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Jump to RecipeThis creamy potato salad is the classic, old fashioned kind that shows up at every family barbecue, and for good reason. Buttery Yukon Gold potatoes are tossed while still warm with a splash of apple cider vinegar, then folded into a creamy dressing of mayonnaise, yellow mustard and sweet pickle relish. Chopped hard boiled eggs, crunchy celery, red onion and a pinch of celery seed make it taste just like the one grandma used to make, and a sprinkle of paprika finishes it off.
After many batches, I have learned that a few small steps make all the difference: cooking the potatoes in salted water, seasoning them while warm, and letting the salad chill before serving. Follow those and you will get tender, flavorful potatoes with a dressing that clings to every bite. For more picnic favorites, try my creamy macaroni salad or this fun deviled egg pasta salad.
Why This Is the Best Potato Salad
- Perfectly creamy. A rich mayo and mustard dressing with just the right tang.
- Potatoes that hold their shape. Yukon Golds stay tender and buttery without turning to mush.
- Flavor in every bite. Seasoning the warm potatoes with vinegar means they are never bland.
- Classic ingredients. Eggs, celery, onion, relish and paprika, just like the family recipe.
- Make ahead friendly. It tastes even better the next day.
Ingredients for Creamy Potato Salad
These are the simple ingredients you need. Exact amounts are in the recipe card below.
- Yukon Gold potatoes: naturally creamy and buttery, they hold their shape after boiling. Red potatoes also work.
- Apple cider vinegar: sprinkled over the warm potatoes to season them from the inside.
- Mayonnaise: the rich, creamy base. Use a good quality brand for the best flavor.
- Yellow mustard: the classic tangy kick in traditional potato salad.
- Sweet pickle relish: sweet and briny, it balances the richness of the mayo.
- Hard boiled eggs: chopped for a creamy, hearty texture.
- Celery and red onion: finely diced for crunch.
- Celery seed: a tiny amount adds that nostalgic, slightly peppery flavor.
- Paprika: for a warm color and a mild smoky finish.
- Fresh chives or dill: optional, for a fresh herby touch.
- Salt and black pepper.
How to Make Creamy Potato Salad
1. Cook the potatoes
Peel the potatoes with a vegetable peeler, or leave the skins on for a rustic look, then cut them into 3/4 inch cubes. Place them in a large pot and cover with cold water by an inch. Add a generous tablespoon of salt. Starting in cold water helps the potatoes cook evenly all the way through. Bring to a boil, then simmer for 10 to 12 minutes until a fork slides in easily but the cubes still hold their shape.
2. Season while warm
Drain the potatoes in a colander and spread them on a sheet pan. While they are still hot, sprinkle over the apple cider vinegar and a pinch of salt. Warm potatoes soak up flavor like a sponge, so this simple step seasons every bite. Let them cool for about 20 minutes.
3. Boil the eggs
While the potatoes cook, hard boil the eggs. Cook them for 11 minutes, then chill them in ice water and peel. An egg cooker makes perfect eggs every time, and an egg slicer chops them quickly and evenly.
4. Make the dressing
In a large glass mixing bowl, stir together the mayonnaise, mustard, relish, celery seed, salt and pepper until smooth. Taste it. The dressing should be a little bolder than you think, since the potatoes will mellow it out.
5. Mix and chill
Add the cooled potatoes, chopped eggs, celery and red onion to the dressing. Fold gently with a large spatula until everything is coated. A vegetable chopper makes quick work of the celery and onion. Cover and refrigerate for at least 1 hour. Sprinkle with paprika and chives just before serving.
The Secret Step: Seasoning Warm Potatoes
If there is one thing that separates great potato salad from average potato salad, it is this: season the potatoes while they are still warm. When potatoes cook, the starch granules swell and soften. As they start to cool, they absorb liquid easily. Sprinkling them with apple cider vinegar and a little salt at this stage means the flavor soaks into the center of each cube, not just the outside. The vinegar also adds a gentle tang that keeps the creamy dressing from tasting heavy. Once the potatoes are cool, they absorb much less, which is why dressing cold potatoes can leave them tasting bland. This little step takes 30 seconds and makes a huge difference.
A Potluck Classic With a Long History
Potato salad has been a picnic staple for generations. German immigrants brought warm potato salads made with vinegar and bacon to America in the 1800s, and over time the creamy, mayonnaise based style became the American favorite. Every family seems to have its own version, some with mustard, some with relish, some with lots of eggs. This recipe keeps the best of the classic American style, with a nod to its roots in that splash of vinegar on the warm potatoes.
Tips for the Best Potato Salad
- Cut the potatoes evenly. Same sized pieces cook at the same rate.
- Salt the cooking water well. It should taste like the sea. This seasons the potatoes from the inside.
- Do not overcook. Check the potatoes a few minutes early. Mushy potatoes turn the salad into mashed potatoes.
- Cool before adding mayo. Hot potatoes can make the mayonnaise oily and separated.
