I’ve been making potato salad for family gatherings for over a decade now, and this potato salad recipe has become my go-to for every picnic, barbecue, and potluck. It all started when my grandmother pulled me aside one summer and said, “You need to learn this before I forget to teach you.”
That afternoon in her kitchen changed everything. She showed me the secret to perfectly tender potatoes that don’t fall apart, the exact moment to add the dressing, and why letting it sit overnight makes all the difference.
Now, I make this at least twice a month during summer, and it disappears within minutes every single time. My neighbors have actually started requesting it for their parties, which I consider the highest compliment a home cook can receive.
The beauty of this recipe is its simplicity. You don’t need fancy ingredients or complicated techniques, just good-quality potatoes, a creamy tangy dressing, and a little patience.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Total Time | 35 minutes (plus 2 hours chilling) |
| Servings | 8-10 servings |
| Difficulty Level | Easy |
Why You’ll Love This Potato Salad Recipe
This isn’t just another potato salad that sits untouched at the buffet table. This is the one that people come back for seconds and thirds of, the one they ask you to bring every single time.
The potatoes stay perfectly firm but creamy inside, never musty or waterlogged. The dressing strikes that ideal balance between tangy and rich, with just enough crunch from the celery and a subtle sweetness from the pickles.
I learned the hard way that timing matters. My first attempt years ago turned into mashed potato salad because I dressed it while the potatoes were too hot.
Now I know better, and I’m sharing all those lessons with you.
Here’s what makes this recipe stand out:
- Perfect texture every time – The potatoes hold their shape beautifully without being hard or falling apart
- Make-ahead friendly – Actually tastes better the next day when the flavors have melded together
- Crowd-pleaser status – I’ve served this to picky eaters, food snobs, and everyone in between with zero complaints
- Customizable base – Easy to adjust the tanginess, creaminess, or add your own special touches
- Budget-friendly – Uses simple, affordable ingredients you probably already have on hand
- Feeds a crowd – This recipe makes enough for a large gathering without breaking the bank
You might also enjoy: Scalloped Potatoes Recipe
Ingredients
The ingredients list is refreshingly short, which is exactly how potato salad should be. I always buy extra potatoes because someone in my family inevitably snacks on them while I’m cooking.
For the salad:
- 3 pounds Yukon Gold potatoes (about 8-10 medium potatoes), peeled and cut into 3/4-inch cubes
- 6 large eggs
- 1 cup celery, finely diced (about 3-4 stalks)
- 1/2 cup red onion, finely minced
- 1/2 cup dill pickle relish or finely chopped dill pickles
- 1/4 cup fresh parsley, chopped
For the dressing:
- 1 1/2 cups mayonnaise (I prefer Duke’s or Hellmann’s)
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 1/2 teaspoons salt (plus more to taste)
- 1 teaspoon black pepper
- 1/2 teaspoon celery seed
- 1/4 teaspoon smoked paprika (plus extra for garnish)
Kitchen Equipment Needed
I’ve made this recipe with minimal equipment and with a fully stocked kitchen, and honestly, you don’t need much. The most important thing is a large pot for boiling the potatoes.
Essential equipment:
- Large stockpot (at least 6 quarts) for boiling potatoes
- Medium saucepan for boiling eggs
- Large mixing bowl (at least 4-quart capacity)
- Sharp knife and cutting board
- Potato masher or fork (for a few potatoes if you like a creamier texture)
- Colander for draining
- Small bowl for mixing the dressing
- Wooden spoon or spatula for folding
- Measuring cups and spoons
- Serving bowl with lid for storage
Optional but helpful:
- Egg slicer (makes perfectly uniform egg slices)
- Microplane or fine grater for onions
- Timer
Another favorite: Mashed Potatoes Recipe
Recommended Products for This Recipe
After making this recipe countless times, I’ve found a few products that genuinely make the process easier and the results better. These aren’t necessary, but they’re worth considering if you make potato salad often.
1. OXO Good Grips Egg Slicer
This simple tool has saved me so much time when making potato salad for large groups. It creates perfectly uniform egg slices in seconds, and you can even turn the egg and slice it again for a nice dice. The stainless steel wires are sturdy and easy to clean.
2. Yukon Gold Potatoes
The variety of potato really does matter here. Yukon Golds have the perfect balance of starchiness and waxiness, holding their shape beautifully while still being creamy. Red potatoes work too, but Yukons give you that golden color and buttery flavor that makes potato salad irresistible.
