Classic Homemade Potato Salad: The Ultimate Creamy & Flavorful Side Dish
If you’re searching for that truly perfect potato salad, look no further than this cherished family recipe. My mom’s classic potato salad is a timeless masterpiece, featuring tender potatoes, perfectly boiled eggs, crunchy pickles, crisp celery, vibrant bell pepper, and savory onions, all enveloped in a rich, creamy mustard and mayonnaise dressing. It’s the kind of side dish that disappears first at every potluck and barbecue, leaving everyone asking for the recipe. This isn’t just a potato salad; it’s a nostalgic taste of home, perfected over generations.
Why This Potato Salad Recipe Stands Out
There’s absolutely no room for dry or bland potato salads here. This recipe consistently delivers a luxuriously creamy texture that coats every bite, coupled with a satisfying richness that makes it incredibly filling. What truly sets it apart is the perfect balance of flavors: a delightful tang from the pickles and mustard, complemented by the savory depth of onions and celery salt. Beyond the impeccable taste, you’ll love the varied textures provided by the tender, yet firm, potatoes, the substantial pieces of hard-boiled egg, and the refreshing crunch of crisp celery and bell pepper. This harmonious blend ensures every spoonful is an experience, making it a guaranteed crowd-pleaser that guests will rave about.
My mom’s recipe has always championed the use of dill pickles, and for good reason. Their distinct briny, tangy flavor provides a wonderful contrast to the creamy dressing, adding a refreshing zest that brightens the entire dish. While you’re certainly welcome to substitute with sweet pickles or relish if that’s your preference, I highly recommend sticking with dill for the authentic and beloved flavor profile. Over the years, I’ve proudly served this very potato salad at countless backyard barbecues, family gatherings, and holiday meals, and it consistently garners enthusiastic compliments and requests for the recipe. It’s more than just a side; it’s a culinary tradition.
Essential Ingredients for the Best Potato Salad
Crafting the perfect potato salad begins with selecting quality ingredients. Below, you’ll find a detailed breakdown of what you’ll need, along with helpful insights and substitution suggestions to ensure your salad is nothing short of spectacular. For precise measurements and step-by-step instructions, be sure to scroll to the printable recipe card located at the end of this post.
Ingredient Spotlight and Smart Substitutions
POTATOES: The foundation of any great potato salad. For this recipe, I highly recommend Yukon Gold potatoes. Their slightly waxy texture ensures they hold their shape beautifully after cooking, preventing a mushy final product. They also have a naturally buttery flavor that complements the creamy dressing perfectly. Red potatoes are another excellent choice for similar reasons. I advise against using Russet potatoes, as their high starch content tends to make them crumbly and fall apart, resulting in a less desirable, pasty texture. A fantastic time-saving tip: there’s no need to peel the potatoes before boiling them! Their skins will easily slip off once they’re cooked and slightly cooled. However, if you prefer, you can certainly peel them first.
HARD-BOILED EGGS: These add a wonderful richness, creamy texture, and savory depth that is quintessential to classic American potato salad. Make sure they are firm and fully cooked before chopping. For best results, allow them to cool completely before peeling and dicing.
PICKLE JUICE & DILL PICKLES: This is a secret ingredient for an incredibly flavorful potato salad! The pickle juice adds an essential tanginess and helps the potatoes absorb more flavor from the inside out. As mentioned, dill pickles are my go-to for their refreshing crunch and bright, briny taste. If you prefer a sweeter profile, you can swap them for sweet pickles or a good quality sweet relish, adjusting the overall tanginess of the dressing to your liking.
FRESH VEGETABLES FOR CRUNCH AND FLAVOR:
- Celery: Provides a fantastic crisp texture and a subtle, refreshing bitterness that cuts through the richness of the dressing. Dice it finely for even distribution.
- Sweet Onion: Adds a gentle, aromatic bite without being overpowering. Using a sweet onion ensures flavor without harshness. Red onion can be a vibrant alternative if you enjoy a stronger onion presence.
- Red Bell Pepper: Contributes a beautiful pop of color and a mild, sweet crunch. Its delicate flavor doesn’t compete with the other ingredients.
- Chives: Fresh chives are a delightful garnish and infuse a mild, oniony-garlicky flavor that elevates the whole salad. Feel free to use green onions (scallions) if chives aren’t available.
THE CREAMY DRESSING: This is where the magic happens!
- Mayonnaise: The base of our rich and creamy dressing. Use your favorite brand for optimal results. Full-fat mayo typically provides the best flavor and texture.
- Sour Cream: A wonderful addition that enhances the creaminess and adds another layer of tang, balancing the richness of the mayonnaise. Greek yogurt can be a lighter, tangy alternative if desired.
