The Best Potato Salad You'll Ever Make (Deli-Quality)
The Best Potato Salad You'll Ever Make (Deli-Quality) is a easy American recipe that serves 6. 260 calories per serving. Recipe by Epicurious on YouTube.
Prep: 27 min | Cook: 45 min | Total: 1 hr 22 min
Cost: $4.70 total, $0.78 per serving
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
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
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
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
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
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
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
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
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
Dietary info: Vegetarian, Gluten-Free
Allergens: Eggs
Ingredient Substitutions
- Instead of Yukon Gold Potatoes: Red potatoes, new potatoes
- Instead of Green Olives with Pimento: Kalamata olives, black olives
- Instead of Mayonnaise: Greek yogurt, vegan mayo
- Instead of White Distilled Vinegar: apple cider vinegar, white wine vinegar
- Instead of Kosher Salt: sea salt
Equipment Needed
- Large Pot
- Colander
- Large Mixing Bowl
- Pairing Knife
- Cutting Board (optional)
- Measuring Spoons
- Wooden Spoon or Spatula
- Ice Bath Bowl (optional)
Critical Steps — Do Not Skip
- Cooking potatoes to the correct tenderness (knife should slip off with slight resistance).
- Adding eggs at the right time so they finish cooking with the potatoes.
- Cooling potatoes and eggs before peeling to avoid mushy skins.
- Balancing the mayo‑vinegar dressing to keep the salad creamy but not soggy.
Chef Tips from the Video
- Leave the skins on for extra flavor and to keep the potatoes from absorbing too much water.
- Use kosher salt for better visual control of seasoning.
- Smash the eggs on the board before chopping – the small air pocket makes peeling easier.
Troubleshooting
Potatoes are mushy and fall apart.
Use waxy Yukon Gold or red potatoes and simmer gently; avoid a rolling boil.
Eggs are difficult to peel.
Cool the eggs in an ice bath for a few minutes; gently tap and roll to crack before peeling.
Salad is dry.
Add additional mayonnaise a tablespoon at a time, mixing thoroughly after each addition.
Storage
Refrigerator: Store in an airtight container for 3‑4 days.
Freezer: Not recommended; texture will become watery.
Room temperature: Do not leave out longer than 2 hours.
Make-Ahead Tips
- Prepare the salad up to step 7, cover, and refrigerate. Add a splash of extra mayo before serving if it looks dry.
- The dressing can be made a day ahead; store separately and combine when ready.
Frequently Asked Questions
What is the cultural significance and history of classic potato salad in American cuisine?
Potato salad became popular in the United States in the early 20th century as a convenient, portable side for picnics and barbecues. Its roots trace back to European potato dishes, but American versions emphasize a creamy mayo‑vinegar dressing and often include eggs and pickles.
What are the traditional regional variations of potato salad in American cuisine?
In the Midwest, potato salad often features mustard and dill; the Southern style adds sweet pickles and a touch of sugar; the West Coast prefers a lighter vinaigrette. The recipe from Epicurious reflects the classic Mid‑Atlantic version with mayo, vinegar, eggs, and olives.
How is classic potato salad traditionally served in American gatherings?
It is typically served chilled as a side dish alongside grilled meats, fried chicken, or sandwiches. In many families it is presented in a large bowl or a heaping mound on a serving platter, garnished with sliced olives or extra egg slices.
What occasions or celebrations is classic potato salad traditionally associated with in the United States?
Potato salad is a staple at Fourth of July picnics, summer barbecues, family reunions, and potluck gatherings. Its make‑ahead nature makes it ideal for events where food needs to be prepared ahead of time.
How does classic potato salad fit into the broader American side‑dish tradition?
It exemplifies the American love for hearty, comforting sides that can be prepared in bulk, served cold, and pair well with a variety of main courses. Its simple ingredients reflect the resourceful, home‑cooked ethos of American cuisine.
What are the authentic traditional ingredients for classic potato salad versus acceptable substitutes?
Traditional ingredients include waxy potatoes (Yukon Gold or red), hard‑boiled eggs, mayonnaise, white distilled vinegar, kosher salt, black pepper, and sometimes olives or pickles. Substitutes can be Greek yogurt for mayo, apple cider vinegar for white vinegar, and different olive varieties for flavor variation.
What other American dishes pair well with classic potato salad?
Grilled hot dogs, hamburgers, fried chicken, BBQ ribs, and corn on the cob are classic pairings. It also works nicely alongside coleslaw, baked beans, or a simple green salad for a balanced picnic spread.
What makes classic potato salad special or unique in American cuisine?
Its creamy texture, the balance of tangy vinegar with rich mayo, and the inclusion of both potatoes and eggs create a satisfying contrast of flavors and textures that is uniquely American, reflecting both European heritage and home‑cooked comfort.
What are the most common mistakes to avoid when making classic potato salad?
Overcooking the potatoes so they fall apart, adding salt to the cooking water when skins are left on, not cooling the potatoes before peeling, and using too little mayo which results in a dry salad are the biggest pitfalls.
Why does this classic potato salad recipe add the eggs to the pot halfway through cooking the potatoes?
Adding the eggs after the potatoes have simmered 20‑25 minutes ensures both the potatoes and eggs finish cooking at the same time, preventing over‑cooked, rubbery eggs while keeping the potatoes tender but firm.
Can I make classic potato salad ahead of time and how should I store it?
Yes, you can prepare the salad up to the mixing stage, cover, and refrigerate for up to 24 hours. Store in an airtight container; if it looks dry before serving, stir in a little extra mayonnaise.
What does the YouTube channel Epicurious specialize in?
The YouTube channel Epicurious specializes in accessible, well‑tested recipes ranging from everyday home cooking to seasonal and international dishes, often featuring clear technique explanations and ingredient tips for home cooks.
Last updated: August 31, 2026
