Are you craving the best ever potato salad? One that’s creamy, flavorful, and loaded with just-right textures? This recipe brings together all the classic goodness of a traditional potato salad, with smart tips and upgrades. It’s easy enough for weeknights and impressive enough for potlucks.

Why This Is the Best EVER Potato Salad

Made with Yukon Gold potatoes for an ideal balance of creaminess and structure
Simple potato salad recipe—but elevated with bold flavors
Perfect texture: tender, not mushy
Balanced dressing with mayo, mustard, vinegar, and optional cream
Includes eggs, celery, pickles, and herbs for flavor and crunch

Ingredients for the Best EVER Potato Salad

2 lbs Yukon Gold (or red) potatoes, cut into even chunks
1 tsp kosher salt for boiling water plus more to taste
3 LARGE hard-boiled eggs, chopped
½ cup mayo
2 Tbsp yellow mustard (or a mixture of yellow + Dijon)
1 Tbsp apple cider vinegar (or dill pickle juice)
½ cup sweet or dill pickle relish (chopped pickles also work)
½ cup chopped celery
¼ cup chopped onion or scallions
¼ tsp paprika (optional garnish)
Pinch of black pepper
Optional: 2 Tbsp sour cream or heavy cream for extra creaminess

Step-by-Step Instructions

1. Cook Potatoes the Right Way

Place potato chunks in a pot and cover with cold water. Always start in cold water for even cooking. Add 1 tsp salt.
Bring to a gentle boil, then simmer for 10–15 minutes until just tender—do not overcook.
Drain well and let cool slightly. (Reserve ¼ cup cooking liquid if using sour cream trick.)

2. Hard-boil the Eggs

Boil eggs for 10–12 minutes.
Cool in ice water, peel, and chop. Simple and ready to mix in.

3. Make the Dressing

In a bowl, whisk together mayo, mustard, vinegar, relish, onion, celery, and optional cream or pickle juice.
Julia Child’s tip: Use reserved cooking water to boost creaminess without extra mayo.

4. Combine & Fold

Gently fold the slightly warm potatoes into the dressing until coated.
Mix in chopped eggs. Taste and adjust salt, pepper, or acidity. “The most basic potato salad has potatoes, mustard, mayo, eggs, salt, and pepper. Onions and relish are strong opinions.”

5. Chill Before Serving

Refrigerate for at least 1 hour (or overnight) to let flavors meld.

Expert Tips for Flavor and Texture

Start with cold water and salt your water—flavors start from the inside.
Choose waxy potatoes (Yukon Gold or red)—they hold shape without turning mushy.
Don’t overmix—keep potato chunks whole.
Warm potatoes absorb dressing better before going in the fridge.
Upgrade with cream or cooking liquid to reduce mayo without losing creaminess.

Variations on the Best EVER Potato Salad

Variation	Add-Ons or Swaps	Why It Works
Dolly Parton style	Use bacon, vinegar-only dressing, and serve warm	Richness and tang, classic combo
German-style salad	Use bacon, vinegar-only dressing, serve warm	Balanced salty & tangy comfort
Hot mustard twist	Swap mustard for Chinese-style hot mustard	Adds bite and complexity
Cream-light hybrid	Mayo + sour cream for silky texture with tang	Add heavy cream + Dijon mustard, + dill relish

What Not to Put in Potato Salad

Some ingredients can throw off the balance or texture:

“Add celery and chopped pickles for crunch—don’t overdo exotic add-ins.

Avoid starchy potatoes like Russets—they can turn mushy.
Skip watery lettuce, heavy fruits, or raw tomatoes—these water down the salad.
Don’t drown it in sugar, acidic condiments, or unusual spices—even celery seeds or paprika should be used lightly.

FAQs (Voice Search-Optimized)

What potatoes are best for potato salad?
Use waxy potatoes like Yukon Gold or red. They stay intact and absorb flavor better.

How long will potato salad last in the fridge?
It stays fresh for up to 3 days refrigerated in an airtight container. For best texture, stir before serving.

Can I freeze potato salad?
Not recommended. Freezing changes the texture and causes separation. Best eaten fresh.

Can I make it ahead?
Absolutely! Mix potatoes while warm and chill. Add crunchy veggies and eggs just before serving for the best texture.

Is potato salad healthy?
Moderate. It has protein, fiber, and vitamins from eggs and celery, but is high in mayo. Lighter versions with vinegar or yogurt can reduce calories.

Serving Ideas for Your Best EVER Potato Salad

Pair with grilled meats or burgers at summer BBQs
As a side dish for sandwiches or fried chicken
Serve next to coleslaw, corn on the cob, or fruit salad

Final Touches for Success

Don’t forget to salt the cooking water
Reserve a splash of water or use cream for extra dressing performance
Chill the salad before serving for the best flavor melding
Taste and tweak—adjust vinegar, mustard, or relish for brightness