Name: Best Potato Salad
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 2½ lbs Russet or Yukon Gold potatoes, peeled and cut into chunks; ¾ cup mayonnaise; 1 tbsp Dijon mustard (or yellow mustard); 1 tbsp apple cider vinegar; 2 celery stalks, finely chopped; ½ small red onion, finely chopped; 3 hard-boiled eggs, chopped; 2 tbsp sweet pickle relish (optional); Salt, to taste; Black pepper, to taste; Paprika, for garnish; Fresh parsley or green onions, for garnish (optional)

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The best potato salad is creamy, tangy, and full of comforting flavor. I love how each bite combines tender potatoes, crunchy bits of celery, and the perfect balance of creamy dressing with a touch of mustard. It’s the kind of timeless side dish that never fails to show up at picnics, barbecues, and family gatherings — and it always disappears fast.

Why You’ll Love This Recipe

I love this recipe because it’s simple to make, easy to customize, and always crowd-pleasing. The dressing is smooth and flavorful, with just enough acidity to keep it from being too heavy. I also like how the potatoes soak up all that deliciousness after chilling, making it even better the next day. Whether I’m serving it alongside grilled meats or as part of a summer spread, this potato salad always feels like home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Russet or Yukon Gold potatoes
Mayonnaise
Dijon mustard (or yellow mustard for a classic flavor)
Apple cider vinegar
Celery, finely chopped
Red onion, finely chopped
Hard-boiled eggs, chopped
Sweet pickle relish (optional)
Salt
Black pepper
Paprika (for garnish)
Fresh parsley or green onions (optional)

Directions

I start by peeling and cutting the potatoes into bite-sized chunks, then placing them in a large pot of salted water.
I bring the water to a boil and cook the potatoes until tender but not mushy — about 10–12 minutes.
I drain them well and let them cool slightly.
In a large mixing bowl, I whisk together mayonnaise, mustard, and vinegar until smooth and creamy.
I fold in the celery, onion, chopped eggs, and relish (if using).
I gently stir in the warm potatoes, making sure they’re evenly coated with the dressing.
I season with salt and black pepper to taste, then cover and refrigerate for at least 1 hour before serving to let the flavors blend.
Just before serving, I sprinkle the top with paprika and chopped parsley for a pop of color.

Servings and Timing

This recipe serves about 6–8 people. The prep time takes around 20 minutes, cooking about 15 minutes, plus at least 1 hour of chilling time.

Variations

Sometimes I use a mix of mayo and sour cream for extra tanginess. I’ve also added chopped dill pickles for a savory twist. If I’m feeling fancy, I swap Dijon for whole-grain mustard. For a lighter version, I use Greek yogurt instead of part of the mayo — it’s still creamy and delicious.

Storage/Reheating

I store the potato salad in an airtight container in the fridge for up to 4 days. I never reheat it — it’s best served cold or at room temperature. I make sure to stir it before serving if it’s been sitting for a while, as the dressing can settle. I don’t recommend freezing it because the texture changes once thawed.

FAQs

What kind of potatoes work best?

I prefer Yukon Golds because they’re creamy but hold their shape well. Russets also work great if I want a softer texture.

Can I make it ahead of time?

Yes, I always do. It tastes even better after chilling overnight, giving the flavors time to develop.

How do I keep the potatoes from falling apart?

I make sure not to overcook them — I check with a fork, and as soon as they’re tender, I drain them right away.

Can I add other vegetables?

Absolutely. I’ve added peas, chopped bell peppers, or even shredded carrots for extra color and crunch.

How can I make it vegan?

I use vegan mayonnaise and skip the eggs — the flavor and texture stay just as satisfying.

Conclusion

The best potato salad is simple, creamy, and full of nostalgia. I love how it brings people together at picnics and family dinners, offering that perfect mix of tang, crunch, and comfort. It’s the kind of recipe I’ll never stop making — timeless, satisfying, and always the first dish to disappear from the table.