Ultimate Potato Salad Recipe

There's something undeniably nostalgic about a creamy, well-balanced potato salad. With its tender chunks of potato, crisp veggies, and rich, tangy dressing, this dish has long been a staple at backyard barbecues, summer picnics, and cozy family dinners alike.

this Recipe

I first perfected this ultimate potato salad recipe after years of tweaking my grandmother’s version. It’s now my go-to for any gathering—quick to throw together, endlessly crowd-pleasing, and even better the next day. Whether you’re hosting a cookout or meal prepping for the week, this one’s a keeper.

Let’s dive into why this potato salad belongs in your recipe rotation.

Why You'll Love This Ultimate Potato Salad Recipe

Get ready to fall head over heels for a potato salad that actually lives up to its name. This one strikes the perfect balance of creamy, tangy, crunchy, and savory—all while being incredibly easy to make.

First, it’s all about simplicity. This recipe doesn’t require any fancy ingredients or tools, and the whole dish comes together in under 40 minutes. It’s perfect for both last-minute meals and planned-ahead potlucks.

Second, it’s budget-friendly. Most of the ingredients are pantry staples, and you can easily feed a crowd without stretching your grocery bill. A little mayo, a few potatoes, and a handful of fridge basics go a long way.

Third, the flavor is unmatched. Thanks to the addition of Dijon mustard, vinegar, and fresh herbs, every bite is loaded with zippy brightness and creamy comfort. It’s not your average bland deli potato salad—it’s so much better.

Finally, this potato salad is endlessly customizable. Whether you like yours loaded with eggs, pickles, or kept super simple, this base recipe is the perfect starting point. And it works beautifully alongside burgers, grilled chicken, or even on its own for lunch.

Now, let’s talk ingredients and what makes each one special.

Ingredients Notes

The beauty of this potato salad lies in its everyday ingredients. Each one brings its own texture and flavor to the table, working together to create the ultimate creamy bite with just enough crunch.

Yukon Gold potatoes are the star of the show here. Their naturally buttery texture and thin skins mean there’s no need to peel unless you want to. They hold their shape well after boiling, giving you that perfect tender-yet-firm bite in every spoonful.

Mayonnaise provides the creamy base for the dressing. Use a good-quality mayo for the richest flavor. If you prefer a lighter option, a 50/50 mix of mayo and Greek yogurt works beautifully and adds a subtle tang.

Dijon mustard adds just the right amount of sharpness to cut through the richness. It’s a secret weapon for flavor and gives the salad its signature zing without overpowering the other ingredients.

Celery and red onion bring the crunch. Diced finely, they add freshness and texture to balance the creaminess. If raw onion is too sharp for your taste, soak it in cold water for a few minutes before adding—it mellows the bite while keeping that great flavor.

You’ll also need a large pot to boil your potatoes, a mixing bowl for the dressing, and a sturdy spoon or spatula to fold everything together without mashing the potatoes.

How To Make This Ultimate Potato Salad

Making this potato salad couldn’t be easier, and once you’ve done it a couple of times, you’ll probably find yourself whipping it up from memory.

Start by boiling your potatoes. Scrub them well and cut into bite-sized chunks, aiming for uniform pieces so they cook evenly. Place them in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then simmer until the potatoes are fork-tender—about 10–12 minutes.

While the potatoes are cooking, mix up your dressing. In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, pepper, and a pinch of sugar. This tangy, creamy blend is what pulls the whole salad together, so don’t be afraid to taste and adjust the seasoning.

Once the potatoes are done, drain them well and let them cool slightly. It’s best to add them to the dressing while they’re still warm—they soak up more flavor that way. Gently fold the potatoes into the dressing until evenly coated.

Next, stir in your chopped celery, red onion, and fresh herbs. Dill and parsley are classic choices here. If you’re adding chopped boiled eggs or pickles, now’s the time to fold those in too.

Chill the salad for at least 1 hour before serving. This gives the flavors time to meld and the texture to set. Just before serving, give it a quick stir and garnish with a little extra dill or paprika for color.

Altogether, you’re looking at about 30 minutes of hands-on time and a chill period that can be as short as an hour—or overnight, if you’re planning ahead.

Storage Options

Potato salad stores beautifully, making it perfect for meal prep or leftovers.

For short-term storage, transfer your salad to an airtight container and keep it in the fridge. It’ll stay fresh and delicious for up to 4 days. The flavors actually improve as it sits, so it’s a great make-ahead dish.

Avoid freezing, as the mayo-based dressing doesn’t hold up well once thawed. It can separate or become watery, which affects both the taste and texture.

If you’re serving this outdoors or at a gathering, remember to keep it chilled. Use a cooler or set the serving bowl over ice to prevent the dressing from spoiling in warm weather.

To rehydrate slightly dry leftovers, just stir in a spoonful of mayo or a splash of vinegar before serving.

Variations and Substitutions

This potato salad is wonderfully flexible, which means you can easily adapt it to suit your taste or dietary needs.

For a lighter version, swap half the mayo with plain Greek yogurt or sour cream. It keeps the creamy texture but adds a bit of tang and reduces the overall richness.

Love pickles? Stir in chopped dill pickles or a spoonful of pickle relish. The briny crunch adds a bold contrast to the soft potatoes and creamy dressing.

If you prefer a heartier salad, mix in chopped hard-boiled eggs or crumbled bacon. Both add protein and extra depth of flavor, making the dish more filling.

You can also play with the herbs. Dill is classic, but parsley, chives, or even a touch of tarragon can add a unique twist. Fresh herbs brighten the dish and take it from good to great.

Don’t be afraid to get creative with this one. Try adding shredded carrots for sweetness, green onions for bite, or even a dash of hot sauce for a kick. The ultimate potato salad is whatever version makes you come back for seconds.

Let this be your base recipe, and feel free to experiment from there. The best potato salad is the one that tastes just right to you.

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