This Potato Salad really does live up to its name…it is The BEST Potato Salad! This recipe has been handed down in my family for a few generations and it is truly unique and delicious. To make this, we combine red potatoes, onion, and celery, infuse it with a homemade French dressing, and then mix with mayonnaise. The mayonnaise provides creaminess, the celery and onions add crunch, while the dressing gives it the perfect touch of tang!
This potato salad tastes best if it is made the day before serving or is at least chilled in the refrigerator for a minimum of four hours. This allows the flavors time to marinate and meld. Perfect for preparing the day before your summer BBQ or picnic!
Which Potatoes are Best?
With so many options to choose from, it is important to know which potatoes will work best for this recipe. Potatoes are typically divided into three categories based on their texture: waxy, starchy, and all-purpose.
- Waxy – Waxy potatoes contain more sugar and moisture than their starchy counterparts. Because they are thin-skinned, have the least amount of starch, and hold their shape well when cooking, they make an excellent choice for potato salads, casseroles, and stews. You many even choose to leave the skins on for your dish. Popular types of waxy potatoes include red, new, and fingerling potatoes.
- Starchy – Starchy potatoes contain high amounts of starch, low moisture, are thick-skinned, and tend to fall apart during cooking. They are great for making mashed potatoes, baked potatoes, and potato chips due to their fluffiness and ability to absorb moisture. Popular types of starchy potatoes include russets, long white, and sweet potatoes.
- All-Purpose – All-Purpose potatoes fall in between waxy and starchy with regard to starch content making them a well-rounded potato suited for many uses. They have more starch than waxy potatoes, more moisture than starchy potatoes, and retain their shape when cooking. These are a great choice for almost any potato dish, including potato salads, soups, stews, and roasting. Popular types of all-purpose potatoes include Yukon gold, purple majesty, and Peruvian blue.
The Best Potato Salad Ingredients
Let’s take a closer look at the ingredients that make up this delicious dish.
Red Potatoes
We use red potatoes in this recipe but any waxy or all-purpose potato will work. I love to leave the skin on mine but that is completely up to you!
Yellow Onion
The recipe calls for yellow onion which is considered an all-purpose onion because it works well in most dishes. If you prefer a different type (red, white, green, etc.), feel free to adjust accordingly.
Celery
Diced celery provides wonderful texture by adding in some crunch.
Mayonnaise
Mayonnaise adds to the creaminess of the salad.
Homemade French Dressing
This is not store bought French dressing. We make this from scratch and it provides the tangy flavor by using a combination of vinegar, mustard, salt, pepper, paprika, oil, and sugar.
Celery Seed
Celery seed is optional for sprinkling on top. It brings a nice additional pop of celery flavor.
When to Peel and Cut Potatoes
Should I peel and cut the potatoes before boiling? It depends. For waxy potatoes such as the ones we are using in this recipe, it is fine to cut the potatoes prior to boiling. Because they do not contain much starch, they will not absorb a lot of water. Russet potatoes, on the other hand, should not be peeled or cut prior to boiling. Their skin is thick and protects the interior while cooking. If you expose this while boiling, the potato may absorb water and potentially become a mushy mess.
Can I freeze Potato Salad?
Potato salad does not freeze well due to the ingredients in it that are sensitive to temperature. It will keep in the refrigerator for up to 5 days.
Tips
- Chopped potatoes – Try to keep your cuts as uniform as possible in order for the potatoes to cook evenly.
- Make ahead – We recommend making this the day prior to serving. This allows the flavors time to marinate and meld.
- Time sitting out – Because potato salad contains ingredients sensitive to temperature, be sure to only leave out at room temperature for up to 2 hours. Store covered in the refrigerator for up to 5 days.
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Sharp knife set – to chop celery, onion, and potatoes
- Cutting board – to chop celery, onion, and potatoes
- Stock pot – to cook potatoes
- Strainer – to strain potatoes
If You Liked This Recipe, Try Our
The Best Potato Salad
This Potato Salad really does live up to its name..it is the BEST potato salad! It combines red potatoes, onion, and celery, is infused with a homemade French dressing, and then mixed with mayonnaise.
Ingredients
- 5 lbs red potatoes, chopped
- 1 small yellow onion, diced
- 4-5 celery stalks, diced
- ¾ cup mayonnaise, more or less to taste
- Celery seed (optional)
- FRENCH DRESSING:
- 1 Tbsp granulated sugar
- 1 tsp salt
- 1 tsp paprika
- 1 tsp yellow mustard
- ¼ tsp pepper
- ¼ cup vinegar
- ¾ cup vegetable oil
Directions
- Step 1 DICE: Dice onion and celery. Set aside.
- Step 2 CHOP/COOK: Wash and chop your potatoes into desired cubes (as evenly as possible). Place in a large stock pot and fill with cold water until covered (about an inch over the top of the potatoes). Place over high heat and bring to a boil. Add a few teaspoons of salt and boil potatoes for about 15 minutes or until tender (test with fork).
- Step 3 FRENCH DRESSING: While potatoes are boiling, whisk together all ingredients for the French dressing in a medium bowl until smooth.
- Step 4 ASSEMBLY: Drain potatoes once tender and peel off any skins, if desired. Place in a large bowl and mix in the French dressing (while the potatoes are still warm), making sure all the potatoes are coated. Let mostly cool and then add in the onion and celery. Mix, cover, and refrigerate for at least 4 hours (better if overnight). Stir in mayonnaise an hour or two prior to serving, adding just enough to mix. Sprinkle with celery seed if desired.
- Step 5 STORAGE: Potato salad will keep in refrigerator for up to 5 days.
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