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The Best Potato Salad
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5 from 8 votes

The Best Potato Salad

Prep Time15 minutes
Cook Time15 minutes
Servings: 6 people


  • 1.5 lbs yellow potatoes
  • 2 tsp kosher salt
  • 1/2 cup very finely diced yellow onion about 1/4 large onion
  • 1/4 cup diced celery or 1 large stalk
  • 3 hard-boiled eggs, grated use the large side of the cheese grater
  • 2 tbsp dill relish
  • 3 tbsp mayo
  • 2 tsp dijon mustard
  • 1 tbsp yellow mustard
  • 1 tsp white vinegar
  • 1 tsp Louisiana style hot sauce
  • 1 tsp coconut sugar Omit for Whole30!
  • 1/2 tsp garlic powder
  • 1/4 tsp ground turmeric


Cook the potatoes:

  • Scrub the potatoes and cut into 1 inch pieces. Place in large pot. Fill the pot with water until the potatoes are just covered by one inch. Place over high heat and bring to a boil.
  • Once boiling, add 2 tsp kosher salt and cook, boiling and uncovered, until the potatoes are fork-tender, about 10 minutes. Drain the potatoes and let the steam from the potatoes release (this prevents your potato salad from getting watery).
  • Place the tender potatoes in a large bowl with the onion, celery, grated hard-boiled egg, mayo, dijon mustard, yellow mustard, white vinegar, hot sauce, coconut sugar, garlic powder, and turmeric. Mix until very well combined.
  • Taste and add plenty of kosher salt and pepper to taste. It's potato salad — it needs lots of salt ;)
  • Cover and chill for at least 30 minutes before serving! It's great if you make ahead and serve the next day to allow the flavors more time to meld!