What are the most common ingredients in potato salad?

Potato salad usually starts with tender, boiled potatoes. Then, add mayonnaise or sour cream for creaminess. Toss in crunchy celery, chopped onions, and pickles for texture and flavor. Some recipes use mustard for a tangy kick. Don’t forget salt, pepper, and fresh herbs like parsley. Each ingredient works together to create that classic, comforting taste. You can change it up, but these basics are a must!

What not to do when making potato salad?

Don’t overcook your potatoes! Nobody likes mushy potato salad. Also, avoid under-seasoning. Potatoes need a good sprinkle of salt to shine. Don’t mix everything while the potatoes are piping hot, or you’ll end up with a gluey texture. Lastly, don’t skip chilling it. Warm potato salad is okay for some, but cold potato salad is unbeatable. Keep these tips in mind for success!

Why put vinegar on potatoes for potato salad?

Adding vinegar to warm potatoes is a game changer. It gives them a bright, tangy flavor that really stands out. The vinegar also helps the potatoes hold their shape. Plus, it balances the richness of the mayonnaise or sour cream. Don’t worry—it won’t taste too strong. Just a little splash while the potatoes are warm makes all the difference. Give it a try—you’ll love it!

How do you make Martha Stewart potato salad?

Martha Stewart’s potato salad is simple but so tasty! She uses boiled potatoes, hard-boiled eggs, and crunchy celery. Then she mixes them with mayonnaise, Dijon mustard, and a bit of vinegar. Add salt and pepper for flavor, and finish with fresh parsley. It’s creamy, flavorful, and classic. This recipe is proof that sometimes, the simplest things really are the best. Try it—you’ll see!

Best Potato Salad Recipe: Quick, Flavorful, and Irresistibly Good

Ingredients

Scale

3 pounds medium white potatoes or Yukon golds (skin on)

1 teaspoon kosher salt (for boiling potatoes)

3 tablespoons white vinegar

2 celery stalks (ribs), diced

6 green onions, diced

5 hard-boiled eggs, peeled and chopped

1 ½ cups Miracle Whip or mayonnaise

1 tablespoon yellow mustard

1 ½ teaspoons celery seed

¾ teaspoon kosher salt

¾ teaspoon freshly ground black pepper

Paprika (for garnish)

Instructions

1. Cook the Potatoes:

Wash and cut the potatoes into bite-sized pieces.

Boil them in salted water for 10-12 minutes until tender but not mushy. Drain and let cool slightly.

2. Add the Tangy Twist:

Drizzle the warm potatoes with white vinegar. Toss gently to coat.

3. Prep the Mix-Ins:

Dice the celery and green onions. Peel and chop the hard-boiled eggs.

4. Make the Dressing:

In a large bowl, mix Miracle Whip (or mayonnaise), yellow mustard, celery seed, salt, and pepper.

5. Combine Everything:

Gently fold the potatoes, celery, green onions, and eggs into the dressing. Be careful not to mash the potatoes.

6. Garnish and Serve:

Sprinkle paprika on top for a pop of color. Chill before serving or enjoy immediately!

Notes

Make-Ahead Tip: Prepare the salad a day in advance for deeper flavors.
Lighter Option: Swap Miracle Whip for Greek yogurt.
Storage: Keep in an airtight container in the fridge for up to 3 days.
Revive Leftovers: Stir in a splash of milk or extra mayo if the salad seems dry after chilling.

Author: Anna Gomez
Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cup
Calories: 280
Sodium: 420mg
Fat: 15g
Carbohydrates: 28g
Fiber: 3g
Protein: 6g

Keywords: BEST Potato Salad, Creamy Potato Salad, Classic Potato Salad, Easy Potato Salad Recipe, Tangy Potato Salad, Homemade Potato Salad, BBQ Side Dishes, Picnic Recipes