Ultimate Potato Salad Recipe

There's just something nostalgic and comforting about a bowl of creamy, tangy potato salad chilling in the fridge, waiting to be devoured at your next picnic or backyard cookout. This Ultimate Potato Salad hits every note – soft, buttery potatoes, a rich and creamy dressing, and just the right amount of crunch and zip.

this Recipe

I first made this when prepping for a family reunion, aiming to recreate the potato salad my grandmother used to make. After some tweaking and taste-testing (okay, a lot of taste-testing), this version quickly became our family's go-to side dish. It’s simple, satisfying, and guaranteed to steal the show from the main course.

Whether you're prepping for a summer BBQ or just craving a creamy, crave-worthy side, this recipe will be your new favorite. Let’s dive into why you’ll love this dish.

Why You’ll Love This Ultimate Potato Salad

Get ready to fall hard for a side dish that’s anything but basic. This Ultimate Potato Salad is more than just mayo and potatoes – it’s a well-balanced flavor bomb that works with any meal, any time of year.

First off, it’s the perfect make-ahead dish. This salad actually tastes better the next day after the flavors have had time to mingle in the fridge. That means less last-minute stress and more time to focus on your main dishes.

It’s also budget-friendly and pantry-friendly. Made with everyday ingredients like potatoes, mayo, eggs, and mustard, you won’t need to run to the specialty grocery store to get dinner on the table.

What sets this recipe apart is the incredible texture. The creamy dressing clings to perfectly cooked potatoes, while bits of celery and red onion add that crunch every bite needs. A touch of pickle brine gives it a tangy twist you didn’t know you were missing.

And let’s not forget how crowd-pleasing and customizable it is. Whether you love it extra creamy or prefer more of a mustard kick, it’s easy to tweak this to suit your tastes or dietary needs.

Now that you’re hooked, let’s talk ingredients.

Ingredients Notes

The beauty of this potato salad lies in its humble, everyday ingredients working together in perfect harmony. Each component has its place and purpose, bringing a unique texture or flavor to the bowl.

Yukon Gold potatoes are the gold standard here – literally. Their creamy texture and buttery flavor make them ideal for soaking up that luscious dressing without turning to mush. If you only have russets or red potatoes, they’ll still work, but Yukon Golds truly elevate the dish.

Mayonnaise is the creamy backbone of the dressing. Choose a good-quality, full-fat mayo for the best flavor. If you like things a bit lighter, you can sub in some sour cream or plain Greek yogurt for part of the mayo – just know it’ll change the flavor profile slightly.

Dijon mustard adds just the right amount of zing. Combined with a splash of pickle juice or apple cider vinegar, it keeps the dressing from feeling too heavy. If you like a bit more tang, go ahead and add a little extra mustard – I won’t judge!

Hard-boiled eggs are a classic addition that gives this salad a creamy, savory depth. I like to chop them fairly fine so they mix evenly into every bite, but if you’re not a fan of eggs in your potato salad, you can leave them out.

Celery, red onion, and dill pickles are the unsung heroes here. They add a fresh, crunchy contrast to the creamy potatoes and keep the texture interesting. I always mince these pretty finely so they complement rather than overpower the salad.

You don’t need much in the way of special equipment – just a large pot for boiling potatoes, a sharp knife, a mixing bowl, and a sturdy spoon. If you’ve got a potato masher or ricer, feel free to use it for a smoother texture, but chunky is the name of the game here.

How To Make This Ultimate Potato Salad

Making this potato salad is easier than you think, but a few pro tips will help you get it just right every time.

Start by peeling and chopping your Yukon Gold potatoes into even, bite-sized chunks. Place them in a large pot and cover with cold, salted water. Bring to a boil, then reduce to a simmer and cook for about 10-12 minutes, or until the potatoes are fork-tender but not falling apart.

While the potatoes are cooking, you can prep the rest of the ingredients. Hard-boil your eggs (if you haven’t already), chop your celery, red onion, and dill pickles, and get your dressing ready by whisking together the mayo, mustard, pickle juice, salt, and pepper in a large bowl.

Once the potatoes are cooked, drain them and spread them out on a baking sheet to cool slightly. Letting them cool for about 15 minutes helps prevent the dressing from getting watery and allows the potatoes to soak up flavor more evenly.

Add the cooled potatoes to the dressing bowl and gently fold everything together. Be careful not to overmix – you want the potatoes to stay somewhat intact, with just enough breakage to make the dressing extra creamy.

Now, fold in the chopped eggs and crunchy veggies. Taste and adjust the seasoning with more salt, pepper, or mustard if needed. Then, cover the bowl and refrigerate for at least 2 hours – but overnight is even better for maximum flavor.

From start to finish, this potato salad takes about 45 minutes (plus chill time), and it’s totally worth it. You’ll end up with a rich, creamy, flavor-packed side that goes with everything from grilled burgers to roasted chicken.

Storage Options

This potato salad stores beautifully, making it perfect for prepping ahead of time or enjoying leftovers throughout the week.

For best results, store your potato salad in an airtight container in the refrigerator. It will stay fresh and delicious for up to 4-5 days. Be sure to give it a quick stir before serving, as some separation may occur.

If you’re taking it to a potluck or picnic, be sure to keep it chilled in a cooler with ice packs. Because it contains mayo and eggs, it’s best not to let it sit out at room temperature for more than 2 hours.

Potato salad doesn’t freeze well – the texture of the potatoes and mayo will become grainy and unpleasant after thawing. So stick to fridge storage and enjoy it within a few days.

To re-serve, simply remove it from the fridge about 20 minutes before mealtime to let it warm slightly. If it looks a little dry, stir in a spoonful of mayo or a splash of pickle juice to refresh the texture.

Variations and Substitutions

One of the best things about this potato salad is how easy it is to customize based on your preferences and what’s in your pantry.

Want to keep it vegan? Swap the mayo for a plant-based version and skip the eggs. You’ll still get that creamy, tangy goodness with just a few easy adjustments.

For a healthier twist, substitute part of the mayo with plain Greek yogurt or mashed avocado. You’ll reduce the fat content while still getting a creamy, rich texture.

Craving more flavor? Add crumbled bacon, chopped green onions, or even shredded cheddar cheese for a loaded potato salad vibe. These extras take the dish to the next level, especially for BBQs and game days.

Not a fan of pickles? No problem. Use a splash of apple cider vinegar or lemon juice instead. You’ll still get that bright, tangy flavor without the brine.

You can even play around with herbs – try fresh dill, parsley, or chives for a more vibrant, garden-fresh taste. This is your potato salad playground, so don’t be afraid to experiment.

Whether you stick with the classic version or put your own spin on it, this Ultimate Potato Salad is a must-have in your recipe box. It’s comforting, crave-worthy, and endlessly adaptable – the kind of dish you’ll come back to again and again. Trust me, once you’ve made it, there’s no going back to store-bought.

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