This potato salad is creamy and tangy, with bites of great texture, and has everything you could want in a potato salad – plus more! Even my friends and family who don’t typically like potato salad tell me they love this recipe.
So I’ll admit I’ve never been a huge fan of potato salad. And that’s mainly because I never had any that I truly enjoyed. I find a lot of them are very mayo-forward and lacking any flavor at all. But after testing this recipe numerous times and getting feedback from as many taste-testers in my family as possible, I can say this is the best potato salad I’ve personally had.
What I think sets it apart are a few key things: serving it warm – this allows the flavors from the dressing to meld into the potatoes even more than cold or room temperature potatoes given a better flavor result. Another is to use bread-and-butter pickles instead of dill for not only texture but sweetness and more dynamic flavor. I found dill too sour and pungent, but the bread-and-butter have a great balance of sweetness and pickling flavor. These steps, paired with the dried onion and fresh green onion, add fantastic flavor that sets it apart from so many potato salads I’ve had over the years.
I’ve recieved many comments on this recipe from family members who say they don’t enjoy potato salad, but loved this recipe. So, i think it’s safe to say it delivers! 🙂
Ingredients You Need
Full ingredient amounts in the recipe card at the end of this post.
Potatoes – best potatoes for potato salad are yukon gold potatoes for their rich flavor and creamy texture. Red potatoes are also a popular choice!
For texture – for bites of texture, I like to use celery, green onion, bread and butter pickles, and red onion!
Flavor – to add flavor, the dressing requires mayo, sherry vinegar (or apple cider works too), pickel juice, dijon mustard, garlic and onion powder, and chives. And plenty of salt!
How to Make Potato Salad
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1
Prepare the dressing
Finely dice the red onion, green onion (tops), pickles, chives, and celery. Combine in a bowl with sherry vinegar, mayonnaise, dijon mustard, pickle juice, and onion & garlic powder. Mix together and refrigerate.
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2
Cook the Potatoes
Bring a large pot of salted water to a boil. Add yellow potatoes whole and cook until fork tender. Drain and slice into 1/2 size pieces.
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3
Make the Salad
Add the cut potatoes and dressing together in a large bowl and salt. The potatoes should be warm but not hot.
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4
Mix together until combined.
Taste the salad to see if it needs more salt and season to taste. The salad is best served warm right away, but can be refrigerated for up to 3 days.
Warmed Potato Salad
Ingredients
- 2 lbs yellow potatoes, If potatoes range in size, cut the bigger ones for everything to cook evenly
- 1 celery rib finely diced
- 1/4 cup red onion finely diced
- 1/3 cup Bread and Butter pickles diced
- 1 Tablespoon pickle juice from the pickle jar
- 2 green onions, just the green tops thinly sliced
- 3-4 Tablespoons chives chopped
- 2 Tablespoons sherry vinegar
- 2 teaspoons dijon mustard
- 2/3 cup mayo
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt plus more to taste
Instructions
- Cook the potatoes. In a large pot, fill with enough cold water to cover the potatoes. Generously salt the water and bring to a boil. Cook until the potatoes are tender enough that a knife can easily slip from them when pierced.
- Drain the potatoes. Once the potatoes are finished, carefully drain the hot water, then run cold water over them for a minute. Let the potatoes cool mostly before cutting them into larger bite-sized pieces.
- Mix the remaining ingredients together. In a large mixing bowl, combine all of the dressing ingredients. Stir, then add the cut potatoes while they're still warm. Toss until everything is evenly coated, taste, and season with more salt if needed before serving right away or chilling for later!
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