When I set out to develop the perfect potato salad, I knew where I had to start: my dad’s recipe. His version of the classic side has become a family favorite. It’s creamy and tangy, with a little bit of crunch from the onion and pickles. Even more importantly, it’s not too sweet, which is one of my potato salad pet peeves. In short, it’s everything that potato salad should be.
Recipe Tips
- To mellow the bite of the red onion a little bit, soak it in water while the potatoes cook.
- Hard boiled eggs are optional for this recipe, but are great additions if you have time to add them. They’re a good source of protein, too! You can cook them alongside the potatoes, but make sure to time them to avoid overcooking (the yolk will turn gray when overdone).
- This potato salad is best served slightly cook so refrigerate them after assembling all the ingredients. This will also allow the flavors to meld together.
Substitions & Alternatives
- Not a fan of onions? While they provide a nice crunch and color to the finished salad, you can also use shallots or sibuyas Tagalog instead as they’re sweeter compared to red onions.
- In place of Dijon mustard, you can also use whole-grain mustard to achieve that tangy, mildly spicy note but with a little more texture.
The full list of ingredients and directions can be found in the recipe below.
Storage
If you have any leftovers, store them in an airtight container in the refrigerator for up to 1 week, though potato salad is best consumed within 3 days for maximum freshness.
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