Perfect Potato Salad

This is the only Potato Salad recipe you’ll need this summer! It’s got the very best balance of tangy, creamy, and savory elements from classic ingredients like Dijon mustard, relish, celery, and a medley of bold seasonings.

Perfect Potato Salad

So, what makes this the perfect potato salad? It’s anything but boring, but not so dressed up with spices that it’s no longer a classic potato salad! This is what I refer to as a “back pocket recipe.” Basically, I’ve always got it ready to go in my back pocket for backyard bbqs, fourth of July bashes, pool parties, picnics, you name it! It’s your standard potato salad with all the creamy fixings, but it’s also elevated in the best way. Serve it next to hot dogs, burgers, or anything else fresh off the grill, and watch it manage to steal the show! 

This summer, toss together more of the best salad recipes like BLT pasta salad, Fritos corn salad, and classic pea salad! 

What else can I add?

This recipe is essentially the basics, in the best way. It’s your standard potato salad that always pleases a crowd. If you’d like to dress it up, you can always mix in other ingredients! Have fun with seasonings like cayenne powder or Cajun seasoning for spice. Mix in some crispy bacon or chopped ham. Fresh herbs like parsley or dill add a nice aromatic element. To make it even creamier, you can mix in some mashed avocado – just make sure to eat it the same day you make it, as avocado doesn’t hold up well once exposed to air. 

How to Make Potato Salad

1. Prep the potatoes. Wash the potatoes, then peel and cut into 1/2-1 inch cubes.
2. Cook the potatoes. Place the cubed potatoes in a pot of cold water. Bring the potatoes to a boil then add 1 tbsp salt to the pot. Reduce the heat to medium and boil gently for 8-10 minutes.
3. Drain and chill. Drain the potatoes, add them to a bowl, and place in the fridge for 10 minutes.
4. Make the dressing. While the potatoes are cooling, mix together the mayo, mustard, paprika, salt, pepper, garlic powder, relish, and celery salt in a bowl. 
5. Toss it all together. Remove the potatoes from the fridge and fold in the dressing. Add in the diced boiled eggs, chopped celery, and green onion and mix gently to combine.
6. Let it chill. Chill the potato salad for at least 1 hour before serving.

Storing

You can store leftovers in the refrigerator in an airtight container for up to 2 days. Give it a good stir before serving. I do not recommend trying to freeze potato salad at any time, ever!

Ingredient Notes

• Russet Potatoes – Don’t overcook them! They need to be fork-tender, not mushy. 
• Mayonnaise – Regular (full fat) mayo will give you the thickest, creamiest consistency. 
• Dijon Mustard – Don’t swap this with plain yellow mustard! 
• Seasonings – Paprika (or smoked paprika if you’d like), salt, pepper, garlic powder, and celery salt create the best potato salad flavor. 
• Dill Pickle Relish – If you really love pickles, you can always add some chopped pickles either along with or instead of the relish.
• Hard Boiled Eggs – To save time, you can buy them already cooked and peeled from the grocery store. Or, make some air fryer boiled eggs. 
• Celery – Always give your celery a quick rinse of cold water before chopping. 
• Green Onions – These are great for both mixing into the salad, and for using as a garnish on top. I love the pop of fresh flavor they give the entire potato salad! 

Enjoy!

~Nichole

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5 from 9 votes

Perfect Potato Salad

By Nichole

This is the only Potato Salad recipe you’ll need this summer! It’s got the very best balance of tangy, creamy, and savory elements from classic ingredients like Dijon mustard, relish, celery, and a medley of bold seasonings.

Prep 20 minutes mins

Cook 10 minutes mins

Chill Time 1 hour hr

Total 30 minutes mins

Servings 20 People as a side dish

Ingredients 

1x2x3x

• ▢ 5 Pounds Russet Potatoes
• ▢ 2 Cups Mayonnaise
• ▢ 1 Tablespoon Dijon Mustard
• ▢ 1/2 Teaspoon Paprika
• ▢ 1/2 Teaspoon Salt
• ▢ 1/2 Teaspoon Pepper
• ▢ 1/2 Teaspoon Garlic Powder
• ▢ 1/3 Cup Dill Pickle Relish
• ▢ 1/4 Teaspoon Celery Salt
• ▢ 6 Hard Boiled Eggs Diced
• ▢ 1 Cup Chopped Celery
• ▢ 1/2 Cup Chopped Green Onion

Instructions 

• Wash the potatoes thoroughly, then peel and cut into 1/2-1 inch cubes.
• Place the cubed potatoes in a large pot of cold water.
• Bring the potatoes to a boil then add 1 Tablespoon Salt to the pan.
• Reduce the heat to medium and boil gently for 8-10 minutes, just until fork tender.
• Drain the potatoes, add them to a large bowl, and place in the refrigerator for 10 minutes.
• While the potatoes are cooling mix together the mayonnaise, mustard, paprika, salt, pepper, garlic powder, relish, and celery salt in a medium bowl until well combined.
• Remove the potatoes from the refrigerator and mix in the dressing. Add in the diced boiled eggs, chopped celery, and green onion and mix gently to combine.
• Chill the potato salad for at least 1 hour before serving.

Video

Notes

NOTE:  This potato salad will feed about 15-20 people as a potluck side.  You can easily double this recipe for a larger crowd.

NOTE:  This salad MUST chill for at least 1 hour after being assembled for best flavor.  You can chill for up to 2 days.

Additional Info

Course: Side Dish

Cuisine: American

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