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My review
Perfect Potato Salad
56k
Chef John
"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."
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Ingredients
15 h 40 m servings 279Original recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- 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
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Reviews
Read all reviews 1014 Ratings
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Most helpful positive review
7/5/2017
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 ...
Most helpful critical review
6/28/2017
Most of the time I love Chef John's recipes, but this one just didn't thrill me.
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7/5/2017
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 ...
5/28/2018
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 ...
9/6/2017
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.
7/3/2017
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...
6/28/2017
Most of the time I love Chef John's recipes, but this one just didn't thrill me.
6/2/2018
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 at...
4/23/2018
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 i...
9/6/2017
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 di...
7/9/2018
Easy to follow recipe. I allowed potatoes to cool at room temperature overnight. Turned out perfect.