ULTIMATE Potato Salad– a classic potato salad that includes hard boiled eggs, crunchy celery, onion, and more tossed in a creamy, tangy dressing! Perfect for any BBQ, potluck, picnic, or summer outing!
This Potato Salad also pairs perfectly with our tasty Pasta Salad and Strawberry Pretzel Salad!
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The Best Potato Salad Recipe
A few summers back, I went to a BBQ at my aunts house. This potato salad was brought by my cousins wife, Rachel. Both my hubby and I devoured it, and decided, we needed that recipe! It was one of the best potato salads we had ever had!! Well, I just now got around to making it and it turned out just as delicious as I remembered.
My hubby and I love to try new potato salads because each and every one you try can be so different from the last! Over the years, we have found our favorites at local restaurant and deli’s we have tried, but never a favorite at home version. Until now that is!
Whats in a Potato Salad?
Chances are, you have had potato salad at least once in your life! With so many variations, and so many different add in’s, there are SO many different ways to make an easy potato salad! Basically, any version that includes potatoes, mayo (or Greek yogurt), and some additional veggies can be classified as a potato salad. Some people include bacon in theirs, some add in celery or onion, hard boiled eggs, buttermilk, mayonnaise, yellow mustard, and more!
Best Potatoes to use for Potato Salad
A good potato salad starts with the right potato, of course. I prefer to use a starchy potato due to the fact they are super absorbent and tend to absorb a lot of the liquid ingredients in this recipe. My go-to is russet potatoes or Idaho potatoes. However, a lot of people prefer a more waxy potato such as new potatoes, fingerling, or red potatoes due to the fact they hold their shape a bit more once cooked and are less grainy in texture. You generally don’t need to peel waxy potatoes, eliminating one step from the cooking process.
How to cook the potatoes for Ultimate Potato Salad
The easiest, most tried and true way to cook potatoes for potato salad is to simply simmer the potatoes in boiling water until fork tender. Tip: NEVER salt your water when boiling potatoes for potato salad. The salt forces the potato to seep water continuously creating a watery potato salad, which no one wants.
Peel and dice your potatoes and pour cold water on top of them in a large pot of Dutch oven. Heat over the stove until water is boiling, then reducing heat to allow potatoes to simmer until tender, but still holding their shape (fork tender).
Drain hot water and immediately add the potatoes to an ice bath for a few minutes, which will stop the cooking process.
Classic Potato Salad Dressing
This recipe is closer to a classic, more traditional version and uses mayonnaise as the base. Of course, if you want to make this salad a bit healthier, you can use plain Greek yogurt in place. Sour Cream works great too.
Another great addition to this salad is the yellow mustard. The classic, yellow mustard adds more more flavor as compared to Dijon. Of course, it is based on preference, so if Dijon is your favorite, feel free to use!
Last, but certainly not least, the white vinegar is the ULTIMATE addition to this recipe! This simple addition adds a subtle, yet oh so yummy addition to the Southern dressing! A must try staple in this salad.
Ingredients Needed for this BEST EVER Potato Salad
See recipe card below for exact ingredient amounts and directions
- Potatoes- I use Russets, but see information above for alternative suggestions
- Mayonnaise- your favorite brand, Hellmann’s, Duke’s, even Miracle Whip works
- Vinegar- white
- Yellow Mustard- feel free to use Dijon if preferred
- Salt/Pepper- to taste
- Onion- I prefer diced red onion, however, white or yellow work great too
- Celery- diced
- Hard Boiled Eggs- peeled and chopped, try this quick Instant Pot version
How to make the best potato salad recipe
Following these simple step by step instructions, you’ll be ready to serve this recipe at any BBQ, potluck, picnic, or gathering!
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Boil potatoes until tender, drain. Do not overcook!
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Cool potatoes and cut into cubes, or cut prior to boiling.
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Mix mayo, vinegar, mustard, salt, and pepper in large bowl.
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Add potatoes, celery, onion, and eggs, toss.
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Cover and refrigerate until chilled (at least 4 hours).
Recipe Variations
Everyone has their favorite ways to make an easy potato salad. If you want to try this one, but add a few tasty twists to it, here are some ideas to try:
- Use Miracle Whip in place of Mayonnaise
- Make this salad a bit healthier by using plain Greek yogurt in place of the Mayonnaise
- Add a bit of pickle relish or diced pickles for a nice zing of flavor
- Crumbled, cooked bacon is a tasty addition to this salad
- Change up what type of potatoes you use, some have different textures and flavors
Frequently Asked Questions
Is this Potato Salad Gluten Free? Double check your mayonnaise, but as long as that says gluten free, you are good to go and YES, this recipe is gluten-free!
Do I have to peel the potatoes before I cook them? Nope, depending on what type you use (see paragraph above), you can definitely leave the skins on when making this.
Do I have to add hard boiled eggs? Nope! That is completely up to you, however, I must admit the hard boiled eggs add a TON of flavor and texture throughout.
How far in advance can I make the potato salad? You can make this the day before and it really allows the flavors to fuse together perfectly. Try not to make this too far in advance as it only lasts about 4 days in the refrigerator.
