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Creamy, zesty potato salad made with eggs, pickles, celery, mustard, and onions. The perfect classic side dish for BBQs and picnics.
Know Before You Scroll
Servings: 6
Prep: 20 minutes
Cook: 10 minutes
Total Time: 1 hour 30 minutes
Creamy, tangy, and loaded with crunch. Think cool mayo-mustard dressing, zippy pickles, sweet onions, and just the right bite from celery and vinegar.
Easy. Boil, mix, chill. A little chopping and you’re golden.
Yukon Gold potatoes, white vinegar, yellow mustard, mayonnaise, sour cream, celery salt, pepper, pickles, green onions, red onion, celery, hard-boiled eggs, parsley or dill.
Large pot, colander, big bowl, knife, cutting board, spoon or spatula.
Drizzle the vinegar over the hot potatoes before chilling—this soaks in flavor and takes the salad from good to whoa.
Use pre-boiled eggs and pre-chopped pickles or onions from the salad bar or deli section. Total game changer.
No Yukon Golds? Red potatoes or Russets (peeled) work well. Greek yogurt can stand in for sour cream in a pinch.
My Favorite Potato Salad
Let’s talk about this homemade potato salad. I first shared this recipe back in 2021, and while it quietly racked up some solid 5-star reviews, it kind of flew under the radar—except for the 6,000+ times it was shared on social (hi, internet!). Which tells me one thing: you guys get it. So I’m bringing it back with better photos, but the same tried-and-true recipe that totally delivers.
I’ve been through so many rounds of potato salad testing over the years—extra onion, no egg, less mayo, and yes, I even tried bacon once (spoiler: didn’t work). But this version? This is THE one. It’s perfectly creamy without being heavy, tangy with just the right hit of vinegar and mustard, and loaded with crunchy bits of celery, pickles, and onion. It’s everything you want in a classic deli-style potato salad. Perfect for BBQs, picnics, or anytime those cold, creamy, crunchy cravings hit.
Ingredient Notes
The best potatoes for potato salad are firm textured like Yukon Gold, Russets, or red potatoes, as they hold their shape after cooking. If using thin-skinned potatoes, you can skip peeling to save time.
You can use what ever pickles you like best. I’ve used dill, garlic, sweet and spicy. There’s no wrong option.
Capers add a salty, briny twist, while relish (sweet or dill) gives a softer texture and a hint of sweetness. You could also try chopped banana peppers for a tangy bite.
I use white or red wine vinegar, but apple cider vinegar works too.
Lemon juice works in a pinch for brightness, or try champagne vinegar if you want something extra light and crisp.
Red onions are best when served raw as they are sweeter and more mild than others when raw.
If raw onions aren’t your thing, try chives for a milder flavor or scallions for a softer, less punchy onion taste. You can also soak raw red onions in cold water to take the edge off.
I use fresh parsley and green onions, but have also used dill or even a touch of fresh mint.
Full fat or light mayonnaise and sour cream work great here. I also like to add yellow mustard for a little zip and color. Use whatever combo you love — just make sure to add the dressing once the potatoes have cooled so it doesn’t get greasy or separate.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
Boil the Potatoes
Start by peeling and cubing your Yukon Gold potatoes. Pop them into a big pot of cold, salted water—just enough to cover them by an inch. Bring it to a boil, then turn the heat down and let them simmer until fork-tender, about 10 to 15 minutes.
Drain, Season & Cool
Drain the potatoes really well, then toss them back in the hot pot for just a minute or two. This helps them steam dry and gives that perfect texture later on.
While the potatoes are still warm, drizzle them with white vinegar. Toss them gently—this is where that zippy flavor starts to soak in.
Transfer the potatoes to a large bowl and pop them in the fridge. Let them cool completely—about 30 minutes is perfect.
Make the Dressing
In a small bowl, mix together mayo, sour cream, yellow mustard, celery salt, and a few grinds of black pepper. It’s creamy, tangy, and totally dreamy.
Mix It All Together
Now the fun part. Add the dressing to the cooled potatoes, then toss in chopped pickles, green onions, red onion, celery, and the diced hard-boiled eggs. Gently fold it all together until every bite is coated and loaded.
Chill & Serve
Cover the bowl and let it hang out in the fridge for another 30 minutes. This is where the flavors really come to life.
Right before serving, sprinkle with fresh parsley or dill. It adds just the right pop of color and flavor.
