The BEST Potato Salad!
My go-to recipe for classic, creamy, zesty, Southern potato salad. See notes above for possible ingredient variations.
Ingredients
6 servings
Instructions
- Place the diced potatoes in a large stockpot and add enough cold water so that the potatoes are covered by 1 inch. Cook over medium-high heat until the water reaches a boil. Reduce heat to medium to maintain a simmer, then continue cooking the potatoes for 5-8 minutes or until the potatoes pierce easily with a fork. Try to avoid overcooking the potatoes.
- Drain the potatoes thoroughly in a colander. Return the potatoes to the stockpot, drizzle evenly with the vinegar, and let the potatoes rest for 20-30 minutes* or until cool enough to handle.
- Meanwhile, whisk together the mayo, celery salt, mustard and pickle relish in a medium bowl until evenly combined.
- Once the potatoes are ready to go, add in the mayo mixture, diced eggs, celery and onion. Toss gently until evenly combined.
- Taste and season with additional salt and pepper if needed. (Also feel free to add in a tablespoon or two of pickle juice if you would like.)
- Transfer the potato salad to a serving bowl, cover, and refrigerate for 1-2 hours to chill.
- Serve chilled and enjoy! Leftovers can be refrigerated in a sealed container for up to 3 days.
💰 Cost Estimate
Total Ingredients
$315.00
$315.00
Per Serving
$53.00/serving
$53.00/serving
🏠 Savings
~$630.00 vs buying!
~$630.00 vs buying!
📋 Price Breakdown (64% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| Yukon Gold or red potatoes* | 3 lbs | $53.00 |
| apple cider vinegar | 2 tbsp | $11.00 |
| mayonnaise | 0.25 cups | $11.00 |
| dill pickle relish | 0.3333333333333333 cup | - |
| celery salt | 1 tsp | $3.00 |
| Dijon mustard | 1 tsp | $4.00 |
| hard-boiled eggs | 4 | $131.00 |
| celery stalks | 2 | $102.00 |
| half of a small red onion | - | - |
| sea salt and freshly-cracked black pepper | - | - |
| optional toppings | - | - |
*Estimated market prices, may vary by region
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