Hey there, fellow foodie! If you’re anything like me, you know a good potato salad can make or break a meal.
It’s that classic side dish that brings everyone together, whether you’re firing up the grill for a backyard barbecue or packing a picnic for a sunny afternoon.
Today, I’m thrilled to share a potato salad recipe that’s earned the title of “World’s Best Potato Salad” on All recipes, backed by over 1,300 cooks who can’t get enough of it.
This potato salad recipe is creamy, tangy, and packed with flavor, making it perfect for busy families, food lovers, or anyone who wants an easy yet delicious dish to impress their guests. Trust me, once you try this, it’ll become your go-to for every occasion.
I first stumbled across this recipe when I was planning a Fourth of July cookout and needed something that would wow my guests without keeping me in the kitchen all day.
My family has always been picky about potato salad—some like it tangy, others creamy—so finding a recipe that pleased everyone felt like striking gold.
This one did just that, and I’ve been making it ever since. Let’s dive into how you can bring this crowd-pleaser to your table!
Recipe Overview
Before we get cooking, here’s a quick snapshot of what makes this potato salad recipe so special:
| Course | Side Dish |
|---|---|
| Cuisine | American |
| Difficulty | Easy |
| Servings | 6 |
| Preparation Time | 15 minutes |
| Cooking Time | 25 minutes |
| Additional Time | 3 hours (chilling) |
| Total Time | 3 hours 40 minutes |
| Calories | 555 kcal per serving |
This potato salad recipe is perfect for any occasion, from casual weeknight dinners to festive holiday gatherings. It’s simple enough for beginners but delivers a flavor that feels like it came from Grandma’s kitchen.
Equipment Needed
You don’t need a fancy kitchen to whip up this potato salad recipe. Here’s what you’ll need:
- Large pot for boiling potatoes
- Medium saucepan for cooking the dressing
- Mixing bowl for combining ingredients
- Whisk for the dressing
- Knife and cutting board for chopping
- Measuring cups and spoons for precise measurements
- Serving bowl for chilling and serving
That’s it! Just basic tools you likely already have, making this recipe super accessible.
Ingredients
Let’s talk about what goes into this potato salad recipe. These are everyday ingredients you probably have in your pantry or fridge, and they come together to create something truly special:
- 6 medium potatoes (Yukon Gold or red potatoes are ideal for their creamy texture)
- ½ cup white sugar
- 2 large eggs (beaten)
- 1 tsp cornstarch
- Salt to taste
- 1 (5 oz) can evaporated milk
- ½ cup vinegar
- 1 tsp prepared yellow mustard
- ¼ cup butter
- 1 cup mayonnaise
- 6 large hard-cooked eggs (diced)
- 1 small onion (finely chopped)
- 1 cup celery (chopped)
- 1 tsp salt
Variations: Want to make it your own? Try adding diced bell peppers, peas, or crispy bacon for extra flavor and crunch. For a lighter version, swap out some of the mayonnaise for Greek yogurt or reduce the sugar for a less sweet dressing.
Step-by-Step Instructions
Making this potato salad recipe is a breeze, even if you’re not a seasoned cook. Just follow these steps, and you’ll have a delicious side dish in no time:
- Boil the Potatoes: Start by washing your potatoes thoroughly to remove any dirt. Place them in a large pot and cover with cold, salted water (the salt helps season the potatoes from the inside out). Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 20 minutes. Be careful not to overcook them, as you want them tender but not falling apart. Drain the potatoes and let them cool slightly, then peel the skins off (or leave some on for extra texture) and dice into bite-sized pieces.
- Make the Dressing: While the potatoes are cooling, let’s whip up the star of this potato salad recipe—the dressing. In a medium saucepan, combine the sugar, 2 beaten eggs, cornstarch, and a pinch of salt. Whisk until smooth to avoid any lumps. Slowly pour in the evaporated milk, vinegar, and mustard, whisking constantly. Cook over medium heat, stirring frequently, until the mixture thickens and coats the back of a spoon, about 10 minutes. Remove from heat and stir in the butter until melted. Let the dressing cool slightly, then fold in the mayonnaise until well combined. This dressing is what gives the salad its signature creamy-tangy balance.
- Prepare the Salad Ingredients: While the dressing cools, get the rest of your ingredients ready. Hard-boil 6 eggs by placing them in a pot of cold water, bringing to a boil, then removing from heat and letting sit for 10-12 minutes. Cool the eggs in an ice bath, then peel and dice them. Finely chop the onion and celery for that perfect crunch.
- Combine and Chill: In a large mixing bowl, gently combine the diced potatoes, hard-boiled eggs, onion, celery, and 1 tsp salt. Pour the cooled dressing over the mixture and toss gently until everything is evenly coated. Be careful not to mash the potatoes—you want those chunks to hold their shape. Cover the bowl with plastic wrap and refrigerate for at least 3 hours, or overnight if you can. This chilling time is crucial for letting the flavors meld and making the salad taste its best.
- Check and Adjust: Before serving, give the salad a quick taste. If it needs a bit more salt or a splash of vinegar for extra tang, go for it. You can also garnish with a sprinkle of paprika or fresh parsley for a pop of color.
- Serve and Enjoy: Transfer the salad to a serving bowl and watch it disappear! This recipe makes enough for 6 generous servings, so it’s perfect for sharing.
