THE BEST POTATO SALAD EVER Recipe
Picture this: a big bowl of creamy, tangy, gloriously old-fashioned potato salad, chilled to perfection and just waiting for big summer scoops. THE BEST POTATO SALAD EVER takes everything you love about backyard classics and dials it up — buttery potatoes, a punchy, velvety dressing, pops of crunch, plus smoky and fresh herbal accents. If you’re searching for that ultimate crowd-pleaser, the kind of dish everyone asks you for the recipe, look no further. This potato salad will earn a place at every barbecue, picnic, or family gathering from now on!
Ingredients You’ll Need
The magic of THE BEST POTATO SALAD EVER starts with familiar, wholesome ingredients. Each one has a job to do: from giving creaminess and depth, to adding pops of color and irresistible flavor. Let’s take a peek at what you’ll need and why you don’t want to skip a thing:
- Yukon Gold potatoes (3 pounds): Their naturally buttery texture makes for a creamy but never mushy salad, and they hold their shape beautifully.
- Salt (1 tablespoon for boiling): Salting the boiling water seasons the potatoes all the way through, elevating their flavor.
- Mayonnaise (1 1/2 cups): The base of that luscious, rich dressing that brings everything together and coats every bite.
- Yellow mustard (2 tablespoons): Adds bright color and a tangy pop that wakes up all the other flavors.
- Apple cider vinegar (2 tablespoons): Delivers a mouthwatering tang, balancing the richness of the mayo perfectly.
- Sugar (1 tablespoon): Just a touch brings balance, smoothing out the acidity and giving the salad a subtle sweetness.
- Celery seed (1 teaspoon): A classic seasoning that infuses every bite with signature deli flavor.
- Paprika (1/2 teaspoon, plus more to garnish): Smoky-sweet and colorful, it’s a tiny addition that makes a big difference, both for taste and for that picture-perfect finish.
- Celery (1 cup, diced): For fresh crunch and that distinct vegetal taste essential in any great potato salad.
- Red onion (1 cup, finely diced): Brings a gentle sharpness and a pop of color.
- Hard-boiled eggs (4, chopped): Pure comfort-food appeal, they add silkiness and extra heartiness.
- Dill pickles (1/4 cup, diced): Dials up the briny, zesty notes and gives little surprises of flavor in every bite.
- Fresh dill (2 tablespoons, chopped): Fragrant herbal goodness for that unmistakable fresh taste that says, “homemade.”
- Salt and black pepper (to taste): Essential for dialing in the flavor at the end.
- Paprika (for garnish): A final touch before serving that makes your potato salad as inviting as it is delicious.
How to Make THE BEST POTATO SALAD EVER
Step 1: Cook the Potatoes Just Right
Start by placing your peeled and chunked Yukon Gold potatoes in a large pot. Cover with cold water and stir in your tablespoon of salt — this simple step ensures every morsel is flavorful. Bring them to a gentle boil and cook for 10 to 12 minutes, until the potatoes are fork-tender but not falling apart. Drain thoroughly, then let them cool slightly so they don’t melt your dressing later. Perfectly cooked potatoes are the backbone of THE BEST POTATO SALAD EVER, so don’t rush this step!
Step 2: Whisk Up the Creamy Dreamy Dressing
The next move: grab a big mixing bowl and whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, celery seed, paprika, and a bit of salt and pepper. Don’t hold back on whisking — the goal is an ultra-smooth, bright, and balanced dressing that’ll make your potatoes sing. Each ingredient has its place, and together they form the signature flavor of THE BEST POTATO SALAD EVER.
Step 3: Gently Fold Everything Together
Now comes the fun part! Add your slightly cooled potatoes to the bowl, followed by the diced celery, red onion, chopped hard-boiled eggs, pickles, and fresh dill. Using a silicone spatula or large spoon, gently fold everything together. You want the potatoes well-coated and mingling with all those crunchy, creamy, tangy mix-ins. Be gentle to preserve some potato chunks — rustic is better here! This is where everything in THE BEST POTATO SALAD EVER comes together in perfect harmony.
Step 4: Season and Chill
Take a moment to taste your creation and adjust salt and pepper to your liking. Maybe a little more vinegar for a sharper bite, or an extra sprinkle of dill for freshness — make it yours! Once you’re happy, cover and chill the salad in the fridge for at least 2 hours, but overnight if you can wait. The downtime is where the flavors fully meld, transforming your salad from good to unforgettable. It’s a key step in making THE BEST POTATO SALAD EVER live up to its name.
Step 5: Serve with a Finishing Touch
Just before serving, sprinkle a little extra paprika over the top. That bright pop of color is irresistible and instantly signals homemade deliciousness. Gather friends and family, because you’re about to unveil THE BEST POTATO SALAD EVER to rave reviews — and probably a few requests for seconds!
How to Serve THE BEST POTATO SALAD EVER
Garnishes
For a truly showstopping presentation, top your potato salad with a light hand of freshly chopped dill or a scattering of sliced green onions. Of course, don’t forget a generous dusting of paprika — it not only adds color but gives each bite an extra something special. If you want to go old-school, line the bowl with lettuce leaves and artfully nestle in a few extra pickle slices. Every garnish is a subtle hint that THE BEST POTATO SALAD EVER is about to be served!
