If youโre searching for that dreamy, creamy, utterly satisfying backyard classic, look no further than The Best Potato Salad Recipe Ever. This vibrant dish checks every box: perfectly tender potatoes, a rich and tangy dressing, the subtle crunch of veggies, and just the right pop of flavor from fresh herbs. Whether youโre planning a summer picnic, a family gathering, or just craving a side that steals the show, this potato salad delivers every time. Trust meโyouโll be coming back for seconds (and probably thirds).
Ingredients You’ll Need
The beauty of The Best Potato Salad Recipe Ever lies in its classic, no-fuss ingredientsโeach one delivers something special, from velvety potatoes to that zippy touch of mustard. Hereโs what youโll need, along with helpful tips to get the most out of every bite:
- Yukon Gold Potatoes: Theyโre the golden ticket for creamy yet firm potato saladโdonโt overcook!
- Mayonnaise: Soft and silky, mayo is the backbone of the dressingโpick a good-quality brand for the richest flavor.
- Dijon Mustard: Adds a zing and depth that wakes up every forkful.
- Celery: Brings a satisfying crunch and freshness to the mix.
- Red Onion: Provides a pop of color and gentle bite; soak in water first if you want a milder flavor.
- Hard-Boiled Eggs: Classic for creaminess and a hearty boostโslice or chop to your liking.
- Fresh Dill: Bright, herby notes that make the whole salad singโdonโt skip it!
- Apple Cider Vinegar: Brings balance and just the right touch of tanginess.
- Salt and Black Pepper: The essential seasoning duo for bringing all the flavors together.
- Paprika (optional): Just a sprinkle adds gorgeous color and subtle smoky notes.
How to Make The Best Potato Salad Recipe Ever
Step 1: Prep and Boil the Potatoes
Start by giving your Yukon Gold potatoes a good scrub. Cut them into even, bite-sized chunks to make sure they cook at the same rate. Place the potatoes in a large pot, cover them generously with cold water, season with a healthy pinch of salt, and bring to a gentle boil. Simmer until tender but not mushyโabout 10 to 12 minutes. Drain and let them cool slightly so they donโt steam your salad.
Step 2: Make the Creamy Dressing
While the potatoes are cooling, stir together the mayonnaise, Dijon mustard, and apple cider vinegar in a large mixing bowl. This trio brings silkiness, tang, and a hint of sharpnessโtaste and adjust as you go! Season with salt and black pepper, making sure the base is zippy and fully flavored before adding the other ingredients.
Step 3: Add the Crunch and Color
Dice up your celery and red onion, finely chop the fresh dill, and peel and chunk the hard-boiled eggs. These ingredients go straight into the bowl, adding color and contrasting texture that make The Best Potato Salad Recipe Ever unmistakably irresistible. Gently toss to combine without breaking up the potatoes too much.
Step 4: Mix to Perfection
Now comes the magicโusing a spatula, fold the cooked, cooled potatoes into the dressing mixture. This is where it all comes together: creamy, herby, tangy, and full of texture. Be careful not to overmix or youโll end up with mashed potato salad (unless thatโs your thing!). Taste and season with a little more salt, pepper, or dill if needed.
Step 5: Chill for Maximum Flavor
Scoop your finished salad into a serving bowl, cover it, and let it chill in the refrigerator for at least one hour. This step is keyโthe flavors meld and intensify, so donโt rush it. Just before serving, sprinkle on some paprika for that classic look and flavor.
How to Serve The Best Potato Salad Recipe Ever
Garnishes
Sometimes, just a sprinkle of something extra can make a simple dish feel festive. Dust your potato salad with a pinch of smoked or sweet paprika, and top with a flourish of extra dill or sliced hard-boiled egg for an eye-catching and appetizing finishโyour guests will think youโre a pro!
Side Dishes
The Best Potato Salad Recipe Ever is right at home next to juicy grilled burgers, barbecue chicken, or smoky ribsโbut donโt stop there. It pairs beautifully with veggie skewers, roasted salmon, or even a crisp green salad for a lighter meal. Itโs the ultimate side that steals just enough attention without upstaging the main event.
