Name: How to Make THE BEST Potato Salad Recipe | foodiecrush.com
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How to Make THE BEST Potato Salad Recipe | foodiecrush.com

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This easy, classic Southern potato salad recipe with eggs, has been handed down from my grandma to my mom and then to me and includes their secret tips that make it the very best potato salad recipe every single time.
It may be pretty bold to claim, but saying this potato salad recipe is the best is a statement I totally stand behind. I’ve shared several variations of potato salad recipes here on the blog including my German potato salad, a creamy dill potato salad, my no-mayo potato salad with herbs, a bacon and sour cream loaded baked potato salad, and even more. But this salad is the one that readers have made a top recipe here on the blog, and definitely ranks as my personal childhood favorite.
This classic potato salad is the one I grew up on. It’s the recipe my Grandma Mary Jane originally made, then passed down to my mom, aunts, cousins, and me and my sister. It’s accompanied burgers, grilled ribs, and every other favorite summer dinner recipe under the sun. As favorite family recipes do, it’s a food memory none of us can, or want, to forget. It shows up at nearly every BBQ, picnic, or good old-fashioned supper soirée at my house, and it’s one I’m proud as punch to share when I go to other’s homes as well. It’s extremely popular with readers who love it all year round, at Thanksgiving and Christmas too. Who knew? Looks like this recipe has found its Southern potato salad roots. So now it’s your turn to give it a try. Here’s how to make the best potato salad ever. Let’s get started…
I spent many a summer afternoon making and taste-testing this salad alongside my amazing mama, just like she did with hers. I’ve made it so many times I don’t even need the recipe. You know a recipe is that good when you know it by heart.
Here are the ingredients you’ll need for this classic potato salad:
We use white potatoes, or Yukon Golds, in our family’s potato salad recipe. Because they have thinner skin, they’re easy to peel after boiling and taste creamier, a little sweeter, and hold their shape well after cooking. Avoid using starchier potatoes like russets that too easily turn to mush in salads like this. Choose potatoes around the same size for the most consistent cooking.
There are a couple of reasons potato salad can become watery or runny. Here’s how to troubleshoot the problem.
Use the right potato. Yukon golds are our go-to and absorb the dressing well.
Be sure to add the dressing to cool potatoes. Potatoes will sweat water as they cool, and that can contribute to watery potato salad.
Reader Vicki sent in an email with her suggestion to avoid watery potato salad. I like to salt my potato water to add flavor, so test this tip and decide for yourself: “I asked a renowned chef what I was doing wrong, and he told me NEVER to salt the potatoes either during cooking or preparing the salad. The salt makes the potatoes seep&nbsp;water. Ever since I took his suggestion, I have never had a problem with watery&nbsp;salad. You can season the&nbsp;salad with salt, pepper, and other seasonings just before serving and it won’t affect the potatoes once they have been mixed with the mayo. Just an FYI.”
Everyone has their favorite ingredients that make up a pasta salad, just check out the comments below. Here are a few additions and variations you may be craving now.
If you make this recipe, please let me know! Leave a&nbsp;
&nbsp;rating on this recipe below and leave a comment, take a photo and&nbsp;tag me on Instagram&nbsp;with #foodiecrusheats.
This easy, classic potato salad recipe is THE BEST! It was handed down from my grandma to my mom and then to me and includes their secret tips that makes it the very best potato salad recipe every single time.
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Course Salad, Side Dish
Cuisine American
Keyword potato salad
Servings 8
Calories 228kcal
Cook ModePrevent your screen from going dark
Calories: 228kcal | Carbohydrates: 39g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 121mg | Sodium: 675mg | Potassium: 840mg | Fiber: 5g | Sugar: 7g | Vitamin A: 336IU | Vitamin C: 36mg | Calcium: 59mg | Iron: 2mg
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This easy, classic Southern potato salad recipe with eggs, has been handed down from my grandma to my mom and then to me and includes their secret tips that make it the very best potato salad recipe every single time.
It may be pretty bold to claim, but saying this potato salad recipe is the best is a statement I totally stand behind. I’ve shared several variations of potato salad recipes here on the blog including my German potato salad, a creamy dill potato salad, my no-mayo potato salad with herbs, a bacon and sour cream loaded baked potato salad, and even more. But this salad is the one...

How to Make THE BEST Potato Salad Recipe | foodiecrush.com

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