Potato Salad is one of those classic side dishes that always seems to appear in the summer because it goes so well with outdoor dining, picnics and barbecues. And the best of all, it’s a make ahead recipe so you have a relaxing dinner prep.
This Potato Salad recipe is a little different than the typical sweet mayonnaise dressing version. You can make it that way if you like. Just use basically the same dressing that goes on Macaroni Salad. And even most of the same other ingredients.
But for something a little less sweet and a little different, this version has a little tang from yogurt and fresh dill. It also features some boiled egg for protein and celery for crunch. Potatoes and celery go well together. Like in German Potato Salad.
What are the best potatoes for Potato Salad?
You can use any type of potato but the harder varieties are better because they don’t tend to get as mushy. Try not to overcook them or you’ll end up with mashed potato salad. And don’t cut your potatoes too small before boiling or they’ll absorb too much water which also contributes to mushy potatoes. Once they’ve cooled and dried out a bit you can cut them into the size you like.
Don’t forget to season the potato water with salt. This helps season the potatoes while they cook. Don’t worry, most of the salt goes down the drain with the water. Pro tip – you can add the eggs to the pot after the potatoes have boiled about 15 minutes and they will both be ready at about the same time. I boil eggs for 13 minutes when I make Potato Salad.
For the dressing combine mayonnaise, dijon and yogurt. Use real mayo, not the sweet kind like Miracle Whip. And for an extra dilly flavour you can add a spoonful of dill pickle brine if you have any pickles in your fridge. Sour cream also works well in this dressing but it will be a little more tangy. Round it out with salt and pepper and toss with the cooled potatoes and eggs. It’s ok if you add the dressing while the potatoes are still a bit warm but wait till the mixture is chilled a bit before adding fresh herbs so they don’t lose their colour.
Stir everything together gently so you don’t break up the potatoes too much. Don’t worry if it looks like there’s too much dressing, it will soak into the potatoes as it chills in the fridge. Allow at least several hours for all the flavours to combine. It’s even better the next day. If your Potato Salad looks a bit dry you can add a little more mayo right before serving.
If you make this and love it, consider leaving a comment below! Here’s the recipe:
Potato Salad
Ingredients
- 6 large potatoes or 8 medium
- 3 eggs
- 1 stalk celery
- 2 Tbsp fresh minced chives
- 2 Tbsp fresh chopped dill plus extra for garnish
- 2 Tbsp fresh chopped parsley plus extra for garnish
Dressing
- 1 C regular mayonnaise
- ¼ C plain yogurt or sour cream
- 1 Tbsp Dijon mustard
- 1 Tbsp dill pickle juice optional but recommended
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Peel potatoes and remove any spots. Cut in half or quarters if larger. Bring to boil, then reduce to medium to simmer in salted water for about 15 minutes. Gently add eggs and continue to simmer for 13 minutes. If potatoes can be easily pierced with a knife remove at same time as eggs. If not, cook slightly longer until soft. Drain well, rinse with cold water and drain again.
- When potatoes have cooled slightly and dried out, cut into smaller bite sized pieces. Peel eggs and chop into small pieces.
- Dice celery, mince chives, dill and parsley and combine with potatoes and eggs.
- Make dressing by whisking together all ingredients. Pour over salad and mix well. Cover and refrigerate for several hours or over night.
- Garnish with extra fresh parsley and dill if desired.
We were extremely lucky to receive a container of the potato salad to taste test!
I must admit the picture had my saliva glands rather excited!
It was the perfect accompaniment to a quick meal after deck drinks ran overtime.
We loved all of the ingredients and especially the added kick of the dill. A slight twist to a timeless recipe.
This is definitely a keeper!
Oh my gosh that was tasty! I followed your recipe except used a bit of yellow pepper as only had half a red pepper. Greg just having some now as he was out on the coyote hunt tonight. Good job! Really enjoying your website.
Thanks!