This easy potato salad recipe has one secret ingredient that takes it over the top, it’s the very best potato salad. This is the only recipe for potato salad you’ll need. Perfect for a potluck.
I’ve found over the years, that the best potatoes for potato salad are Russet, Yukon gold, or Red potatoes.
A few tips before you get started:
1. Boil the potatoes whole and unpeeled, the potatoes will stay firm and it’s less work. Run a knife through the center of the potatoes to check if they are done. I would say depending on the size of the potatoes that it takes about thirty to forty minutes (smaller potatoes take less time, pull them out as they get done). After you’ve boiled them place them in the fridge for a few hours before peeling them and cutting them.
2. Combine all of your seasonings with the mayonnaise and mustard this will incorporate the seasonings evenly for the potato salad.
INGREDIENTS
3 to 5 pounds Yukon Gold, Russet, or red potatoes
2 tablespoons Marzetti Slaw Dressing
1 1/4 to 1 1/2 cups real mayonnaise or more depending on how creamy you prefer
1 tablespoon dill weed or relish optional
2 teaspoon celery seed
2 teaspoon mustard
1 teaspoon granulated garlic
1 teaspoon Tony Creole seasoning
6 hard-boiled eggs, diced (take 2 of the eggs and slice for topping)
1 small finely diced celery
half of a red or white onion diced
salt and black pepper to taste
DIRECTIONS
Peel, rinse, and dice the potatoes
Whisk together the mayo, slaw dressing, dill weed or relish, celery seed, mustard, garlic, creole, salt, and pepper in a medium bowl until evenly combined.
Add the mayo mixture, diced eggs, and onion to the potatoes. Toss gently until evenly combined.
Taste test and add more seasonings, if desired.
Optional toppings: paprika, poppy seed, chopped fresh chives, (extra) sliced hard-boiled eggs
Cover, and refrigerate for 1-2 hours to chill. Although it should be chilled if prepared per the directions for boiling and refrigerating the potatoes prior to mixing all of the ingredients together.
Serve chilled
