This post may contain affiliate links. Please read our disclosure policy.
Jack’s Potato Salad recipe is fantastic! But don’t just take our word for it…scroll through the comments and read all of the rave reviews.
The Best Potato Salad Recipe
Jack’s Potato Salad recipe is one of the reasons we started blogging. Ten+ years ago, we started A Family Feast as a fun way to share our most-requested recipes with family and friends – and to this day, this is one of those recipes that we’re constantly asked for anytime Jack makes it!
Jack’s Potato Salad is a mixture of tender-cooked new red potatoes and hard-boiled eggs, combined with a wonderful dressing made with mayonnaise, Dijon mustard, onion, white and cider vinegar, sugar and other seasonings.
This potato salad recipe is so good – as much for the combination of ingredients and flavors as it is because of the cooking technique that Jack has perfected over the years. (We share all of his tips and tricks below!)
Why You’ll Love Jack’s Potato Salad
- It’s the perfect marriage of flavors – creaminess from the mayonnaise, a little bit of zestiness from the mustard and vinegar, and a touch of sweetness from the sugar. You’ll be craving seconds!
- The texture of this potato salad is also perfect. The cooked potatoes are tender but not mushy and there is the perfect amount of dressing to coat but not smother the various ingredients.
- You can make this potato salad recipe ahead of time and chill before serving, but it’s also fantastic served still-warm.
Reader Review
“I’ve made this a bunch of times, and I keep coming back because it is by far the best potato salad recipe I’ve ever found. My mom has declared it the best she’s ever eaten. I’m not sure exactly what makes it so good, but it’s nice to know that I will never have to search for a potato salad recipe again.” -Rebecca
Key Ingredients & Substitutions
- Potatoes – We use new red potatoes in this recipe because they cook up to a texture that is perfect for potato salad and they keep their shape even when cooked. Plus, we like the appearance of the red skins in the mix.
- Eggs
- Vinegar – Both white vinegar and apple cider vinegar are used in the dressing.
- Sweet Onion
- Seasonings – Including salt, celery salt, white ground pepper, poppy seeds.
- Granulated Sugar
- Dijon Mustard
- Mayonnaise – We are partial to the flavor of Hellmann’s mayonnaise for this recipe. Or, you could make your own mayonnaise.
- Oil – Use a combination of extra virgin olive oil and canola oil.
Variations
You can, of course, adjust the ingredients you put in the potato salad (eggs or no eggs, onion or no onion, more mustard, other herb and seasonings, etc.) to suit your own tastes and preferences. Just be sure to follow Jack’s general cooking technique to ensure that the potatoes stay perfectly moist and tender without getting too mushy.
Secrets to Making a Perfect Potato Salad
There are several secrets to making a perfect potato salad:
- First, boil the potatoes whole, with the skins still-on. This keeps the potatoes from absorbing too much water as they cook. You’ll cut them in chunks as they come out of the water.
- Second trick is to oil the hot potatoes as you cut them. This stops the chunks from getting too soggy because the oil coats and seals the potatoes, preventing too much of the dressing from soaking in.
- Third, mix the mayonnaise mixture separate from the potatoes, then add it to the hot oiled potatoes and hard boiled eggs. By having the dressing already mixed, this will help prevent over-mixing which can also result in mushy potatoes and eggs.
- Finally, chill the warm potato salad on a flat sheet pan so it cools more quickly, then transfer to a serving bowl once chilled. If you chill in a serving bowl, the inside of the salad will stay warm for longer which can encourage bacteria to grow, plus the inner potatoes will get soft from the residual heat.
Special Tools Needed
- Large Pot – To cook the potatoes
- Medium Pot – To cook the eggs
- Large Mixing Bowl
- Medium Mixing Bowl
- Whisk
- 2 cup spouted measuring cup – To mix the oil
- Large Slotted Spoon or Spider Strainer
- Cutting Board and Sharp Knife
- Various Measuring Cups and Spoons
- Sheet Tray (half sheet-tray size like this)
- Plastic Wrap
How do I make Jack’s Potato Salad?
- Boil the potatoes whole in salted water until tender.
- Cook the eggs while the potatoes cook. Follow this technique for Perfect Hard-Boiled Eggs. Peel and cut eggs into large chunks. Set aside.
- Mix the dressing while the potatoes cook.
- Combine the two oils together in a spouted measuring cup (for easy pouring).
- Remove cooked potatoes from the pot of water one at a time and place onto a cutting board. (A spider strainer like this is a helpful tool.) Cut into large, bite-sized chunks, then place in a large mixing bowl.
- Once you’ve cut about a quarter of the hot potatoes into chunks, drizzle with one quarter of the mixed oil and gently toss to coat.
- Repeat Steps 5 and 6 above with the rest of the potatoes.
- Pour mayonnaise mixture into the bowl with the potatoes and gently mix to combines.
- Add chopped eggs and gently stir again to combine.
- Pour the potato salad onto a sheet pan, spreading in an even layer.
- Cover with plastic wrap and chill until ready to serve.
Serving Tips
- As is the case with any mayonnaise-based salad, if you are serving this potato salad outside, try to keep the dish shaded to prevent it from getting warm in the sun.
- As an added precaution, you could place the serving bowl in a larger bowl of ice underneath to keep it chilled while serving.
- Place leftovers in the refrigerator as soon as you have finished serving.
Frequently Asked Questions
- Can I make Jack’s Potato Salad ahead of time? Yes, you should make this potato salad ahead of time so it can fully chill before serving.
- How do I store leftovers? Keep chilled in a covered container for up to three days.
