Million Dollar Potato Salad Recipe

Let me tell you, this creamy potato salad with a tangy twist is like a cozy hug in a bowl, perfect for those lazy weekends or spontaneous picnics when you’re craving a comforting delight.

I cherish designing the ideal potato salad, and my Million Dollar Potato Salad is a real standout. Starchy Yukon Gold potatoes form the base of this salad.

(You could use red potatoes instead; I just like Yukon Golds because they’re so creamy.) But the richness of the potatoes is balanced by the sharpness of the canola oil and vinegar dressing that coats them. (You could also use a basic mustard vinaigrette.) Fresh parsley is a must for this recipe—a handful chopped and mixed in gives the finished dish bright, almost grassy notes.

Ingredients

• Red potatoes: Rich in carbohydrates, these provide the creamy base for the salad.

  Loaded with fiber and vitamin C.

• Hard-boiled eggs: Packed with protein, they add richness and depth to the dish.
• Mayonnaise: Offers a creamy texture, with fats adding a luscious mouthfeel.
• Sour cream: Enhances the creamy consistency with a tangy flavor.
• Yellow mustard: Provides a zesty burst of flavor, balancing creamy elements.
• Sweet pickle relish: Lends a sweet and tangy note, complementing the savory ingredients.
• Onion: Adds a sharp, pungent taste, enhancing overall flavor complexity.
• Celery: Crunchy and refreshing, it offers texture and subtle earthiness.

Ingredient Quantities

• 2 pounds red potatoes, peeled and cubed
• 3 large hard-boiled eggs, chopped
• 1 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons yellow mustard
• 1 tablespoon white vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup sweet pickle relish
• 1/4 cup finely chopped onion
• 1/4 cup chopped celery
• 2 tablespoons chopped fresh parsley
• 1 tablespoon sugar

How to Make this

1. Put the red potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil over medium-high heat, then reduce heat and simmer for about 10-15 minutes, or until the potatoes are fork-tender. Drain and let cool slightly.

2. In a large mixing bowl, combine the following ingredients:

1. mayonnaise

2. sour cream

3. yellow mustard

4. white vinegar

5. salt

6. black pepper

7. sugar.

Whisk them together until well combined.

3. In the dressing, combine the following elements until they are evenly distributed throughout the mixture: chopped sweet pickle relish, finely chopped onion, chopped celery, and chopped fresh parsley.

4. After the potatoes have cooled to a comfortable temperature, gently fold them into the dressing mixture, ensuring each piece is well-coated.

5. Take care not to break them up too much when you gently fold the chopped hard-boiled eggs into the potato salad.

6. Sample the salad and correct the seasoning as necessary. You can add more salt, pepper, or vinegar—whatever you like—to get it just right.

7. Potato salad must be in the refrigerator for at least 1 hour before serving. This is a necessary step that allows the flavors to meld and develop.

8. A quick stir before serving re-incorporates any dressing that may have settled at the bottom of the bowl. This is especially important if you had the salad in the fridge. Even in the salad’s absence, the dressing will attempt to coalesce.

9. If you want a finish that is fresh and vibrant, go ahead and garnish with additional chopped parsley.

10. Chill and savor this potato salad’s creamy, flavorful, million-dollar experience at any table.

Equipment Needed

1. Large pot
2. Measuring cups
3. Measuring spoons
4. Mixing bowl (large)
5. Whisk
6. Cutting board
7. Chef’s knife
8. Fork (to test potatoes for doneness)
9. Colander (for draining potatoes)
10. Mixing spoon or spatula
11. Refrigerator-safe container or bowl with a lid (for chilling salad)
12. Serving spoon

FAQ

• Can I make this potato salad ahead of time?Absolutely, it can be made one to two days ahead. Just pop it in the fridge, and then stir it really well before serving. You can also serve it at room temp if you’d like.
• What type of potatoes work best?This recipe calls for red potatoes because of their sturdiness, but Yukon Golds, being much creamier, would work well too.
• How do I ensure the potatoes are not overcooked?Cook them in boiling water until they’re barely tender enough to be pierced with a fork, 10-15 minutes. Check them often to ensure they don’t cross over into mushy territory.
• Can I substitute any ingredients?Certainly, you can substitute Greek yogurt for sour cream in a recipe and achieve the same desired outcome, just as you can use dill pickles in place of sweet pickle relish and attain a different, yet equally delicious, flavor.
• How can I add more flavor?Incorporate a bit of smoked paprika or a splash of hot sauce to add a punch of spice to your otherwise demure salad.
• Is this salad suitable for vegetarians?Yes, it is vegetarian, as it has no meat in it. Still, you should always check individual labels for mayonnaise to ensure it does not contain anything that makes it non-vegetarian.

Million Dollar Potato Salad Recipe Substitutions and Variations

Chopped dill pickles or dill pickle relish can be used for a decidedly tangy flavor, in place of sweet pickle relish.
Greek yogurt: Can be substituted for mayonnaise in recipes that call for it, resulting in a healthier dish that maintains its creamy texture.
Sour cream: An acceptable substitute is plain Greek yogurt or crème fraîche.
Dijon mustard: For a slightly sharper and more complex taste, you could use Dijon mustard.
Substitutes for Yukon Gold potatoes: Red potatoes can be used. These have a waxy texture more reminiscent of a true potato salad.

Mashed potatoes 1:1 substitution.

Yukon Gold potatoes have a creamy mouthfeel with a buttery texture. This makes them the ideal potato for use in sandwiches, breakfast hashes, and potato salad.

Pro Tips

1. Perfect Potato Texture: When boiling the potatoes, start them in cold water and bring to a boil gradually. This helps the potatoes cook more evenly and prevents them from becoming mushy on the outside while undercooked on the inside.