Best potato salad recipe ever! Smooth and velvety, this dill based potato salad has simple ingredients, can be made ahead, and is full of flavor. And there’s a secret to getting that velvety texture This is a family favorite recipe everyone will love!
My potato salad recipe is better than my mom’s recipe. Oh my gosh…does that make me a bad daughter for saying that out loud?! I grew up with my mom’s traditional potato salad recipe made with sweet pickle relish and eggs. And I just didn’t love it…at all. So I wrote off potato salad all together.
Until a friend of mine brought her potato salad recipe to work back in 2006. I didn’t want to try it because it was potato salad, but everyone was raving over the recipe while we were eating. So I thought, ok I’ll try a bite or two. Oh my goodness…it was fantastic! So I asked her for the recipe. I’ve been making it for my family ever since. This homemade potato salad recipe has quickly become a family favorite. My husband loves it and asks for it all the time.
Potato Salad Ingredients
I use simple ingredients for this recipe:
- 5lb bag of Idaho Potatoes
- red onion
- dill relish
- salt and pepper
How To Make Potato Salad
The first thing you’re going to do is finely chop the red onion and celery.
The next step is where my secret to making this potato salad recipe comes into play. How I make this recipe is different than your traditional method. Here’s my secret. I boil the potatoes with the peeling on. My mom always wonders why I do this, but peeling the potatoes with the skin on makes them so much easier to peel and chop. This method also changes the consistency of your potato salad. It provides a more smooth and velvety texture.
After the potatoes are done boiling, drain them in a strainer. The peelings should be starting to fall off. Let the potatoes cool before you start to peel them.
Once the potatoes are cool enough to touch, take a knife and peel off the peelings. The peelings should easily come right off. From there, cut the cooked potatoes into chunks. It’s ok if the potatoes start to fall apart while cutting.
Place the cubed potatoes in a big bowl. Add the mayonnaise, mustard, dill relish, celery, and red onions. Combine all ingredients well. Add salt and pepper to taste.
Can You Make Potato Salad Ahead of Time?
Absolutely! I always make my potato salad at least 1 day before I plan to serve. So yes, I recommend making it a day ahead. Cold potato salad is the best. If you don’t have time to make this a day in advance, let it chill in the refrigerator for at least 4-6 hours on the say you make it. This recipe is best when it’s chilled.
What’s the Best Kind of Potatoes To Use?
You’re not going to believe me when I tell you this, but I highly recommend using Idaho potatoes for this recipe. You all know that I’m a HUGE fan of new potatoes and the majority of my recipes are made with new potatoes. But not this one. When you boil the potatoes with the peelings on, it’s so easy to just peel them off. Sometimes, I can rub the majority of the peeling off with my hands and not have to use a knife. You can’t do that when using new potatoes. I contribute the velvety smoothness of this potato salad to making it with Idaho potatoes.
Questions and Answers – Expert Tips
- Why is this the Best Potato Salad Recipe? – Because it’s easy to make, only requires 6 simple ingredients and you don’t have to peel the potatoes before cooking them. By cooking the potatoes with the peels on, you’re saving a ton of time and hassle and it provides an amazing texture to your potato salad.
- How Long Will Potato Salad Last? – My recipe will last you about 4 days when kept in an airtight container in the refrigerator. I don’t recommend freezing potato salad because it contains mayonnaise.
- Is Potato Salad Gluten Free? – Yes! I use only the simplest ingredients and they are all gluten free.
- How Much Potato Salad for a Crowd? – I use a 5 lb bag of potatoes when making this recipe and that will feed about 12-15 people.
- Can I Add Eggs and Other Ingredients? – Absolutely! Adding slices of boiled eggs and even using fresh dill instead of dill relish would make for great recipe substitutes!
- Do My Measurements Have To Be Exact? – This is one of those recipes where you really have to judge the measurements by taste. I taste this recipe like 10 times while making it to ensure it’s exactly how I want it to taste. If you feel it needs a little more mayo for your liking, add it! Want more salt, add it!
- Red Onions – I highly recommend using red onions instead of yellow or sweet onions in this recipe. Red onions are mild and sweet, but provide the most robust flavor when added to cold salads.
What To Serve With Potato Salad
- My Greek Marinated Chicken pairs perfectly with this potato salad.
- Potato Salad is amazing with Smoked Brisket.
- This Cauliflower, Cashew and Pea Salad is fun to pair with it, as well.
Spring is here and this is the perfect recipe to serve at a picnic, a family BBQ and even at a potluck!
If you loved this recipe, give this recipe a star review! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #recipesworthrepeating and tagging me @recipesworthrepeating.
Best potato salad recipe ever! Smooth and velvety, this dill based potato salad has simple ingredients, can be made ahead, and is full of flavor. And there's a secret to getting that velvety texture This is a family favorite recipe everyone will love!
Boil the whole potatoes in a big pot with the skins on and not cubed.
After the potatoes are done boiling (the skins should be pulling back a little bit), drain them and let them cool for about 30 minutes.
Cut the peelings off the potatoes. Peelings should be very easy to cut off.
Cut the potatoes into cubes and place them in a big bowl.
Add the mayonnaise, mustard, relish, red onion, and celery, salt and pepper.
Combine all ingredients well. Taste test to ensure it’s at the right level of flavor you want. Add more of an ingredient if you think it needs it.
Store in the refrigerator for 4-6 hours before serving.
- Serving size is 1/2 cup.
Update Notes: This post was originally published in July 2012, but was re-published with updated step-by-step instructions, pictures and tips in April of 2019.
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