The BEST Potato Salad Recipe!

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My go-to traditional potato salad recipe is simple to make, completely zesty and creamy, and at all times a crowd fave!

I’m returning to my Midwestern roots in the present day to pay homage to the potluck dish that may without end be a nostalgic favourite…my traditional potato salad recipe. ♡

There are after all one million completely different takes on the right way to make potato salad. However in the event you grew up within the Midwest or South and spent any period of time at yard barbecues, church basement dinners, or summertime picnics, precisely what I’m speaking about on the subject of a “traditional” creamy potato salad. We begin with freshly-diced potatoes, boiled till completely tender after which tossed with a touch of vinegar. Then to the potatoes, we add the traditional constructing blocks of hard-boiled eggs, crisp celery and tangy crimson onion. A giant scoop of pickle relish provides a deliciously briny kick, though some could argue it’s non-obligatory. Then every part will get tossed with a wealthy and creamy dressing spiked with mustard, celery salt, vinegar, and paprika to carry every part collectively. Potato salad perfection.

Now I do know that there are sturdy opinions on the market on the subject of Miracle Whip versus mayo, so that you do you! Be at liberty to additionally add in any extras you would possibly like, similar to bacon, avocado or recent herbs. And whereas I personally love leaving the potato skins on for additional texture and vitamins, you’re completely welcome to peel the potatoes right here in the event you favor.

Let’s make some potato salad collectively!

The BEST Potato Salad Recipe | 1-Minute Video

Potato Salad Ingredients In A Bowl

Potato Salad Elements

Listed below are some fast notes in regards to the straightforward potato salad elements you’ll need for this recipe:

  • Potatoes: I favor buttery Yukon Gold potatoes or crimson potatoes on this recipe as a result of they maintain their form nicely and received’t get too mushy, however every other number of potatoes can work nicely too.
  • Onerous-boiled eggs: I at all times cook dinner hard-boiled eggs in the Instant Pot these days, however you’re welcome to additionally make them the standard manner on the stovetop.
  • Mayo or Miracle Whip: As much as you! Miracle Whip (a lighter, barely sweeter and spicier mayo “dressing”) was at all times the usual for this potato salad within the Midwest. However be happy to make use of mayo as a substitute (I might advocate Duke’s), or you could possibly use a 50/50 mixture of the 2. To lighten issues up, be happy to additionally additionally sub in some plain Greek yogurt or low-fat bitter cream for a part of the mayo.
  • Vinegar: I make this salad with apple cider vinegar, however crimson wine vinegar or white vinegar would additionally work nicely.
  • Pickle relish (non-obligatory): When you love pickles, a very good scoop of relish (or you possibly can cube your personal pickles) provides an irresistible candy tang to this salad! When you’re not into pickles, no worries, simply depart it out.
  • Veggies: Uncooked celery and onion add a traditional little bit of crunch to this potato salad.
  • Seasonings: We are going to use Dijon mustard, celery salt, paprika (I favor smoked paprika), superb sea salt and black pepper to season the creamy dressing. I additionally advocate sprinkling the salad with a touch of additional smoked paprika earlier than serving.

Classic potato salad in a bowl with spoon

How To Make Potato Salad

Full directions are included within the recipe under, however listed below are the fundamental steps for the right way to make potato salad:

  1. Boil the potatoes. We’ll place them in a pot, cowl with chilly water, and boiled till fork-tender.
  2. Drain the potatoes. Drain the potatoes in a colander, return them to the pot, drizzle with vinegar and allow them to cool for awhile. (If you should velocity up this course of, you possibly can rinse the potatoes in chilly water till chilled earlier than returning them to the pot!)
  3. Make the dressing. Whereas the potatoes cool, whip up the dressing.
  4. Mix. Toss every part collectively very gently in a big mixing bowl.
  5. Season. Give it a style and modify seasonings as wanted.
  6. Chill. Switch the potato salad to a serving bowl, cowl, and refrigerate for 1-2 hours to relax.
  7. Serve. Then serve and luxuriate in! ♡

How To Retailer Potato Salad

Potato salad sadly doesn’t freeze nicely. So if you’re making a batch upfront or have leftovers to retailer, merely place the potato salad in a sealed container and refrigerate for as much as 3 days.

