My Potato Salad Story (Or: Why I Still Peel Potatoes)
Okay, so let me just say: there are about a million ways to make potato salad, but this one brings me right back to lazy summer afternoons at my aunt’s BBQ, paper plates bending under the weight and, more often than not, someone complaining that there weren’t enough pickles. Honestly, I used to avoid potato salad because I thought it was too much faff—you know, all the peeling, chopping, etc.—but at some point, I realized it’s also kind of meditative? Like, you can just zone out and listen to a podcast (or your neighbor’s lawnmower, sigh) and before you know it, you’ve got a massive bowl of creamy, tangy goodness. Plus, if Aunt Rita could do it with seven kids underfoot, so can I.
Why You’ll Love This (Or: When I Actually Make It)
I make this potato salad whenever I get roped into bringing a side dish—which, let’s be honest, is more often than you’d think. My family goes mad for it, especially because I don’t skimp on the dill. (One time I tried skipping the eggs and I still hear about it every holiday.) It’s great for feeding a crowd, and if you accidentally make too much? It magically vanishes by lunch the next day. Oh, and if you’ve ever had a store-bought version that’s weirdly sweet or gloopy, you’ll get why I insist on making it myself now. Trust me, even if your potatoes go a little mushy, it’s forgiving. Actually, I kind of like it better when it’s not too perfect.
What You’ll Need (And What You Can Totally Swap)
- 2 pounds potatoes (Yukon Golds are my fave, but russets work fine, or even red potatoes if you want it more waxy—and yes, I’ve mixed them when I was short. No one noticed.)
- 3 large eggs (optional, but my mum would probably disown me if I left them out)
- 3/4 cup mayonnaise (Honestly, any brand is fine—my grandma swore by Hellmann’s, but I’ve used store brand when times are tight)
- 2 tablespoons yellow mustard (sometimes I use Dijon for a little zip, it just depends what’s in the fridge)
- 1/3 cup finely chopped celery (or skip it if you hate crunch—I’ve totally done that and lived to tell the tale)
- 1/4 cup finely diced red onion (sweet onion is also good; once I used shallots and it was, erm, interesting)
- 2-3 dill pickles, chopped (or sweet if that’s your thing, but don’t tell me—kidding, sort of!)
- 1 tablespoon fresh dill, chopped (Or dried—just go easy, it’s stronger)
- 1 teaspoon salt (plus more for the water)
- 1/2 teaspoon pepper (I just grind until it looks right, to be honest)
- Optional: a splash of pickle juice (sounds weird, but trust me—game changer)
How I Actually Make It (With a Few Detours)
- Peel and chop your potatoes—roughly bite-sized, but don’t stress if they’re not all the same. Put them in a big pot, cover with cold water, and add a good palmful of salt. Bring it up to a simmer (not a boil, or you’ll end up with potato soup). Cook for 10-12 minutes, or until you can stab them easily with a fork (but they’re not falling apart). Somewhere around minute 8, I always forget to set a timer—so just check now and then.
- While the potatoes are cooking, boil your eggs. I just chuck them in another pot, cover with water, bring to a boil, then turn off the heat and let them sit, lid on, for about 10-12 minutes. If I remember, I run them under cold water right after (makes peeling less of a nightmare).
- Once your potatoes are done, drain them carefully. I let them steam dry for a couple of minutes—actually, I find it works better if you give them a little shake in the colander to rough up the edges. This helps the dressing stick later. Don’t worry if they look a bit raggedy; it always does at this stage.
- While everything’s still a bit warm, mix up the dressing: in a big bowl, stir together mayo, mustard, salt, pepper, dill, and (if you’re feeling wild) a splash of pickle juice. Taste it—this is where I usually sneak a spoonful, just to be safe (wink).
- Gently fold in the potatoes, celery, onion, and pickles. Don’t beat it up; just coat everything. Then, peel and chop your eggs (I like them chunky, but you do you) and fold them in too. At this point, if it looks a bit dry, add another spoonful of mayo—or a drizzle of milk, which my cousin swears by, but I dunno.
- Cover and chill for at least an hour—but, real talk, it tastes even better the next day. If you can wait that long.
My Notes (AKA: What I Messed Up)
- Once I forgot to salt the cooking water. Honestly? The potatoes tasted like cardboard. Don’t skip this bit.
