I love late spring & early summer when the weather is warm enough on the West Coast to share meals with friends & family in the outdoors. When picnic season comes around there is nothing more popular than a potato salad. Whether you are attending a potluck you can rest assured that you will be asked for this recipe once your family & friends taste it. This is the best potato salad ever!
I have given you lots of options to make this yummy salad to suit your group, no matter what their dietary preferences are.
Serving Suggestions for your Picnic:
Pair your Potato Salad with other fresh crunchy salads. A simple green salad and a Coleslaw like Cilantro Lime Slaw is a perfect combination. Some sliced meats and cheeses (real or vegan versions) pair really well plus a chilled rose or chardonnay. You might also like to bring a delicious herbed lemonade for an Italian touch to your picnic.
For desert, some fresh fruit is the perfect choice.
Here’s how to make the Best Potato Salad
- 3 pounds red potatoes, cut into cubes
- 2 tablespoons apple cider vinegar
- 1 cups mayonnaise (Best Foods Light & Veganaise are my favorites)
- 1/3 cup chopped dill pickles
- 1 teaspoon celery salt
- 1 teaspoon Dijon mustard ( I like Tarragon Dijon with this salad)
- 4 hard-boiled eggs, diced (omit for vegan version)
- 2 celery stalks, diced
- 3 green onions, diced
- sea salt and freshly-cracked black pepper
- optional toppings: smoked paprika or Montreal Steak spice
You can experiment with custom seasonings to add texture and flavor to this salad
Some Ideas to make it Your Own Best Potato Salad:
Add bacon: Make sure to cook it till the bacon crispy and drain any extra fat on a paper towel first.
Add fresh herbs: Feel free to also mix any fresh herbs you might love — chives, dill, Italian parsley, cilantro, basil, thyme, etc. — into this potato salad.
Add extra pickles: I LOVE pickles and so does my family so I usually chop some extra dill pickles into this recipe
Add extra eggs: My mother in law always slices an extra hard boiled egg on top for decoration and extra protein
Although there is a bit of preparation-this salad comes together with ease!
Dice your potatoes into large pieces. Then add them to a large Dutch Oven and cover with generously-salted cold water. Cook until the potatoes are tender.
Drain the potatoes in a colander, return them to the pot & drizzle with apple cider vinegar. Let cool while you prepare the rest of the salad.
Now the sauce: Meanwhile, whisk together the mayo, celery salt, mustard and pickle relish in a medium bowl until evenly combined.
Toss everything together: Once the potatoes are ready to go, add in the mayo mixture, diced eggs, celery and onion. Toss gently until evenly combined.
Season: Taste and season with salt and pepper, to taste. Montreal Steak spice & Mrs Dash are also tasty additions
Chill: Transfer the potato salad to a serving bowl, cover, and refrigerate for 1-2 hours before eating.
Make ahead: You and make this salad up to 2 days ahead of time and keep it refrigerated in a covered container. On picnic day, just transfer to a serving bowl and garnish the top with extra herbs/sliced eggs etc.