Creamy, tangy, and absolutely irresistible, this is the Best Potato Salad Recipe you’ll ever need for summertime picnics, potlucks, backyard BBQs, or just when you’re craving comfort food with a fresh twist. Yukon Gold potatoes melt beautifully into a velvety base, mingling with mayo and Dijon for that classic taste, while crunchy celery, zesty red onion, and pops of dill make every forkful interesting. This salad will have everyone asking for seconds and begging you for the secret!
Ingredients You’ll Need
Every ingredient in this recipe has a special role, bringing more flavor, color, and texture to create the Best Potato Salad Recipe. Using simple, fresh ingredients (most of which you probably already have!) is truly what sets this classic salad apart and makes it unforgettable.
- Yukon Gold potatoes: Naturally creamy with a buttery texture, these are ideal for salad because they hold their shape and soak up all the tangy flavors.
- Mayonnaise: The key to a creamy, dreamy consistency—use full-fat for the richest result.
- Dijon mustard: Adds just the right amount of sharpness and depth; adjust to taste for a punchier salad.
- Apple cider vinegar: Brings brightness and a gentle tang that balances the richness of the mayo.
- Sugar: Just a hint rounds everything out and keeps the flavors balanced.
- Salt: Essential for seasoning the potatoes and enhancing overall flavor.
- Ground black pepper: Adds a tiny kick, making each bite a little more exciting.
- Finely chopped celery: Gives crunch and a fresh, garden-inspired taste that lifts the salad.
- Finely chopped red onion: For color and a pop of zesty flavor that keeps things vibrant.
- Hard-boiled eggs: Chopped eggs add richness and a bit of extra protein—plus, they look beautiful!
- Fresh dill (optional): If you love herby flavors, dill brings a fresh, aromatic note that screams “summer.”
How to Make Best Potato Salad Recipe
Step 1: Cook the Potatoes
Start by placing your peeled and chopped Yukon Gold potatoes in a large pot, covering them with cold water. This helps them cook evenly from the inside out and keeps the pieces tender, not mushy. Bring the water to a boil over medium-high heat, then reduce to a simmer and cook the potatoes until they’re fork-tender, about 10 to 12 minutes. Drain well and set them aside to cool slightly—you want them still warm, but not hot, which helps them soak up all that creamy dressing later.
Step 2: Make the Creamy Dressing
While the potatoes cool, grab a large mixing bowl and whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper. Make sure the dressing is super smooth and everything is well combined. This tangy, luscious mixture is what makes this the Best Potato Salad Recipe, coating every potato chunk with big, bold flavor.
Step 3: Mix It All Together
Add your slightly cooled potatoes, chopped celery, red onion, and hard-boiled eggs right into the bowl with the dressing. Gently stir to coat everything evenly, being careful not to mash the potatoes. If you’re using fresh dill, fold it in now for an herby pop that’s simply divine.
Step 4: Chill and Let the Flavors Settle
Once everything’s mixed, cover the bowl and refrigerate your potato salad for at least one hour. This chilling time lets all those flavors mingle and deepen, making every bite more delicious. If you can, prepare it a day in advance—the taste only gets better!
How to Serve Best Potato Salad Recipe
Garnishes
A sprinkle of extra fresh dill or a dusting of smoked paprika just before serving brings gorgeous color and a final layer of flavor. You can also add a few slices of hard-boiled egg or a scattering of sliced green onions on top for an instantly impressive look.
Side Dishes
This classic side pairs with just about anything, but you can’t go wrong serving it alongside barbecue classics like grilled chicken, burgers, or ribs. Don’t forget cornbread, pickles, or a bright green salad on the side for a perfect picnic lineup.
Creative Ways to Present
Spoon the salad into individual mason jars for a fun, portable picnic treat, or pile it high on a platter lined with lettuce leaves for a family-style feast. For parties, try serving tiny scoops in bite-sized cups for crowd-pleasing appetizer bites.
Make Ahead and Storage
Storing Leftovers
Transfer leftover potato salad into an airtight container and keep it in the fridge for up to 3 days. The flavors will continue to meld, and it stays fresh and tasty as long as it’s stored cold. Always use clean utensils to serve so the salad lasts as long as possible.
Freezing
It’s best not to freeze this salad—the creamy mayo-based dressing can separate and lose its luscious texture when thawed. If you need to prep ahead, chop your veggies and hard-boil the eggs early, but mix everything together fresh for the best result.
Reheating
Potato salad is meant to be enjoyed cold or at room temperature, so there’s no need to reheat it. Just pull it from the fridge 10-15 minutes before serving to take off the chill, and give it a good stir to freshen up the flavors.
FAQs
Can I use a different type Side Dish
Absolutely! While Yukon Golds give the creamiest, dreamiest texture in the Best Potato Salad Recipe, red potatoes are a great alternative if you prefer a firmer, slightly waxier bite that holds its shape especially well.
How do I prevent my potato salad from becoming watery?
Make sure to drain your potatoes thoroughly and let them cool until they’re just warm—excess moisture can make the dressing runny. Also, don’t skip the chilling step; it helps the salad thicken and flavors to fully develop.
What can I add for extra flavor?
Try adding chopped pickles or a splash of pickle juice for tang, or even a touch more mustard if you enjoy a sharper bite. Smoked paprika, crumbled bacon, or sliced scallions all give this Best Potato Salad Recipe a flavorful twist.
Is potato salad gluten-free?
Yes! As long as your mayonnaise and other condiments are gluten-free (most are, but always double-check), this classic dish fits perfectly into a gluten-free diet.
Can I make this salad vegan?
Definitely—swap the mayonnaise for your favorite vegan version, skip the eggs, and you’ll have a deliciously plant-based take on the Best Potato Salad Recipe that’s just as creamy and flavorful.
Final Thoughts
If you love bold, classic flavors with a crowd-pleasing creamy twist, you absolutely have to try this Best Potato Salad Recipe. It’s simple, satisfying, and seriously addictive—your new go-to for any gathering, holiday, or sunny afternoon meal!
Print
Best Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 27 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Gluten-Free, Vegetarian
Description
This Best Potato Salad Recipe is a classic side dish perfect for picnics or summer gatherings. Creamy and flavorful, it features tender Yukon Gold potatoes mixed with a savory dressing and crunchy vegetables.
Ingredients
Potato Salad:
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup finely chopped celery
- ½ cup finely chopped red onion
- 3 hard-boiled eggs, chopped
- 2 tablespoons chopped fresh dill (optional)
Instructions
- Cook Potatoes: Place potatoes in a large pot, cover with cold water, bring to a boil, then simmer for 10-12 minutes until tender. Drain and cool slightly.
- Prepare Dressing: In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper.
- Combine Ingredients: Add potatoes, celery, red onion, and eggs to the dressing. Gently stir to coat evenly. Fold in dill if desired.
- Chill and Serve: Refrigerate for at least 1 hour to blend flavors. Serve chilled.
Notes
- You can use red potatoes instead of Yukon Gold for a firmer texture.
- For a tangier taste, increase mustard or add pickle juice.
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