Name: Perfect Potato Salad
Prep time: 900 min
Cook time: 40 min
Total time: 940 min
Ingredients: 3 pounds large russet potatoes; 0.25 cup kosher salt; 10 cups cold water; 0.5 cup finely diced celery; 2 tablespoons finely diced sweet onion; 2 tablespoons chopped fresh parsley; 3 large hard-boiled eggs, peeled and cut into chunks; 1 teaspoon chopped fresh chives for garnish; 1 pinch paprika for garnish; 1.25 cups mayonnaise, or more if needed; 3 tablespoons apple cider vinegar; 2 tablespoons Dijon mustard; 1 teaspoon kosher salt, plus more as needed; 0.5 teaspoon freshly ground black pepper; cayenne pepper to taste

Perfect Potato Salad

4.6

(53)

42 Reviews

6 Photos

This is my mother Pauline's recipe. It's pretty much a classic American salad but remember, if you add onions, use sweet onions and chop with a very sharp knife, allow potatoes to cool to room temp before dressing them, and always taste for salt.

By Chef John

Updated on October 28, 2022

Prep Time:

15 hrs

Cook Time:

40 mins

Total Time:

15 hrs 40 mins

Servings:

Yield:

12 servings

Jump to Nutrition Facts

Ingredients

3 pounds large russet potatoes
¼ cup kosher salt
10 cups cold water
½ cup finely diced celery
2 tablespoons finely diced sweet onion (Optional)
2 tablespoons chopped fresh parsley
3 large hard-boiled eggs, peeled and cut into chunks
1 teaspoon chopped fresh chives for garnish
1 pinch paprika for garnish

Dressing:

1 ¼ cups mayonnaise, or more if needed
3 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 teaspoon kosher salt, plus more as needed
½ teaspoon freshly ground black pepper
cayenne pepper to taste

Directions

Place whole potatoes in a pot with 1/4 cup kosher salt. Cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until tender, about 40 minutes (depending on size). Transfer cooked potatoes to a plate. Allow them to cool to room temperature.
When potatoes are completely cooled, peel off the skin. Cut into larger than bite-size pieces as the pieces will break down slightly when you toss with the dressing. Transfer potato pieces to a mixing bowl. Add celery, onions, parsley, chopped hard-boiled eggs. Combine ingredients, breaking up larger pieces of potato.
Place mayonnaise in mixing bowl. Add cider vinegar, mustard, salt, black pepper, and cayenne pepper. Whisk until well combined.
Pour mayonnaise mixture onto potatoes; stir until well combined. Cover and refrigerate until completely chilled, 2 to 3 hours. Taste for seasonings and texture. Salad may need a bit more salt and another spoonful of mayonnaise.

Chef John

Chef's Notes:

Choose potatoes of uniform size so cooking time is the same for all.

You can make the dressing while waiting for the boiled potatoes to cool. But remember, they absolutely must be room temperature before you dress them.

Nutrition Facts (per serving)

279	Calories
20g	Fat
22g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 279
% Daily Value *
Total Fat 20g	25%
Saturated Fat 3g	16%
Cholesterol 62mg	21%
Sodium 2282mg	99%
Total Carbohydrate 22g	8%
Dietary Fiber 2g	6%
Total Sugars 1g
Protein 4g
Vitamin C 8mg	39%
Calcium 33mg	3%
Iron 1mg	7%
Potassium 519mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.