The Best Creamy Potato Salad
This classic homemade potato salad is creamy, flavorful, and always a crowd favorite. Tender Yukon Gold potatoes are tossed with vinegar while they're still warm, then mixed with eggs, celery, green onions, and a sweet, tangy dressing. It's the perfect make-ahead side dish for cookouts, picnics, holidays, and family dinners.
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.