The Ultimate Potato Salad, AKA my mom’s go-to potluck/party dish. I am following her steps and still to this day, always make a big bowl of this salad every time I am asked to make a dish for a party. And it never fails; I get asked for the recipe every.single.time.
Hello friends! Today’s recipe is an update of an old post. I first published this recipe 3 years ago and since then it has been a reader favorite. Therefore, I am updating the recipe with a quick how-to video, a few new photos and a nutrition label. The old post is still below, if you want to read the funny story that I shared back when I first published this recipe.
Like I mentioned earlier, this salad has been my go-to salad every time I am asked to bring a dish to a gathering. I find that it is a crowd pleaser and perfect party food. Over the years, I made a few changes to it, but I guess the biggest change is the fact that I no longer use mayonnaise. Instead, I use vegenaise. Nowadays, most supermarkets sell vegenaise in their refrigerated section. There are so many kinds of vegenaise out there, but I usually go for ones that is made with aquafaba and grapeseed oil as I find them to be healthier.
This recipe easily serves 6 people (in appetizer portion), but if you need to double the recipe feel free to do so.
With all this being said, I know some people are not a big fan of mayo in potato salads. If you are one of them, may I suggest this Baby Potato Salad with Sun-Dried Tomatoes and Caper Dressing?
My husband proposed to me in August of 2011. To be honest, I never thought that we would get married, because a while back he told me that he is not the marrying type.
Once I said yes, we decided to get married rather quickly with a small ceremony in November of the same year. We invited our immediate family and some of our very close friends. My family flew from Turkey and his family drove up from south Georgia.
Funny thing is, that up until that day, neither of us have ever met any of each other’s family. We decided to gather at our place one day before the wedding. However, we had a tiny bit of problem. My parents spoke very little English and Dwight’s family spoke absolutely NO Turkish.
As you can imagine, I was very nervous to see how this whole thing would play out. My mother, who realized that I am in a little bit of a panic, pulled me aside and reminded me that everything will be okay. She told me that she knows the best way to break the silence and create a common ground.
That “best way” was to serve them some good food. She told me that regardless of where people are from, food is a great way to unite them.
I still remember it like it was yesterday, how she spent that whole morning in the kitchen cooking for our guests. After many hours of preparation we had a beautiful table set with some amazing looking food.
This potato salad was one of the dishes we served on that day. Everyone loved it. Since then, I have made it many times for many gatherings and I can safely say that it has always been a hit. It is a perfect dish for a garden barbecue party or for a potluck dinner.
I call it the Ultimate Potato Salad because I have never had a better potato salad in my life. In my book, this salad is the best when it comes to potato salads.
With the help of a couple of close friends, who speak both English and Turkish, we happily got through that day. Like my mother said, food really did help. Above all, it was a great conversation starter.
The best part was that in addition to eating great food, we all loved getting to know each other.
The Ultimate Potato Salad
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4
- Category: Salad
- Method: Cooking
- Cuisine: American
For the potatoes:
- 2 pounds of Yukon Gold Potatoes, washed thoroughly and unpeeled
For the dressing:
- 1 teaspoon salt
- 3/4 cup vegenaise (or mayo)
- 3 tablespoons grainy mustard
- 1 tablespoon lemon juice
- 2 cloves of garlic, pressed through a garlic press
- 1/2 teaspoon black pepper, freshly grounded
For the salad:
- 1/4 cup dill pickles, chopped
- 1 small red onion, chopped
- 5 stalks of scallions, both green and white parts chopped
- 1/2 cup capers, drained
- 2 large hard-boiled eggs, chopped
- 1/4 cup Italian parsley, chopped
- Start by cooking the potatoes: Cover potatoes with salted cold water in a large pot over medium high heat. Bring them to a boil, turn down the heat to medium and continue to cook until potatoes are barely tender when pierces with a knife, 15-20 minutes. Drain the potatoes in a colander and set aside to cool.
- To make the dressing: In a small mixing bowl, whisk in the mayonnaise, mustard, lemon juice, 1/2 teaspoon salt and black pepper.
- Cut the now-cooled potatoes into small cubes and place them in a large mixing bowl. Add, pickles, red onion, scallions, capers, eggs, and chopped parsley.
- Pour the dressing over the mixture and give it a gentle stir.
- Taste for seasoning and add if necessary.