3. Duke’s Real Mayonnaise
I grew up using whatever mayo was on sale, but once I tried Duke’s, I never looked back. It’s tangier than most brands and has no added sugar, which lets you control the sweetness in your potato salad. The texture is also incredibly creamy and smooth.
4. Large Glass Mixing Bowl with Lid
A good large mixing bowl makes such a difference when you’re folding everything together. I prefer glass because you can see through it to check if everything is evenly mixed, and it doesn’t retain odors. The lid is essential for storing your potato salad in the fridge.
Step-by-Step Instructions: How to Make Potato Salad
I’m going to walk you through this exactly as my grandmother taught me, with all the little details that make the difference between okay potato salad and absolutely phenomenal potato salad.
1. Prepare and Cook the Potatoes
Getting the potatoes right is the foundation of great potato salad. I learned this lesson the hard way when I once overcooked them and ended up with potato mush instead of salad.
- Peel the potatoes and cut them into uniform 3/4-inch cubes (consistency in size means they’ll all cook at the same rate)
- Place the potato cubes in your large stockpot and cover them with cold water by about 1 inch (1270 ml of water for every 454 g of potatoes)
- Add 1 tablespoon of salt to the water (this seasons the potatoes from the inside out)
- Bring the water to a boil over high heat, then immediately reduce to a gentle simmer
- Cook for 12-15 minutes, checking at 12 minutes by piercing a cube with a fork (it should slide in easily but the potato should still hold its shape)
- Drain the potatoes immediately in a colander and spread them out on a large baking sheet to cool slightly (this stops the cooking process and prevents them from getting mushy)
2. Hard-Boil the Eggs
While the potatoes are cooking, you can get your eggs going. I use the cold-water method because it’s nearly foolproof.
- Place 6 large eggs in a medium saucepan and cover them with cold water by 1 inch (2.5 cm)
- Bring the water to a rolling boil over high heat
- As soon as the water reaches a full boil, remove the pan from heat and cover it with a lid
- Let the eggs sit in the hot water for 12 minutes exactly (set a timer)
- While the eggs sit, prepare a large bowl with ice water
- After 12 minutes, transfer the eggs to the ice bath and let them cool completely (at least 10 minutes)
- Peel the eggs under cool running water, starting from the wider end where the air pocket is
- Chop the eggs into bite-sized pieces or slice them with an egg slicer
3. Prepare the Vegetables and Mix the Dressing
This is when your potato salad starts coming together. The dressing can be made up to 2 days ahead if you want to spread out the work.
- Finely dice the celery into small, uniform pieces (about 1/4-inch or 0.6 cm pieces)
- Mince the red onion as finely as possible (large chunks of raw onion can be overpowering)
- Chop the fresh parsley, removing any thick stems
- In a small bowl, whisk together the mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, and honey until smooth
- Add the salt, black pepper, celery seed, and smoked paprika to the dressing
- Whisk everything until completely combined and taste it (it should be tangy, slightly sweet, and well-seasoned)
- Adjust the seasoning if needed (I sometimes add a little more vinegar if it needs more tang)
4. Combine Everything
This is the most critical step, and timing matters here. You want the potatoes to be warm but not hot.
- Let the potatoes cool until they’re just warm to the touch (about 10-15 minutes after draining)
- Transfer the warm potatoes to your large mixing bowl
- Add the chopped eggs, celery, red onion, pickle relish, and parsley to the bowl
- Pour the dressing over the potato mixture
- Using a large spatula or wooden spoon, gently fold everything together (use a folding motion rather than stirring to avoid breaking up the potatoes)
- Be patient and thorough, making sure every piece of potato gets coated with dressing
- Taste and adjust seasoning (this is your last chance to add more salt, pepper, or tang)
5. Chill and Serve
The hardest part is waiting, but it’s absolutely worth it. This salad transforms as it sits in the refrigerator.
- Cover the bowl tightly with plastic wrap or a lid
- Refrigerate for at least 2 hours, but preferably overnight (the flavors need time to marry)
- Before serving, give it a gentle stir and check the seasoning again (cold food needs more seasoning than warm food)
- Transfer to a serving bowl and sprinkle with a little extra smoked paprika and parsley for garnish
- Serve chilled alongside your favorite grilled meats or sandwiches
Read Also: Coleslaw Recipe
Tips for The Best Potato Salad
I’ve made this recipe more times than I can count, and I’ve learned so many little tricks along the way. These tips will help you avoid the mistakes I made when I was figuring this out.
