Easy Potato Salad
Easy Potato Salad is the classic side dish for cookouts, holidays and family dinners. Tender red potatoes mixed with hard boiled eggs, pickle relish and a flavorful dressing for the best make ahead side dish!
Easy Potato Salad
Potato salad is a great make ahead side dish for busy weeknights. It goes with just about every meal like Fried Chicken Strips, BBQ Burgers and Smoked Baby Back Ribs. Make a batch over the weekend and enjoy it for several meals throughout the week.
How to Make Easy Potato Salad:
- Scrub small red potatoes and place in a dutch oven or large pan and cover with cold water.
- Bring water to a boil and cook for about 15 minutes or until potatoes are fork tender.
- Drain and set aside to cool slightly.
- In the meantime boil the eggs. Peel and chop eggs.
- Cut cooled potatoes into bite sized chunks and place into a large bowl.
- Add chopped eggs and green onions.
- Mix dressing together by combining in mayonnaise, sour cream, yellow mustard and honey in a small bowl.
- Stir in pickle relish, garlic, dill, salt and pepper. Pour over potato mixture and mix well.
- Cover and refrigerate at least 4 hours or overnight.
How long will potato salad keep?
Keep potato salad in an airtight container for 3-5 days in refrigerator. If potato salad has been at room temperature for more than 2 hours, you will need to discard it.
Tips for the Best Potato Salad:
- The best potatoes for potato salad are small red potatoes or Yukon gold. Fingerlings are also a great option and russets will also work.
- If you have smaller potatoes, cook them whole. Start by adding your potatoes to the pan and cover with cold water. Bring water to a boil and then lower heat and cook until potatoes are fork tender. Don’t overcook the potatoes or they will be mushy.
- Drain immediately. Cool potatoes before dressing unless you are using a vinaigrette dressing.
- Chill potato salad well before serving.
[mv_create title=”Easy Potato Side Dishes” key=”857″ type=”list” layout=”grid”]
Add this easy potato salad to your dinner plans this week. It’s creamy and delicious and full of flavor, a great compliment to just about any meal.
FOLLOW MISS IN THE KITCHEN ON SOCIAL MEDIA
FACEBOOK| PINTEREST | INSTAGRAM|TWITTER| BLOGLOVIN
If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!
Easy Potato Salad
Ingredients
- 3 pounds small red potatoes
- 3 hard boiled eggs peeled and chopped
- 4 green onions sliced green and white parts
- ¾ cup mayonnaise
- ¾ cup sour cream
- ¼ cup prepared yellow mustard
- ¼ cup pickle relish
- 1 tablespoon honey
- 1 teaspoon granulated garlic
- 1 teaspoon dried dill weed
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Wash potatoes and place in a large pan, covering with cold water. Place over high heat and bring to a boil. Lower heat to medium high and cook for 15 minutes or until potatoes are fork tender.
- Drain potatoes and set aside to cool.
- Cut potatoes into bite sized chunks and place in a large bowl with chopped eggs and green onions.
- Mix dressing together in a small bowl by whisking mayonnaise, sour cream, mustard, pickle relish and honey together until smooth. Add in garlic, dill, salt and pepper, mixing well.
- Pour dressing over potato mixture and stir well.
- Cover and refrigerate for 4 hours or overnight before serving.
Nutrition
I love GOOD tater salad. This recipe sounds like it could be top shelf stuff. Many years ago I heard a rumor that in order to make great tater salad one has to make it with two different types of taters…and Red ones are one of them.It does make a difference. Try it Milisa .
Hi Ed,
That is interesting and I will definitely give that a try!
~ Milisa