I’ve landed on my favorite potato salad—creamy, tangy, and dotted with eggs, pickles, and fresh herbs, all tied together by cooking tricks that infuse the flavors deeply into the potatoes. The Best Potato Salad

Why You’ll Love This Recipe

I love how starting with warm, starchy potatoes lets the dressing soak in, giving every bite rich flavor and satisfying texture. The combination of crisp celery, tangy pickles, and soft eggs keeps each forkful interesting—perfect for potlucks or summer barbecues. Plus, adding a splash of reserved cooking liquid makes it silky without drowning in mayo.

ingredients

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

Yukon Gold or starchy potatoes
Mayonnaise
Sour cream (optional, for extra creaminess)
Apple cider vinegar or white vinegar
Yellow mustard (or Dijon blend)
Hard-boiled eggs, chopped
Celery, diced
Dill pickles (or relish), diced
Red or green onions, chopped
Fresh dill and chives, finely chopped
Salt, pepper, and paprika

directions

I wash and cut potatoes into ¾–1 inch chunks. I start them in cold, salted water, bring it to a boil, then simmer until very tender—about 10 to 20 minutes.

I drain the potatoes, reserving about ½ cup of the cooking liquid. While still hot, I toss them with vinegar so they soak up flavor.
In a separate bowl, I whisk together mayo, sour cream, mustard, a splash of the reserved liquid, salt, pepper, and paprika.
Once the potatoes cool slightly, I lightly mash a few with the dressing for that rustic texture.
I fold in the chopped eggs, celery, pickles, onions, dill, and chives until everything is well-coated.
I taste and adjust seasoning—maybe a bit more vinegar or salt.

Servings and timing

This recipe makes enough for 6 to 8 servings. It takes about 35 minutes to prepare and cook, plus at least 1 hour of chilling time so the flavors can develop.

Variations

Herbed version: I add extra parsley, tarragon, or celery seed.
Lighter take: I swap in Greek yogurt for sour cream or use olive oil and lemon juice instead of mayo.
Grilled version: I toss in charred baby potatoes and goat cheese for a smoky, rich spin.

storage/reheating

I keep leftovers in an airtight container in the fridge for up to 3 days. I don’t freeze it since the texture suffers. If it thickens, I stir in a little mayo or reserved cooking water to refresh it before serving.

FAQs

What type of potatoes should I use?

I prefer Yukon Gold or russet potatoes because they soak up the dressing and partially mash for the perfect texture.

Can I make it ahead?

Yes—I like to make it at least an hour ahead or even the night before. Chilling makes the flavors meld beautifully.

How do I keep potatoes from falling apart?

I start cooking them in cold water and watch them closely. I drain them once they’re fork-tender but not mushy, then immediately toss them in vinegar.

Can I skip eggs?

Definitely. If I’m serving someone who avoids eggs, I leave them out and add a bit more celery or pickle for texture.

How do I avoid a clumpy salad?

I save some of the cooking water to help loosen the dressing if needed, and I mix everything gently but thoroughly.

Conclusion

I’ve tried plenty of potato salad recipes, but this one hits all the right notes—creamy, tangy, and packed with texture. Using warm potatoes, a splash of vinegar, and smart layering techniques gives it depth and balance. Whether I’m serving it at a summer cookout or alongside weeknight dinners, it’s always a hit.