My proven tips for success:
- Choose the right potato – Yukon Gold or red potatoes work best because they hold their shape; avoid russet potatoes as they’re too starchy and will fall apart
- Cut uniform pieces – All your potato cubes should be the same size so they cook evenly
- Start with cold water – Always start potatoes in cold water rather than adding them to boiling water; this ensures even cooking from the outside to the center
- Don’t overcook – The single biggest mistake is overcooking the potatoes; they should be tender but still hold their shape when pierced with a fork
- Season the cooking water generously – The salted potato cooking water is your first opportunity to add flavor
- Cool slightly before dressing – Dress the potatoes when they’re warm (not hot) so they absorb the flavors better, but won’t turn the mayo into soup
- Fold, don’t stir – Use a gentle folding motion when mixing to keep the potatoes intact
- Make it ahead – This salad is always better the next day; the flavors develop and meld together beautifully
- Adjust seasoning after chilling – Cold food needs more seasoning than warm food, so always taste again before serving
- Keep it cold – Potato salad should be kept refrigerated and served cold; don’t let it sit out for more than 2 hours (1 hour if it’s hot outside)
- Use quality mayo – The mayonnaise is the base of your dressing, so use a brand you actually like
- Fresh is best – Use fresh parsley and freshly ground black pepper for the brightest flavor
- Mash a few potatoes – If you want a creamier texture, mash 2-3 potato cubes with a fork and fold them into the salad
Serving Suggestions
This potato salad is the ultimate side dish for so many meals. I’ve served it at summer barbecues, winter potlucks, and everything in between.
It pairs beautifully with grilled or smoked meats, fried chicken, burgers, and hot dogs. At my house, we always have it with ribs or brisket at our summer cookouts.
Serve this potato salad with:
- Grilled or barbecued chicken, ribs, or brisket
- Sloppy Joe sandwiches for a classic comfort meal
- Deviled Eggs and other classic picnic sides
- Fried chicken and corn on the cob for a Southern feast
- Hamburgers and hot dogs at your next cookout
- Grilled fish or shrimp for a lighter summer meal
- BBQ Pulled Pork Sandwiches at your next gathering
- Fried Chicken for the ultimate comfort food spread
- Smoked salmon and bagels for a brunch spread
- Cold cut sandwiches for an easy lunch
Variations of Potato Salad
One of the best things about this recipe is how easily you can customize it. I’ve tried dozens of variations over the years, and these are my favorites.
Try these delicious variations:
- Southern-style – Add 2 tablespoons of sweet pickle relish instead of dill, and increase the sugar to 2 tablespoons for a sweeter version
- Loaded baked potato salad – Fold in 1 cup of shredded cheddar cheese, 6 strips of crumbled cooked bacon, and 1/2 cup of sour cream mixed into the dressing
- Herb garden potato salad – Add 2 tablespoons each of fresh dill, chives, and tarragon along with the parsley
- Mustard lover’s version – Double the Dijon mustard and add 1 tablespoon of whole grain mustard for extra tang and texture
- German-style warm potato salad – Toss the warm potatoes with bacon, bacon drippings, vinegar, and onions instead of mayo (skip the eggs)
- Greek-inspired – Add 1/2 cup of crumbled feta cheese, 1/4 cup of sliced kalamari olives, and substitute red wine vinegar for apple cider vinegar
- Spicy Southwest РMix in 1 diced jalape̱o, 1/2 cup of corn kernels, and 1 teaspoon of chipotle powder
- Lighter version – Replace half the mayonnaise with Greek yogurt for fewer calories and extra protein
- Vegan potato salad – Use vegan mayonnaise and omit the eggs (add extra vegetables like bell peppers for crunch)
- Extra crunchy – Add 1/2 cup of diced bell pepper and 1/4 cup of diced radishes
- Ranch style – Add 2 tablespoons of ranch seasoning mix to the dressing
- Dill pickle lovers – Increase the pickle relish to 3/4 cup and add 2 tablespoons of pickle juice to the dressing
For a lighter option, try: Healthy Coleslaw Recipe
Storage and Reheating
Potato salad is actually one of those rare dishes that improves with time. The flavors develop and deepen as it sits in the refrigerator.