- Yellow Mustard: Essential for that classic potato salad zest. It contributes a sharp, pungent note that is indispensable. Dijon mustard can offer a more sophisticated, spicier kick if preferred.
- Seasonings: Garlic powder, celery salt, black pepper, and salt are carefully combined to create a perfectly seasoned dressing that truly brings all the flavors together. Always taste and adjust salt levels, as potato salad benefits from proper seasoning.
How to Make Mom’s Classic Potato Salad
These step-by-step photos and instructions are designed to guide you through each stage of making this delicious recipe. For a concise, printable version, please scroll down to the full recipe card at the end of this post.
-
Preparing the Potatoes
Do not peel the potatoes initially. In a large stockpot, completely cover the whole Yukon Gold potatoes with cold water. Place the lid on the pot and bring the water to a rolling boil over high heat. This can take anywhere from 15 to 25 minutes, depending on your stove and the amount of water. Once boiling begins, remove the lid. Reduce the heat to medium and allow the potatoes to gently boil, uncovered, for about 15 minutes. The goal is for the potatoes to be tender enough to be easily pierced with a knife, but still firm enough to hold their shape without becoming mushy. This stage is crucial for the final texture of your potato salad.
-
Cooling and Flavoring the Potatoes
Immediately after boiling, drain the potatoes thoroughly. To halt the cooking process and make peeling much easier, plunge them into a large bowl filled with ice water (an ice bath). Let them cool for several minutes until they are comfortable to handle. Once cooled, peel the skins – they should slide off effortlessly. Chop the peeled potatoes into bite-sized pieces and transfer them to a large mixing bowl. Here’s mom’s secret: sprinkle the warm, chopped potatoes evenly with 1/4 cup of pickle juice. Gently toss to distribute the juice. This step allows the potatoes to soak up that wonderful tangy flavor as they continue to cool, making for a much more delicious and moist salad. Set the bowl aside while you prepare the dressing.
-
Crafting the Creamy Dressing
In a separate medium-sized bowl, combine the mayonnaise, sour cream, prepared yellow mustard, garlic powder, celery salt, fresh ground black pepper, and a teaspoon of salt. Whisk all the ingredients together until the dressing is completely smooth and well combined. This is a great opportunity to taste the dressing and adjust the seasonings to your preference. If you like it saltier or with a bit more tang, now is the time to add a little extra salt or mustard. Set this flavorful dressing aside.
-
Assembling and Chilling the Salad
Return to the large bowl containing the seasoned potatoes. Add the chopped hard-boiled eggs, diced celery, diced bell pepper, diced sweet onion, diced dill pickle, and chopped chives. Pour the creamy dressing generously over all the ingredients. Using a large spoon or spatula, gently toss everything together until the potatoes and vegetables are completely coated in the dressing. Be careful not to overmix, which can break down the potatoes. Once mixed, cover the bowl tightly with plastic wrap or transfer to an airtight container. Refrigerate the potato salad for at least 2 hours to allow the flavors to meld and deepen. For the absolute best taste, chilling overnight is highly recommended, as it gives the ingredients ample time to truly mingle and become one harmonious, delicious salad.
Frequently Asked Questions & Expert Tips for Potato Salad Perfection
Proper storage is key to enjoying your delicious potato salad for days. Store any leftover potato salad in an airtight container or in a bowl tightly covered with plastic wrap. It must be kept refrigerated at all times when not being served. When stored correctly, it will keep fresh and flavorful in the refrigerator for 3-4 days.
Yes, absolutely! Making potato salad ahead of time is actually highly recommended. It allows all the wonderful flavors to fully meld and deepen, resulting in a much more delicious and cohesive dish. You can prepare this potato salad a day in advance and store it in an airtight container. We particularly love using mixing bowls with lids because they offer the convenience of mixing, storing, and serving all in one bowl. If you don’t have an airtight container, tightly wrapping the top of your bowl with plastic wrap will also work. Ensuring the salad is properly stored and covered prevents the potatoes from browning due to air exposure and maintains its freshness.
To ensure your potato salad is perfect every time, avoid these common pitfalls:
- Overcooking Potatoes: Mushy potatoes are the bane of potato salad. Boil them just until tender, but still holding their shape. An ice bath helps stop the cooking.
- Undercooking Potatoes: Conversely, undercooked potatoes will be too hard and gritty.
- Insufficient Seasoning: Potatoes absorb a lot of salt. Don’t be shy about seasoning, especially tasting the dressing before mixing.
