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Potato Salad

Creamy, savory potato salad perfect for gatherings, cook-outs, bbqs & more!
Course: Side Dish
Cuisine: American
Keyword: potato salad
Servings: 8

Ingredients

  • 4-5 medium russet potatoes (or any potato of your choice) peeled and diced into 1-inch cubes
  • 1 medium carrot peeled and diced into small cubes
  • 1/2 small onion finely minced (you can use red or white onion)
  • 2 tbsp yellow mustard
  • 1 tbsp white vinegar
  • 1 1/2 cups mayonnaise adjust to preference for creaminess
  • 2 tbsp sweet relish
  • 2 tbsp dill relish
  • 3 large hard-boiled eggs chopped
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper or to taste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp all purpose seasoning
  • 1/2 tsp paprika or garnish, optional

Instructions

  • In a large pot, add the diced potatoes and carrots, and cover with cold water. Bring to a boil over medium-high heat. Add a pinch of chicken bouillon or salt to the water for seasoning.
  • Cook for 15-20 minutes, or until the potatoes and carrots are fork-tender but not mushy. The carrots should be slightly tender but still hold their shape.
  • Drain the potatoes and carrots in a colander and let them cool for a few minutes. You can spread them out on a baking sheet to speed up the cooling process.
  • Once the potatoes and carrots have cooled slightly, add them to the bowl. the mayonnaise, yellow mustard, white vinegar, sweet relish, minced onion, garlic powder, and onion powder. Gently stir to coat the vegetables evenly with the dressing.
  • For creamier potato salad, mash a few potato pieces while mixing.
  • Add the chopped hard-boiled eggs to the mixture and carefully fold them into the salad, making sure not to break up the eggs too much. Taste the salad and adjust the seasoning. Add more salt, pepper, or mustard as desired.
  • Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld together. Before serving, sprinkle with paprika for color and a touch of smoky flavor, if desired.

Notes

  • Make-Ahead Tip:
    • Potato salad tastes even better after sitting for a few hours. Prepare it the day before and refrigerate to let the flavors meld together.
  • Serving Suggestions:
    • Serve cold or at room temperature for the best flavor. Avoid letting it sit out for more than 2 hours to maintain freshness.
    • Sprinkle fresh herbs or paprika on top for a vibrant presentation.
  • Storing Leftovers:
    • Store in an airtight container in the refrigerator for up to 3 days. Stir gently before serving to redistribute the dressing.
  • Adjusting for Preferences:
    • For creamier potato salad, mash a few potato pieces into the dressing before mixing.
    • If you like more crunch, add diced bell peppers, radishes, or extra celery.