I grew up loving summer BBQs and family gatherings where potato salad was always the star. When I moved to the U.S., I longed for that perfect, creamy potato salad that reminded me of home but was easy enough for busy weeknights. After plenty of trial and error, I nailed this foolproof potato salad recipe that’s delicious, simple, and always a hit.
Table of Contents
Why This is the Best Potato Salad Recipe
- It’s perfectly creamy without ever turning watery or gluey.
- I share all my kitchen secrets to avoid common potato salad mistakes.
- The recipe is easy to customize for your personal taste.
- You’ll get consistent, delicious results every time—no surprises.
The Best Potatoes for Potato Salad
Yukon Gold potatoes are the top pick for potato salad. Their waxy texture means they hold together well without falling apart, and their creamy consistency adds richness, making your salad smooth with a bit of bite. Russet potatoes are more starchy; they tend to get mushy and break down, which can make your salad gluey. Red potatoes are also waxy and can be left unpeeled for a rustic look, but their firmer skin can change the salad’s texture if you prefer that. For those looking for a lighter option, consider substituting some or all of the mayonnaise with Greek yogurt, as suggested in some healthy variations. [4]
Key Ingredients You’ll Need
potato salad
Ingredients
Equipment
Method
- Cut potatoes into quarters and boil in salted water for 13-15 minutes until tender.
- Mix mayonnaise, relish, mustard, vinegar, celery seeds, paprika, salt, and pepper in a bowl.
- Chop eggs, celery, onions, and dill.
- Drain potatoes, remove loose peels, and chop into 1/2-inch chunks.
- Gently mix potatoes with dressing, then stir in eggs, celery, onions, and dill.
- Season with salt and pepper, garnish with dill and paprika, and refrigerate for at least 4 hours.
Notes
This classic potato salad gets its signature flavor from a few star ingredients. Mayonnaise adds creaminess—Duke’s is tangier while Hellmann’s offers a milder taste, so choose based on your preference. Yellow mustard provides a bright pop, but mixing it half and half with Dijon adds depth and a gentle zing. Sweet pickle relish introduces just the right sweetness and crunch. Celery seeds add a subtle herbal nuance, and fresh dill brightens it all up with a hint of freshness. Apple cider vinegar balances the richness with acidity.
Common Mistakes to Avoid
- Not salting the cooking water: Salting boosts the potatoes’ flavor from the inside out.
- Dressing potatoes that are too hot or too cold: Dressing warm potatoes helps them absorb flavors better.
- Overcooking or undercooking the potatoes: Perfectly cooked potatoes hold their shape but are tender.
- Using too much dressing too soon: Add dressing gradually to avoid a soggy salad.
How to Make Classic Potato Salad (Step-by-Step)
Ingredients
- 5 pounds Yukon Gold potatoes (or Klondike Goldust potatoes)
- 2 cups mayonnaise ((your favorite brand))
- 1 cup refrigerated sweet pickle relish
- 2 tablespoons yellow mustard, (or 1 part yellow + 1 part dijon)
- 1 tablespoon apple cider vinegar
- 1 tablespoon celery seeds
- 1/2 teaspoon paprika
- 4-5 hard boiled eggs, (peeled and chopped)
- 3 celery stalks, (diced)
- 1/2 cup sweet onion, (diced)
- 1 tablespoon fresh chopped dill
- Salt (and pepper)
Instructions
- Cut and boil the potatoes: Quarter the potatoes and place them in a large stockpot. Cover with cold water, about 1 inch above the potatoes. Bring to a boil over high heat. Add 1 tablespoon salt and cook 13-15 minutes until fork tender.
- Mix the dressing: Meanwhile, combine mayonnaise, sweet pickle relish with juices, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper in a medium bowl. Stir until smooth. Chop eggs, celery, onions, and dill.
- Prepare the potatoes: Drain the potatoes once tender. Remove loose peels and chop into 1/2-inch chunks. Don’t worry if they are soft or crumbly. Place in a large bowl.
- Combine and season: Gently fold the dressing into the potatoes until evenly coated. Add eggs, celery, onions, and dill. Taste and adjust salt and pepper as needed. Garnish with fresh dill and paprika.
- Chill: Cover and refrigerate for at least 4 hours. It’s even better the next day! Store in an airtight container for up to one week.
5 Essential Tips for the Perfect Potato Salad
- Always salt the potato cooking water to enhance their natural flavor.
- Dress the potatoes while they’re still warm for better absorption.
- Use a fork to test doneness—potatoes should pierce easily without crumbling.
- Add the dressing gradually to avoid drowning your potatoes.
- Chill the salad thoroughly to let the flavors meld beautifully.
Troubleshooting Your Potato Salad
| Problem | Likely Cause | Quick Fix |
|---|---|---|
| Watery/Mushy Salad | Overcooked potatoes; too much dressing | Reduce cooking time; add dressing slowly |
| Bland Flavor | Not enough salt or vinegar | Add salt incrementally; a splash of vinegar |
| Too Salty | Over-salting cooking water or dressing | Add extra potatoes to balance saltiness |
Customizations and Variations for Your Potato Salad
Get creative with this base recipe by trying these popular twists:
| Style | Description |
|---|---|
| Southern-Style | Add sweet relish and dust the top with paprika |
| Extra Tang | Use dill pickles or relish and increase mustard for zing |
| Herb-Forward | Mix in fresh dill, chives, and parsley for a green boost |
| Lighter Dressing | Substitute some or all mayo with Greek yogurt |
| For the “I Hate Mayo” Crowd | Use a vinaigrette-based dressing with olive oil and vinegar |
| Vegan Potato Salad | Use a vegan mayo and kala namak to mimic the egg flavor |
What to Serve With Potato Salad
Pair your potato salad with these delicious dishes for a perfect meal:
- BBQ Ribs: A smoky, savory match.
- Grilled Chicken Thighs: Juicy and full of flavor.
- Juicy Hamburgers: Classic combo for any cookout.
- Pulled Pork Sandwiches: Rich and hearty sandwich partner.
Frequently Asked Questions
How do I avoid watery potato salad?
Salt your cooking water, don’t overcook potatoes, and add dressing gradually.
How far in advance can I make potato salad? Does it taste better the next day?
Make it at least 4 hours ahead; it tastes even better the next day as flavors meld.
How long does potato salad last in the fridge?
Up to one week in an airtight container.
What’s the best way to transport potato salad and keep it food-safe for a picnic?
Use a sealed container and keep it chilled with ice packs until serving.
Can I cook the potatoes in an Instant Pot or Air Fryer?
Potatoes can be cooked in an Instant Pot for speed, but boiling yields the best texture. Air fryer isn’t ideal for boiling potatoes.
Conclusion
This classic potato salad recipe will soon be your go-to for every summer BBQ and family gathering. Its creamy texture, perfect balance of flavors, and endless customization options make it truly foolproof. Which customization will you try first? Leave a comment below and let us know your family’s secret ingredient!
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