Creative Ways to Present
If youโre entertaining, try serving the salad in individual jars or cups for a fun, picnic-ready twist. Or mound it on a platter, ringed with crisp lettuce leaves for fresh contrast and extra crunch. For potlucks, keep it simple in a vintage-style bowl that lets those colors shine!
Make Ahead and Storage
Storing Leftovers
If youโve got extra, store The Best Potato Salad Recipe Ever in an airtight container in the fridge for up to three days. The flavors actually improve overnight, but try to enjoy it while everything still has good textureโsooner is better!
Freezing
Sadly, potato salad doesnโt freeze wellโmayonnaise-based dressings tend to separate and the texture of the potatoes can get mealy. For the best taste and texture, stick to good old-fashioned refrigeration and enjoy within a few days.
Reheating
Potato salad is best served chilled or at room temperature; reheating it can make the dressing oily and the potatoes mushy. If you left it in the fridge overnight, just let it stand on the counter for 15 to 20 minutes before serving for the best flavor.
FAQs
What type of potatoes work best for The Best Potato Salad Recipe Ever?
Yukon Golds are the gold standard for this recipe: theyโre tender, slightly buttery, and hold their shape beautifully. Red potatoes are also a great option, but avoid russets as they can fall apart easily.
Can I make The Best Potato Salad Recipe Ever without eggs?
Absolutely! If youโre not a fan of eggs or have dietary restrictions, simply leave them outโthe salad will still be creamy and delicious. For extra richness, add a touch more mayonnaise or even some diced avocado.
How do I prevent the potatoes from becoming mushy?
Cut your potatoes evenly for uniform cooking and check for doneness with a forkโthey should be just tender. Drain immediately and let them cool slightly before mixing; this stops them from cooking further and turning too soft.
Is it possible to make The Best Potato Salad Recipe Ever ahead of time?
Yes! In fact, making it a few hours (or even the night) before serving actually improves the flavor. Just be sure to cover and refrigerate, and only garnish just before serving.
Can I use Greek yogurt instead of mayonnaise?
Definitely! Greek yogurt adds a creamy tang and lowers the calorie count, though the flavor will be a bit lighter. Feel free to use half mayo, half yogurt if you want to split the differenceโitโs delicious either way.
Final Thoughts
There you have itโyour guide to making The Best Potato Salad Recipe Ever. Whether itโs a family reunion or a casual weeknight dinner, this is one dish that never fails to please. Give it a try, share it with your favorite people, and watch the whole bowl disappear!
PrintThe Best Potato Salad Recipe Ever Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes (plus chilling time)
- Yield: Serves 6
- Category: Side-dishes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This classic potato salad recipe is creamy, tangy, and packed with delicious flavors. Featuring tender potatoes, crisp veggies, and a perfectly seasoned dressing, it’s the ultimate side dish for potlucks, picnics, and any summer gathering.
Ingredients
Potato Salad Base
- 2 pounds (about 900 g) Yukon gold potatoes, peeled and cut into 1-inch chunks
- 1 teaspoon salt (for boiling potatoes)
Dressing
- 3/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Add-ins
- 2 celery stalks, finely chopped
- 1/2 small red onion, finely chopped
- 3 hard-boiled eggs, chopped
- 1/4 cup sweet or dill pickles, finely chopped
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
Instructions
- Cook the Potatoes: Place the peeled and chopped potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes, or until the potatoes are fork-tender but not falling apart. Drain and let cool slightly.
- Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, salt, and black pepper until smooth and well combined.
- Combine Salad Ingredients: Add the drained potatoes, chopped celery, red onion, pickles, hard-boiled eggs, and fresh parsley to the bowl with the dressing.
- Mix and Chill: Gently fold all the ingredients together until the potatoes are evenly coated with dressing. Taste and adjust seasoning if needed. Cover the bowl and refrigerate the potato salad for at least 1-2 hours before serving to let the flavors meld.
- Garnish and Serve: Just before serving, sprinkle additional chopped parsley on top for freshness and color. Serve chilled or at cool room temperature.
Notes
- Yukon gold potatoes work best for their creamy texture, but red potatoes can also be used.
- The potato salad tastes even better when made a day ahead.
- For extra tang, add a splash of pickle juice to the dressing.
- You can substitute Greek yogurt for half the mayonnaise for a lighter version.
Nutrition
- Serving Size: about 1 cup
- Calories: 330
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg
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