Easy Potato Salad
Our simple Potato Salad is made with just a few ingredients and it always gets rave reviews. A take on the deli-style salad without eggs. Great for potlucks, parties, BBQ's, and summer holidays.
Servings 6 servings
Calories 223kcal
Ingredients
Prepare the Potatoes
- 3 quarts water or enough water to cover the potatoes
- 2½ pounds yellow potatoes ( peeled and cut into 1-inch pieces)
- 1 small yellow onion (peeled and diced)
- 1 teaspoon salt
- ½ teaspoon black pepper
Potato Salad Dressing
- ½ cup mayonnaise
- ½ cup sour cream
- ½ teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon celery salt
- ¼ teaspoon paprika
- 1 teaspoon fresh dill or ½ teaspoon dry dill
- ¼ cup diced celery diced, about 2 to 3 stalks
- chopped fresh dill optional garnish
- ½ teaspoon paprika optional garnish
Instructions
Prepare the potatoes
- In a large pot, add 3 quarts water over medium-high heat, add 2½ pounds yellow potatoes ( peeled and cut into 1-inch pieces), 1 small yellow onion (peeled and diced), 1 teaspoon salt, and ½ teaspoon black pepper.
- Bring the potatoes to a boil and reduce heat to medium so the potatoes simmer until fork tender, about 15 minutes. (no need to cover the pot with a lid)
- Once cooked through, drain the water from the potatoes. Place the potatoes back in the pot over a low flame for about 30 seconds to ensure the water has drained. Set aside.
Prepare the dressing
- While the potatoes are cooking, in a large mixing bowl, whisk together ½ cup mayonnaise, ½ cup sour cream, ½ teaspoon Dijon mustard, 1 teaspoon apple cider vinegar, ½ teaspoon Kosher salt, ½ teaspoon black pepper, ¼ teaspoon celery salt, ¼ teaspoon paprika, 1 teaspoon fresh dill until well combined. Give the dressing a taste test. If needed, adjust any seasoning.
- Add the cooled potatoes and ¼ cup diced celery into the dressing and gently fold to combine all ingredients. Cover the potato salad with plastic wrap and refrigerate for at least an hour up to overnight.
- When ready to serve, taste again for seasoning and if needed, adjust seasoning. Optional garnish, sprinkle fresh dill and a bit of paprika over the top of the potato salad. Ready to serve.
Notes
Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.
Note 1: This is a New York-style deli potato salad.
Storage - Store this potato salad in an airtight container in the refrigerator for up to 3 days.
Freeze - Unfortunately, potatoes don't freeze well so I do not recommend freezing this potato salad.
I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.
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Nutrition
Serving: 1serving | Calories: 223kcal | Carbohydrates: 38g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 869mg | Potassium: 880mg | Fiber: 5g | Sugar: 3g | Vitamin A: 144IU | Vitamin C: 38mg | Calcium: 58mg | Iron: 2mg