Storage instructions:
- Refrigerator – Store covered in an airtight container for up to 5 days (though it’s usually gone within 2 days at my house)
- Best served cold – This salad is meant to be served chilled, straight from the refrigerator
- Don’t freeze – The mayonnaise and potatoes don’t freeze well; the texture will be completely off when thawed
- Transport safely – When taking to a picnic or potluck, keep it in a cooler with ice packs
- Food safety – Don’t leave at room temperature for more than 2 hours (1 hour if it’s above 90°F or 32°C outside)
- Refresh before serving – If the salad seems dry after a day or two, stir in 1-2 tablespoons of mayo to bring it back to life
- Separate storage tip – If you know you won’t eat it all within 2 days, only dress the portion you’ll eat immediately and store the rest of the components separately
Nutritional Facts
Here’s the approximate nutritional breakdown per serving (based on 10 servings). Keep in mind this is an estimate and can vary based on specific ingredients used.
Per serving:
- Calories: 285
- Total Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 125mg
- Sodium: 520mg
- Total Carbohydrates: 24g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 6g
- Vitamin C: 15% DV
- Calcium: 3% DV
- Iron: 6% DV
- Potassium: 520mg
Health Benefits of Key Ingredients
While potato salad isn’t exactly a health food, it does contain some surprisingly nutritious ingredients. I always feel good knowing my family is getting some real nutrients along with great flavor.
The nutritional highlights:
- Potatoes – Rich in potassium (more than a banana), vitamin C, and vitamin B6; provide sustained energy from complex carbohydrates and are naturally fat-free and cholesterol-free
- Eggs – Packed with high-quality protein, vitamins D and B12, and choline for brain health; contain all nine essential amino acids your body needs
- Celery – Very low in calories but high in fiber and antioxidants; contains vitamin K for bone health and provides anti-inflammatory benefits
- Onions – Rich in antioxidants and compounds that may reduce inflammation; contain quercetin which supports immune function and heart health
- Parsley – Loaded with vitamins K, C, and A; contains antioxidants that support immune function and bone health
- Apple cider vinegar – May help regulate blood sugar levels and improve digestion; contains beneficial acids and probiotics if using raw, unfiltered varieties
Read Also: Hashbrown Casserole Recipe
FAQs About Potato Salad
1. Can I make potato salad the day before?
Absolutely, and I actually recommend it! Potato salad tastes even better when made the day before because the flavors have time to blend together. Just keep it covered and refrigerated, and give it a gentle stir before serving.
2. Why did my potato salad turn out mushy?
The most common reason is overcooking the potatoes or using the wrong variety. Use Yukon Gold or red potatoes (waxy varieties) and cook them just until fork-tender but still firm. Also, make sure to drain them immediately and let them cool slightly before mixing.
3. How long can potato salad sit out at room temperature?
Potato salad should never sit out for more than 2 hours, or 1 hour if the temperature is above 90°F (32°C). The mayonnaise and eggs make it susceptible to bacterial growth, so keep it chilled and discard any that’s been left out too long.
4. Can I use sweet potatoes instead of regular potatoes?
You can, but it will create a completely different dish with a sweeter flavor profile. If you want to try it, I’d reduce the honey in the dressing and add some lime juice for balance. Regular potato salad fans might not recognize it, though.
5. What’s the best way to keep potato salad from getting watery?
Make sure to drain your potatoes thoroughly and let them cool slightly before adding the dressing. Don’t add the dressing while the potatoes are hot, as the heat will cause the mayo to break down and become runny. If your salad does get watery, you can drain off the excess liquid and stir in a bit more mayo.
Final Thoughts
Making this potato salad has become one of my favorite summer traditions. There’s something deeply satisfying about carrying a big bowl of homemade potato salad to a gathering and watching it disappear.
This recipe has served me well for years, from small family dinners to massive neighborhood cookouts. I hope it becomes a staple in your kitchen too, bringing the same joy and delicious memories to your table that it’s brought to mine.
Give this recipe a try at your next gathering and watch how quickly it disappears. I’d love to hear how it turns out for you, what variations you try, or any tips you discover along the way. Drop a comment below and share your potato salad story!
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