Ultimate Potato Salad Recipe

There's something undeniably comforting about a heaping bowl of creamy, tangy potato salad. Whether it's gracing the table at a summer barbecue, accompanying sandwiches at a picnic, or making a holiday spread feel just a little more complete, this Ultimate Potato Salad brings classic flavors with a homemade twist that’s sure to impress.

this Recipe

I first whipped this up for a Fourth of July potluck years ago, hoping to recreate the nostalgic taste of the potato salad my grandma used to make. One bite in, and everyone was asking for the recipe — even the mayo skeptics! It’s rich, satisfying, and packed with flavor, yet incredibly simple to make.

This version is creamy without being heavy, loaded with texture from crunchy veggies, and has just the right amount of zing from mustard and pickle brine. Let’s dive into why this is the only potato salad recipe you’ll ever need.

Why You'll Love This Ultimate Potato Salad

Once you try this potato salad, you’ll understand why it earns the “ultimate” title. It hits all the right notes — creamy, tangy, hearty, and downright crave-worthy.

First off, it’s incredibly easy to make. There’s no fancy technique or hard-to-find ingredient here. If you can boil potatoes and chop a few veggies, you can make this potato salad from scratch in under 45 minutes.

It’s also budget-friendly and perfect for a crowd. A bag of potatoes, a few pantry staples, and some fresh produce go a long way — this recipe easily serves 8–10 people, making it ideal for gatherings or meal prep.

One of my favorite things about this recipe is how customizable it is. Don’t like celery? Leave it out. Want a bit of smoky flavor? Toss in some chopped bacon. You can truly make it your own while keeping that classic base intact.

Finally, it tastes even better the next day. That makes it perfect for prepping ahead of time for parties or just making your weeknight meals feel a little more special.

Ingredients Notes

What makes this potato salad truly shine is the balance of classic ingredients and smart seasoning. Every component brings something important to the table — let’s take a closer look.

Russet potatoes are the heart of this recipe. Their soft, fluffy texture soaks up the dressing beautifully, making each bite creamy and flavorful. You could also use Yukon Golds if you prefer a waxier potato that holds its shape more, but russets give that old-school feel.

For creaminess and tang, mayonnaise is key. Use a good-quality mayo for the best flavor. I like to add a little Dijon mustard and a splash of pickle juice to the dressing — it gives the salad a tangy backbone without overpowering the other flavors.

Celery and red onion bring in some much-needed crunch and sharpness. The onion adds a bit of bite, while the celery adds freshness. If red onion feels too strong, you can soak it in cold water for a few minutes to mellow it out.

Hard-boiled eggs are optional, but highly recommended. They lend a rich, creamy texture and a subtle umami that rounds everything out. Chop them coarsely so you get little bits in every scoop.

You’ll just need a large mixing bowl, a pot for boiling potatoes, and a knife and cutting board for prep. No fancy equipment required!

How To Make This Ultimate Potato Salad

Creating this classic potato salad is a simple, satisfying process — and the results are worth every minute. Let’s break it down step-by-step.

Start by peeling and chopping your russet potatoes into bite-sized chunks. Try to keep the pieces uniform so they cook evenly. Place them in a large pot and cover with cold, salted water. Bring to a boil, then reduce to a simmer and cook for about 10–12 minutes, or until just fork-tender.

While the potatoes are cooking, prepare your hard-boiled eggs (if using), and chop your celery, red onion, and any add-ins. I like to dice the veggies small so they blend well with the creamy texture of the salad.

Once the potatoes are done, drain them and spread them out on a baking sheet to cool slightly. This helps prevent them from getting too mushy. While they’re still warm, drizzle a bit of pickle juice or vinegar over them — this is a secret trick for adding flavor deep into the potatoes.

In a large mixing bowl, stir together your mayonnaise, Dijon mustard, a touch of salt and pepper, and a little extra pickle juice if you like more tang. Add the potatoes, chopped veggies, and eggs, and gently fold everything together until well combined.

Cover and chill the salad in the refrigerator for at least an hour — longer if you have time. This lets all the flavors meld beautifully. Right before serving, give it one final stir and adjust the seasoning if needed.

From start to finish, this whole process takes about 40–45 minutes, and most of that is hands-off time. What you’ll end up with is a bowl of potato salad that tastes like a summer day — creamy, cool, and full of flavor.

Storage Options

This potato salad stores like a dream, making it perfect for make-ahead meals or potluck leftovers.

You can keep it in an airtight container in the fridge for up to 4 days. Just be sure to give it a good stir before serving, as some of the dressing may settle or thicken slightly in the cold.

If you’re planning a picnic or taking it to a gathering, use a cooler with ice packs and try to keep it chilled until ready to serve. Because of the mayonnaise and eggs, you don’t want it sitting out at room temperature for more than two hours.

This recipe isn’t ideal for freezing — the texture of the potatoes and mayo changes too much. It’s definitely best enjoyed fresh or within a few days of making.

To reheat (if you prefer it warm or room temp), just let it sit out on the counter for 15–20 minutes. You can also microwave a small portion for about 30 seconds, though I love it best cold and creamy straight from the fridge.

Variations and Substitutions

One of the best things about this recipe is how easy it is to tweak based on what you have on hand — or your personal taste.

If you’re watching your calories or prefer a lighter version, try subbing half the mayo with Greek yogurt. It still gives a creamy texture but adds a bit of tang and protein.

Want some extra flavor and crunch? Stir in chopped pickles or sweet relish. This gives a little punch and adds more depth to the tanginess.

For a smoky, savory twist, try adding crumbled bacon and a sprinkle of smoked paprika on top. It’s a crowd-pleasing version that feels a little more indulgent.

If you love herbs, mix in some freshly chopped dill, parsley, or chives right before serving. These brighten up the salad and add a fresh note that pairs perfectly with the creamy base.

And for spice lovers, a dash of hot sauce or a spoonful of horseradish in the dressing gives the salad a subtle kick that cuts through the richness.

Don’t be afraid to experiment — this recipe is a foundation for creativity. Try your own twist and you might just stumble upon your new signature dish.

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