- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 1 ½ kg
- 1 tbsp
- 1 cup
- 2 tbsp
- 1 tbsp
- 1 tsp
- ½ tsp
- 2 tbsp
Process
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Place the potato cubes in a large pot and cover with cold water by 2.5 cm. Add 1 tbsp salt. Bring to a boil over high heat, then reduce to medium and simmer for 10–15 minutes, until potatoes are tender but not falling apart. A knife should slide in easily with slight resistance.
While potatoes cook, hard-boil the eggs: place eggs in a saucepan, cover with cold water, bring to a boil, then cover and remove from heat. Let sit for 10 minutes. Drain, cool in ice water, peel, and chop.
Drain the potatoes and spread them on a baking sheet to cool for 10 minutes. This stops cooking and prevents mushiness.
In a large bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, sugar, and black pepper until smooth.
Add the warm potatoes, chopped eggs, diced celery, and diced red onion to the bowl. Gently fold with a spatula until evenly coated.
Cover and refrigerate for at least 1 hour to let flavors meld. Before serving, garnish with fresh dill if desired.
Kitchen notes
Kitchen notes
- Do not overcook the potatoes; they should hold their shape. Start checking at 10 minutes.
- Adding the dressing while potatoes are still warm helps them absorb flavor, but let them cool slightly to avoid making the mayo runny.
- For extra creaminess, mash a few potato cubes with a fork before mixing.
- Red onion can be soaked in cold water for 10 minutes to mellow its bite.
Substitutions
- mayonnaise→Greek yogurt for a lighter version
- yellow mustard→Dijon mustard for a sharper taste
- apple cider vinegar→white vinegar or lemon juice
- red onion→shallot or green onion
Storage & reheating
Store potato salad in an airtight container in the refrigerator for up to 4 days. Do not freeze, as the texture becomes watery and mealy. To serve, let it sit at room temperature for 10-15 minutes; do not reheat.
FAQ
The questions we get asked most
Why did my potato salad turn out watery?
Watery potato salad usually happens when potatoes are overcooked and absorb too much water, or when they are not drained well. After draining, let them steam-dry on a baking sheet for 10 minutes. Also, make sure the potatoes are cooled slightly before mixing with the dressing to prevent the mayonnaise from separating.
Can I make potato salad ahead of time?
Yes, potato salad actually tastes better after chilling for a few hours. You can make it up to 24 hours in advance. Keep it covered in the refrigerator, and give it a good stir before serving. If it looks dry, stir in a tablespoon of mayonnaise.
How do I know when the potatoes are done?
The potatoes are done when a paring knife slides in with little resistance but the cubes still hold their shape. Start checking at 10 minutes. They should be tender but not falling apart. Overcooked potatoes will break down and make the salad mushy.
Can I use a different type of potato?
Yes, waxy potatoes like red or Yukon Gold are best because they hold their shape. Russet potatoes tend to fall apart and become mealy. If you only have russets, reduce the boiling time slightly and handle them gently.
Is it safe to leave potato salad out at room temperature?
No, because it contains mayonnaise and eggs, potato salad should not be left out for more than 2 hours. If it is a hot day (above 32°C), limit to 1 hour. Keep it in a cooler with ice packs for picnics.
Can I add other ingredients like pickles or bacon?
Absolutely. Chopped pickles or pickle relish add tang, and crispy bacon bits add crunch. If adding bacon, ensure it is halal or use beef bacon. Add them just before serving to keep their texture.
Why is my potato salad bland?
Potato salad needs enough salt and acid. The potatoes absorb salt during boiling, but you may need more after mixing. Add extra salt, a splash of vinegar, or a pinch of sugar to balance. Let it chill for an hour before adjusting, as flavors develop over time.
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