- Celery is optional, but if you use it, chop it small—giant chunks are a bit much, unless you want a jaw workout.
- Be gentle folding in the eggs. I once stirred too hard and ended up with more of a mashed potato salad, which, to be fair, was still tasty, just… not what I was going for.
- Actually, I think it tastes better the next day. But that’s just me.
If You Want to Switch It Up (Or, Things I’ve Tried)
- I’ve swapped the dill for fresh parsley, and it was nice, but not life-changing.
- Once I tried adding bacon, thinking I was a genius. It was good, but totally overpowered the other flavors. Maybe just a sprinkle.
- I saw someone on Smitten Kitchen use a bit of cider vinegar. Gave it a shot, and yeah, it adds a nice tang if you’re into that sort of thing.
- Greek yogurt instead of mayo? Eh, it’s okay, but don’t expect it to taste the same. My little one thought it was weird.
What You’ll Need (But You Can Improvise)
- Big saucepan for boiling potatoes. Or honestly, a stockpot works too—I’ve even used one of those pasta pots with the insert, which is weirdly satisfying when you pull it out.
- Mixing bowl. If all you’ve got is that old salad bowl with the chip, it’ll do (ask me how I know).
- Colander. If you don’t have one, just tip the pot carefully and use the lid as a barrier—just, uh, don’t burn yourself.
- Cutting board and knife. Or your favorite paring knife, if you’re feeling extra precise.
Keeping It Fresh (Or: Does It Even Last?)
Technically, you can keep this covered in the fridge for up to 3 days—but honestly, in my house, it never lasts more than a day! Just give it a stir before serving; sometimes it gets a little watery at the bottom, but that’s normal. If it starts to look or smell funky, obviously, bin it.
How I Like to Serve It (And a Tradition or Two)
I love it just piled high in a big bowl, with a sprinkle of paprika and a bit more dill on top (purely for fanciness). My brother has been known to eat it straight from the fridge at midnight, but I love it with grilled sausages or anything smoky. Sometimes we serve it alongside fried chicken. Oh! And on the Fourth of July, we set out a tray of sliced tomatoes and cucumbers alongside—old family habit, not sure where it came form.
Pro Tips (Or, What I Messed Up and Learned)
- Don’t rush cooling the potatoes. I once tried to throw the whole thing together while the potatoes were still steaming hot—ended up with a weird, gluey mess. Give them a few minutes to chill out.
- Taste as you go. I (accidentally) doubled the mustard once and, wow, that was aggressive. Start with a little; you can always add more.
- If you don’t have fresh dill, dried is fine—just use less. Learned that the hard way!
Mildly Chaotic FAQ (You Actually Asked These!)
- Can I leave the skins on?
- Yeah, absolutely. I do it when I’m in a rush or feeling lazy. It gives it a rustic look—just scrub ’em well first.
- Is there a way to make this vegan?
- Sure, use vegan mayo and skip the eggs. I haven’t tried it myself (yet!), but my neighbor swears by it. Let me know if you do.
- What if I hate celery?
- Leave it out! Or swap in a bit of chopped green bell pepper for crunch. Actually, I’ve even used apple for a sweet touch—though not everyone loved that.
- Can I make it ahead?
- Totally. In fact, I think it’s better after a night in the fridge. Just give it a stir before serving.
- Does it freeze?
- Nope, sorry. Mayo and potatoes don’t come back from that. Trust me, I tried once and regretted it.
And, oh, one more thing: if you want to geek out on potato varieties, I found this Serious Eats guide super handy. But don’t get lost in the weeds—any decent spud will do. Happy cooking!
Ingredients
- 2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 3 large eggs
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 2 tablespoons sweet pickle relish
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
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1Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook for 10-12 minutes, or until potatoes are fork-tender. Drain and let cool slightly.
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2While the potatoes are cooking, place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer eggs to an ice bath, peel, and chop.
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3In a large bowl, whisk together mayonnaise, yellow mustard, sweet pickle relish, salt, and black pepper until well combined.
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4Add the cooled potatoes, chopped eggs, celery, and red onion to the bowl. Gently fold everything together until evenly coated.
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5Cover and refrigerate the potato salad for at least 1 hour to allow flavors to meld. Garnish with fresh parsley before serving, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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