Perfect Potato Salad

I found that if you combine all the ingredients together and then pour onto the potatoes, you have less break-up of the potato chunks. let sit at room temp after that so the potatoes gather up all the ingredients flavor. Chill, covered overnight and then test for salt, pepper and sugar the next day. The true flavor of this dish will be after about 24 hours. Great job Chef, once again!!!

I have been on the search for cracking the code on how to make the "perfect" potato salad for most of my life... and I've found it! This recipe is that "classic" potato salad that is served at picnics, graduation parties, church gatherings whose combination of flavors and creamy-chunky mouth appeal and a taste oh-so-satisfying - is spot on and exactly what you wanted. My only tweaks were to add 1 1/2 teaspoons of sugar and I used yellow mustard and white vinegar. Yum!! Than you Chef John! (Oh, and one extra egg)

I made this just as Chef John has here and it was fantastic! There is nothing I would change. THIS will be my go to potato salad from here on out.

This is the best potato salad I have ever made. The store had no celery whatsoever (odd, huh?) so I added some diced up dill pickle. I followed recipe beyond that. I did add some more mayo to the finished product. Everyone that ate it loved it. This is definitely a five star salad. If it isn't, you did something wrong.

Most of the time I love Chef John's recipes, but this one just didn't thrill me.

Delicious! I’ve been trying to make potato salad that tasted like the ones from my childhood, down South, for decades. And now, finally, I have! Oh, I cooked my cut up potatoes and raw eggs in shell, together in the instant pot, for exactly four minutes, with 1.5 cups of water, and a quick-release. So easy! Thank you for the dressing, Chef John! And all the measurements and ingredients, and especially the demand we wait until the potatoes are room temperature!

We loved it! I found it made a big difference using russet potatoes and using the 1/4 cup Kosher salt! I followed the recipe as written. I used to cover my boiling potatoes with a lid. Just had to add a little more boiling water to the pot from time to time to keep the potatoes covered in water. I didn't use any onions and added more celery and hard boiled eggs. I also added some chopped sweet red pepper. Thanks Chef John!

Great recipe! I added 3 Tbsp sugar, 3 Tbsp pickle relish, and added 1/4 cup mayonnaise just before serving. The apple cider vinegar was a little strong for my taste at first, but after sitting in the refrigerator over night it was perfect.

A classic potato salad recipe that can be tweaked with what you have on hand. Comes out perfect every time no matter how I tweak it!

I usually never alter a Chef John recipe as they are always perfect made as listed. Since Chef John did say it was okay to add other ingredients, I added 4 sliced peperoncini and 3 sliced small dill pickles. This is a fabulous potato salad recipe.

I adjusted the recipe for 4lbs of potatoes Used 6 hard boiled eggs. 1+1/2 cups celery cut small. Just over 2 T red onion cut very small. Used white vinegar. Dry parsley 1/3 of fresh amount. No cayenne or chives. Everyone loved it!

Just finished making this, it’s chillin’ in the fridge. I had to taste, and it turned out awesome! Thank you, your recipes have all been great.

Made a double batch for a potluck. Followed the recipe fairly closely, doubling the ingredients. About half eaten and this was the only potato salad, lots of other similar dishes. I enjoyed it. My only thought is to reduce or eliminate the apple cider vinegar. Other than that an excellent and easy dish. Good suggestions by Chef John for preparation, as is normal with his recipes.

Easy to follow recipe. I allowed potatoes to cool at room temperature overnight. Turned out perfect.

I have always been impressed with all the recipes I've stolen from Chef John... until now. Delete the cider vinegar. Delete the cayenne. The first bite was sour from the vinegar and as you ate the cayenne pepper caught up with you overpowering the other flavours. Otherwise it's a nice plain potato salad. Not bad but I'm not replacing my usual recipe.

It’s not often that I write recipe reviews, but this one deserves positive feedback. I followed the recipe “exactly” as written, and I’m pleased to say that this was one of the best potato salads I’ve had. My dinner guests were pleased, as well. Hats off to you, Chef John!

Sorry Chef John. I'm a huge fan but this isn't even as good as the stuff get at the grocery store. Totally lacking in flavor. It's just awful!

This is my favorite "classic" potato salad that I had been on the search for. I recommend trying it as is before doing any modifications.

This was SO good. I love how all the flavors blended together. The consistency was perfect. I did add just a pinch of sugar. I like mixing the onion and celery (chopped super fine) to the dressing and then mix in eggs and potatoes. I added one more egg too. It got rave reviews in my house and most usually could take or leave potato salad.

