How to Make The Best Potato Salad Ever [+Video]

How to make the BEST potato salad from scratch! This no-fail recipe uses mayo, mustard, vinegar, and one game-changing method for perfectly tender, flavorful potatoes every time.

Always Make Potato Salad the Day Before

Before you read anything, and I’ll remind you a million more times, start this potato salad THE DAY BEFORE you intend to eat it.

The Best Classic American Potato Salad

Forget Mom’s. Skip Grandma’s. If you need an easy make-ahead potato salad recipe for a BBQ, potluck, picnic, or family cookout, this is it! Creamy, tangy, loaded with flavor, and honestly, it might be the best Southern-style potato salad in the United States.

And if you know me (and I think you do), you know I spiral when I’m on the hunt for the best version of a recipe. I’ve made every type of potato salad under the sun! Chunky, smooth, with eggs, without, a scoop of sour cream, a few chopped dill pickles, heavy on the mustard, light on the mayo… You get it. It got out of hand. I tested so many recipes, I practically turned into a potato.

There was a moment I almost gave up. Too many taters. Too much mayo. But I finally nailed it. This creamy, dreamy potato salad is full of bold flavor, has just the right texture, and will be the dish everyone asks you for at the end of the party.

The Secret For This Recipe

Let’s get one thing straight: every time I read that you’re supposed to toss your warm russet potatoes with vinegar immediately after cooking, I roll my eyes. Nope. Not it.

Here’s the truth:
If you want the best ever potato salad, you need to STOP using russet potatoes.

The real magic? Use waxy potatoes like Yukon Golds. They hold their shape, stay creamy, and soak up the dressing just right without falling apart into mush. And here’s another non-negotiable: make it the day before you serve it. The flavor gets so much better after a night in the fridge. It’s science. (Or at least potato logic.)

Here’s What You’ll Need

This truly is the best potato salad recipe ever, so do yourself a favor—make a grocery list and grab everything you need. Trust me, you don’t want to swap or skip a single ingredient!

• Yukon Gold Potatoes: Creamy and buttery, these are the perfect base for a rich and flavorful potato salad.
• Mayonnaise: The classic creamy binder that brings everything together!
• Yellow Mustard: Adds a little tang and zip to cut through the richness.
• Dijon Mustard: A touch of Dijon adds depth and a subtle sharpness for a more elevated flavor.
• Celery Salt: A seasoning shortcut that brings savory, slightly herby flavor without the crunch of celery.
• Salt: Brings out all the flavors! Don’t skip it.
• Fresh Dill: Dried is not the same, but in a pinch, use half the amount.
• Hard Boiled Eggs: Make sure you read how to make perfect hard-boiled eggs so that you don’t get frustrated and ruin the eggs.
• Smoked Paprika: Yes, it’s got way more flavor. Amazon it if you have to.
• Green Onions: No regular onions or celery, but you can add those if you must.
• Sweet Pickle Relish: Adds just the right amount of sweetness and tang to balance out the savory elements.
• Pickles: We go to the cold organic section and buy Claussen.

The measurements for each ingredient can be found on the recipe card at the end of this post.

How to Make The Best Potato Salad

Here’s how to bring this perfect potato salad together! It’s creamy, tangy, flavorful, and loaded with everything you actually want in a BBQ side. Follow these steps, and don’t skip a thing (seriously, they all matter).

1. Cook the Potatoes: Place whole potatoes in a large saucepan and cover with cold water. Bring to a boil over medium-high heat, uncovered, and cook until fork-tender (about 15 to 30 minutes depending on size). Drain and let them sit in a colander for a few minutes until cool enough to handle.
2. Peel & Chop: Once they’re cool, peel the potatoes and chop them into bite-sized pieces. Mince the last few chunks a little finer. This helps naturally bind the salad together and gives it that creamy texture without mashing everything.
   • PRO-TIP: Hold the potato in one hand and your knife in the other. Use your knife hand to gently pinch the edge of the peel with your thumb, then lift and pull the skin away. This method helps you remove the peel without taking off too much of the potato.
3. Make the Dressing: While the potatoes are boiling, whisk together your mayo, regular yellow mustard, Dijon, vinegar, sugar, salt, pepper, and celery seed in a large bowl. Using both kinds of mustard makes all the difference, trust me.
4. Add The Pickles: Stir in minced dill pickles and a little sweet pickle relish. Both bring different layers of flavor and give that classic tangy bite.
5. Combine: Gently toss the potatoes into the dressing while they’re still slightly warm, this way they’ll soak up the flavor better. Transfer to a serving bowl, cover with plastic wrap, and let cool to room temperature or pop it in the fridge to chill.
6. Egg Time: Once the salad is cool, fold in the chopped hard-boiled eggs. Give it one last stir, cover again, and refrigerate overnight. This step is key! The flavors deepen, and it gets even better the next day.

And that’s it! Your new go-to classic potato salad! Don’t be surprised if you’re asked to bring it to every summer BBQ from here on out.

Can I Cook My Potatoes Ahead of Time?

You can boil and peel the potatoes up to 2 days in advance. Just cover them tightly with plastic wrap and store them in the fridge. Full disclosure: it’s best to dress the potatoes while they’re still warm, as the dressing sticks better. But if you need to prep ahead, I completely understand!

How Long Will Potato Salad Keep?

Potato salad will keep for 3-5 days in the refrigerator. Potato salad should be covered well before storing because of the mayonnaise.

How Long Can Potato Salad Sit Out?

Potato salad should not sit out for more than 1-2 hours. Please set it over a bowl of ice if you need to serve it at a BBQ for more than 2 hours.

This classic homemade potato salad is the ultimate crowd-pleasing side dish! Perfect for summer BBQs, the 4th of July, potlucks, picnics, and holiday gatherings, with creamy dressing, tender potatoes, and bold flavor in every bite.

More Recipes For Your Next BBQ

More BBQ Side Dishes

• Elote Pasta Salad
• Macaroni Salad
• Grilled Corn Salad
• Pea Salad
• Baked Beans
• Italian Pasta Salad
• Pineapple Salsa
• Cheesecake Fruit Salad

Grilling Recipes for BBQ

• 2 Secrets for the Best Burger
• Teriyaki Burger
• How to Make BBQ Chicken

Watch How This Potato Salad is Made…