Best Potato Salad

potato salad in bowl
Every family has their own version of American style potato salad.  Ours uses Yukon Gold potatoes, olives, pickle relish, parsley, red onion and eggs and mayonnaise.
Recipe By: Gourmetsleuth
  • Prep20 min |
  • Total50 min |
  • Serves 6



Place the potatoes, whole, in a pan with enough cold water so the potatoes are covered at least by 2" above the potatoes.  Season the water with about 1 tablespoon of salt.  Bring the water to a boil and simmer for about 25 minutes.  The time will vary depending on the quantity and size of  the potatoes you use.  Test the potatoes with a sharp paring knife.  They should be firm but not al dente and not mushy.

When the potatoes are cooked remove them from the water and allow them to cool. 

Place the eggs in a small pan with enough cold water to cover.  Bring the eggs to a boil, covered.  Once boiling turn the heat off, leave the pan on the burner and allow them to sit about 12 - 13 minutes.  Remove the eggs from the water and remove the shells, then chill the eggs.

Assemble The Salad

Peel the potatoes and cut them into 1/2" to 3/4" cubes.  Add the potatoes to a bowl large enough to fit all the ingredients plus some extra space for mixing the salad.  Add all the rest of the ingredients to the bowl.  Use a folding motion to incorporate all the ingredients.
Recipes From - The Gourmet Food And Cooking Resource