Looking for a crowd-pleasing side that’s creamy, tangy, and packed with flavor? The Best Potato Salad Recipe is your ultimate go-to. With buttery Yukon gold potatoes, a velvety mayo-mustard dressing, crisp celery, and bright red onions, every bite is filled with comforting and fresh notes. Whether you’re planning a summer cookout, picnic in the park, or a classic family supper, this potato salad promises to be a crave-worthy addition that’ll have everyone eyeing seconds. Cool, satisfying, and bursting with just the right amount of zing, this really is the Best Potato Salad Recipe you’ll want in your collection!
Ingredients You’ll Need
This recipe keeps things simple: just a handful of pantry staples and fresh ingredients come together in the most delicious way. Each ingredient plays a key role, contributing to the irresistible taste, creamy texture, and appealing color that makes this salad such a classic.
- Yukon gold potatoes: Their naturally buttery texture creates the richest, creamiest base for our potato salad.
- Mayonnaise: The foundation of the dressing, lending luscious creaminess and subtle tang.
- Dijon mustard: Adds bright, zesty depth to the dressing, waking up all the flavors.
- Apple cider vinegar: Balances the richness with a delicate acidity that keeps the salad lively and fresh.
- Sugar: Just a smidge for gentle sweetness that rounds out every bite.
- Celery seed: Brings a subtle, aromatic crunch that elevates the whole salad.
- Salt: Essential for seasoning the potatoes and dressing so each ingredient pops.
- Black pepper: For gentle warmth and a hint of earthy spice.
- Celery stalks: Adds fresh crunch and classic flavor you expect in every great potato salad.
- Red onion: Provides vibrant color and a mild sharpness that complements the other elements.
- Hard-boiled eggs: Offer creaminess and a bit of extra protein — a signature touch in many vintage potato salad recipes.
- Fresh dill (optional): A sprinkle at the end adds bright herby notes and gorgeous pops of green.
How to Make Best Potato Salad Recipe
Step 1: Cook the Potatoes
Place the peeled and cut Yukon gold potatoes into a large pot, then cover them with cold water. Add a generous pinch of salt — this seasons the potatoes from the inside out. Bring to a boil, then simmer for 10 to 12 minutes, just until a fork can easily pierce them. You want them tender but not mushy. Drain thoroughly and let them cool slightly; if they’re too hot when mixing, the dressing can separate or turn runny.
Step 2: Prepare the Dressing
While the potatoes are cooking, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, celery seed, salt, and black pepper in a large mixing bowl. This creamy, tangy dressing is what pulls all the components together and infuses the Best Potato Salad Recipe with big flavor. Make sure the mixture is smooth and well-blended for even coating later on.
Step 3: Combine the Ingredients
Add the slightly cooled potatoes into the bowl with the dressing, then gently fold in the chopped celery, red onion, and hard-boiled eggs. Use a spatula or large spoon to toss everything together with care, so you don’t break down the potatoes too much. If your family loves extra crunch or flavor, this is the perfect moment to toss in optional add-ins like pickles or relish.
Step 4: Adjust and Chill
Taste the salad and adjust the seasoning as needed — maybe a pinch more salt, a touch more vinegar, or extra pepper, depending on your preferences. Once you’re satisfied, cover the bowl and refrigerate for at least 1 hour. Chilling not only melds the flavors but also firms up the salad, making each bite perfectly refreshing and cohesive.
Step 5: Garnish and Serve
Just before serving, sprinkle the top with chopped fresh dill if you’re using it. The bright green flecks are both festive and flavorful. Now, get ready for the compliments that always come with sharing the Best Potato Salad Recipe with friends and family!
How to Serve Best Potato Salad Recipe
Garnishes
The right garnish turns a homemade potato salad into something truly special. A handful of fresh dill or thinly sliced green onions offers vibrant color and a pop of fresh flavor. A dusting of paprika on top can give it that irresistible, picnic-perfect look while adding a little warm smokiness. Don’t be afraid to scatter extra chopped hard-boiled eggs or crunchy pickles, either — the more personal touches, the better!