- Did you sell this potato salad at Krogers? No – sorry! Over the years, we’ve had a number of readers write to us asking about a discontinued ‘Jack’s Potato Salad’ that used to be sold in the deli at Kroger supermarkets. Unless Kroger was using our recipe (unknown to us), this is not a copycat recipe of their potato salad and we have nothing to do with their potato salad.
Jack’s Potato Salad recipe with originally posted on A Family Feast in May 2013! We’ve updated the post and photos but the delicious recipe remains the same.
More Delicious Summer Salads
Click here to explore more delicius Salad Recipes!
See the RecipesWe love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Jack’s Potato Salad
This really IS one of the best potato salad recipes ever!
Ingredients
5 pounds new red potatoes, skin left on
1 tablespoon salt
6 room-temperature uncooked eggs
3 tablespoons white vinegar, divided
1 1/2 tablespoons cider vinegar
1 cup finely minced sweet onion
2 teaspoons celery salt
1 teaspoon white pepper
1 teaspoon poppy seeds
1/4 cup white sugar
1 teaspoon Dijon mustard
3 cups mayonnaise (we recommend Hellmann’s or homemade)
1/3 cup extra virgin olive oil
1/3 cup canola oil
Instructions
- Place washed unpeeled potatoes in a large pot and cover with water to about 6 inches above potatoes. Add one tablespoon salt and bring to a boil. Reduce to a medium boil and boil for 30 to 40 minutes depending on the size of your potatoes. Prick with a fork to tell when they are done.
- While potatoes are cooking, bring a medium pot of water to a boil, add the 1 ½ tablespoons of white vinegar, and gently add the whole eggs in with a slotted spoon being careful not to crack the shells. Boil rapidly for five minutes. Turn off heat and let the eggs sit in the hot water for 15 minutes.
- Drain the eggs and shake the pan back and forth to crack the shells. Under running water remove the shells. Roughly chop the eggs in large pieces and set aside.
- In a medium bowl, mix the other 1 ½ tablespoons of white vinegar, cider vinegar, onions, celery salt, white pepper, poppy seeds, sugar, mustard and mayonnaise. Set aside and refrigerate.
- Mix both oils together in a measuring cup or other small container.
- Once the potatoes are cooked, leave them in the hot water and remove one at a time with a slotted spoon to your cutting board. Cut potatoes into chunks and place in large bowl.
- Once you are a quarter of the way through cutting the hot potatoes, pour one quarter of the mixed oil over the cut potatoes and gently combine. Continue with cutting and oiling until all of the oil and potatoes are in the large bowl.
- Add the mayonnaise mixture to the hot oiled potatoes and gently mix. Add the cooked eggs and gently mix.
- Now pour the entire contents out onto a sheet pan spreading evenly. Cover with plastic wrap and refrigerate until chilled to below 40 degrees. Once cool enough, remove potato salad to your serving container and enjoy.
- If serving this outside, try to keep shaded and, as an added precaution, place a bowl of ice (larger than the bowl you are using) under the bowl of potato salad to keep it chilled while serving. Place leftovers in the refrigerator as soon as you have finished serving.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Photos from original 2013 post
Corky says
Unbelievably the best recipe for potato salad. I went to my recipe box and threw the rest of them away.
Martha says
Wow Corky! So glad you enjoyed the potato salad!
Holly says
My family loves my usual potato salad but I’m constantly trying new recipes to my family’s dismay. After serving Jack’s Potato Salad recently, my family said that this recipe may be better than the “OG”.
Martha says
So glad the recipe was a hit Holly! 😀
Corky says
My neighbor was lamenting missing Farmer Jack’s potato salad. I made this for her and we all fell in love. This will be my only recipe for potato salad!
Martha says
Glad you enjoyed the recipe Corky!
Sherry DeRoch says
The ABSOLUTE BEST POTATO SALAD. I usually always have celery in the fridge so I add a rib or two for the crunch. I will never use another potato salad recipe!
Martha says
Thanks Sherry!
MARILYN ROBINSON says
Jack’s potato salad is the absolute best!!! Once my Mom passed away in 2010, I thought I would never enjoy her famous potato salad that none of her 6 daughters could produce. However, I was in Kroger and the woman working the deli gave me a taste. Oh my goodness! It tastes exactly like hers and has been my go to for every meal or holiday to serve! Kroger here in Wheeling, WV and St. Clairsville, OH, stopped selling Jack’s for a brief time and I discovered just yesterday that the St. Clairsville store has it again! OH HAPPY DAY!
Thanks Jack!
Martha says
Hi Marilyn – Sorry to disappoint, but this isn’t the Kroger potato salad (unless THEY are using my husband Jack’s potato salad recipe)…
ronald omey says
Do you sell to Krogers
Martha says
No we don’t.
Dawn S. says
I know this opinion will be unpopular but I made this recipe and honestly did not care for it at all. The vinegar-sugar combination left a strange aftertaste and did not compliment the other flavors. Wish I could have tried a much smaller quantity instead of 5lbs off the bat. Made for a party and decided to replace it with store bought because I didn’t have time to make my usual recipe. Just wasn’t my cup of tea.
Martha says
Thanks for taking the time to share your feedback Dawn.
Adeline says
The potato salad is very good not mushy at all and tasty also will be one of my keeps thanks for sharing
Martha says
Thanks Adeline – glad you liked it!
Shannon ash says
Made this its wonderful but I skipped the oils.
Martha says
Glad you liked it Shannon!
Barbara Baldwin says
I have been making this for a number of years and everyone loves it. I plan to keep making it.
Martha says
Thanks Barbara! Glad you enjoy the potato salad as much as we do!