Our Favorite, Creamy, Zesty Potato Salad Just in Time For Labor Day
Labor Day is a great time to get together with friends and loved ones and eat good food. We are celebrating the warm days of summer coming to and and and fall beginning. Nothing makes us feel at home like a delicious meal, so we want to bring in the new season with one of our favorite potato salad recipes - just like grandma used to make.
Ingredients and Tips
Alright, let’s talk ingredients!
To make this Southern potato salad recipe, you will need:
Potatoes: I prefer buttery Yukon Gold potatoes for this recipe, but Russets or red potatoes would also work well too. Feel free to peel your potatoes if you do not like the skins, but I always leave them in because I like the extra texture that they add.
Hard-boiled eggs: I like to cook mine in the Instant Pot, but you can also make them the traditional way on the stovetop.
Mayo or Miracle Whip: Up to you! Miracle Whip (a lighter, slightly sweeter, and spicier mayo “dressing”) was always the standard for this potato salad in the Midwest. But feel free to choose either Miracle Whip or Mayo, or go 50/50. Or you could also mix in some plain Greek yogurt or sour cream for part of the mayo.
Vinegar: I make this salad with apple cider vinegar, but red wine vinegar or white vinegar would also work well. Whatever you have on hand!
Pickle relish (optional): If you’re not into pickles, feel free to leave this out. But if you love pickles, a good scoop of relish (or you can dice your own pickles) adds an irresistible sweet tang to this salad.
Veggies: Raw celery and onion are traditional here.
Seasonings: Celery salt, paprika (I prefer smoked paprika), salt and pepper are the classic seasonings in this potato salad. But see notes below for some other fun ideas to try!
Mustard: I like a good zesty Dijon mustard in this salad.
I recommend sprinkling your potato salad with smoked paprika or Old Bay seasoning just before serving, to give it an extra pop of color and flavor. Or feel free to also garnish your potato salad with egg (extra hard-boiled eggs), chopped fresh herbs (chives, dill, parsley, etc.), or a sprinkle of bacon.
3 pounds Yukon Gold, Russet, or red potatoes*, cut into 3/4-inch cubes
2 tablespoons apple cider vinegar
1 1/4 cups mayonnaise
1/3 cup dill pickle relish (optional)
1 teaspoon celery salt
1 teaspoon Dijon mustard
4 hard-boiled eggs, diced
2 celery stalks, diced
half of a small red onion, thinly sliced
sea salt and freshly-cracked black pepper
optional toppings: smoked paprika or Old Bay seasoning, chopped fresh chives, (extra) sliced hard-boiled eggs
Place the diced potatoes in a large stockpot and add enough water so that the potatoes are covered by 1 inch.
Cook over medium-high heat until the water reaches a boil. Then reduce heat to medium to maintain the simmer, and continue cooking the potatoes for 5-8 minutes or until the potatoes pierce easily with a fork.
Drain the potatoes in a colander. Then return the potatoes to the stockpot, drizzle evenly with the vinegar, and let the potatoes rest for 20-30 minutes or until cool enough to handle.
Meanwhile, whisk together the mayo, celery salt, mustard, and pickle relish in a medium bowl until evenly combined.
Once the potatoes are ready to go, add in the mayo mixture, diced eggs, celery, and onion. Toss gently until evenly combined.
Taste and season with salt and pepper, to taste. (Also feel free to add in a tablespoon or two of pickle juice if you would like.)
Transfer the potato salad to a serving bowl, cover, and refrigerate for 1-2 hours to chill.
Serve chilled, or refrigerate in a sealed container for up to 3 days.
*Potatoes: Feel free to peel the potatoes if you would like. I prefer to leave the skins on to add extra texture to the potato salad.
Recipe courtesy of Gimme Some Oven