Prep Time: 20 minutes
Cook Time: 10 minutes
Chilling Time: 1 hour
Total Time: 1 hour 30 minutes
Serves 6
- ▢ 2 pounds Yukon Gold potatoes (peeled and cut into ¾-inch cubes cubes)
- ▢ 2 tablespoons white vinegar
- ▢ 2 teaspoons yellow mustard
- ▢ ½ cup mayonnaise
- ▢ ¼ cup sour cream
- ▢ ½ teaspoon celery salt
- ▢ fresh ground pepper (to taste)
- ▢ ¼ cup pickles (chopped)
- ▢ 2 green onions/spring onions (sliced)
- ▢ ½ red onion (small, chopped fine)
- ▢ 2 ribs celery (chopped)
- ▢ 2 hard-boiled eggs (peeled and diced)
- ▢ fresh parsley or dill, chopped
Place potatoes in large pot with salted cold water covering the potatoes by 1 inch. Bring to boil over high heat, reduce heat to medium-low, and simmer until potatoes are tender, about 10 to 15 minutes.
Drain potatoes thoroughly, then add them back into the hot pot to dry completely. Drizzle the vinegar over the warm potatoes and toss gently until evenly coated.
Transfer the dressed potatoes to a large bowl. Cover the bowl and refrigerate until cold, about 30 minutes.
Mix the mustard with the sour cream, mayonnaise, celery salt and pepper.
Remove the potatoes from the refrigerator add the mayonnaise mixture and remaining ingredients. Gently mix with the cooled potatoes, taste and add more salt as needed. Cover, and refrigerate until well chilled, about 30 minutes.
Tips for the Best Homemade Potato Salad
Start in cold water.
Always add your potatoes to cold salted water before bringing it to a boil. This helps them cook evenly and avoids a mushy outside with an undercooked middle.
Dry those potatoes.
After draining, let the potatoes sit in the hot pot for a minute or two. This steams off excess moisture and keeps the salad from getting watery.
Dress while warm.
Drizzling vinegar over the warm potatoes is a game-changer. It soaks in and gives your salad that delicious tangy kick.
Chill before mixing.
Mixing the dressing into hot potatoes can make everything oily and mushy. Let them cool completely before adding the mayo mixture.
Use a gentle hand.
Once everything is in the bowl, fold gently to keep the potatoes intact and creamy—not smashed.
Salt at the end.
Taste your salad after it chills and adjust the salt if needed. Cold food dulls flavors, so seasoning at the end gives you more control.
Storage & Freezing Instructions
Storing:
Store your homemade potato salad in an airtight container in the fridge for up to 4 days. It actually tastes better after a few hours once the flavors have had time to mingle.
Freezing:
Not recommended. The mayo and sour cream don’t hold up well to freezing and thawing. The texture turns watery and grainy—just not the vibe we’re going for.
Food Safety for Warmer Weather
To prevent rapidly growing bacteria from forming, food shouldn’t be unrefrigerated for more than 2 hours or limit the time to one hour if the outdoor temperature is higher than 90° F.
Calories: 297 | Carbohydrates: 28g | Protein: 6g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 432mg | Potassium: 712mg | Fiber: 4g | Sugar: 3g | Vitamin A: 220IU | Vitamin C: 31mg | Calcium: 49mg | Iron: 2mg
FAQs
Can I make potato salad ahead of time?
Yes! In fact, it’s even better made ahead. You can make it up to 1 day in advance. Just give it a quick stir and taste for seasoning before serving.
What kind of potatoes are best for potato salad?
Yukon Golds are my go-to—they’re creamy but hold their shape. Red potatoes also work well. Avoid starchy ones like Russets unless you peel them and watch them closely while boiling.
How long can potato salad sit out?
If you’re serving it at a party or picnic, it’s safe for up to 2 hours at room temp (or 1 hour if it’s super hot out). After that, back in the fridge it goes.
How do I keep potato salad from getting watery?
Let the potatoes dry after boiling and chill them fully before mixing. Also, avoid over-mixing—gentle folding is key!
Can I leave out the eggs?
Absolutely. The hard-boiled eggs add richness and protein, but you can skip them or sub in something else like chickpeas if you want to keep it egg-free.
What’s the best vinegar to use?
White vinegar gives that sharp, clean tang. Apple cider vinegar is a solid swap if you want something a little fruitier.
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