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I’m excited to share with you the absolute best potato salad recipe. Skip the store bought stuff and make this delicious potato salad at home. This is so amazing and has just the perfect combination of seasonings for the best side dish for your next BBQ or potluck.

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We have the best recipe for potato salad and you will never make another type again! This is seriously so easy and the best!

I love potato salad but can be a bit picky so this is really saying a lot! It can’t have too much mayo or be too sweet.I’m also not a huge fan of mustard based potato salads.

This recipe has the perfect blend of mayonnaise, sweet pickles, spices and more for such a flavorful potato salad. It has the perfect combination of everything for an amazing potato salad recipe.

In fact, whenever I make this everyone wants the recipe. I always bring this potato salad to cookouts and people expect it. 🙂 It is that good!

What kind of potatoes are best for potato salad?

Yukon gold and white potatoes are best for potato salad. They have less starch than russet potatoes that tend to fall apart while cooking. Yukon and white potatoes also have a thinner skin which makes it easier if you don’t feel like peeling the potatoes and leave the skin on.

Can you freeze potato salad?

While technically you can freeze it, I wouldn’t. Mayonnaise based potato salad tends to separate when you freeze it. Plus, the texture changes once it defrosts. This dish is best eaten fresh.

Can you make potato salad the day before?

Yes! I think it is better made a day in advance. The flavors have longer to blend the potato salad is even tastier!

How long do you boil potatoes for potato salad?

It takes about 13-15 minutes to boil potatoes for potato salad. You want them to be tender when pierced with a fork but not mushy.

Ingredients for creamy potato salad recipe:

  • Yukon Gold potatoes
  •  real mayonnaise 
  • refrigerated sweet pickle relish
  • yellow mustard 
  • celery seeds
  • paprika
  • hard boiled eggs, peeled and chopped
  • celery stalk,  diced
  • sweet onion,  diced
  • fresh chopped dill
  • salt and pepper 

How do you make potato salad from scratch?

Cut the potatoes into quarters and place them in a large stock pot. Fill the pot with cold water until it is 1 inch over the top of the potatoes.

Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender. You can also cook them in the Instant pot.

In a medium bowl mix the mayonnaise, sweet pickle relish including juices, mustard, celery seeds, paprika, and about ½ teaspoon salt, and pepper to taste. Stir until smooth.

Then chop the eggs, celery, onions, and dill.

Once the potatoes are very tender, drain off all the water. Remove the loose peels and chop the potatoes into 1/2-inch chunks. It’s okay if they are soft and crumbly.

Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well.

Then stir in the eggs, celery, onions, and dill. Taste, then salt and pepper as needed. Garnish with fresh dill and paprika.

Cover the potato salad and refrigerate for at least 4 hours. If you have time to make it ahead, refrigerate overnight. Keep refrigerated in an airtight container for up to one week

Now you know how to make potato salad!

Time Saving Tip for this easy potato salad recipe with mayo:

This recipe like many calls for diced onions. Another time saving tip is to use a small food chopper or food processor to quickly and easily chop the onions.

If you do not have one of these, I highly recommend them. They are such a time saver and you can get the veggies really fine if you have children that are picky.

I usually just chop the entire vegetable and freeze what I don’t need. It’s so nice to be able to just take the diced onion out of the freezer for recipes.

This is how I meal prep. It’s so quick and easy and helps get dinner on the table fast.

Learn and  how to freeze onions and also how to freeze peppers to save so much time in the kitchen!

Try making red potato salad recipe for another delicious idea.

While the recipe calls for Yukon gold potatoes, you can also try using red potatoes. This is a tasty substitution idea and we all love it both ways.

I often just use what I already have or can get on sale that week at the grocery store. 🙂

By shopping when things are on sale I save money on groceries and it really helps our budget. Saving money and feeding a big family can be accomplished.

This southern potato salad recipe is a must try!

We absolutely love it and you can really make it your own. Try baking potatoes or red potatoes. Add sour cream and miracle whip if you like.

If you prefer a vinegar based salad, add apple cider vinegar and dijon mustard for a different flavor. I love to garnish with green onions for a pop of color. You are going to love this potato salad!

Traditional potato salad recipe will be the hit of your next BBQ!

I love how easy this recipe is and I promise it is much better than anything store bought. Plus, you will save money too.

This dish is very inexpensive to make and you can easily feed a crowd on a budget. You can’t go wrong with this amazing side dish recipe. Give it a try this week!

Traditional Potato Salad Recipe

5 from 5 votes
This is the best potato salad recipe. Skip the store bought stuff and make this delicious potato salad at home. This southern potato salad will be a hit!
Prep Time 20 minutes
Refrigerate 4 hours
Total Time 4 hours 20 minutes
Servings 8
Cuisine American
Course Side Dish
Calories 347

Ingredients

  • 2.5 pounds Yukon Gold potatoes
  • 1 cup real mayonnaise
  • 1/2 cup refrigerated sweet pickle relish
  • 1 tablespoon yellow mustard
  • 1 teaspoon celery seeds
  • 1/4 teaspoon paprika
  • 3 hard boiled eggs peeled and chopped
  • 1 celery stalk diced
  • 1/4 cup sweet onion diced
  • 1 teaspoon fresh chopped dill
  • 1/2 salt and pepper
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Instructions

  • Cut the potatoes into quarters and place them in a large stock pot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender. You can also cook them in the Instant pot.
  • In a medium bowl mix the mayonnaise, sweet pickle relish including juices, mustard, celery seeds, paprika, and about ½ teaspoon salt, and pepper to taste. Stir until smooth. Then chop the eggs, celery, onions, and dill.
  • Once the potatoes are very tender, drain off all the water. Remove the loose peels and chop the potatoes into 1/2-inch chunks. It’s okay if they are soft and crumbly. Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Then stir in the eggs, celery, onions, and dill. Taste, then salt and pepper as needed. Garnish with fresh dill and paprika.
  • Cover the potato salad and refrigerate for at least 4 hours. If you have time to make it ahead, refrigerate overnight. Keep refrigerated in an airtight container for up to one week

Nutrition Facts

Calories 347kcal, Carbohydrates 29g, Protein 6g, Fat 23g, Saturated Fat 4g, Cholesterol 82mg, Sodium 423mg, Potassium 644mg, Fiber 3g, Sugar 2g, Vitamin A 172IU, Vitamin C 28mg, Calcium 33mg, Iron 2mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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