Side Dishes
This creamy side is incredibly versatile and pairs beautifully with summertime classics like grilled burgers, BBQ chicken, or smoky sausages. For a lighter spread, place alongside vibrant green salads or sliced tomatoes and cucumbers. And if you’re planning a holiday table, this Best Potato Salad Recipe acts as a balancing comfort food next to richer mains like baked ham or roast turkey.
Creative Ways to Present
If you want your presentation to truly stand out, serve the potato salad in a big, rustic wooden salad bowl or arrange each helping in individual mason jars for a fun, portable twist at a picnic. You can also use butter lettuce leaves as edible “cups” for a charming buffet display. No matter the occasion, a sprinkle of fresh herbs just before serving always gives it that wow factor.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Best Potato Salad Recipe in an airtight container in the refrigerator for up to four days. The flavors actually deepen as it sits, making next-day servings even more scrumptious. Just give it a gentle stir before serving to revive its creamy consistency.
Freezing
While most potato salads don’t freeze well due to the creamy mayo-based dressing, you can freeze the boiled potatoes by themselves for up to one month. Defrost them in the fridge and finish the salad the day you plan to serve for the best texture and flavor.
Reheating
This salad is meant to be enjoyed chilled or at cool room temperature. If you’re bringing it to a picnic or event, keep it cool with ice packs or store in a cooler. Avoid reheating, as mayo-based dressings don’t do well when warmed and the texture may suffer.
FAQs
Can I use other kinds of potatoes instead of Yukon gold?
Absolutely! While Yukon golds deliver a creamy consistency ideal for this recipe, red potatoes or russets also work well. Just keep in mind that russets tend to be a bit fluffier, while red potatoes hold their shape for a firmer bite.
Is there a lighter version of this Best Potato Salad Recipe?
You can replace part or all of the mayonnaise with Greek yogurt or a light mayo for a tangier, lower-calorie spin. It still turns out creamy yet feels a bit fresher and lighter for warm-weather gatherings.
What can I add for extra flavor?
Feel free to mix in chopped dill pickles, relish, capers, or even a handful of sliced radishes for extra zing and crunch. Fresh herbs like parsley, chives, or tarragon are also wonderful additions.
How far in advance can I make the Best Potato Salad Recipe?
It’s perfectly fine — and even encouraged! — to make it up to a day ahead. The salad actually gets tastier as it chills in the fridge and lets all the flavors meld together.
Is this recipe gluten-free?
Yes, the Best Potato Salad Recipe is naturally gluten-free as written, making it a safe and delicious side dish for guests with dietary sensitivities. As always, double-check your ingredient labels for hidden gluten just to be extra sure.
Final Thoughts
Next time you’re craving a crowd-pleasing side or looking to add comforting flavor to your table, give the Best Potato Salad Recipe a try. Each bite is creamy, zippy, and perfectly balanced, ready to steal the show at potlucks, barbecues, or weeknight dinners. You’ll be asked for the recipe, so keep it close — it’s sure to become a favorite in your kitchen, too!
Print
Best Potato Salad Recipe
- Total Time: 1 hour 32 minutes (includes chilling)
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This Best Potato Salad Recipe is a classic, creamy side dish that’s perfect for picnics, barbecues, or any gathering. Made with tender Yukon gold potatoes and a tangy dressing, this salad is a crowd-pleaser.
Ingredients
Potato Salad:
- 3 pounds Yukon gold potatoes (peeled and cut into 1-inch chunks)
- 1 1/4 cups mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon celery seed
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 celery stalks (chopped)
- 1/2 cup red onion (finely chopped)
- 4 hard-boiled eggs (chopped)
- 2 tablespoons chopped fresh dill (optional)
Instructions
- Cook Potatoes: Place the potato chunks in a large pot with cold water and salt. Boil for 10–12 minutes until tender. Drain and cool slightly.
- Prepare Dressing: Whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, celery seed, salt, and pepper.
- Combine Ingredients: Add potatoes, celery, onion, and eggs to the dressing. Gently toss to coat.
- Chill and Serve: Refrigerate for at least 1 hour. Garnish with dill before serving.
Notes
- For extra flavor, mix in chopped pickles or relish.
- Yukon gold potatoes provide a creamy texture, but red potatoes or russets can be substituted.
- Let the salad chill longer for deeper flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 2g
- Sodium: 350mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
