A month ago or so I made some potato salad. I love potato salad and was well pleased with this one.
Key Ingredients to The Best Potato Salad
Then the next week my father made his version of potato salad. It was great too!
The difference? Pickle juice and mustard.
Also he throws in a hard boiled egg once in a while too. Note that getting the recipe out of my parents generated the usual recipe banter.
Dad: "Use Russets." Mom: "I've been making this recipe for years with all kinds of potatoes." Dad: "Use Russets."
We're using Russets in this recipe, which is why it is called “Dad's potato salad”.
Potato Salad Troubleshooting Tips
- Test your potatoes for doneness: Pull out a cube or two after they've been boiling for about 10 minutes, let them cool a bit, then bite into them — if they're done there should be little resistance as you bite through. If the potatoes aren't quite ready, let them boil for a few minutes longer, then test again.
- Hard boil eggs with ease: For perfectly cooked, easy-to-peel hard boiled eggs, we've found three methods that have given us consistent results.
- Make it ahead: You can prepare and refrigerate your potato salad the day before you plan to serve it.
How to Store Potato Salad
Your potato salad should stay fresh, refrigerated in a sealed or airtight container, for 3 to 5 days. It shouldn't be left out at room temperature for longer than 2 hours. To help keep potato salad cold when you're serving it for a party, cookout or other gathering, set your salad bowl inside a larger bowl that's filled with ice.
More Potato Salad Recipes to Try!
- German Potato Salad
- New Potato Salad With Sour Cream and Dill
- Provencal Potato Salad
- Mom’s Warm Potato Salad
- Instant Pot Potato Salad
Dad's Potato Salad
- 3 to 4 medium Russet potatoes, peeled and cut into 1-inch chunks
- 1/4 cup juice from kosher dill pickles
- 3 tablespoons finely chopped dill pickles
- 1/4 cup chopped parsley
- 1/2 cup chopped red onion
- 2 ribs celery, chopped
- 1 to 2 scallions, chopped
- 1 to 2 hard boiled eggs, chopped, optional
- 1 medium carrot, finely chopped, optional
- 1/2 red bell pepper, raw or roasted, chopped, optional
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- Kosher salt and freshly ground black pepper to taste
Boil the peeled, cut potatoes:
Place peeled, cut potatoes in a large pot. Cover with an inch of salted water. Bring a pot of water to boil.
Simmer for 10-20 minutes until just fork tender. Drain the potatoes and remove them from the pot. The pot is hot and you want the potatoes to cool down enough to handle, but are still warm.
Mix the salad ingredients:
Put the potatoes in to a large bowl. Add the juice from the Kosher dill pickles.
Add the finely chopped pickles themselves. Add parsley, onions, celery, scallions and, if using, the hard boiled egg, carrots, and red bell pepper.
Make the dressing, then dress and season the salad:
In a separate small bowl, mix mayonnaise with mustard. Add salt and pepper to taste.
Mix in the dressing with the potato mixture. Again, salt and pepper to taste.