Why You’ll Love This Recipe
This potato salad delivers everything you want in a traditional dish: creamy texture, well-seasoned potatoes, a hint of tang from pickles or mustard, and that nostalgic flavor that reminds you of family cookouts. It’s easy to make, customizable to your preferences, and can be made ahead for convenience. Whether you’re serving it at a picnic or with grilled meats, it complements any menu.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
russet or Yukon gold potatoes
mayonnaise
yellow mustard
apple cider vinegar
celery
red onion
dill pickles or sweet relish
hard-boiled eggs
salt
black pepper
paprika (optional, for garnish)
Directions
- Peel and dice the potatoes into bite-sized pieces.
- Place them in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then simmer for 10–12 minutes or until fork-tender. Drain and let cool slightly.
- While the potatoes cook, prepare the other ingredients. Dice the celery, onion, pickles, and hard-boiled eggs.
- In a large mixing bowl, whisk together the mayonnaise, mustard, vinegar, salt, and pepper to form the dressing.
- Add the cooled potatoes to the bowl with the dressing and toss gently to coat.
- Fold in the celery, onion, pickles, and chopped eggs. Mix until everything is evenly combined.
- Taste and adjust seasoning as needed.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld. Sprinkle with paprika before serving, if desired.
Servings and timing
This recipe makes 8–10 servings.
Prep time: 20 minutes
Cook time: 15 minutes
Chill time: 1 hour (optional but recommended)
Total time: 1 hour 35 minutes
Variations
- Make it tangier: Add more vinegar or a splash of pickle juice.
- Go sweet: Use sweet relish instead of dill pickles.
- Add bacon: Crumbled bacon adds a smoky crunch.
- Use different potatoes: Try red potatoes or Yukon gold for a different texture.
- Spice it up: Add a dash of hot sauce or chopped jalapeños.
Storage/Reheating
Store leftover potato salad in an airtight container in the refrigerator for up to 4 days.
Do not freeze potato salad, as the mayonnaise-based dressing does not hold up well in the freezer.
Serve straight from the fridge or let it sit at room temperature for 15–20 minutes before serving. Avoid reheating.
FAQs
What kind of potatoes are best for potato salad?
Yukon gold or russet potatoes are most commonly used. Yukon golds are creamy and hold their shape well, while russets are softer and more absorbent.
Should I peel the potatoes?
Yes, for a traditional potato salad, the potatoes are usually peeled. However, you can leave the skins on if using thin-skinned varieties like red or Yukon gold potatoes.
Can I make this potato salad ahead of time?
Absolutely. It’s actually better when made a few hours ahead or the day before so the flavors can meld.
How long can potato salad sit out?
Potato salad should not sit out for more than 2 hours at room temperature, or 1 hour if it’s a hot day.
How do I keep my potato salad from getting watery?
Make sure to drain the potatoes well and let them cool slightly before mixing with the dressing. Avoid overcooking the potatoes.
Can I substitute Greek yogurt or sour cream?
Yes, you can replace some or all of the mayo with Greek yogurt or sour cream for a tangier, lighter version.
How do I make it more flavorful?
Add more mustard, vinegar, or seasonings. Don’t be afraid to taste and adjust as you mix.
Should I mix the salad while the potatoes are warm?
Yes, slightly warm potatoes absorb the dressing better, resulting in more flavorful salad.
Can I add herbs?
Absolutely—fresh dill, parsley, or chives add a fresh twist.
Is this potato salad gluten-free?
Yes, as long as the ingredients (like mustard and vinegar) are gluten-free, this salad is naturally gluten-free.
Conclusion
The Best Potato Salad is a timeless dish that brings comfort, flavor, and nostalgia to any meal. With its creamy texture, tangy dressing, and customizable add-ins, it’s easy to see why it’s a favorite at gatherings year-round. Whether you’re feeding a crowd or just craving a classic side, this potato salad delivers every time.
PrintBest Potato Salad
The Best Potato Salad is a creamy, tangy, and comforting classic side dish made with tender potatoes, crisp celery, pickles, and hard-boiled eggs all tossed in a seasoned mayo-based dressing. It’s perfect for cookouts, potlucks, and family dinners.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8–10 servings
- Category: Side Dish
- Method: Boiled
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 3 pounds russet or Yukon gold potatoes, peeled and diced
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 2 celery stalks, diced
- 1/2 red onion, finely chopped
- 1/2 cup dill pickles or sweet relish
- 4 hard-boiled eggs, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Paprika, for garnish (optional)
Instructions
- Peel and dice the potatoes into bite-sized pieces.
- Place them in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then simmer for 10–12 minutes or until fork-tender. Drain and let cool slightly.
- While the potatoes cook, dice the celery, onion, pickles, and hard-boiled eggs.
- In a large mixing bowl, whisk together the mayonnaise, mustard, vinegar, salt, and pepper to form the dressing.
- Add the cooled potatoes to the bowl with the dressing and toss gently to coat.
- Fold in the celery, onion, pickles, and chopped eggs. Mix until everything is evenly combined.
- Taste and adjust seasoning as needed.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld. Sprinkle with paprika before serving, if desired.
Notes
- Use slightly warm potatoes for better absorption of the dressing.
- Let the salad chill for at least 1 hour before serving for the best flavor.
- Customize with herbs like dill or chives for added freshness.
- Store leftovers in the fridge for up to 4 days; do not freeze.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 380mg
- Fat: 20g
- Saturated Fat: 3.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
