Rating: 4.6 stars
48 Ratings
  • 5 star values: 37
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

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.

Recipe Summary

prep:
15 hrs
cook:
40 mins
total:
15 hrs 40 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Dressing:

Directions

Instructions Checklist
  • 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.

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  • 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'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

279 calories; protein 4.3g; carbohydrates 22.4g; fat 19.6g; cholesterol 61.7mg; sodium 2282.3mg. Full Nutrition
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Reviews (36)

Most helpful positive review

Rating: 5 stars
07/05/2017
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 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) Read More
(5)

Most helpful critical review

Rating: 2 stars
06/29/2017
Most of the time I love Chef John's recipes but this one just didn't thrill me. Read More
(2)
48 Ratings
  • 5 star values: 37
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
07/05/2017
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 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) Read More
(5)
Rating: 5 stars
05/28/2018
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 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!!! Read More
(4)
Rating: 5 stars
09/06/2017
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. Read More
(3)
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Rating: 5 stars
07/04/2017
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 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! Read More
(2)
Rating: 5 stars
05/26/2019
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! Read More
(2)
Rating: 2 stars
06/28/2017
Most of the time I love Chef John's recipes but this one just didn't thrill me. Read More
(2)
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Rating: 5 stars
09/05/2018
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. Read More
(2)
Rating: 4 stars
04/24/2018
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 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. Read More
(1)
Rating: 5 stars
05/27/2019
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. Read More
(1)