Looking to wow your guests at your next BBQ? This is The Best Damn Delicious Potato Salad Recipe that will impress your family and friends! With the luscious dressing made of tangy Dijon mustard, mayonnaise, and a splash of apple cider vinegar, it’s sure to be a hit!
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Potato salad is one of those dishes that is a must have at barbecues and family gatherings. I mean who doesn’t enjoy tender creamy potatoes, with a crunch of celery and onions all mixed in a tangy dressing. Oh, and of course don’t forget about the hard-boiled eggs which is an extra bonus. This isn’t just any potato salad – it’s the zesty picnic star that’s going to steal the show!
Next time you fire up the grill, don’t just focus on the main course; give your side dishes the attention they deserve. People just love side dishes, so to go side by side with The Best Damn Potato Salad add my Caprese Pasta Salad and Greek Orzo Pasta Salad and watch your BBQ spread become a feast to remember.
What kind of potatoes should I use?
I love to use Red potatoes, they are a fantastic choice for potato salad. They have a firm texture that holds up well during cooking, ensuring your salad doesn’t turn into a mushy mess. Their skins are tender so there is no need to peel them, also they add a nice color to the salad. Another great choice of potatoes are Yukon gold, they also have a firm texture that will hold up nicely.
Can I make potato salad in advance?
Yes, potato salad often tastes better if made a day ahead as the flavors have time to meld. It can typically be stored in the refrigerator for up to 5 days
Helpful Kitchen Tools:
OXO Good Grips Plastic Utility Cutting Board 14.7
Anchor Hocking Glass Measuring Cups, 4 Piece Set (5 Ounce, 1 Cup, 2 Cup, 4 Cup liquid measuring cups)OXO Good Grips 4 Piece Stainless Steel Measuring Spoons with Magnetic SnapsOggi Prep, Store & Serve Plastic Bowl w/See-Thru Lid- Dishwasher, Microwave & Freezer Safe, (4 qt) White/AquaSnplowum 1pcs White Silicone Soup Ladle Spoon with Wooden Handle, Heat Resistant Cooking Utensils, Large Nonstick Serving Scoop for Sauce, Soup, Stew, Chili, Salad Dressing and Pancake Batter.
Ingredients Needed:
Potatoes: Red potatoes have a sweet flavor and a creamy texture. They hold their shape after boiling and will not fall apart.
Eggs: Hard-boiled eggs add a creamy texture and a subtle flavor, while adding an extra boost of protein.
Red Onion: Red onions add a sharp sweet flavor and a crunchy texture.
Celery: Celery adds a refreshing crunch to the salad.
Mayonnaise: Mayonnaise is the base of the dressing, giving the salad a creamy, rich texture.
Dijon Mustard: Dijon mustard adds a sharp tangy flavor which enhances the overall flavor.
Apple Cider Vinegar: Apple cider vinegar adds acidity which brightens the flavor.
Salt and Pepper: Basic seasonings
Parsley and Paprika: Adds a pop of color and freshness.
How to make The Best Damn Delicious Potato Salad Recipe:
- Wash and cut potatoes into bite size pieces. Place potatoes into a large pot of cold salted water. Bring to a boil and cook for 5 to 8 minutes. Boil your eggs in a small pan. When cool peel and chop into small pieces.
- In a large bowl add your potatoes, vinegar, onion, celery, eggs, mayo and mustard. Mix together to coat all the potatoes. Add salt and pepper to taste.
- Sprinkle with paprika, chopped fresh parsley and extra slices of hard-boiled eggs.
Storing Potato Salad:
After preparing the potato salad, refrigerate it within two hours. Avoid leaving it out of the fridge for prolonged periods. You can store potato salad in an airtight container in the fridge up to 3 to 4 days.
Can You Freeze Potato Salad?
Freezing potato salad is generally not recommended because the texture of the potatoes and the consistency of the mayonnaise-based dressing can become unappealing once thawed.
The Best Damn Delicious Potato Salad
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 Minutes
- Yield: 6 - 8 Servings 1x
- Category: Side Dishes
- Method: stove-top
- Cuisine: German
Ingredients
3 1/2 pounds of red potatoes
3 tablespoons of apple cider vinegar
1 1/2 cups mayonnaise
2 teaspoons Dijon mustard
4 hard-boiled eggs, diced
2 celery stalks, diced
Half of small red onion, diced
Salt and pepper to taste
Optional toppings: Paprika, chopped fresh parsley and extra slices of hard-boiled eggs
Instructions
Cook the Potatoes:
- Wash and cut the red potatoes into bite-sized pieces.
- Place them in a large pot and cover with cold water. Add one tablespoon of salt.
- Bring to a boil, then reduce heat and simmer for 5 to 8 minutes, or until the potatoes are tender when pierced with a fork.
- Drain and let them cool.
Prepare the Hard-Boiled Eggs:
- Place the eggs in a saucepan and cover with cold water.
- Bring to a boil over medium heat.
- Once boiling, remove from heat and cover with a lid. Let sit for 10-12 minutes.
- Drain and transfer the eggs to a bowl of ice water to cool.
- Peel and chop the eggs once cooled.
Combine Ingredients:
- Add the cooled potatoes, chopped eggs, celery, red onion.
- Add the mayo, mustard and vinegar and gently mix until all ingredients are evenly coated with the dressing.
- Taste and season with salt and pepper. Top with paprika, fresh chopped parsley and sliced egg.
- Chill in the refrigerator for 1 to 2 hours before serving.
