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The Best Potato Salad Recipe

Serves 12-16     adjust servings

Everyone needs a great potato salad recipe! This one is my personal favorite. It's easy to put together, and a great starting point to make the recipe your own. There are a few things that make it unique: boil the onions, add sugar, and use a cooling rack to get the perfect potato chunks.


  • 5 pounds russet potatoes, peeled and roughly chopped
  • 1 large onion, chopped
  • 1 and 1/2 cups full-fat mayonnaise
  • 1/2 cup sugar
  • 1/4 cup yellow mustard, or more to taste
  • 1 tablespoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 9 eggs, boiled and chopped
  • fresh dill, to garnish (optional)


  1. Peel and chop the potatoes into 2 inch chunks. Chop the onion.
  2. Fill a large pot with water and add the potatoes and onions. Cover and bring to a boil over high heat. Once boiling, lower the heat to a steady simmer (you can tilt or remove the lid). Cook for 20-30 minutes, until the potatoes fall apart easily when you pierce them with a fork.
  3. Drain the potatoes, being careful not to lose the boiled onions. Return the potatoes to the dry pot and let cool for several minutes.
  4. Meanwhile, boil the eggs. I actually like to steam my eggs rather than boil them (it makes it so easy to peel), but you can do it however you like. I steam them in a basket over boiling water for 12 minutes, and then put them immediately into an ice bath. Boiling for about 8 minutes would give the same result. Make sure you do the ice bath so that they stop cooking.
  5. Peel the eggs and chop into bite size pieces.
  6. Meanwhile, in a large serving bowl combine mayonnaise, sugar, mustard, salt, pepper, and cayenne pepper. Taste the dressing and decide how much cayenne pepper you want to add. It's not meant to make it spicy, it's meant to add flavor.
  7. When the potatoes have cooled enough that you can handle them, place a wire cooling rack over the bowl with the dressing. My cooling rack has 1/2 inch squares, you can buy it here. Use your hands to push the boiled potatoes through the cooling rack into the bowl.
  8. Once you have pushed all the potatoes through, remove the rack. Add the chopped boiled eggs, and stir it all together. 
  9. Cover and chill for at least 2-3 hours, or up to 24 hours. Let the bowl of potato salad sit on the counter at room temperature for about 30 minutes before serving.
  10. Sprinkle with fresh dill for an added bit of flavor! I love dill!