Bob and I are both partial to a good potato salad recipe. It’s our go-to picnic food all summer long, and we make it a bunch of different ways. That said, this might just be the best potato salad recipe. Classic, no mustard, perfect.
You can make potato salad a lot of different ways, of course. Our default is a red potato salad with the skins left on to preserve all that extra flavor. Lots of crunchy things for nice texture. Not a speck of mustard.
How to Make the Best Potato Salad
For the world’s best potato salad, start with cubed red potatoes. Add celery, cucumber, hard boiled eggs, radishes, bell pepper (we often use red), mayo, salt, pepper and fresh dill. Done. (You can scroll to the bottom for the complete recipe!)
Finely chop the radishes, just in case you hit one with a tiny bit of spicy. Nobody is trying to make (or eat) a spicy potato salad. But the flavor of radishes is so good!
Bob’s dad hates onions, so his family skips onion in salads such as this, so it’s just how Bob is accustomed to eating potato salad. Adding celery adds that extra crunch and flavor, but in a non-oniony kind of way.
I love bell peppers, but I’m usually avoid green ones. I like the sweeter, more flavorful profile of yellow, red or orange. Either work well in this salad!
Fresh dill is a must! I pull ours straight from our herb garden outside our kitchen. If you don’t have an herb garden, a little planter packed full of dill on a windowsill will make your summer salad recipes shine!
Mayo. I love the stuff, let’s be honest. But don’t mess up this salad with any mustard! It’s a hard pass on that one. I don’t hate a mustard potato salad, mustard just has no place here.
With this salad, I prefer to season with freshly cracked black pepper and coarse sea salt. I just think it adds a little extra punch to the flavor!
I like to use a large wooden spoon or a wide rubber spatula to mix up my potato salad. Fold all the ingredients together to combine, but be sure not to mash up the potatoes. (This is why room temperature potatoes work best!)
More fresh dill on top? Yes, please! Always always a good idea.
If you want to prep the potatoes ahead, that totally works! Just be sure to make them the day before and refrigerate overnight. Then remove them from the fridge with plenty of time to warm to room temperature before mixing your salad. Enjoy!
Alice G. Patterson.]
- 5 lbs red potatoes
- 1/2 red bell pepper
- 1 English cucumber
- 2 radishes
- 4 eggs
- 3 celery stalks
- 3 cups mayo
- 3 tablespoons fresh dill
- Salt and pepper to taste
- Begin by washing and cubing potatoes into roughly 1/2" cubes
- Add potatoes to a large stock pot and fill with water; boil over medium-high heat for 15 - 20 minutes or until fork tender but not mushy
- Drain potatoes and rinse gently with cool water to stop the cooking then allow them to cool fully to room temperature
- In the meantime, finely dice red bell pepper, English cucumber, radishes, eggs and celery
- In a large mixing bowl, combine potatoes, red bell pepper, English cucumber, radishes, eggs and celery with the mayo
- Roughly chop fresh dill; season with salt and pepper to taste and then mix to combine
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