Learn how to make potato salad with this easy recipe! The perfect BBQ side dish, it’s creamy and flavorful, made with tangy pickles, celery, and mustard.
This potato salad recipe is the best I’ve ever tried. It’s creamy, it’s tangy, and it’s speckled with savory herbs, crunchy celery, and (optional, but delicious) boiled eggs. I will be bringing it to every cookout and BBQ we attend this summer. This potato salad recipe is so delicious I can’t get enough!
This is essentially the classic potato salad that appeared at every picnic and potluck throughout my childhood, but it has some major twists. First, I add diced dill pickle for crunch, and I also mix a splash of pickle brine into the creamy mayo and mustard dressing. The extra burst of acidity really makes the potatoes pop. Fresh herbs also bring this recipe to life. The dill brings out the tartness of the pickles, and the chives add an oniony kick. Try it once, and you’ll never need another potato salad recipe at home.
What’s In This Potato Salad Recipe
To make this potato salad recipe, you’ll need these simple ingredients:
- Potatoes, of course! You will need two pounds of Yukon Gold potatoes. Read more about why I love using them in potato salad below!
- Celery – It adds a fresh, savory flavor and crunch.
- Dill pickles – For a more crunchy and sour taste. You will also use some of the pickle brine in the dressing!
- Mayonnaise – It makes the dressing rich and creamy.
- Apple cider vinegar and yellow mustard – They add a sharp, tangy flavor to potato salad dressing.
- Garlic – For a delicious bite.
- Chives and dill – These fresh herbs balance out the rich dressing and starchy potatoes. Don’t have chives handy? Thinly sliced green onion works here too.
- Hard-boiled eggs – A classic potato salad recipe ingredient! They make it extra-creamy. We love them here, but I’ve listed them as optional. Feel free to skip them if you like.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
What type of potato is best for potato salad?
Good question! I recommend the Yukon Golds.
These yellow waxy potatoes have the perfect texture for potato salad. They hold their shape well after boiling, but they still break down enough to make the salad creamy. They also do a great job of absorbing flavors from the dressing. Plus, their skins are so thin that there’s no need to peel them!
Avoid russet potatoes and starchy red potatoes here. Their high starch content means they easily turn to mush as you toss the salad. I want a creamy potato salad, but soft? Thanks anyway.
How to Make the Best Potato Salad
Ready to cook? Here’s how to make this potato salad recipe:
First, boil the potatoes. Wash them well and cut into 1/2-inch pieces. Then, place them in a large pot and cover them with cold water by 1 inch. Bring the water to a boil over high heat, then reduce the heat and simmer for 10 minutes, or until the potatoes are tender. Drain the potatoes and set them aside to cool to room temperature.
Meanwhile, make the creamy dressing. In a medium bowl, whisk together the pickle juice, mayonnaise, apple cider vinegar, mustard, garlic, salt, and a few grinds of pepper. The dressing will be sharp on its own, but its flavor will be balanced when it’s on the potatoes.
Next, dress the potatoes. Place them in a large bowl and pour in the dressing. Mix well, mashing the potatoes lightly, until the salad is creamy.
Then, fold in the other ingredients. Add the pickles, celery, and hard-boiled eggs…
…with chives and dill.
Mix well to combine.
Refrigerate the salad for at least 1 hour—and up to 1 day—to allow the flavors to meld.
Finally, season to taste and serve. If you like, garnish with more dill before digging in. A little fresh parsley would be a great topping too.
- Mash it. I prefer this recipe when the potatoes are lightly mashed. The salad should be really creamy with a few larger chunks of potato still left. Yukon Gold potatoes won’t mash on their own, so be sure to mash them a bit while you’re tossing the salad.
- Just chill. The secret to the best potato salad is giving the flavors a chance to mingle. Chill this salad for at least an hour—and up to a day—in the refrigerator before serving. Potatoes need time to soak up that delicious sauce!
- Make it vegan. Do you have plant-based guests coming to your cooking? Make this recipe vegan by omitting the eggs and using vegan mayo in dressing. Alternatively, make it non-traditional vegan potato salad recipe!
More Favorite Summer Side Dishes
If you love this creamy potato salad recipe, try one of these summer side dishes next time:
Want more summer side dish ideas? Check them out 33 Best BBQ Sides!
The best potato salad recipe! Perfect for picnics and BBQs, it’s creamy, tangy, and flavorful. Bonus: it tastes better if you go first.
Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce heat and simmer for 10 minutes, or until fork tender. Drain and set aside to cool to room temperature.
Meanwhile, make the dressing. In a medium bowl, whisk together the mayonnaise, pickle brine, apple cider vinegar, mustard, garlic, salt, and a few grinds of pepper.
Place the cooled potatoes in a large bowl. Add the dressing and toss to coat, mashing the potatoes lightly so the salad is creamy.
Add the celery, chopped pickles, chives, dill, and hard-boiled egg, if using.
Cover and refrigerate at least 1 hour and up to 1 day.
Season to taste and serve. Leftover potato salad will keep in an airtight container in the refrigerator for up to 3 days.