The Best Potato Salad You'll Ever Make (Deli-Quality)

Ingredients

• 2 pounds Yukon Gold Potatoes (waxy potatoes, skins left on for flavor and to prevent water‑logging)
• 6 Large Eggs (room temperature, for boiling with potatoes then chopping)
• 1/4 cup Green Olives with Pimento (whole, for color and salty pop)
• 1 cup Mayonnaise (Hellmann's or any good quality mayo, not Miracle Whip)
• 2 tablespoons White Distilled Vinegar (clean, acidic flavor)
• 1 teaspoon Kosher Salt (adjust to taste; larger flakes make it easy to see)
• 1/2 teaspoon Black Pepper (freshly ground)

Instructions

1. Wash and Prepare Potatoes

   Scrub the Yukon Gold potatoes under cold running water, leaving skins on. Place them in a large pot and cover with cold water, ensuring the water is about an inch above the potatoes.

   Time: PT5M

2. Bring to a Simmer

   Turn the heat to high and bring the water to a rolling boil, then reduce to a gentle simmer. Cook for 20‑25 minutes before adding the eggs.

   Time: PT25M

   Temperature: 212°F

3. Add Eggs and Finish Cooking

   Carefully add the six large eggs to the pot. Continue simmering for another 10‑12 minutes until both potatoes and eggs are tender.

   Time: PT12M

   Temperature: 212°F

4. Drain and Cool

   Drain the potatoes and eggs in a colander. Run cold water over them or transfer to an ice‑water bath to stop cooking and make handling safe.

   Time: PT5M

5. Peel and Chunk

   Peel the potatoes (the skins should come off easily) and cut each potato into bite‑size chunks. Tap each egg on the counter, roll to crack, and peel. Rough‑chop the eggs using a cutting board or a resting rack.

   Time: PT10M

6. Make the Dressing

   In the large mixing bowl, combine 1 cup mayonnaise, 2 tbsp white distilled vinegar, 1 tsp kosher salt, and ½ tsp freshly ground black pepper. Stir until smooth.

   Time: PT3M

7. Combine Salad

   Add the potato chunks, chopped eggs, and whole green olives to the bowl with the dressing. Toss gently until everything is evenly coated.

   Time: PT5M

8. Rest and Serve

   Cover the bowl and refrigerate for at least 30 minutes to let flavors meld. Before serving, garnish with a few sliced olives and optional egg slices.

   Time: PT30M

Nutrition Facts

Calories

260

Protein

6g

Carbohydrates

30g

Fat

12g

Fiber

2g