Best Potato Salad Recipe: Creamy, Tangy, and Perfect for Any Occasion
This Best Potato Salad recipe is a creamy, flavorful classic that belongs at every barbecue, picnic, or family gathering. Made with tender chunks of potato, hard-boiled eggs, crunchy celery, and red onion, all tossed in a tangy mustard-mayo dressing, this dish is the definition of comfort and tradition.
Why This Potato Salad Stands Out
- Perfect balance of creamy, tangy, and savory
- Classic ingredients with a homemade dressing
- Make-ahead friendly—flavors improve overnight
- Ideal for cookouts, potlucks, or weekday meals
- Customizable with add-ins like pickles or bacon
Ingredients
- 2 pounds Yukon Gold or russet potatoes, peeled and diced
- 3 large eggs, hard-boiled and chopped
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup finely chopped red onion
- 1/3 cup chopped celery
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions
- Place diced potatoes in a large pot and cover with cold, salted water. Bring to a boil, then simmer for 10–12 minutes or until fork-tender. Drain and let cool.
- In a large mixing bowl, whisk together the mayonnaise, mustard, vinegar, salt, and pepper.
- Add the cooled potatoes, eggs, celery, red onion, and parsley to the bowl. Gently toss until everything is well coated.
- Taste and adjust seasoning as needed. Cover and refrigerate for at least 1 hour before serving for best flavor.
- Garnish with additional parsley or sliced eggs before serving, if desired.
Pro Tips
- Use waxy potatoes like Yukon Golds for a creamier texture that holds its shape.
- Cool potatoes completely before mixing to avoid a watery salad.
- Customize the flavor with sweet relish, chopped dill pickles, or crumbled bacon.
- Make it ahead—the flavor is even better the next day!
Serving Suggestions
- Serve chilled alongside grilled chicken, burgers, or BBQ ribs
- Pack in mason jars for a picnic or outdoor lunch
- Add to a lunch plate with sandwiches or wraps
Frequently Asked Questions
Can I make this potato salad in advance?
Yes. In fact, it's even better after a few hours or overnight in the fridge as the flavors meld.
How long does homemade potato salad last?
It stays fresh for up to 4 days when refrigerated in an airtight container.
Can I use Greek yogurt instead of mayo?
Yes. For a lighter option, substitute half or all of the mayo with Greek yogurt or sour cream.
What type of potatoes work best?
Yukon Gold or red potatoes are ideal as they hold their shape. Russets can be used for a softer, fluffier texture.
Conclusion
This Best Potato Salad is the go-to recipe for any occasion—from backyard BBQs to holiday gatherings. With its creamy texture, zesty flavor, and crisp vegetable crunch, it delivers both nostalgia and satisfaction in every bite. Make it once and it will become a staple in your kitchen.