Best Ever Potato Salad Recipe: Creamy, Classic, and Always a Crowd-Pleaser.

There’s something magical about a perfectly made potato salad that brings people together around a table. Growing up, my grandmother’s potato salad was the star of every family gathering, barbecue, and potluck dinner. Her secret wasn’t just in the ingredients—it was in the careful balance of flavors and textures that made each bite satisfying and memorable.

This classic potato salad recipe captures all those childhood memories while adding a few modern touches that elevate it beyond the ordinary. What makes this version special is the combination of perfectly cooked potatoes, fresh vegetables for crunch, and a creamy dressing that ties everything together without overwhelming the natural flavors. Whether you’re planning a summer cookout, preparing for a holiday feast, or simply want a satisfying side dish that pairs with almost anything, this potato salad delivers every time.

The key to exceptional potato salad lies in choosing the right potatoes, cooking them properly, and building layers of flavor that complement rather than compete with each other. This recipe has been tested countless times and refined to create what I truly believe is the best potato salad you’ll ever make.

Ingredients

For the Potatoes:

3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 tablespoon kosher salt (for boiling water)
2 tablespoons apple cider vinegar

For the Dressing:

3/4 cup mayonnaise (use good-quality, real mayonnaise)
2 tablespoons yellow mustard
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon freshly ground black pepper
1 teaspoon kosher salt (or to taste)

For the Mix-ins:

4 large hard-boiled eggs, peeled and chopped
3/4 cup celery, finely diced
1/2 cup red onion, finely diced
1/4 cup fresh chives, chopped
2 tablespoons fresh dill, chopped
1/4 cup sweet pickle relish (optional)

For Garnish:

Extra paprika for dusting
Fresh chives or dill for sprinkling

Instructions

Start by placing your eggs in a medium saucepan and covering them with cold water by about an inch. Bring the water to a rolling boil, then immediately remove the pan from heat and cover. Let the eggs sit in the hot water for 12 minutes for perfectly cooked yolks. Transfer the eggs to an ice bath to stop the cooking process, then set them aside to cool completely.

While the eggs are cooling, prepare your potatoes. Choose potatoes that are similar in size for even cooking, and don’t skip the peeling step—the smooth texture is part of what makes this salad special. Cut them into uniform cubes, roughly one inch in size. This ensures they cook evenly and hold their shape without falling apart.

Fill a large pot with water and add the tablespoon of kosher salt. Bring the water to a boil, then carefully add the potato cubes. Cook for 12 to 15 minutes, testing with a fork after 12 minutes. The potatoes should be tender enough to pierce easily but still hold their shape. Overcooking is the enemy of good potato salad, so keep a close eye on them.

Drain the potatoes thoroughly in a colander and immediately sprinkle them with the 2 tablespoons of apple cider vinegar while they’re still hot. This step is crucial—the warm potatoes will absorb the vinegar, creating a tangy foundation that prevents the salad from tasting bland. Toss gently and let the potatoes cool to room temperature, which takes about 30 minutes.

While the potatoes cool, prepare your dressing by whisking together the mayonnaise, both mustards, vinegar, sugar, and all the spices in a large mixing bowl. Taste and adjust the seasoning as needed. The dressing should be creamy with a slight tang and a hint of sweetness that balances the other flavors.

Dice your celery and red onion finely—you want small pieces that distribute evenly throughout the salad without overwhelming any single bite. The celery adds essential crunch, while the red onion provides a sharp contrast that cuts through the richness of the mayonnaise.

Peel and chop your cooled hard-boiled eggs, leaving some pieces slightly larger for visual appeal and texture variation. The eggs add richness and protein, making this potato salad substantial enough to serve as a light meal.

Once your potatoes have cooled completely, add them to the bowl with the dressing. Fold them in gently using a large spoon or rubber spatula—you want to coat every piece without mashing them. Add the chopped eggs, celery, red onion, chives, dill, and pickle relish if using. Fold everything together with gentle movements, preserving the integrity of the potatoes and eggs.

Taste your potato salad and adjust the seasoning with additional salt, pepper, or a splash of vinegar if needed. The flavors will develop as the salad sits, but it should taste balanced and vibrant right away.

Flavor & Texture Notes

This potato salad strikes the perfect balance between creamy and fresh, rich and bright. The Yukon Gold potatoes provide a naturally buttery flavor and smooth, creamy texture that holds up beautifully to the dressing. Each bite delivers multiple layers of flavor—the tangy vinegar-dressed potatoes form the base, while the creamy mayonnaise dressing adds richness without heaviness.