Can I freeze my leftovers? I wouldn’t recommend it as the thawing process will change the texture and the dressing won’t be as creamy.
Making Ultimate Potato Salad Ahead of time
This salad is even better when it has time to chill in the refrigerator. Just like my pasta salad, the flavors really blend together wonderfully with extra time. I love to make this easy potato salad recipe early morning on the day I need it, or even the evening before. This gives it a minimum of 4+ hours to chill, which still allows plenty of time to enjoy the leftovers (if there are any)!
Storage
Store this in an airtight container in your refrigerator for up to 4 days. Due to the mayonnaise and other ingredients combined, I do not recommend keeping it past 4 days.
More Picnic/BBQ recipes to try
Pasta Salad– fresh and easy pasta salad packed with crisp vegetables, fresh mozzarella, and tossed with a simple dressing.
Easy Baked Beans– the perfect balance of sweet and smoky flavors with plenty of crispy bacon! Starting with a can of store-bought baked beans saves on time, but they will taste better than homemade when we are done!
Strawberry Pretzel Salad– a combination of sweet, salty and tart makes this irresistible.
Guacamole– just ripe avocados and a handful of flavorful mix-ins. Serve it as a dip at your next party or spoon it on top of tacos for an easy dinner upgrade.
Mexican Street Corn Casserole– a Mexican-inspired dish that’s perfect for taco Tuesdays, summertime, and any time the cravings for Elote appear. This dish is full of delicious Mexican street corn spices, Queso fresco cheese, and cilantro.
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The BEST Potato Salad Recipe
Equipment
Ingredients
- 2 lbs potatoes, (Russet) peeled/diced
- 1 1/2 cups mayonnaise
- 1 tablespoon white vinegar
- 1 tablespoon yellow mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup onion, diced
- 1 cup celery, diced
- 4 hard boiled eggs, chopped
Instructions
- Boil potatoes until tender, drain. Do not overcook!
- Cool potatoes and cut into cubes, or cut prior to boiling.
- Mix mayo, vinegar, mustard, salt, and pepper in large bowl.
- Add potatoes, celery, onion, and eggs, toss.
- Cover and refrigerate until chilled (at least 4 hours)
- Serve and enjoy!
Nutrition
Recipe updated 10/18/21
Judy Dragonetti
My mother taught me this recipe almost 60 yrs ago using Miracle Whip and also adding about 1 cup of left over cold mashed potatoes. This gives it a creamier texture.
Kristin
Oh wow, that’s a great idea! I will need to try that sometime, thanks!
Sue
I will try this tomorrow …… I love potato salad and have made the same recipe for 70 years. I like lemon juice instead of vinegar, but if I did use vinegar, I would use apple cider vinegar. I also add a tablespoon or so of sugar and use Hellman’s Mayonnaise. I have never used mustard in my potato salad, but will try it! Thank you for sharing your recipe.
Kristin
Hope you enjoy this!! Keep me posted what you think of it!
Pamela S. Allison
This is very similar to the way I make my potato salad. I find that if you use Miracle Whip, then you can eliminate the sugar. I also add some WELL-DRAINED sweet pickle relish. I almost use vinegar, and I pour it over the warm but finished cooking potatoes. The type of vinegar you use is totally up to you, and I have tried many varieties: herb vinegar, Balsamic, tarragon flavor (or I make my own herb vinegar in the summer when fresh herbs are abundant in my garden), almost any flavor will do). Thyme vinegar is luscious. The Miracle Whip (instead of mayonnaise) gives a totally different flavor! just before serving scatter the top with thinly sliced chives or a bit of Italian parsley. And adding a TOUCH of mustard gives a different and special taste. Not too much, just enough to barely taste it. I hope you will enjoy this as much as we have over the years.
Linda Beaty
This recipe is pretty close to the way I have always made mine except I have always used Miracle Whip & put the hard boiled eggs sliced & on top so that those that don’t like eggs can get around having them in the potato salad. Everyone has always liked my potato salad for many years as I am 82 yrs. old now. Thanks for all the recipes you share with us.
Kristin
Yum! Your version sounds great too! Glad you enjoy the recipes, I sure do enjoy sharing them!
Priscilla Schmidt
This is a good recipe except I swapped out the celery for dill pickle. Also used dill pickle juice instead of vinegar.
Kristin
Great suggestions! Yum!
Priscilla Schmidt
Very good! I substituted dill pickle for celery and added a good tablespoon of dill pickle juice to the dressing,
Kristin
Great idea! Glad you enjoyed it!!
Diana
Hi I’m just wondering why the video says 1/2 tsp of salt and the written recipe says 1 tsp of salt ?
Thank you
Diana
Kristin
Hi! Good catch! I originally changed it to decrease the pepper, but forgot to change the written part. Thanks! Will change now!
Trish B
My brother hated textures in food so my mother faked him out, using onion powder and celery salt. This is similar to her recipe, am going to try the vinegar suggestion (or pickle juice or pickled jalapeno juice). BTW to make more for a crowd, my mom’s ratio was one potato (small, not the huge bakers) and one egg per person. She also put dried parsley in it. Looking forward to trying yours!
