Have you ever tried to recreate your Mom’s, Dad’s, Grandma’s infamous recipe? Have you been searching for the BEST creamy, rich potato salad recipe that is the perfect addition to any summer party, cookout, or cook in?

Well you have come to the right place! Welcome =)

Is there a specific food item you grew up on as a child?

“YES PLEASE!” (You can now wipe the drool from your mouth now)…

Growing up there is always that special dear to you food that at first bite, everything was right in the world. It was bliss at first bite. You would get all warm and fuzzy and immediately need to know how to make it.

For me that was my Dad’s famous potato salad.

When I was growing up, every cookout in the summer consisted of my Dad’s famous potato salad. It just was not a Sanders’ family cookout without it. (Still to this day, everyone that has ever tried it rants and raves, and wishes that they could have the recipe.)

Now, if you know my Dad, you would find out rather quickly, that NOTHING is a quick process for him.

He likes to slow cook everything, and I mean EVERYTHING! He is an amazing cook, and has taught me everything I know. I so aspire to be just as good as him someday!

Anyway! This recipe is a shorten version of his, because he takes 4 days to make his. (Although it is so delicious, dare I say it… Who has time for that!?) What makes this recipe so great is the ingredients are so simple everyone probably has them in their refrigerator already. Ingredients like relish, mustard and mayonnaise, and a secret weapon that really makes or breaks the dish!

So without further ado, here is the recipe for The BEST potato salad recipe EVER.

Please feel free to comment, I would love to hear some unique ingredients that you and your family add to put your own flare on it!

Making the BEST Potato Salad recipe EVER

Dice it up:

First, Cut/ dice potatoes into quarter sized pieces. You can peel or leave the potatoes unpeeled. The choice is up to you! (I like the texture of the potatoes unpeeled, plus it makes it quicker when chopping them up.)

Boil Potatoes:

Next, bring a large pot of water with 1 TBSP of salt to a boil. Add potatoes. Cook for 8-10 minutes. Check to make sure they are done by piercing with a fork.
Once done, drain into colander.

Best potato salad recipe ever — Cooked potatoes, drained

REST is key:

Rest potatoes: Add potatoes to a bowl to rest for 20 minutes.

Ready for the secret ingredient?

Add 2/3 cup pickle juice

Add the pickle juice to the potatoes as they REST until they are cooled.

Hard Boiled Eggs:

Next, take a small pot and add 4 eggs, and cover with cold water until 1 inch covered. Bring to a boil.
Bring the flame down to a simmer covered for 6-8 minutes. Drain and rinse with cold water, and peel. Set aside for later.

Chop it up:

Then, dice the onion and slice the scallions into small pieces. Put aside in small bowls.

Make the dressing:

Next, add the mayonnaise, mustard, relish, celery salt, onion powder mix well. Set aside.

Mix it up!

Then, after the potatoes have cooled, add the onions, and scallions to the potatoes.
Pour the dressing over the potatoes and Mix to combine.

Season/Chill:

Finally, season with salt and pepper to taste.
Chill in the refrigerator for 1-2 hours before serving. Enjoy!

The Best Potato Salad Recipe EVER

creamy potato salad, perfect for summer cookouts or to finish off quick week night meals!

6-8 peeled all purpose yellow potatoes (Yukon gold brand)
4 hard boiled eggs
1 cup chopped onion
1/4 cup scallions (optional)
1 1/2 cup Mayonnaise (Hellman’s Mayonnaise)
1/2 cup Relish
1 tsp yellow mustard
1/2 tsp celery salt
2/3 cup pickle juice (sweet or dill, whatever you have on hand)
1 TBSP paprika
1 TBSP onion powder
1/4 tsp pepper

Take 6-8 potatoes and cut them up in quarter sized pieces, place a large pot of water with 1 TBSP of salt to get it boiling.
Once boiling reduce heat to medium and add the potatoes. Let the potatoes cook for 8-10 minutes. (They are done if you can easily pierce them with a fork.)
Take another small pot and place 4 eggs in the pot and cover with cold water until 1-inch covered. Heat to a boil and then simmer covered for 6-8 minutes.
Once the hard boiled eggs are cooked, place them in cold water and peel. Slice the eggs, set aside.
Drain the potatoes in a colander. Add the potatoes to a big bowl.
Add the pickle juice and let sit to cool for 10-20 minutes.
While the potatoes are cooling, take a separate medium sized bowl to make the potato salad dressing.
Add mayonnaise, relish, mustard, celery salt and onion powder. Mix well.
Once the potatoes are cool, drain potatoes in colander once more.
Add onions/ scallions to the potatoes and mix.
Pour the dressing over the potatoes, and mix well to incorporate all the ingredients. Add salt and pepper to taste.
Layer the sliced eggs on top, and sprinkle with paprika.
Place bowl in refrigerator to chill for 1-2 hours. Enjoy!