- Chill it well. An hour in the fridge lets the flavors come together.
Which Potatoes Are Best for Potato Salad?
Potatoes fall into two main groups. Waxy potatoes, like red potatoes and fingerlings, are firm and hold their shape very well, but they can taste a little bland. Starchy potatoes, like russets, are fluffy and absorb dressing beautifully, but they fall apart easily. Yukon Gold potatoes sit right in the middle. They are creamy and buttery, soak up flavor, and still keep their shape when cooked carefully. That is why they are my top choice for a creamy potato salad. If you only have russets, cut them larger, watch them closely and fold them very gently.
Easy Variations
- Bacon potato salad: fold in crumbled crispy bacon.
- Dill pickle potato salad: swap sweet relish for chopped dill pickles and a splash of pickle juice.
- Lighter version: replace half the mayo with plain Greek yogurt or sour cream.
- Dijon potato salad: use Dijon instead of yellow mustard for a sharper, more grown up flavor.
- Herb lovers: add plenty of fresh dill, parsley and chives.
- Loaded: add shredded cheddar, green onions and bacon for a loaded baked potato twist.
What to Serve With Potato Salad
Potato salad is the ultimate cookout side. Serve it with burgers, hot dogs, ribs, fried chicken or my grilled Hawaiian BBQ chicken. It also pairs well with honey BBQ chicken bites and a fresh, tangy cucumber salad to balance all that creaminess. For a cozy potato dinner in cooler months, try my cheesy potatoes au gratin.
Make Ahead and Storage
- Make ahead: potato salad is best made 4 to 24 hours before serving so the flavors can blend.
- Fridge: store in an airtight container for up to 4 days.
- Refresh: if it looks dry after a day, stir in a spoonful of mayo and a splash of vinegar.
- Freezer: not recommended. Mayonnaise separates and potatoes become grainy when frozen.
- Food safety: do not leave potato salad at room temperature for more than 2 hours, or 1 hour in hot weather.
How to Keep Potato Salad Safe at a Picnic
Because it contains mayonnaise and eggs, potato salad needs to stay cold. Keep it in the fridge until the last minute, and transport it in a cooler with ice packs. At the party, set the serving bowl inside a larger bowl filled with ice, and put it back in the cooler once everyone has been served. A good rule is to keep it at 40°F or below. If it has been sitting out in the sun for over an hour, it is safest to throw it away.
Is Potato Salad Healthy?
Potato salad is a comfort food, so it is rich, but potatoes themselves are a good source of potassium, vitamin C and fiber, especially with the skin on. Eggs add protein, and celery and onion add crunch with very few calories. To lighten it up, use half Greek yogurt and half mayo, add more celery and herbs, and keep the portions sensible. Each serving of this recipe has about 290 calories.
Common Mistakes to Avoid
- Starting potatoes in boiling water. The outside overcooks before the center is done.
- Under salting the water. Bland potatoes make bland potato salad.
- Mixing too hard. Fold gently so the potatoes stay in cubes.
- Serving it right away. A good chill makes it taste so much better.
Frequently Asked Questions
Should I peel potatoes for potato salad?
It is up to you. Peeled potatoes give a classic creamy texture, while skin on Yukon Golds or red potatoes add color, fiber and a rustic look.
Why is my potato salad watery?
The potatoes may have been overcooked or not drained well. Spread them out to steam dry and cool before adding the dressing.
How far ahead can I make potato salad?
You can make it up to 24 hours ahead. It actually tastes better after the flavors blend in the fridge.
Can I make potato salad without eggs?
Yes. Leave out the eggs and add a little extra celery or pickles for texture.
Can I use sour cream instead of mayonnaise?
Yes. Replace up to half the mayo with sour cream or Greek yogurt for a tangier, lighter salad.
How long does potato salad last in the fridge?
It keeps for 3 to 4 days in an airtight container in the fridge.
A Classic Worth Making Again and Again
This creamy potato salad is simple, nostalgic and always the first bowl to empty at a party. Once you try seasoning the warm potatoes with vinegar, you will never go back. If you make it, leave a star rating and a comment below, and save it to your Pinterest BBQ sides board for your next cookout.
Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 290 kcal |
| Protein | 6 g |
| Carbohydrates | 24 g |
| Fat | 19 g |
| Saturated Fat | 3 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 520 mg |
Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.
Classic Creamy Potato Salad
Ingredients
Method
- Place the potatoes in a large pot, cover with cold water by 1 inch and add 1 tbsp salt. Bring to a boil and simmer 10 to 12 minutes until just fork tender.
- Drain well, spread on a sheet pan and sprinkle with the apple cider vinegar while warm. Cool for 20 minutes.
- Hard boil the eggs for 11 minutes, chill in ice water, peel and chop.
- Stir the mayonnaise, mustard, relish, celery seed, salt and pepper together in a large bowl.
- Gently fold in the cooled potatoes, eggs, celery and red onion.
- Cover and refrigerate at least 1 hour. Sprinkle with paprika and chives before serving.
