Perfect Potato Salad Recipe

I have been on the search for cracking the code on how to make the "perfect" potato salad for most of my life... and I've found it! This recipe is that "classic" potato salad that is served at picnics, graduation parties, church gatherings whose combination of flavors and creamy-chunky mouth appeal and a taste oh-so-satisfying - is spot on and exactly what you wanted. My only tweaks were to add 1 1/2 teaspoons of sugar and I used yellow mustard and white vinegar. Yum!! Than you Chef John! (Oh, and one extra egg)

This is very close to the midwestern style potato salad I grew up with, but mine has a few changes. Less mayo, ball park style yellow mustard only, more eggs (my mom's rule was 1 egg for each potato, so 3 lb of potato would be about 6 eggs), and plenty of sweet pickle, using pickle juice instead of vinegar. I also prefer to peel my always russet potatoes--very little waste with a peeler instead of a knife, plus I can remove the eyes and odd spots--then cut into about half inch dice. They cook in under 10 minutes, and if drained and dropped onto a sheet pan, cool in 10, leaving plenty of time to make the dressing and dice the celery and eggs. The whole deal is done in less than 30 minutes. My husband likes to eat it warm, and I have to practically beat him off to have enough to carry to whatever potluck or picnic for which it's intended! "Perfect" potato salad means the way you like it best! I like using dill pickles and some sour cream, but hubs wants it with sweet pickles and all mayo, Duke's, of course!

I do not see what the problem is with my submission. Constructive suggestions is what I added. I will re-submit! Wow this is so close to the one I've used for 50 years and modified a little along the way. I'm not a fan of the semi mashed potato salad so I don't use russets. One thing I've added is one good scoop of sour cream to the mayo and mustard mixture (couple tablespoons) Never ever add relish! Also no vinegar, not necessary. Cayenne is by choice, but not mine. Be generous with the mayo mixture to avoid dryness, also I use use more eggs, maybe 5. Use only red potatoes (russets tend to mush up too much) and cut to bite size pieces prior to cooking. No need to peel... Plus they cook fast. So much easier to do this before they're cooked. Salt the water before cooking and let them cool after before adding other ingredients. Next day is always better for flavors to marinate. This recipe is very popular with friends and family, in fact I just sent some home with my son and daughter in law (again) LOL.

Delicious! I’ve been trying to make potato salad that tasted like the ones from my childhood, down South, for decades. And now, finally, I have! Oh, I cooked my cut up potatoes and raw eggs in shell, together in the instant pot, for exactly four minutes, with 1.5 cups of water, and a quick-release. So easy! Thank you for the dressing, Chef John! And all the measurements and ingredients, and especially the demand we wait until the potatoes are room temperature!

This was SO good. I love how all the flavors blended together. The consistency was perfect. I did add just a pinch of sugar. I like mixing the onion and celery (chopped super fine) to the dressing and then mix in eggs and potatoes. I added one more egg too. It got rave reviews in my house and most usually could take or leave potato salad.

I found that if you combine all the ingredients together and then pour onto the potatoes, you have less break-up of the potato chunks. let sit at room temp after that so the potatoes gather up all the ingredients flavor. Chill, covered overnight and then test for salt, pepper and sugar the next day. The true flavor of this dish will be after about 24 hours. Great job Chef, once again!!!

I left the potatoes in chunks, used red onion and added some chopped dill pickle, and it is one of the best potato salads ever in MHO. I also had to adjust the measurements down a little as I didn't have as many potatoes. I also mixed the dressing in a small bowl before adding to the potatoes, onion, and celery to help the chunks not break down much. Will definitely make it again!

I adjusted the recipe for 4lbs of potatoes Used 6 hard boiled eggs. 1+1/2 cups celery cut small. Just over 2 T red onion cut very small. Used white vinegar. Dry parsley 1/3 of fresh amount. No cayenne or chives. Everyone loved it!

I can’t stand store bought, sugary sweet potato salad, so thank heaven for this recipe! I LOVE that this recipe uses dijon over yellow mustard, and the addition of vinegar. Absolute game changer, bringing much needed acidity in a heavy dressing. If you want to go even more bold sub white vinegar. I also like a little smokiness so I have used smoke paprika and mixed a little into the dressing.

Excellent potato salad that I'll surely make again! I used some cooked, small white potatoes that were leftovers. I did not have a hard-boiled egg on hand, but I still proceeded to make this with a couple of changes for my taste preference. I used yellow mustard instead of Dijon and added a little sugar. I found a very similar recipe on another site that called for a little sweet pickle relish and paprika into the dressing, which I thought would be good, so I added those. Another time I'd try using green onions in place of the white. It tastes great now, and it hasn't even stood for several hours.

This is my favorite recipe for potato salad. I also like the fact Chief John shows the steps and technique. At times I have add dill pickles and sliced black olives when I’m in the mood for extra flavor and crunch. I have also used green onions instead of sweet onions just for color.

Chef John, you are a gift. Thank you! This is my go to recipe and it’s even won over some adamant celery and potato salad haters. I add green onion and some relish.

I love this recipe; very similar to my mom's. I peeled the potatoes ahead of boiling and that worked fine too. I made it a day ahead to blend the flavors and get it nice and cold. The red onion added a perk to the flavor. Thanks again to Chef John!

My friends were blown away.

I finally found a tasty potato salad very close to my mom's, but had to tweek a bit to be hers. Green onions, black olives a dill relish.

Love Chef John's recipes. There was only one I have tried that I would not repeat and it is only due to personal preference, even the one I did not love was good! This potato salad is delicious. I just added radishes because we love it. Thanks again John mmm mmm mmm!

Perfect as is, thank you Chef John

Love it however, I leave out the onions and chives.

I’ve made many of Chef John’s recipes, and every one of them was amazing.

This is my favorite recipe for potato salad. I also like the fact Chief John shows the steps and technique. At times I have add dill pickles and sliced black olives when I’m in the mood for extra flavor and crunch. I have also used green onions instead of sweet onions just for color.