ULTIMATE Potato Salad Recipe

I made a Delicious Potato Salad tossed in a creamy, tangy dressing with an unexpected crunchy twist and a clever secret ingredient that even seasoned cooks will be intrigued by.

I can’t stop making my ULTIMATE Potato Salad in summer, it’s that addicting. It sings of Yukon Gold potatoes and chopped hard boiled eggs, all coated in a creamy, tangy dressing that somehow nails nostalgia and brightness at once.

It’s the kind of dish people fight over at backyard parties, the Potato Salad Recipe Classic everyone brags about, and it sits perfectly on any picnic spread as top Bbq Food Sides. I swear there’s a trick to the texture that makes it taste like the best version you’ve ever had, you gotta try it.

Ingredients

• Starchy potatoes give carbs and potassium, creamy texture, soak up flavors well


• Hard boiled eggs add protein and richness, little salt, classic potato salad bite


• Mayonnaise brings creaminess and fat, rich mouthfeel, use sparingly or lighten


• Sour cream or Greek yogurt gives tang, some protein, cuts heaviness nicely


• Yellow and Dijon add tang and depth without many calories, brightens dressing


• Sweet pickle relish or chopped dill gives sweet sour contrast and crunch


• Celery and red onion add fresh crunch, fiber and sharp bite, balance


• Apple cider vinegar plus sugar brightens flavors, gives tangy lift and zip

Ingredient Quantities

• 3 pounds Yukon Gold or red potatoes, about 8 medium, cut into 1 inch chunks


• 4 large eggs, hard boiled, peeled and roughly chopped


• 1 1/2 cups mayonnaise


• 1/2 cup sour cream or plain Greek yogurt


• 2 tablespoons yellow mustard


• 1 tablespoon Dijon mustard


• 2 tablespoons apple cider vinegar


• 1 teaspoon granulated sugar


• 1 1/2 teaspoons kosher salt, plus more to taste


• 1/2 teaspoon freshly ground black pepper


• 1 teaspoon celery seeds


• 2 stalks celery, finely chopped


• 1/2 small red onion, finely chopped (about 1/2 cup)


• 3 tablespoons sweet pickle relish or about 2 dill pickles chopped


• 2 tablespoons chopped fresh parsley or chives


• 1/2 teaspoon paprika for garnish, optional

How to Make this

1. Start the eggs: put 4 eggs in a small pot, cover with cold water, bring to a boil, turn off the heat, cover and let sit 10 to 12 minutes, then plunge into an ice bath for 5 minutes so they peel easy; peel and roughly chop.

2. Cut the potatoes into 1 inch chunks, put them in a large pot, cover with cold water by about an inch, add a generous pinch of salt, bring to a boil and simmer until fork tender about 10 to 12 minutes, dont overcook or theyll turn mushy; drain and let them steam-dry in the colander a minute or two.

3. While potatoes cook make the dressing: whisk together 1 1/2 cups mayonnaise, 1/2 cup sour cream or plain Greek yogurt, 2 tablespoons yellow mustard, 1 tablespoon Dijon mustard, 2 tablespoons apple cider vinegar, 1 teaspoon granulated sugar, 1 1/2 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper and 1 teaspoon celery seeds; taste and adjust if needed.

4. Finely chop 2 stalks celery and 1/2 small red onion (about 1/2 cup), chop 3 tablespoons sweet pickle relish or about 2 dill pickles, and chop 2 tablespoons fresh parsley or chives; set aside a little parsley or some chopped egg for garnish if you want.

5. Return the drained potatoes to the warm pot or a bowl, pour most of the dressing over while the potatoes are still warm not hot so they soak up flavor, gently fold to coat; if you like a creamier texture smash a few pieces with the back of a spoon while mixing.

6. Add the roughly chopped hard boiled eggs (reserve a little for garnish if you saved some), the chopped celery, red onion, pickles or relish, and the chopped parsley or chives; fold very gently so the eggs dont crumble too much.

7. Taste and adjust seasoning with more kosher salt or pepper or a splash more vinegar if it needs brightness, remember the recipe already used 1 1/2 teaspoons salt but everyone tastes different.

8. Transfer the potato salad to a serving bowl, cover and chill at least 1 hour so the flavors marry, its even better if you let it sit several hours or overnight.

9. Just before serving sprinkle 1/2 teaspoon paprika over the top if you like, and add the reserved chopped egg or parsley for a nice look.

Equipment Needed

1. Small saucepan with lid for boiling the eggs
2. Large pot for the potatoes
3. Colander to drain and steam‑dry the potatoes
4. Large mixing bowl to toss the potatoes with dressing
5. Whisk for the dressing
6. Spatula or wooden spoon for folding and gentle mixing
7. Chef’s knife for chopping eggs, onion, celery and pickles
8. Cutting board
9. Measuring cups and spoons (including 1 tbsp and 1 tsp)

FAQ

ULTIMATE Potato Salad Recipe Substitutions and Variations

• Potatoes: use fingerlings or baby red potatoes if you want the same waxy texture; if you only have russets expect a fluffier salad so boil a little less and handle gently so they don’t fall apart.
• Mayonnaise: swap for 1 1/4 cups plain Greek yogurt plus 1/4 cup mayo for a tangy lighter dressing, or use 1 1/2 cups Greek yogurt (or 1 1/2 cups mashed avocado) for a mayo free version — flavor and color will change.
• Hard boiled eggs: for an egg free option crumble about 3/4 cup silken tofu and season with a pinch of turmeric and kala namak for that eggy note, or just omit eggs and add extra pickles and celery for texture.
• Sweet pickle relish: replace with 2 tablespoons chopped dill pickles plus 1 tablespoon honey or sugar to bring back sweetness, or use 2 tablespoons chopped capers for a tangy briny kick.

Pro Tips

– Salt in layers, taste at the end: season the potatoes lightly while cooking and then taste again after chilling, youll often need a little more salt or a splash more vinegar to wake it up.
– Hold back some dressing: save about 1/4 cup of the dressing and add it later if the salad dries out after chilling, that way you dont end up with a watery mess or an over-sauced bowl.
– Make the eggs and dressing a day ahead: peel and chop eggs the night before and mix the dressing early, flavors meld better and you save time, just fold everything together the day you serve.
– Texture hacks: smash a few potato chunks with the back of a spoon for creaminess while keeping big bites, and chop onions and celery very fine so they add crunch without punching you in the mouth.