I left the potatoes in chunks, used red onion and added some chopped dill pickle, and it is one of the best potato salads ever in MHO. I also had to adjust the measurements down a little as I didn't have as many potatoes. I also mixed the dressing in a small bowl before adding to the potatoes, onion, and celery to help the chunks not break down much. Will definitely make it again!

I love this salad. I added a few chopped dill pickles to the salad as my mom always added it. So good! Will make it again!

I was super excited to make this and became disappointed. I followed it to a T! I disliked the apple cider vinegar. I made it again but used regular vinegar and a tad less....perfect!

Deeeelicious! It's the perfect picnic potato salad. I did mash about one cup of potatoes with dressing before adding the veges. I just love the moosh together with the potato pieces. Thank you!

This potato salad got me invited to the cookout.

Amazing. Awesome. The dressing was SOooo good .... I liked the dressing bowl CLEAN !! HAhaaa

To be honest, I found to potato salad a bit bland, though others enjoyed it. Not sure if it was worth all the preparation.

Excellent potato salad that I'll surely make again! I used some cooked, small white potatoes that were leftovers. I did not have a hard-boiled egg on hand, but I still proceeded to make this with a couple of changes for my taste preference. I used yellow mustard instead of Dijon and added a little sugar. I found a very similar recipe on another site that called for a little sweet pickle relish and paprika into the dressing, which I thought would be good, so I added those. Another time I'd try using green onions in place of the white. It tastes great now, and it hasn't even stood for several hours.

Great recipe as written. My go to potato salad recipe. I’ve experimented with half dijon and have yellow mustard and like someone else I also like to add dill pickles or dill relish. Awesome recipe!

I used dill instead of parsley, and chopped a few dill pickles in as well. Delicious

I have made this recipe several times and it is the best old fashioned potato salad ever! The only change I made was to add chopped pickles, and make the day before serving to get the best flavor. Easy to make if you do the potatoes a few hours ahead so they can cool. Thanks Chef John! Delicious as usual!

I love this recipe. I have made it several times. The last time, I added more celery and used 3 green onions with tops instead of the sweet onion. It came out great.

Wow this is so close to the one I've used for 50 years and modified a little along the way. I'm not a fan of the semi mashed potato salad so I don't use russets. One thing I've added is one good scoop of sour cream to the mayo and mustard mixture (couple tablespoons) Never ever add relish! Also no vinegar, not necessary. Cayenne is by choice, but not mine. Be generous with the mayo mixture to avoid dryness, also I use use more eggs, maybe 5. Use only red potatoes (russets tend to mush up too much) and cut to bite size pieces prior to cooking. No need to peel... Plus they cook fast. So much easier to do this before they're cooked. Salt the water before cooking and let them cool after before adding other ingredients. Next day is always better for flavors to marinate. This recipe is very popular with friends and family, in fact I just sent some home with my son and daughter in law (again) LOL.

Will make again! Love the spice.

Delicious, this my new favorite!

Delicious. The vinegar helps immensely. The assembly is simple and easy. Just a great recipe! Thank you for sharing.

Best potato salad I ever made - I've been trying many potato salad recipes over the years and was never satisfied. I am almost 80 years old and finally Chef John's recipe hit it out of the park! This is so good and tastes like PS you get in better restaurants!! Chef John, you're the greatest chef on the internet!

yummy

Great basic recipe. I halved it and had to use white vinegar. I would like to continue to tweak to my particular taste by upping the mustard a bit. Thank you!

I chose this recipe because it was a Chef John recipe. The apple cider vinegar ruined it. May have been great without it.

Ohh my Goodness is this good!!! I'm NOT a big fan of potato salad, but this one changed my mind!!! The only thing I did differently, was add chopped dill pickles. I will be making this again over the summer. Thank Chef John!!

I thought this was good for potato salad. Granted I am not a fan of potato salad BUT my husband loves all potato salads and ends up bringing home store bought potato salad . My Hubby LOVED it! I left he potato chunks big thinking they would really break apart but they didn't which was the hubby's only complaint which was my error not the recipe. YAY I have a potato salad recipe that uses russets that I always have on hand versus a special trip to the store for red potatoes! Thank you Chef John.

I made this tonight for a weekend bbq. We only made 1/2 the recipe since we didn't want to have any leftovers. The flavors were PERFECT! Thank you Chef John for another wonderful recipe!

Chef John never disappoints. Once again it is the perfect potato salad! I didn’t have apple cider vinegar and I used a little white vinegar and apple juice and it was a nice way to keep it moist! Delicious!