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Best Ever Potato Salad
If you think you’ve seen every potato salad recipe out there, think again. We thought we had perfected our classic potato salad, but after a few key adjustments, we’ve taken it to a new level. By applying some tried-and-true techniques from other potato recipes, this easy potato salad recipe is now even better.
7 Essential Tips for the Best Ever Potato Salad
1. Choose the Right Potato
The type of potato you use is crucial. Avoid overly starchy or old potatoes. Our favourite is the yellow-fleshed potato, or, if you’re at The St. Jacob’s Market and can find Huckleberry Gold potatoes, they’re a top choice.
2. Peel the Potatoes Completely
Leaving the skins on can give the salad a papery texture, so we recommend peeling them for the best result.
3. Cut Potatoes Into Large Dice
We used to boil whole potatoes, but cutting them into large cubes ensures they cook evenly and absorb the dressing better. Also cuts the cooking time down and less room for error with doneness.
4. Add Vinegar to the Cooking Water
Once you’ve added the diced potatoes to cold water (always start with cold water to ensure even cooking), add 2 tablespoons of vinegar. This technique helps the potatoes keep their shape, prevents too much dressing from soaking in, and extends the shelf life of the salad. Note: this will increase the cooking time slightly, but the payoff is worth it.
5. Salt the Potatoes Well
Seasoning potatoes during cooking is key. Add enough salt to the water so the potatoes are flavourful from the inside out, leaving only minimal seasoning needed at the end.
6. Gently Cool the Potatoes
After boiling, carefully lift the potatoes out of the water and spread them on a baking sheet to cool slightly. This prevents them from breaking apart, which can happen if you strain them in a sink.
7. Don’t Skip the Pickle Juice!
One of our secret ingredients is pickle juice. We recently discovered Lakeside Pickle-Aid— an entire bottle of pure pickle juice! Adding it to the dressing gives the salad a tangy, irresistible flavour (also fantastic in Caesar’s!)
- Prep Time: 20 minutes
- Cook Time: 20-30 minutes
- Total Time: 45 Minutes
- Yield: 6–8 Servings 1x
Ingredients
Units
Scale
- 2.5 lbs. potatoes, peeled and cut into 1 1/2-inch cubes
- 2 tbsp. Diamond Crystal Kosher Salt (or more, if the water doesn’t taste salty)
- 2 tbsp. white vinegar
- 6 large eggs
- 4 green onions, finely sliced
- 1 handful of finely chopped dill
- 1 small bunch of chives, finely chopped (optional)
- 3 tbsp. capers, chopped if large
- 3 small dill pickles, chopped
- 1 cup mayonnaise (we recommend Hellmann’s or Duke’s, NOT salad dressing)
- 1/3 cup dill pickle juice
- Kosher salt and freshly ground black pepper, to taste
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I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
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I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
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The Culinary Studio is an wonderful online chef duo!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
Online classes have allowed me the convenience to open my computer and learn in the comfort of my home and to do the class on my own schedule rather than missing out due to life's interruptions. Classes are paced well and the chef's are ready to answer your cooking questions even if they are unrelated to the class. I have used the recipes frequently in my day to day life and recently at an event where I overhead participants raving about the soup and cookies I had prepared, which were from Culinary Studio class recipes.
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I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
To Chefs Kirstie & Jody! My family and I have thoroughly enjoyed the recipes and techniques we have acquired by following your live sessions and on-demand courses available on your website. You have a casual and an informative style that is very appealing. Most importantly both of you thrive on good food and beverage as much as we do! Bravo - we hope your future includes many more years of teaching and developing new dishes. Thank you. 🙂
Instructions
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- Cook the Potatoes: Place the potatoes in a pot and cover with cold water. Add salt and vinegar. Bring the water to a boil over high heat, then reduce the heat to low. Cook until the potatoes are fork-tender. This will take a little longer than usual, as the vinegar keeps the outside firm.
- Boil the Eggs Meanwhile, hard-boil the eggs in a separate pot. Bring water to a boil, carefully add the eggs, and cook for 9 minutes. Drain and cool under cold running water before peeling.
- Prep the Ingredients: Chop the green onions, dill, chives (if using), capers, and pickles. In a large bowl, mix these ingredients with the mayonnaise and pickle juice.
- Cool the Potatoes: Once the potatoes are fork-tender, carefully drain and let them cool for 5 minutes on a baking sheet. They should still be warm when you mix them with the dressing.
- Combine the Ingredients: Gently fold the warm potatoes into the mayonnaise mixture. Chop the eggs into large pieces, season them with salt and pepper, and fold them into the salad.
- Chill and Serve: Taste for seasoning, and refrigerate for at least 30 minutes before serving. This potato salad can be made up to 2 days ahead.
Notes
Pro Tips for the Perfect Potato Salad
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- Pickle Juice: Don’t skip the pickle juice! It adds a tangy, briny flavour that elevates the dish.
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- Serving Size: This recipe serves 8 as a side dish, but you can easily double it for a crowd.
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- Make-Ahead: You can make this salad up to 2 days in advance. In fact, it tastes even better the next day!
