best potato salad recipe
The Best best potato salad recipe
What I love most about this recipe is how versatile it is. It works just as well as a side for grilled chicken as it does scooped onto a plate with burgers or hot dogs. Plus, it’s one of those rare dishes that’s both satisfying and not terrible for you. We use Greek yogurt instead of all mayo, which keeps it light but still rich, and I always throw in plenty of crunchy veggies for texture and color. It’s got protein, fiber, and enough flavor that no one even notices they’re eating something that’s actually good for them. And let’s be real—any recipe that makes my picky eaters happy while still being healthy is a winner in my book.
Classic Creamy Potato Salad
A timeless, creamy potato salad with a perfect balance of tangy and savory flavors. This dish is a crowd-pleaser at picnics, barbecues, and family gatherings, featuring tender potatoes, crisp celery, and a rich mayonnaise-based dressing.
🥘Ingredients
- 2 lbs (900g) Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1 tbsp salt (for boiling water)
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 1 tbsp sugar
- 1 tsp celery seeds
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
- 3 large hard-boiled eggs, chopped
- ½ cup red onion, finely diced
- ½ cup celery, finely diced
- ¼ cup fresh dill, chopped (or 1 tbsp dried dill)
- 2 tbsp fresh chives, chopped
👨🍳Directions
-
1
Place the cubed potatoes in a large pot and cover with cold water. Add 1 tbsp salt to the water. Bring to a boil over high heat, then reduce heat to medium and cook for 8-10 minutes, or until the potatoes are fork-tender but not mushy. Drain and let cool slightly. -
2
While the potatoes cook, prepare the dressing. In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, celery seeds, garlic powder, onion powder, black pepper, and salt until smooth and well combined. -
3
Add the warm (but not hot) potatoes to the dressing and gently fold until the potatoes are evenly coated. Be careful not to break the potatoes apart. -
4
Stir in the chopped hard-boiled eggs, red onion, celery, dill, and chives. Mix gently to combine all ingredients without crushing the potatoes. -
5
Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour (or up to 24 hours) to allow the flavors to meld together. Stir gently before serving. -
6
Taste and adjust seasoning with additional salt, pepper, or vinegar if needed. Garnish with extra dill or chives before serving.
🔧Equipment
- Large pot
- Mixing bowl (large)
- Colander
- Knife and cutting board
- Measuring cups and spoons
- Whisk
- Spoon or spatula
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Creamy Potato Salad Works
❓ Frequently Asked Questions About Creamy Potato Salad
1. What type of potatoes are best for potato salad?
The best potatoes for potato salad are waxy or all-purpose varieties like Yukon Gold, red potatoes, or fingerlings. These hold their shape well after boiling and have a creamy texture. Avoid starchy potatoes like Russets, as they tend to fall apart and become mushy.
2. Should I peel the potatoes before making potato salad?
It depends on personal preference! Leaving the skins on adds texture, color, and extra nutrients, while peeling gives a smoother, more classic texture. If you keep the skins, scrub them well before boiling. For a refined look, peel them—just be gentle when mixing to avoid breaking them.
3. How do I prevent my potato salad from becoming watery?
To avoid a watery salad, start by boiling the potatoes in well-salted water until just tender (not overcooked). Drain them thoroughly and let them cool slightly before mixing. If using a dressing, add it gradually and toss gently. For extra insurance, chill the salad for at least 30 minutes before serving to let flavors meld.
4. What’s the best dressing for potato salad—mayonnaise or vinegar-based?
Both styles are delicious! Creamy mayo-based dressings (often with mustard, sour cream, or Greek yogurt) are rich and classic, while vinegar-based dressings (with olive oil, Dijon, and herbs) are lighter and tangier. Some recipes combine both for balance. Choose based on your taste—mayo for indulgence, vinegar for brightness.
5. How long can I store potato salad in the fridge?
Potato salad keeps well in the fridge for 3–4 days when stored in an airtight container. If it contains mayonnaise, don’t leave it at room temperature for more than 2 hours (1 hour if it’s hot outside). For best texture, let it sit at room temperature for 10–15 minutes before serving after refrigeration.
