*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.
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 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!!!
Rating: 5 stars
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.
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!
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!
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.
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.
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.
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