World's Best Potato Salad Recipe

There's something undeniably comforting about a big bowl of creamy, tangy potato salad. Whether it’s at a summer BBQ, tucked into a picnic basket, or served alongside sandwiches on a lazy Sunday, this classic side dish always steals the spotlight. With its rich, velvety dressing and tender bites of perfectly cooked potato, it's no wonder this recipe has earned the title: World's Best Potato Salad.

this Recipe

I first whipped up this version for a neighborhood cookout, inspired by memories of my grandma’s backyard gatherings. A few tweaks and a secret ingredient later, it quickly became the most-requested dish on the block. It’s simple, satisfying, and wildly delicious — the kind of recipe you’ll pass down for generations.

Ready to dive into potato salad perfection? Let’s break it down.

Why You'll Love This World's Best Potato Salad

Say hello to your new go-to side dish. This World's Best Potato Salad isn't just another picnic filler — it’s the kind of dish people come back for seconds and ask for the recipe.

First off, it’s incredibly easy to make. No fancy gadgets, no complicated steps — just straightforward cooking with big results. Most of the work is just boiling potatoes and chopping up a few things while they cool.

It’s budget-friendly, too. Made with staple ingredients like potatoes, eggs, mayo, and mustard, you probably have most of what you need already in your kitchen. This recipe feeds a crowd without emptying your wallet.

Another huge bonus? It’s a guaranteed crowd-pleaser. The balance of creamy and tangy, sweet and savory, is spot on. Even self-proclaimed potato salad skeptics have been known to fall in love at first bite.

Finally, this potato salad is versatile. You can customize it to suit your taste — add bacon for a smoky twist, swap pickles for relish, or toss in fresh herbs to make it pop. Whatever route you take, the result is always delicious.

Get your apron ready — next up, we’ll talk ingredients.

Ingredients Notes

This potato salad is made from a handful of pantry staples that come together to form something magical. Each ingredient plays a key role, contributing to the creamy texture and bold flavor that makes this dish so unforgettable.

Let’s start with the potatoes. I always use Yukon Golds for this recipe. They hold their shape well after boiling and have a naturally buttery flavor that enhances the salad. Red potatoes are a good second choice, but avoid russets — they tend to get too mealy.

Mayonnaise is the backbone of the dressing. Go for a full-fat, high-quality brand like Duke’s or Hellmann’s. It creates a smooth, rich base that clings to the potatoes beautifully. If you prefer a tangier twist, try subbing in a little sour cream or Greek yogurt.

Now for the mustard — this is where the magic happens. A combination of yellow mustard and Dijon mustard gives the dressing just the right amount of zing. The yellow provides that classic flavor, while the Dijon adds a little complexity and sharpness.

Hard-boiled eggs add creaminess and a subtle richness that blends perfectly into the salad. I chop them finely so they mix in smoothly, but you can leave them chunkier if you prefer more texture.

To finish, I mix in sweet pickle relish, finely diced celery, and a bit of red onion. These ingredients add crunch and a touch of sweetness and tang. Don't forget a sprinkle of paprika on top for a pop of color and a hint of smoky flavor.

You won’t need any special equipment beyond a large pot, a colander, a knife, and a mixing bowl. A potato masher or fork helps slightly break up the potatoes if you like a creamier texture.

How To Make This World's Best Potato Salad

Making this potato salad is a breeze — just a few easy steps stand between you and a bowl of creamy, crave-worthy goodness.

Start by boiling your potatoes. Cut them into chunks — not too small, or they’ll fall apart, but small enough to cook evenly. Add them to a large pot of cold, salted water and bring it to a boil. Simmer until they’re fork-tender but not mushy, then drain and let them cool completely.

While the potatoes are cooling, prepare your hard-boiled eggs. Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, turn off the heat, cover, and let them sit for 10–12 minutes. Peel and chop them once they’re cool.

In a large mixing bowl, stir together your mayonnaise, mustards, relish, and a splash of pickle juice if you like an extra tangy bite. Season the dressing with salt, black pepper, and a tiny bit of sugar to balance the flavors.

Now add your chopped celery, red onion, and eggs to the dressing. Gently fold in the cooled potatoes, being careful not to overmix. If you like a slightly creamier texture, lightly mash a few of the potatoes while stirring.

Once everything is well-combined, transfer the salad to a serving bowl, smooth the top, and garnish with a dusting of paprika. You can also add sliced green onions or crumbled bacon for a little flair.

Chill the salad for at least an hour before serving — it tastes even better after the flavors have mingled.

Storage Options

Potato salad stores well in the fridge and tastes even better the next day. Keep it tightly covered in an airtight container and refrigerate for up to 4–5 days.

If you’re preparing it ahead for a party, make the base (without potatoes) the night before and add the cooled potatoes the day of. This keeps everything extra fresh.

Avoid freezing potato salad — the mayo-based dressing doesn't hold up well once thawed, and the texture gets watery and grainy.

To reheat leftovers (if you must), use a low-power setting in the microwave just until slightly warm. That said, this dish is best served cold or at room temp.

Variations and Substitutions

This potato salad is endlessly adaptable, making it a perfect canvas for your personal flair or whatever you have on hand.

If you want a little extra protein and flavor, try adding crispy bacon. The salty, smoky crunch is a great contrast to the creamy potatoes. Just crumble it in right before serving so it stays crisp.

For a touch of brightness, mix in fresh herbs like dill, parsley, or chives. They bring freshness and color, and pair beautifully with the creamy dressing.

If you’re not a fan of sweet relish, chopped dill pickles work great too. They’ll give you more of a savory bite without the sweetness.

Want to lighten things up? Substitute half of the mayo with plain Greek yogurt. It’ll add a subtle tang and cut the richness slightly without sacrificing texture.

You can even switch up the base entirely with sour cream and ranch dressing for a totally different take — perfect for BBQ spreads or game day.

Feel free to experiment and find your own signature twist — this recipe is forgiving and flexible, just the way we like it.

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