I love a good potato salad, and this is the one that always disappears first at family gatherings.
Some potato salads are loaded with so many extras that you can barely taste the potatoes. Others are so heavy on the mayonnaise that every bite feels the same. This recipe hits that sweet spot. It’s creamy, just a little tangy from the vinegar and mustard, has a touch of sweetness from the dressing, and plenty of texture from crisp celery, green onions, and chopped eggs.
This is the potato salad I reach for every time the weather warms up. It shows up at backyard cookouts, Fourth of July parties, church picnics, graduation celebrations, and just about every summer dinner where something is coming off the grill.
If you’re looking for a classic potato salad recipe that people will ask you to bring again and again, this is it.
Ingredients You’ll Need:
Potato Salad
- 3 pounds Yukon Gold potatoes, skins on
- 1 teaspoon kosher salt (optional, for boiling)
- 3 tablespoons white vinegar
- 2 celery stalks, diced
- 6 green onions, sliced
- 5 hard-boiled eggs, peeled
Dressing
- 1½ cups of your favorite mayonnaise (I use Hellman’s!)
- 1 tablespoon yellow mustard
- 1½ teaspoons celery seed
- ¾ teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
- Paprika, for garnish
There’s something about homemade potato salad that just feels like summer.
Growing up, there was almost always a big bowl of potato salad sitting on the picnic table next to the burgers, hot dogs, baked beans, and corn on the cob. It’s one of those recipes that has been bringing families together for generations, and I don’t think that will ever change.
I love recipes like this because they’re simple, made with everyday ingredients, and somehow taste even better after they’ve had a chance to chill in the refrigerator.
The secret to this recipe is tossing the warm potatoes with white vinegar before adding the dressing. The potatoes soak up that little bit of tang while they’re still warm, giving every bite more flavor instead of just coating the outside with mayonnaise.
The celery seed is another ingredient I would never skip. It adds that classic deli-style potato salad flavor that people can’t quite put their finger on but always notice.
Why You’ll Love This Potato Salad
This recipe has become one of my favorites because:
- It’s creamy without being overly heavy.
- Yukon Gold potatoes stay buttery and tender without falling apart.
- Eggs add richness and make it extra satisfying.
- The vinegar brightens all the flavors.
- It actually tastes even better the next day.
- It’s easy to make ahead for parties and cookouts.
The Best Potatoes for Potato Salad
I almost always use Yukon Gold potatoes.
They’re naturally buttery, hold their shape beautifully after cooking, and have a creamy texture that works perfectly in potato salad.
Leaving the skins on while they boil helps keep them from absorbing too much water. Once they’re cool enough to handle, the skins peel right off with very little effort.
A Few Tips for Success
Don’t overcook the potatoes. You want them fork tender but not falling apart.
Dress the potatoes while they’re still slightly warm. The vinegar absorbs into the potatoes and adds flavor all the way through.
Give the salad time to chill. At least an hour is good, but overnight is even better because all the flavors have time to come together.
Taste before serving. Cold foods often need a little extra salt and pepper after chilling.
Hard-boil the eggs, cool them, peel them and have them waiting for you. Prep these first and way before you need them!
What to Serve with Potato Salad
This potato salad goes with just about everything.
It’s perfect alongside:
- Grilled burgers
- Hot dogs
- BBQ chicken
- Pulled pork sandwiches
- Ribs
- Grilled steak
- Fried chicken
- Baked ham
- Meatloaf
- Sandwiches for lunch
I also love serving it with baked beans, macaroni salad, coleslaw, fresh watermelon, corn on the cob, and deviled eggs for the ultimate summer spread.
Make It Ahead
This is one of those recipes that’s actually better when made ahead.
Prepare it the day before your gathering, cover it well, and refrigerate overnight. The flavors meld together beautifully, making it even more delicious the next day.
Just give it a gentle stir before serving and garnish with a little extra paprika if needed.
Storage
Store leftover potato salad covered in the refrigerator for up to 4 days.
Because it’s mayonnaise-based, don’t leave it sitting out in the summer heat for more than about 2 hours (or 1 hour if it’s extremely hot outside).
The Best Creamy Potato Salad
Equipment
- larger pot
- colander
- large mixing bowl
- medium mixing bowl
- sharp knife
- Cutting board
- Measuring cups and spoons
- rubber spatula or large spoon
Ingredients
Potato Salad
- 3 pounds Yukon Gold potatoes skins on
- 1 teaspoon kosher salt optional, for boiling
- 3 tablespoons white vinegar
- 2 celery stalks diced
- 6 green onions sliced
- 5 hard-boiled eggs peeled
Dressing
- 1½ cups Hellman's mayonnaise (or use what brand you prefer)
- 1 tablespoon yellow mustard
- 1½ teaspoons celery seed
- ¾ teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
- Paprika for garnish
Instructions
Cook the potatoes
- Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat. Add the kosher salt, if using, then reduce to a gentle boil. Cook for 30 to 35 minutes, or until the potatoes are easily pierced with a fork.
- Drain and let them cool just until they’re comfortable enough to handle.
Peel and season
- Peel the skins from the warm potatoes and cut them into ½- to ¾-inch chunks.
- Transfer the potatoes to a large mixing bowl. Sprinkle with the white vinegar and gently toss to coat. Let the potatoes cool for about 15 to 20 minutes.
Add the vegetables and eggs
- Dice four of the hard-boiled eggs and add them to the bowl along with the celery and green onions.
- Make the dressing
- In a separate bowl, whisk together the mayonnaise, yellow mustard, celery seed, kosher salt, and black pepper until smooth.
Finish the salad
- Pour the dressing over the potato mixture and gently fold everything together until evenly coated.
- Taste and add additional salt and pepper if needed.
Garnish and chill
- Slice the remaining hard-boiled egg and arrange the slices over the top of the potato salad.
- Sprinkle with paprika.
- Cover and refrigerate for at least 1 hour before serving. Overnight is even better!
Notes
- Yukon Gold potatoes have the best buttery texture for potato salad.
- Tossing the warm potatoes with vinegar gives them extra flavor from the inside out.
- Mayonnaise gives a richer, traditional flavor. Use the brand that you like!
- This potato salad tastes even better the next day.
- Store leftovers covered in the refrigerator for up to 4 days.
- Feel free to make boil/prep the eggs in advance. This will make things much easier as you assemble the salad.
Frequently Asked Questions
Can I make potato salad the day before?
Absolutely. In fact, I recommend it. The flavor gets even better after chilling overnight.
Can I use another type of potato?
Yes. Red potatoes work well too, but Yukon Golds are my favorite because they’re naturally creamy and buttery.
Why do you add vinegar to the warm potatoes?
The warm potatoes absorb the vinegar, giving the salad flavor from the inside out instead of only in the dressing.
Final Thoughts
Some recipes never go out of style, and potato salad is definitely one of them.
Whether you’re heading to a summer barbecue, packing a picnic, or simply grilling burgers on the patio, this creamy potato salad belongs on the table. It’s comforting, familiar, and always one of the first bowls to be emptied.
Sometimes the simplest recipes really are the ones everyone remembers.