The hard-boiled eggs contribute a mild, comforting flavor and a slightly different texture that complements the potatoes perfectly. Fresh celery brings an essential crunch that prevents the salad from feeling too soft or monotonous. The red onion adds a sharp, clean bite that cuts through the richness, while the herbs—chives and dill—provide bright, fresh notes that make the whole dish feel lively.

The combination of yellow mustard and Dijon creates depth in the dressing, with the yellow mustard providing familiar comfort and the Dijon adding sophistication. The touch of smoked paprika gives a subtle warmth and complexity that sets this potato salad apart from ordinary versions.

Tips & Variations

For the best texture, always start with cold eggs when boiling them, and use the ice bath method to prevent that gray ring around the yolk. If you prefer your eggs slightly softer, reduce the cooking time to 10 minutes.

Yukon Gold potatoes are ideal for potato salad because they hold their shape well and have a naturally creamy texture. Avoid russet potatoes, which tend to fall apart, and red potatoes, which can be too waxy for this preparation.

Make this potato salad your own with simple substitutions. For a lighter version, replace half the mayonnaise with plain Greek yogurt. For extra tang, add a tablespoon of pickle juice to the dressing. If you’re not a fan of dill, fresh parsley works beautifully as a substitute.

For those following specific dietary needs, this recipe adapts well. Use vegan mayonnaise and omit the eggs for a plant-based version, adding extra celery and some chopped almonds for crunch. For a lower-carb option, substitute half the potatoes with cauliflower florets that have been steamed until tender.

Consider adding extras like crispy bacon bits, sliced green onions, or even a handful of toasted nuts for additional flavor and texture. Some cooks love adding a spoonful of sour cream to the dressing for extra tang and creaminess.

Storage & Make-Ahead

Potato salad actually improves with time, making it perfect for meal prep and entertaining. Store it covered in the refrigerator for up to four days. The flavors meld and develop as it sits, often tasting even better the next day.

For food safety, never leave potato salad at room temperature for more than two hours, especially during warm weather. When taking it to potlucks or outdoor events, transport it in a cooler with ice packs and keep it chilled until serving time.

You can prepare this salad up to two days ahead of serving. If making it in advance, you might want to reserve some of the fresh herbs to add just before serving to maintain their bright color and flavor. Add an extra splash of vinegar or a small dollop of mayonnaise if the salad seems to have absorbed too much dressing after sitting.

Serving Suggestions

This versatile potato salad pairs beautifully with grilled meats, making it a natural choice for barbecues and summer cookouts. Serve it alongside hamburgers, hot dogs, grilled chicken, or barbecued ribs for a classic American meal that never goes out of style.

For lighter fare, this potato salad makes an excellent lunch when paired with a simple green salad and some crusty bread. It’s substantial enough to be satisfying on its own, especially with the protein from the eggs.

Consider serving it as part of a larger spread with other classic sides like coleslaw, baked beans, and corn on the cob. The creamy, cooling nature of potato salad provides a perfect contrast to spicy or heavily seasoned dishes.

For presentation, serve the salad in a large, shallow bowl and dust the top lightly with paprika. Garnish with extra fresh herbs for a pop of color that makes it look as good as it tastes.

FAQ

Can I make potato salad without mayonnaise? Absolutely. You can substitute Greek yogurt for a lighter option, or try a vinaigrette-style dressing with olive oil, vinegar, and mustard for a German-inspired potato salad. The texture will be different but equally satisfying.

Why do my potatoes fall apart in potato salad? This usually happens when potatoes are overcooked or when you use the wrong variety. Stick to waxy or all-purpose potatoes like Yukon Gold, and test for doneness frequently. They should be tender but still hold their shape when pierced with a fork.

How far in advance can I boil the potatoes? You can cook and cool the potatoes up to two days ahead. Store them covered in the refrigerator, and bring them to room temperature before mixing with the other ingredients for the best flavor absorption.

What’s the best way to dice eggs for potato salad? Use a sharp knife and a gentle sawing motion rather than pressing down hard, which can cause the eggs to crumble unevenly. Some people prefer using an egg slicer for uniform pieces, then chopping the slices.

Can I freeze potato salad? Unfortunately, potato salad doesn’t freeze well because mayonnaise separates when frozen and thawed, and the potatoes become mushy. It’s best enjoyed fresh or refrigerated for a few days at most.

This potato salad recipe represents the perfect combination of tradition and technique. Every component has a purpose, from the vinegar-dressed potatoes that prevent blandness to the careful balance of textures that makes each bite interesting. Whether you’re feeding a crowd at a summer gathering or simply want to elevate a weeknight dinner, this recipe delivers the kind of satisfaction that keeps people coming back for more. Take your time with each step, taste as you go, and don’t be afraid to adjust the seasonings to match your preferences. The result will be a potato salad that earns its place as a true family favorite.