Potato Salad Recipe

I’ve spent years perfecting my potato salad, and I can tell you that most people get it wrong from the start. They either overcook the potatoes until they’re mushy or underdress the salad, leaving everyone disappointed. The secret isn’t just in the ingredients—it’s in the technique and timing that transforms ordinary potatoes into something your guests will actually remember.

Recipe

I’m going to tell you straight up—this is hands down the best potato salad you’ll ever make, and I’ve tested countless variations to get it just right. What sets this recipe apart is the perfect balance of creamy and tangy, thanks to a combination of real mayonnaise, a splash of apple cider vinegar, and a secret dollop of Dijon mustard that adds just the right kick without overpowering the dish.

I learned this technique from my grandmother who made potato salad for every family gathering, and she always said the key was in the timing—adding the dressing while the potatoes are still slightly warm so they absorb all those incredible flavors.

Every forkful delivers tender, perfectly seasoned potatoes with a creamy coating that clings beautifully, punctuated by the satisfying crunch of fresh celery and the mild bite of green onions.

The aroma alone—that comforting blend of herbs, tangy vinegar, and creamy richness—will have everyone gathering around your kitchen before you even serve it. This isn’t your average mayo-heavy potato salad that sits like a brick in your stomach; it’s light, flavorful, and absolutely addictive, and I promise you’ll be making it for every barbecue, potluck, and family dinner from now on.

Ingredients

The secret to legendary potato salad isn’t just the technique—it’s choosing the right ingredients and knowing why each one matters. I’m about to share the lineup that transforms this humble side dish from cafeteria bland to backyard hero status. These aren’t just random pantry items; they’re carefully chosen players that work together to create creamy, tangy, perfectly balanced potato salad magic.

The Foundation:

• 2 pounds Yukon Gold potatoes – These waxy beauties hold their shape like champions and have natural creaminess that starchy russets just can’t match
• 6 large eggs – Fresh is non-negotiable here; older eggs create that sulfurous smell nobody wants

The Creamy Dream Team:

• ¾ cup mayonnaise – Real mayo only! Duke’s or Hellmann’s bring the richness; light versions will betray you
• 2 tablespoons yellow mustard – French’s classic yellow is the move; Dijon works if you’re feeling fancy, but skip the grainy stuff
• 2 tablespoons apple cider vinegar – This brightens everything and cuts through the richness (white vinegar works in a pinch, but ACV adds subtle sweetness)

The Crunch Factor:

• 3 celery stalks, diced – Inner stalks only for maximum crunch without bitter strings
• ½ medium red onion, finely diced – Sweet onion works too, but red adds gorgeous color contrast
• ¼ cup fresh chives, chopped – Freeze-dried is fine, but fresh chives are worth the splurge for that mild onion pop

The Game Changers:

• 1 tablespoon sweet pickle relish – This is where potato salad gets its signature tang; dill relish works but sweet is traditional
• 1 teaspoon celery seed – Often overlooked but absolutely essential for that classic deli flavor
• Salt and fresh black pepper to taste – Kosher salt and freshly cracked pepper make all the difference

How to Make the Best Classic Creamy Potato Salad

Check the consistency before serving and refresh if needed.

Potato salad can absorb dressing as it sits, especially if made a day ahead. A tablespoon or two of fresh mayonnaise, a splash of pickle juice, or even a little milk can bring back that creamy texture.

Taste again and add more salt, pepper, or mustard as needed—your taste buds don’t lie.

Chef Tips

Beyond mastering the basic recipe, I’ve learned several tricks over the years that’ll transform your potato salad from good to unforgettable.

Smart flavor pairing like adding fresh herbs with tangy mustard creates depth.

I focus on texture contrast by mixing creamy potatoes with crunchy celery and crisp bacon bits for satisfying variety.

Nutrition

This classic potato salad provides a satisfying combination of carbohydrates, healthy fats, and essential nutrients. The nutritional values below are based on a standard serving size of approximately 1 cup (240g).

What You’ll Love About This Recipe

This potato salad recipe has become my absolute go-to for every gathering, and I promise it will quickly become yours too. There’s something magical about how these simple ingredients come together to create the most satisfying, crowd-pleasing dish that never fails to disappear from the table.

Perfect creamy texture that’s never too heavy or soggy**** – The secret lies in letting the potatoes cool just right before mixing, so they absorb all those wonderful flavors without turning mushy.

Ready in under an hour with ingredients you probably already have**** – No need for fancy shopping trips or complicated prep work, just grab some potatoes, mayo, and a few pantry staples to create something amazing.

Stays fresh for days and actually tastes better the next day**** – This is the kind of recipe that loves to sit in the fridge overnight, letting all those flavors meld together into pure comfort food perfection.

Recipe Card

This classic potato salad combines tender boiled potatoes with crisp vegetables and a creamy dressing for the perfect side dish. The combination of mayonnaise and mustard creates a tangy base that complements the mild potatoes, while celery and onions add essential crunch and flavor.

Ingredients:

• 2 pounds red or Yukon Gold potatoes, peeled and cubed
• 3 large eggs
• 1/2 cup mayonnaise
• 2 tablespoons yellow mustard
• 2 tablespoons white vinegar
• 1/2 cup diced celery
• 1/4 cup diced red onion
• 2 tablespoons fresh dill, chopped
• Salt and black pepper to taste
• Paprika for garnish

Instructions:

1. Place potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt and bring to a boil.
2. Cook for 12-15 minutes until fork-tender but not mushy. Drain and let cool completely.
3. Place eggs in a saucepan, cover with water, and bring to a boil. Remove from heat, cover, and let stand 12 minutes.
4. Transfer eggs to ice water, then peel and chop when cooled.
5. In a large bowl, whisk together mayonnaise, mustard, and vinegar.
6. Add cooled potatoes, chopped eggs, celery, onion, and dill to the dressing.
7. Gently fold together until evenly coated. Season with salt and pepper.
8. Refrigerate for at least 2 hours before serving. Garnish with paprika.

Notes:

Choose waxy potatoes like red or Yukon Gold as they hold their shape better than russet potatoes.

Avoid overcooking the potatoes to prevent a mushy texture. For best flavor, allow the salad to chill for several hours or overnight.

Equipment:

Large pot, saucepan, mixing bowl, whisk, knife, cutting board

Prep Time: 20 minutes

Cooking Time: 15 minutes

Cuisine: American

Serving: 6-8 servings