potato salad with a sprinkle of sweet paprika and extra slices of radish if you want for presentation.