If you’re looking for a potato salad that always gets people coming back for seconds, this is the one I make on repeat all summer. It’s creamy, tangy, a little crunchy, and packed with bright herb flavor. I’ve been known to make an extra batch just so I have leftovers for weekday lunches.
What I really love is how it feels familiar, like the potato salads from family picnics when I was a kid, but with a few tweaks to make it even better. Pickles for a salty crunch, plenty of fresh herbs, and a mustardy dressing that isn’t shy about being bold. Bring this to a cookout and watch it disappear fast.
What You’ll Need for This Recipe
Here’s what I use to make my go-to potato salad. Nothing fancy, but each ingredient really matters.
Potatoes
I usually go for Yukon Golds. They have a creamy bite that holds together after boiling. I don’t even bother peeling them—the skins are thin and add a little rustic texture. Red potatoes work too if that’s what’s in the pantry. I tend to avoid russets since they go too soft and can turn the salad into mush.
Celery
I never skip this. It adds a crisp bite that breaks up the creaminess. My grandmother always used plenty of celery, and I think that’s why her potato salad was such a hit.
Dill Pickles
A must in my version. I dice them small for an even crunch throughout. I’ll even sneak in a little of the brine for that extra tangy punch. If you’re in a rush, you can use pickle relish. Sweet relish changes the vibe a bit but is great if you want that old-school picnic taste.
Mayonnaise
Full-fat mayo is my choice. It gives the dressing its rich base. I’ve tried lighter versions and they’re fine, but I find the full-fat mayo really clings to the potatoes better.
Apple Cider Vinegar and Mustard
These two are non-negotiable for me. They give the dressing its sharp, punchy backbone. Sometimes I swap yellow mustard for Dijon if that’s all I have—both work great.
Garlic
Just enough for a subtle savory edge. I grate it finely so it disappears into the dressing.
Fresh Herbs
Dill and chives are my usual picks. Dill pairs so nicely with the pickles, and chives give you a soft onion kick without raw onion burn. If I’m out of chives, I’ve used thin-sliced green onions or even a little diced red onion.
Hard-Boiled Eggs
I grew up with potato salad that had eggs in it, so I usually add them. They make it extra creamy and a little richer. But I know folks who leave them out, and that works fine too.
Salt and Pepper
Potatoes soak up a lot of seasoning, so don’t be shy with them.
How I Make It at Home
This is one of those recipes that gets better the more relaxed you are with it. Here’s how I usually go about it:
Cook the Potatoes
I chop them into bite-sized pieces, around half an inch. Then I boil them until they’re fork-tender. I check them early—I want them cooked but not falling apart. Once they’re done, I drain them and let them cool a bit so they don’t melt the mayo.
Mix the Dressing
In a separate bowl, I whisk together the mayo, mustard, vinegar, pickle juice, grated garlic, salt, and a good few turns of the pepper grinder. It tastes strong on its own, which is exactly what you want—it’ll mellow out once it’s on the potatoes.
Combine and Slightly Mash
I put the cooled potatoes in a big bowl and pour on the dressing. As I stir, I give them a little mash with the spoon. Not smashed like mashed potatoes, just enough so some pieces break down and soak up all that dressing. It makes the whole salad creamier.
Add the Crunchy and Fresh Bits
I fold in the diced pickles, celery, hard-boiled eggs, and the herbs. Everything gets coated in that savory dressing.
Chill
I always chill it for at least an hour, preferably longer. It gives the flavors time to come together. I’ll often make it the night before a cookout so I’m not rushing around.
Serve and Enjoy
Right before serving, I might taste and add a little more salt or pepper if needed. Sometimes I top it with extra dill or parsley for color. And that’s it—so good, so simple.
My Handy Potato Salad Tips
Slightly Mash It
I’ve found the secret to a great texture is breaking up some of the potatoes as you stir. It turns the salad extra creamy while still leaving good chunks.
Give It Time
This salad is way better after a rest in the fridge. At least an hour, but overnight is ideal. The potatoes really soak up the dressing.
Make It Your Own
This recipe is super forgiving. Don’t have chives? Use green onions. Prefer sweet pickles? Go for it. Want it spicier? Add a dash of hot sauce or a pinch of cayenne to the dressing.
Vegan Option
I make this for vegan friends by skipping the eggs and using a good vegan mayo. Still totally satisfying.
Ways I Love Serving It
This potato salad is my default side dish for summer cookouts and BBQs. It’s amazing next to grilled chicken, burgers, or sausages. I’ve even piled leftovers on top of mixed greens for an easy lunch salad.
I like to bring it in a big serving bowl to potlucks—once people see the flecks of green herbs and that creamy texture, they dive right in. It’s one of those dishes that feels homemade in the best way.
Storage Notes
I keep leftover potato salad in an airtight container in the fridge. It’s good for up to 3 days, though it never lasts that long here. I actually think it tastes better on day two.
If it dries out a bit, I just stir in a spoonful of mayo before serving to bring it back to life.
Frequently Asked Questions
Can I make this ahead?
Absolutely—I think it’s better made ahead. I usually prep it the night before serving.
Do I have to peel the potatoes?
Nope! Yukon Gold or red potatoes have thin skins that add color and texture. I leave them on.
What if I don’t have fresh dill or chives?
Dried dill can work in a pinch, though use less since it’s stronger. Green onions or even a little red onion can stand in for chives.
How do I keep it from getting watery?
Make sure the potatoes are well-drained and cool before adding the dressing. If they’re too hot, they release steam into the salad.
Can I add other veggies?
Sure! I’ve added diced bell peppers, shredded carrots, or even peas for color and crunch.
If you want, you can just chill it, grab a spoon, and eat it straight from the bowl—I won’t judge. That’s how you know it’s good.
Best Potato Salad
This creamy potato salad is a must-have at summer cookouts, picnics, and BBQs.
Ingredients
- 2 pounds Yukon Gold potatoes, cut into ½-inch pieces
- 1 tablespoon apple cider vinegar
- 2 garlic cloves, grated
- 2 tablespoons chopped fresh dill
- 2 celery stalks, diced
- ½ cup chopped fresh chives
- ¾ cup mayonnaise
- ½ cup diced dill pickles
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 hard-boiled eggs, peeled and chopped (optional)
- 1 tablespoon yellow mustard
- 2 tablespoons dill pickle brine
Instructions
- Add the chopped potatoes to a large pot and cover with cold water by about an inch. Bring to a boil over high heat, then lower the heat and let the potatoes simmer for around 10 minutes, or until they’re fork-tender. Drain well and let them cool to room temperature.
- While the potatoes cool, prepare the dressing. In a medium bowl, whisk together the mayonnaise, pickle brine, apple cider vinegar, mustard, grated garlic, sea salt, and several cracks of black pepper until smooth and well combined.
- Once the potatoes are cool, transfer them to a large mixing bowl. Pour the dressing over the potatoes and gently stir to coat. Lightly mash some of the potatoes as you mix to create an extra creamy texture.
- Fold in the celery, chopped pickles, fresh chives, dill, and hard-boiled eggs if using. Stir just until everything is evenly distributed.
- Cover and refrigerate the salad for at least 1 hour before serving to let the flavors meld. You can also make it a day ahead.
- Taste and adjust seasoning before serving. Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 363Total Fat 23gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 18gCholesterol 74mgSodium 728mgCarbohydrates 34gFiber 4gSugar 3gProtein 7g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