Kristin
Hope this one is a hit with you all!!
Mary
………HERE IS THE BEST MACARONI SALAD RECIPE……2 CUPS ELBOW MACARONI.. BOIL FOR 10 MINUTES ONLY. DRAIN AND RUN COLD WATER OVER IT UNTIL COLD..SPREAD OUT ON COOKIE SHEET TO DRY WHILE YOU MIX OTHER INGREDIENTS…IN A LARGE BOWL MIX TOGETHER..6 HARD BOILED EGGS DICED..ONIONS DICED (ANY AMOUNT YOU LIKE, I USE RED ONIONS)..3 STALKS CELERY DICED..1/2 TO 1 SMALL RED PEPPER DICED ( USE AMOUNT YOU LIKE I USE 1/2)..1 DILL PICKLE DICED OR CAN USE RELISH..I DICE ALL MY STUFF REALLY SMALL…IN A SMALLER BOWL MIX TOGETHER…3 CUPS SALAD DRESSING..(NOT MAYO) MIRACLE WHIP…4 TABLESPOONS YELLOW MUSTARD…1/4 CUP SUGAR…2 1/2 TEASPOONS WHITE VINEGAR..1/2 TEASPOON GARLIC POWDER…1 TEASPOON CELERY SEED ( FIND IT IN STORE WITH SPICES)..ADD SMALL BOWL INTO LARGE BOWL AND MIX TOGETHER REAL GOOD… THEN PUT MACARONI INTO A LARGE BOWL …ADD ONLY 1/3 OF THE MIX AND STIR REALLY WELL…PUT IN FRIDGE OVERNIGHT AND MIX IN MORNING.. THEN ADD THE REST OF THE MIXTURE TO IT…DO NOT ADD ALL MIXTURE AT ONE TIME..WHILE IT SITS OVERNIGHT THE MACARONI ABSORBS THE MAYO AND IT DRIES OUT.. THAT IS WHY U ADD THE OTHER 2/3 MIXTURE WHEN READY TO EAT IT. ENJOY I KNOW U WILL LOVE THIS…ALSO U CAN ADD SHREDDED CARROTS TO IT OR ANYTHING ELSE U LIKE..I DON’T LIKE CARROTS IN MINE.
Kristin
Oooooo, thanks! I actually was on the hunt for a good macaroni salad recipe, so I will definitely be trying this! If its a hit, I will add it to the blog and credit you, so stay tuned! Happy Sunday!
Mary
I would. Use diced gerkins and celery seed. And pickle juice instead of vinegar. And i would double the wet recipe because it always dries out in fridge. I would add more right before serving
Kristin
Good idea! Definitely never hurts to have more of the wet ingredients! I love it saucey! Enjoy!
Cathy
Looks like my recipe except I use lemon juice instead of vinegar and also Miracle Whip.
Kristin
Oh yum! My mom does it that way and its delicious!!
Pamela S. Allison
The lemon juice instead of vinegar is a great idea! I forgot that sometimes I also add a little chopped and paper-towel DRIED pimento. If you don’t have any fresh celery, you can substitute some celery seed. Not as flavorful and no crunch, but the taste comes through if the seeds are reasonably fresh.
Millie Criss
I use relish in mine and also sweet pickle juice
Kristin
Yum!!!
Linda
I add chopped garlic dill pickles and pickle juice in place of the vinegar. ?
Kristin
Great additions! I will have to remember that for next time!!
Pat
I forgot to mention.. I have all the veggies in a bowl and put some Italian Dressing on them before I add the mayo.. Gived it some great zip
Kristin
Ooooo yum, that sounds delicious!!
Pat
I am some small pieces of dill pickle..
Anonymous
I use Clausen pickles chopped and add some pickle juice to the hot potatoes. Onion powder, granulated garlic and some dill and chopped hard boiled eggs. Like to serve it room temperature right after I make it.
Kristin
Yum!! Love the changes!! Sounds delicious!
monica
Sounds a lot like mine but I use Miracle Whip and apple cider vinegar.
Kristin
Ooooo yummy!!!
Anonymous
I put relish in mine.
Anonymous
I use Dijon mustard not yellow.
Anonymous
I add chopped pickles and a touch of celery salt
Carolyn
This is the way I make mine too. With the exception of vinegar, I use pickle juice.
Kristin and Adriana
Oooo that sounds yummy too!! I’ll have to try that the next time I make this 🙂
Anonymous
I also like garlic pickles chopped up in mine
Anonymous
I like pickles,olives,diced pimentos,if I have them and maybe a squirt of ranch in the mayo…
Joanne DiPalo
We love potato salad and your recipe sounds delicious. Thanks for sharing with Foodie Friends Friday.
Joanne/Winelady Cooks
Walking on Sunshine
Looks delicious! Sharing on my Walking on Sunshine FB page today! Thank you for joining Foodie Friends Friday!
Nanette Stanley
I like mine warm. I also use Helmans mayo. Other than that I make mine like this.
Anonymous
I ADD A TAD BIT OF SUGAR TO MY DRESSING AND USE MIRACLE WHIP