Our go-to recipe for the best potato salad. A classic, creamy, and zesty potato salad that will be a hit at any dinner table or summer barbecue!
Baby potatoes are my favorite to use in a classic potato salad. Hence, why our recipe is the best potato salad! It’s naturally sweet and creamy in texture. It also holds its shape and doesn’t need to be peeled. Win-win in our books! With a touch of smoked paprika and fresh cut scallion it will give you the perfect bite. Make it as a quick side dish for your next backyard barbecue or summer picnic.
More MGF Recipes
Ingredients You Will Need
- Potatoes: I love using red baby potatoes in potato salads because you can leave the skins on and only have to cut them in half. They hold their shape and still have a creamy texture. Feel free to use Yukon gold or Russet Potatoes too.
- Hard-boiled Eggs: I like to usually cook them on the stovetop. But since I was introduced to a Dash Egg Cooker, I never went back. They make the perfect soft or hard-boiled eggs in an instant.
- Mayo: In this recipe, I used vegan mayo, but our homemade mayo recipe can be whipped up in minutes too! The base sauce for potato salad.
- Vinegar: We used apple cider vinegar. You can also use white wine vinegar or whichever you have available in your pantry. Will help balance the fat and add a bit of tang.
- Veggie: Raw Onion and celery are a traditional part of potato salad. In this recipe, we used white onions, but red onions are preferred.
- Seasonings: Salt, Pepper, and Smoked Paprika are a must to bring out the flavors and subtle kick in every bite.
- Herbs: Scallions are a great addition to that extra bite. You can also garnish with fresh chopped parsley too.
- Mustard: I love using a good coarse Dijon mustard. It really makes a difference from using a traditional Dijon mustard that doesn’t have mustard seeds.
How to Make The Best Potato Salad
Tools used: (2) Small Pots, Knife, Chopping Board, Small and Medium Mixing Bowl, Measuring Cups and Spoons, Silicone Spatula, Colander, 7.5”x6” Baking Dish (serving), Airtight Container (storage), Egg Cooker (optional)
Servings: 6 | Course: Salad, Side Dish Cuisine: American
- 1 ½ lb Baby Red Potatoes (halved)
- 4 Hard-Boiled Eggs (diced)
- 3 Celery Stalks (diced)
- 1 Small Onion (diced)
- ¼ Cup Scallions
- 1 ½ Tbsp Apple Cider Vinegar
- 1 ¼ Cup Mayo (regular or vegan)
- 1 Tsp Salt
- 1 Tsp Pepper
- 1 Tsp Smoked Paprika
- 1 ½ Tsp Dijon Mustard
Prep: 10 Minutes | Chill: 2 Hours | Cook: 20 Minutes
Time needed: 1 hour.
- Cook the potatoes: Cut your baby potatoes in half with the skin on. Add them into a pot and fill the water to cover the potatoes. Bring it to a boil and cook until the potatoes are tender. Drain the potatoes in a colander and set them aside in a bowl.
- Cook the eggs: Add the eggs into a small pot and add water to cover them. Bring it to a boil and then turn off the heat. Allow them to cook for 8 minutes and then transfer them into an ice bath. Once completely cooled, peel the eggs and dice. Add them into the bowl with the cooked potatoes.
- Chop the veggies: Clean and chop your celery sticks, onion, and scallion. Add them into the bowl with potatoes and eggs. Set them aside.
- Prep the sauce: In a small bowl, whisk together the mayo, salt, pepper, smoked paprika, mustard, and vinegar. Once everything is well-combined, add it into the potato bowl.
- Mix everything together: With a silicone spatula, give everything a gentle toss until everything is well coated.
- Season to taste: Give it a quick taste, and add any additional seasonings as needed.
- Chill in the refrigerator: Transfer the potato salad into a baking dish or airtight container covered. Place it into the refrigerator and chill for at least 2 hours to let the flavors marinate further. Serve chilled and topped with your favorite garnishes. Store in the fridge for up to 3 days to be best eaten.