Cookouts and barbecues beware…this potato salad recipe will steal the show with its creamy yet tangy dressing, and contrasting crunchy veggies that’ll win over the traditionalists and potato salad skeptics alike!
Save the Recipe!
Honestly, I’m usually one of those potato salad skeptics. I find most to be mysteriously gloopy, unappetizingly uniform, and so mushy that even a 6-month-old could gum it! I grew up loving my dad’s German Potato Salad, which was anything but baby food, with flavor up the wazoo and, most importantly, No. Mush. Allowed.
This American potato salad is inspired by its flavorful cousin, with tanginess to complement the richness and crunch to balance the creaminess.
This recipe is easy to make, easy to make ahead, and really darn good! Enjoy!
Why This Is the Best Potato Salad Recipe Ever
What’s the secret to a good potato salad? This recipe hits all the marks:
- Creamy, classic recipe that’s oh-so nostalgic
- BUT with a tangy kick from mustard, apple cider vinegar, and lemon juice
- AND with contrasting crunchy veggies like celery, onion, and pickles
Ingredients Needed
- Yukon Gold potatoes – Yukon Golds are extra creamy; if you can’t find them or prefer pretty red potatoes, feel free to use them!
- Hard-boiled eggs – hard boiled eggs add extra creaminess and pops of yellow from the yolk. Make your own Hard Boiled Eggs or buy them…or even leave them out if you’re not a fan.
- Celery – celery just goes in potato salad, adding fresh, snappy crunch. Use the stalks and leaves for the best result!
- Sweet onion – sweet onion adds crisp, sweet, mild onion flavor.
- Mayonnaise – mayo adds traditional creamy vibes.
- Italian parsley – fresh parsley adds a pop of bright green freshness.
- Apple cider vinegar – don’t skip it! Drizzling boiled potatoes with cider vinegar adds a touch of fruity tang that cuts through the richness of the mayo. It’s the secret ingredient!
- Dijon mustard – Dijon adds tangy depth.
- Fresh lemon juice – lemon juice adds freshness and lightness.
- Cornichons or dill pickles – cornichons are super tangy, small French pickles. I like them the best in potato salad, but regular Dill Pickles work too! Add a bit of the pickle juice to your dressing for extra fabulousness. Don’t like pickles? I suppose you can leave them out. Wink.
How to Make Potato Salad
Want to make potato salad that’s actually the star of the picnic? Here’s an outline how; for the full recipe, see the recipe card below!
Chunk potatoes: cut potatoes into 1-inch, bite-sized chunks. Place in a large pot and cover with cold water 1 inch above potatoes. Add a pinch of salt.
Boil potatoes: Turn to high heat and bring to a gentle boil, and then a simmer. Simmer for 10-15 minutes until fork tender. Drain, and transfer to a large mixing bowl.
Toss in vinegar: Add vinegar, and gently toss. Let stand for 5 minutes.
Make dressing: While standing, mix together mayo, mustard, lemon juice, pickle brine, and salt and pepper.
Toss with dressing: Pour dressing over the potatoes and gently toss.
Add mix-ins: Add the eggs, celery, onion, parsley, and pickles. Gently toss.
Chill and serve: cover bowl with a paper towel, and place in the fridge for at least 1 hour or until ready to serve!
Potato Salad Variations
- Peel the potatoes
- Leave out the pickles and/or eggs
- 50/50 sour cream and mayo
- Add bacon, cheddar and scallions (for baked potato vibes)
- Add a dollop of prepared horseradish (for kicky vibes)
- No mayo (aka German Potato Salad often served warm)
My Pro Tips
Pro Tips
Want to make the best potato salad? Follow my tips and tricks!
- Start potatoes in cold, salted water. This helps them cook evenly instead of becoming mushy on the outside before the centers are tender.
- Don’t overcook the potatoes. You want them fork-tender but still firm enough to hold their shape.
- Dress potatoes while they’re warm. They absorb the vinegar and other flavors much better before they cool completely.
- Give it time to chill. Potato salad is best after at least 1 hour in the fridge.
Make Ahead and Storage
Potato salad is best made a few hours to 1 day ahead so the flavors have time to meld together and for the potatoes to absorb the dressing, but it’s still delish made up to 3-4 days in advance, stored in an airtight container in the fridge. Give it a good stir before serving!
Don’t leave potato salad at room temperature for more than 2 hours (or 1 hour if it’s above 90°F).
Unfortunately, potato salad doesn’t freeze well!
More Summer Side Dish Recipes You’ll Love!
Snacks & Side Dishes
Apple Cider Vinegar Coleslaw
Snacks & Side Dishes
Favorite Baked Beans
Snacks & Side Dishes
Best Macaroni Salad Recipe
Snacks & Side Dishes
French Lentil Salad
Easy Weeknight Dinners
Healthy BLT Pasta Salad
If you’ve tried this Potato Salad Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!
BEST Classic Potato Salad
Ingredients
- 2 pounds Yukon Gold potatoes, or red potatoes if preferred
- 3 hard-boiled eggs, chopped
- 3 celery stalks + ¼ cup celery leaves, finely chopped
- ½ cup sweet onion, finely chopped
- ½ cup mayonnaise
- 2 tablespoons fresh Italian parsley, chopped
- 2 tablespoons apple cider vinegar
- 1 ½ tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- ¼ cup cornichons or dill pickles, chopped
- 1 teaspoon pickle brine, from pickle jar
- Salt and pepper, to taste
Instructions
- Leaving the skin on, cut the potatoes into 1-inch, bite-sized chunks. Place in a large pot and cover with cold water about 1 inch above potatoes. Add a pinch of salt.
- Turn to high heat and bring to a gentle boil, and then a simmer. Simmer for 10-15 minutes until fork tender but not mushy. Drain, and transfer potatoes to a large mixing bowl.
- Add vinegar, and gently toss. Let potatoes stand for 5 minutes.
- While standing, mix together the mayo, mustard, lemon juice, pickle brine, and salt and pepper. Some small lumps are okay!
- Pour dressing over the potatoes and gently toss until combined. It will look like a lot of dressing but the potatoes will absorb it over time and with chilling.
- Add the eggs, celery, onion, parsley, and pickles. Gently toss.
- Loosely cover bowl with a paper towel, and place in the fridge for at least 1 hour or until ready to serve!
Video
Notes
- Yukon Gold potatoes create a creamier potato salad, while red potatoes have pretty red skin! I prefer to leave the skin on potatoes for texture but you can peel them before boiling if preferred.
- Buy hard-boiled eggs in the grocery store or learn How to Make Hard Boiled Eggs on your own! Don’t like eggs? Leave them out!
- Potato salad is great the next day! Tightly cover after an hour in the fridge.
- With chill time, this recipe takes 1 hour and 35 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m not a big potato salad fan whereas my husband loves the traditional mayo-y version. We BOTH LOVED this recipe!! It’s traditional in a lot of ways but elevated with all the crunchy components and that tasty, tangy dressing. OMG! Can’t wait to make it again. Thanks
I’m so happy you BOTH liked it!
Grace