Ideas for Serving
This potato salad recipe is incredibly versatile and pairs beautifully with a variety of dishes. Here are some ideas to get you started:
- With Grilled Meats: Serve it alongside burgers, hot dogs, or barbecue chicken for a classic summer meal.
- With Sandwiches: Pair it with deli sandwiches or sliders for a satisfying lunch or picnic spread.
- At Potlucks: Bring it to potlucks or family gatherings—it’s guaranteed to be a crowd-pleaser.
- As a Light Main: Enjoy it as a light main course with a fresh green salad for a simple weeknight dinner.
- With a Twist: Add a dollop of sour cream or a sprinkle of paprika on top for an extra layer of flavor and visual appeal.
No matter how you serve it, this potato salad recipe is sure to steal the show.
Nutrition Information
Here’s a breakdown of the nutrition facts for one serving (1/6 of the recipe):
| Nutrient | Amount |
|---|---|
| Calories | 555 kcal |
| Fat | 46g |
| Saturated Fat | 13g |
| Cholesterol | 315mg |
| Sodium | 790mg |
| Carbohydrates | 27g |
| Dietary Fiber | 1g |
| Total Sugars | 21g |
| Protein | 11g |
| Vitamin C | 3mg |
| Calcium | 121mg |
| Iron | 2mg |
| Potassium | 321mg |
This potato salad recipe is rich and satisfying, thanks to the protein from the eggs and healthy fats from the mayonnaise.
However, it’s also high in calories, fat, and sodium, so it’s best enjoyed in moderation. If you’re looking to lighten it up, consider using less mayonnaise or substituting some with Greek yogurt.
The sugar in the dressing adds sweetness, but you can reduce it slightly if you prefer a less sweet flavor. Always consult a nutritionist if you have specific dietary needs.
Common Mistakes to Avoid
Even the best cooks can make mistakes, so here are some pitfalls to watch out for when making this potato salad recipe:
- Overcooking the Potatoes: If your potatoes are too soft, they’ll turn mushy when mixed. Aim for fork-tender but still holding their shape.
- Skipping the Chill Time: This salad needs at least 3 hours in the fridge for the flavors to meld. Don’t rush this step, or you’ll miss out on the full experience.
- Using Too Much Mayonnaise: While mayo is key, too much can make the salad heavy and greasy. Stick to the recipe’s measurements for the perfect texture.
- Forgetting to Salt the Potatoes: Salting the water when boiling the potatoes ensures they’re flavorful from the start. Don’t skip this!
- Not Cooling the Dressing: Adding hot dressing to the potatoes can make them soggy. Let it cool slightly before combining.
History of the Recipe
Potato salad has been a staple in American cuisine for over a century, with its roots tracing back to German immigrants who brought their traditional Kartoffelsalat to the United States in the 19th century.
These early versions were often dressed with hot vinegar and bacon, a far cry from the creamy salads we know today.
As mayonnaise became widely available in the early 20th century, American cooks began experimenting with creamier dressings, giving birth to the classic potato salad we love.
The World’s Best Potato Salad recipe from Allrecipes is a modern take on this evolution, blending traditional elements like boiled potatoes and eggs with a sweet and tangy dressing that’s distinctly American.
This potato salad recipe has been refined over generations, with home cooks across the country adding their own touches, but this version stands out for its perfect balance of flavors and textures. It’s a testament to how a simple dish can become a beloved tradition.
Conclusion
There you have it—the World’s Best Potato Salad! This potato salad recipe is a must-try for anyone who loves a creamy, flavorful side dish that’s perfect for any occasion.
With its easy-to-follow steps and simple ingredients, you can whip it up in no time, whether you’re cooking for a crowd or just treating yourself.
I’ve made this for countless gatherings, and it never fails to get compliments.
Whether you’re serving it at a summer barbecue or a cozy family dinner, this potato salad recipe is sure to impress. So, grab your ingredients, fire up the stove, and give it a try—you won’t be disappointed!
FAQs
Q: Can I use a different type of potato for this potato salad recipe?
A: Yes! While the recipe calls for medium potatoes, Yukon Gold or red potatoes are excellent choices because they hold their shape well and have a creamy texture. Avoid Russet potatoes, as they can be too starchy and fall apart during mixing.
Q: Can I make this potato salad recipe ahead of time?
A: Absolutely, and it’s actually better when made ahead! The flavors deepen as it chills. You can prepare it up to a day in advance—just cover it tightly and store it in the fridge.
Q: Is there a way to make this potato salad recipe lighter?
A: Definitely. To cut calories, reduce the mayonnaise and substitute some with Greek yogurt or low-fat sour cream. You can also lower the sugar in the dressing for a less sweet flavor.
Q: Can I add other vegetables to this potato salad recipe?
A: For sure! Diced bell peppers, peas, or even crispy bacon can add extra flavor and texture. Just be careful not to overpower the classic flavors of the salad.
Q: How long will this potato salad recipe last in the fridge?
A: It can be stored in the refrigerator for 3-4 days. Make sure it’s covered tightly to keep it fresh and prevent it from drying out.
Q: Can I freeze potato salad?
A: Freezing is not recommended, as the texture of the potatoes and mayonnaise can become grainy or watery when thawed. It’s best enjoyed fresh or within a few days.
Q: Why is there sugar in the dressing for this potato salad recipe?
A: The sugar balances the tanginess of the vinegar and mustard, creating a complex, harmonious flavor that’s a hallmark of this recipe. If you prefer less sweetness, you can reduce the amount slightly.
