It’s been a family favorite for years, and I’m tired of keeping it to myself! Here’s the best potato salad recipe you’re ever going to find.
I wasn’t really much of a potato salad fan for a lot of years. I always wanted to like it, and would often optimistically add a scoop to my plate at barbecues. But most often I was underwhelmed and the potato salad usually got left behind.
Until one day I felt compelled to try the potato salad recipe in Molly Wizenburg‘s book A Homemade Life. It was simple, humble, and included bottled ranch dressing. I was intrigued. Could this be the recipe to change my mind about potato salad?
And it was! We’ve been living off of it ever since, which is only a slight exaggeration. I look forward to summer just so I can make this potato salad.
It is my number 1 requested recipe from friends and family during the summer months and it is understood that I bring it to every barbecue all season long. It’s not innovative or the healthiest potato salad you may find, but it’s just so darn good.
I’ve made only a few slight changes to Molly’s recipe— using gold potatoes instead of red (I love their creamy texture), and adding parmesan cheese (cheese makes everything better, right?). But I kept the perfectly boiled eggs, scallions, fresh dill and creamy dressing made from mayonnaise and ranch dressing.
It is, in my opinion, the best potato salad. None other will do.
baking tip:How to make the perfect hard boiled eggs
1. Place the eggs in a small saucepan and cover with cold water.
2. Set over high heat and bring to a boil.
3. As soon as the water comes to a boil, turn off the heat and cover pan.
4. Set timer for 12 minutes exactly.
5. When the 12 minutes are up, drain water from pan and fill with cold water and cool.
Note: for easy peeling, use eggs that are at least several days old.
The Best Potato Salad
- 2 lbs (900 grams) golden potatoes, cubed
- 4 large eggs
- 4 scallions, chopped
- 1/2 cup (113 grams) mayonnaise, preferably Best Foods brand
- 3 tablespoons (45 grams) bottled ranch dressing, preferably Hidden Valley Ranch brand
- 2 tablespoons fresh dill, chopped
- 1 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1/3 cup (35 grams) parmesan cheese, grated
- Place the cubed potatoes in a saucepan filled with cold water. Set over high heat and bring to a boil. Simmer until potatoes are fork tender, about 20 minutes. Drain and let cool to room temperature.
- Place the eggs in a small saucepan and cover with cold water. Set over high heat and bring to a boil. Remove from heat and cover. Let sit for 12 minutes exactly. Drain hot water and fill pot with cold water. Let eggs cool to room temperature. Peel shells and cut into large chunks.
- Combine the potatoes, eggs and scallions in a large bowl. In a separate bowl combine the mayo, ranch dressing, dill, salt and pepper. Pour over the potato mixture and mix until combined. Add the parmesan cheese.
- Let sit for at least 4 hours or up to overnight before serving for best results.