Side Dishes
Potato salad is a superstar on any buffet, but it really shines alongside classic American cookout favorites. Think juicy burgers, smoky grilled chicken, pulled pork sandwiches, or crispy fried chicken. Balance its richness with a zippy slaw, sweet buttered corn on the cob, or a lemony green salad. No barbecue spread is complete without a big bowl of THE BEST POTATO SALAD EVER, surrounded by summertime classics.
Creative Ways to Present
For fun twist, try serving THE BEST POTATO SALAD EVER in individual mason jars or cups — ideal for picnics and parties. Or create a “potato salad bar” with optional toppings like crumbled bacon, extra fresh herbs, and more pickles for people to customize their own servings. Feeling nostalgic? Shape it into a ring mold for retro charm, or spoon onto a big platter lined with crisp lettuce for that potluck-perfect look.
Make Ahead and Storage
Storing Leftovers
Store any leftover potato salad tightly covered in the fridge. Thanks to the sturdy Yukon Gold potatoes and that thick, dreamy dressing, THE BEST POTATO SALAD EVER stays fresh and delicious for up to 3 days — some say it tastes even better the next day as the flavors deepen!
Freezing
Unfortunately, potato salad doesn’t freeze well. The mayonnaise-based dressing can separate and the potatoes become watery and grainy after thawing. For best results, make and enjoy THE BEST POTATO SALAD EVER fresh, or within a few days of making it. It’s so good, leftovers rarely last long enough to worry about freezing!
Reheating
This salad is made to be enjoyed cold or at cool room temperature. There’s no need to reheat; in fact, doing so can compromise the creamy texture. If you’ve just pulled it from the fridge and want to take off the chill, let it sit out for 20–30 minutes before serving. That way, THE BEST POTATO SALAD EVER is at its most flavorful and inviting.
FAQs
Can I use other types of potatoes besides Yukon Gold?
Yes, but Yukon Golds are the gold standard for THE BEST POTATO SALAD EVER! They’re creamy yet keep their structure beautifully. If you use Russets, peel them well and know they may get softer; red potatoes are waxier and work well too, though they offer a slightly different texture.
Do I have to peel the potatoes?
Peeling is totally personal preference. Yukon Gold skins are quite thin, so you can leave them on for a more rustic potato salad with extra fiber, or peel for that classic, ultra-creamy texture that defines THE BEST POTATO SALAD EVER. Both ways are delicious!
How far ahead can I make this salad?
You can make THE BEST POTATO SALAD EVER up to two days in advance. In fact, it often tastes even better after a night in the fridge as all those flavors come together. Just keep it tightly covered and garnish just before serving for the freshest look.
Is this recipe gluten-free?
Absolutely! Every ingredient in this recipe for THE BEST POTATO SALAD EVER is naturally gluten-free, so it’s a safe, crowd-friendly option for barbecues and potlucks when you have guests with different dietary needs.
How can I make it even tangier?
If you crave extra tang, mix in a spoonful or two of pickle brine or extra vinegar to the dressing. Taste as you go! THE BEST POTATO SALAD EVER is endlessly customizable, and those little tweaks make the recipe truly your own.
Final Thoughts
This is the kind of potato salad that makes memories — creamy, tangy, and brimming with bright, fresh flavor in every forkful. Once you try THE BEST POTATO SALAD EVER, you’ll never go back to the store-bought stuff. Bring it to your next gathering and get ready for a chorus of requests for seconds, thirds, and the recipe. Happy cooking!
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THE BEST POTATO SALAD EVER Recipe
- Total Time: 32 minutes plus chilling time
- Yield: 10 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This potato salad is a classic side dish that is creamy, tangy, and packed with flavor. It’s the perfect addition to any summer BBQ or picnic!
Ingredients
Potato Salad:
- 3 pounds Yukon Gold potatoes, peeled and cut into bite-sized chunks
- 1 tablespoon salt (for boiling water)
Dressing:
- 1 1/2 cups mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon celery seed
- 1/2 teaspoon paprika
Add-Ins:
- 1 cup celery, diced
- 1 cup red onion, finely diced
- 4 hard-boiled eggs, chopped
- 1/4 cup dill pickles, diced
- 2 tablespoons fresh dill, chopped
- Salt and black pepper to taste
- Paprika for garnish
Instructions
- Cook Potatoes: Place potatoes in a large pot, cover with cold water, add salt, and boil until fork-tender. Drain and cool slightly.
- Make Dressing: In a bowl, whisk together mayonnaise, mustard, vinegar, sugar, celery seed, paprika, salt, and pepper.
- Combine Ingredients: Add potatoes, celery, onion, eggs, pickles, and dill to the dressing. Mix gently.
- Chill: Refrigerate for at least 2 hours to let flavors meld.
- Serve: Garnish with paprika before serving.
Notes
- For extra creaminess, mash some potato chunks.
- For a tangier flavor, add pickle juice.
- Can be made ahead up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 4 g
- Sodium: 390 mg
- Fat: 21 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 90 mg