The best potato salad in a small serving bowl

Potato Salad Ideas

Listed below are a couple of fast potato salad ideas to remember when making this recipe!

  1. Don’t overcook the potatoes. As a way to keep away from a mushy potato salad, recurrently examine the potatoes whereas they’re cooking. As soon as they will simply be pierced with a fork, they’re able to go!
  2. You’ll want to add some crunch. Celery and onion are the traditional additions to creamy potato salad. But when celery isn’t your factor, attempt including in some radishes, bell peppers, cucumbers, fennel or carrots as a substitute to the salad to provide it some good texture and crunch.
  3. Give it time to relax. All of those scrumptious flavors will proceed to meld because the potato salad sits, so will probably be much more scrumptious after it has chilled within the fridge for a couple of hours.
  4. Regulate seasonings to style. Everybody has their very own opinions about how do-it-yourself potato salad ought to style, so please be happy to regulate any of the seasonings (or any of the bigger ingredient ratios) to style!

Potato Salad Variations

  • Add bacon: Add crumbled crispy bacon simply earlier than serving.
  • Add cheese: Add shredded cheese, similar to cheddar, smoked gouda, crumbled feta or Parmesan.
  • Add recent herbs: Add chopped recent chives, dill, parsley, basil, or thyme to style.
  • Add additional veggies: Add bell pepper, carrots, cucumber, fennel, inexperienced onions, peas, radishes, or candy corn.
  • Add olives or capers: Add your favourite olives or capers for some additional briny taste.
  • Use baked potatoes: Chop up leftover baked potatoes as a substitute to show this right into a baked potato salad.
  • Make it vegan: Omit the eggs and swap in your favourite vegan mayo to make this a vegan potato salad recipe.

Extra Potato Salad Recipes

On the lookout for extra make-ahead salad inspiration for summertime? Listed below are a couple of extra favourite recipes:


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My go-to recipe for traditional, creamy, zesty, Southern potato salad.  See notes above for doable ingredient variations.

  • 3 kilos Yukon Gold or crimson potatoes*, minimize into 3/4-inch cubes
  • 2 tablespoons apple cider vinegar
  • 1 1/4 cups mayonnaise
  • 1/3 cup dill pickle relish (non-obligatory)
  • 1 teaspoon celery salt
  • 1 teaspoon Dijon mustard
  • 4 hard-boiled eggs, diced
  • 2 celery stalks, diced
  • half of a small crimson onion, thinly sliced
  • sea salt and freshly-cracked black pepper
  • non-obligatory toppings: smoked paprika or Outdated Bay seasoning, chopped recent chives, (additional) sliced hard-boiled eggs

  1. Boil the potatoes. Place the diced potatoes in a big stockpot and add sufficient chilly water in order that the potatoes are coated by 1 inch. Cook dinner over medium-high warmth till the water reaches a boil. Scale back warmth to medium to keep up a simmer, then proceed cooking the potatoes for 5-8 minutes or till the potatoes pierce simply with a fork. Attempt to keep away from overcooking the potatoes.
  2. Drain the potatoes. Drain the potatoes completely in a colander. Return the potatoes to the stockpot, drizzle evenly with the vinegar, and let the potatoes relaxation for 20-Half-hour* or till cool sufficient to deal with.
  3. Make the dressing. In the meantime, whisk collectively the mayo, celery salt, mustard and pickle relish in a medium bowl till evenly mixed.
  4. Mix. As soon as the potatoes are able to go, add within the mayo combination, diced eggs, celery and onion.  Toss gently till evenly mixed.
  5. Season. Style and season with extra salt and pepper if wanted. (Additionally be happy so as to add in a tablespoon or two of pickle juice if you need.)
  6. Chill. Switch the potato salad to a serving bowl, cowl, and refrigerate for 1-2 hours to relax.
  7. Serve. Serve chilled and luxuriate in! Leftovers will be refrigerated in a sealed container for as much as 3 days.


Potatoes: Be at liberty to peel the potatoes if you need.  I favor to go away the skins on so as to add additional texture to the potato salad.

Time-saving methodology: In case you are in a rush, you possibly can rinse the potatoes instantly with chilly water till chilled. Then drain the potatoes completely in a colander, return them to the stockpot, drizzle evenly with the vinegar, and proceed on with Step 3.

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