Best Potato Salad Recipe
What do you think is the best potato salad recipe you've ever eaten? Try our favorite potato salad recipe and share yours!
Award Winning Potato Salad Recipe
The recipe below was chosen as the best potato salad recipe by the Idaho Potato Commission and called the IPC's Best Traditional Idaho® Potato Salad. Recipe courtesy of DeAnne Wilkins whose husband is a former Idaho Potato Commissioner.
2 1/2 - 3 pounds Idaho® potatoes (5 large, or 8-9 medium)
8 hard-boiled eggs, peeled
1 medium onion, finely chopped (about 1/2 cup)
3 dill pickle spears, chopped (about 2/3 cup)
1/2 cup mayonnaise
1/2 cup Miracle Whip salad dressing
3 tablespoons liquid from dill pickle jar
2 tablespoons prepared yellow mustard
1/4 teaspoon garlic salt
1/4 teaspoon freshly ground black pepper
- Scrub potatoes well, but do not peel. Place potatoes in a stockpot, add water to cover and bring to a boil over high heat. Reduce heat to medium high and cook 12 to 15 minutes, or until a knife can easily pierce the potatoes, but they're still firm. Pour off the hot water, and add cold water to the pot to help cool down the potatoes. Set potatoes aside while preparing remaining ingredients.
- Roughly chop 6 of the eggs, saving two for garnish. Add the chopped egg to a large mixing bowl. Add the onion and chopped pickles to the bowl.
- In a small mixing bowl, using a whisk, combine the mayonnaise, Miracle Whip, dill pickle liquid, yellow mustard, salt and pepper. Whisk well to combine; set aside.
- Remove the cooled potatoes from the pot of water. With a paring knife, remove the potato peels (they will come off easily). Cut the potatoes into small cubes and add to the other ingredients in the mixing bowl. With a wooden spoon, gently toss the salad ingredients to mix. Add the dressing mixture and gently toss again to coat all ingredients well.
- Transfer potato salad to a serving bowl. Slice remaining two eggs into thin slices and arrange them around the salad to garnish. Cover and refrigerate at least 3 hours before serving (preferably overnight) to let the flavors combine.
Yield: 12 3/4-cup servings (about 9 cups of salad)
Estimated Nutritional Analysis per Serving: 251 calories, 149 mg cholesterol, 298 mg sodium, 6.5 g protein, 14 g fat, 25 g carbohydrates
*Photo and recipe courtesy of the Idaho Potato Commission.
My idea of what makes the best potato salad recipe is likely very different from your favorite potato salad recipe.
The more potato salad recipes I try, the more I know what I really like. For me, it all comes down to flavors, and flavor combinations, that I like. Everything in a potato salad recipe can be adjusted from the type of potatoes, to the additions, the seasonings and the dressing. It's fun to experiment and also to see what others think is the best recipe.
After lots of experimenting, I have come up with my own "best potato salad recipe." I offer my favorite recipe and one other that is claimed to be "the world's best potato salad recipe." And there is room at the bottom of the page for you to share your recipe as well.
My Best Potato Salad Recipe
5 large Yukon gold potatoes (I love the color they add)
1/2 cup real mayonnaise
1 medium red onion, diced
2 tablespoons white vinegar
Salt and pepper to taste
3 hard cooked eggs, sliced
12 large (or 24 small) green olives, sliced
2 tablespoons fresh chopped parsley
Scrub potatoes, cut in half and cook (with skins on). Place in a large cooking pot and cover with water. Boil until tender but not overdone, (pierce with a fork to test), 15–20 minutes.
Drain and cool slightly. Cut potatoes into one-inch cubes and sprinkle with vinegar. When fully cooled, mix in mayonnaise, parsley, olives, and red onion. Add salt and pepper to taste. Place in serving bowl and arrange sliced, hard-cooked eggs on top. Chill for several hours or overnight before serving.
World's Best Potato Salad Recipe
I have been given several versions of this recipe. Here is the one our family thinks is the best of the "world's best potato salad recipes:
6 large potatoes
1 small onion, diced
1 cup celery, sliced small
1 teaspoon salt
6 hard-cooked eggs, diced
2 eggs, beaten
1/2 cup white sugar
1 teaspoon cornstarch
salt to taste
1/2 cup vinegar
1 (5 ounce) can evaporated milk
1 teaspoon prepared yellow mustard
1/4 cup butter
1 cup mayonnaise
Cook potatoes in a large pot filled with enough water to cover. Boil for 20 minutes, or until tender when pierced with a fork.
While potatoes are boinling, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
When the potatoes are cooked, drain, cool, peel and cut them into small chunks.
Place cut potaotes in a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and the hard-cooked eggs.
Gently fold the dressing into the bowl of potato salad until evenly coated. Chill several hours or overnight before serving.
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