- Mixing While Hot: Hot potatoes will absorb too much dressing and can become mushy. Always cool them before mixing.
- Not Chilling Enough: Potato salad needs time for flavors to marry. Chilling for at least 2 hours, or preferably overnight, is crucial.
While this classic recipe is perfect as is, it’s also wonderfully adaptable! Feel free to experiment with additions like:
- Bacon: Crispy crumbled bacon adds a smoky, savory depth.
- Fresh Herbs: Beyond chives, consider fresh dill, parsley, or even a touch of tarragon for different flavor profiles.
- Spicy Kick: A pinch of cayenne pepper or a dash of hot sauce can add a subtle heat.
- Different Mustards: While yellow mustard is classic, try a whole grain or Dijon for a more gourmet touch.
- Paprika: A sprinkle of paprika (smoked or sweet) on top not only adds color but also a hint of extra flavor.
Serving Suggestions for Your Perfect Potato Salad
Potato salad is the quintessential potluck dish and a beloved staple that pairs beautifully with a wide array of summer foods and grilled delights. Its creamy, tangy profile makes it an ideal accompaniment for virtually any grilled meat, from juicy burgers and hot dogs to marinated chicken and flavorful kebabs. It also shines alongside fried chicken, barbecued ribs, or as a refreshing side with deli sandwiches and wraps. Always remember to serve this potato salad chilled for optimal flavor and safety. When not actively being enjoyed, it’s crucial to keep the potato salad refrigerated to maintain its freshness and delicious taste.
A heartfelt thank you to my mom for sharing the best potato salad recipe on Earth! It truly is a treasure. I miss you.
More Delicious Salad Ideas for Summer:
- Easy Tuna Pasta Salad
- Flavorful Taco Pasta Salad
- Unique Spaghetti Salad
- Refreshing Asian Broccoli Slaw
- Nana’s Homestyle Macaroni Salad
- Classic Egg Salad with Chives
- Sweet & Savory Chicken Salad with Grapes
- Vibrant Rainbow Summer Pasta Salad
I love to bake and cook and share my recipes with you! I know it’s hard to remember to come back and search, so I’ve made it easy for you with my weekly newsletter! You can subscribe for free and I’ll send you delicious recipes every week right to your email.
Potato Salad
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It
Rate It
Save ItSaved!
Course: Salad
Cuisine: American
Ingredients
- 5 pounds Yukon Gold potatoes kept whole
- ¼ cup pickle juice
- 4 large hard boiled eggs peeled an chopped
- ½ cup celery diced small (3 small stalks)
- ⅓ cup sweet onion diced small
- ½ cup dill pickle diced small
- 2 tablespoon red bell pepper diced small
- ¼ cup chives chopped
Dressing
- 1 cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon prepared yellow mustard
- ½ teaspoon garlic powder
- ½ teaspoon celery salt
- ¼ teaspoon fresh ground black pepper
- 1 teaspoon salt
Things You’ll Need
-
Stockpot
-
Chop wizard
-
Mixing bowls
-
Wooden spoon
Before You Begin
- There’s no need to peel the potatoes before boiling them. The skins will come off easily after cooking. You certainly can peel them first if you prefer.
- Letting the pickle juice mingle with the cooked potatoes is the trick that mom always swore by. The potatoes soak up the pickle juice, adding to the final delicious flavor of this potluck favorite.
- I like to use a Chop Wizard with the small chop blade to quickly chop my veggies.
Instructions
Cook the Potatoes
-
Do not peel potatoes. In a large stock pot, cover potatoes with cold water. Cover the pot and bring potatoes to a boil over high heat (could take 20 minutes or more to GET to a boil.) Once boiling begins, remove the lid. Turn down to medium and gently boil uncovered for 15 minutes. Should be able to pierce with knife but potatoes should be firm and hold their shape.
-
Drain then plunge into ice bath. Peel skins when they are cool enough to handle. Chop into bite sized pieces and place in a large bowl. Sprinkle warm potatoes with 1/4 cup pickle juice, toss to distribute. Set aside.
Make the Dressing
-
In a medium bowl, combine mayo, sour cream, mustard, garlic powder, celery salt, black pepper, and salt. Taste for seasoning, add more salt if you like. Set aside.
Mix the Salad
-
To the bowl with potatoes, add boiled eggs, celery, bell pepper, onion, pickle, and chives. Top with dressing and toss until completely coated. Cover and refrigerate for at least 2 hours (preferably overnight) to allow flavors to mingle.
Nutrition
Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandasCookin or tag #AmandasCookin!
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This recipe for Mom’s Classic Potato Salad originally appeared here on June 7, 2020, and has been a family favorite ever since.