Learn how to make potato salad with this easy recipe! The perfect side dish for the barbecue, creamy and aromatic, made with spicy cucumber, celery and mustard.
This potato salad recipe is hands down the BEST I’ve ever tried. It’s creamy, flavorful, and peppered with savory herbs, crisp celery, and (optional, but delicious) hard-boiled eggs. I will be bringing it to every cookout and cookout we attend this summer. This potato salad recipe is so delicious I can’t get enough!
It’s basically the classic potato salad that popped up at every picnic and potluck I grew up with, but it has a few key twists. First, I add diced dill pickles for crunch, and I also mix in a squirt of pickle brine with the creamy mayonnaise-mustard dressing. The additional acid boost makes the potatoes really burst. Fresh herbs also spice up this recipe. Dill brings out the acidity of the cucumbers and chives add an onion kick. Give it a try and you’ll never need a homemade potato salad recipe again.
What’s in this Potato Salad Recipe?
To make this Potato Salad recipe you will need these simple ingredients:
- potatoes, Naturally! You will need two pounds of Yukon Gold potatoes. Read more about why I love using them in potato salad below!
- celery – It provides fresh, savory taste and crispiness.
- dill pickles – For more crispiness and sour taste. You will also use some of the brine for the dressing!
- mayonnaise – It makes the dressing rich and creamy.
- Apple cider vinegar and yellow mustard – They add a hot, tangy flavor to the potato salad dressing.
- Garlic – For hearty appetizers.
- chives and dill – Those fresh herbs balance out the rich dressing and starchy potatoes. No chives on hand? Thinly sliced ​​green onions would also work here.
- Hard boiled eggs – A classic ingredient for potato salad! They make it extra creamy. We love them here, but I’m listing them as optional. Feel free to skip them if you like.
- And salt and pepper – So that all flavors come into their own!
The full recipe with measurements is below.
Which potato variety is best for potato salad?
Good question! I recommend Yukon Golds.
These yellow waxy potatoes are the perfect consistency for potato salad. They hold their shape well after cooking, but still break down enough to make the salad creamy. They also absorb the flavors of the dressing excellently. Plus, their skin is so thin that you don’t have to peel them!
Avoid russet potatoes and starchy red potatoes here. Due to their high starch content, they can easily turn into mush when mixing the salad. I like creamy potato salads, but mushy ones? No thank you.
How to make the best potato salad
Ready to cook? How to prepare this potato salad recipe:
Boil the potatoes first. Wash them well and cut them into 1/2 inch pieces. Then place them in a large saucepan and cover them 1 inch with cold water. 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 aside to cool to room temperature.
Meanwhile, prepare the creamy dressing. In a medium bowl, stir together the pickle juice, mayonnaise, apple cider vinegar, mustard, garlic, salt, and several peppercorns. The dressing tastes spicy on its own, but its flavor evens out once it gets on the potatoes.
Next arrange the potatoes. Place them in a large bowl and pour the dressing over them. Mix well while lightly mashing the potatoes until the salad is creamy.
Then fold in the other ingredients. Add the pickles, celery and hard boiled eggs…
…along with chives and dill.
Mix well to combine.
Refrigerate the salad for at least 1 hour– up to 1 day – to allow the flavors to blend.
Finally taste and serve. If desired, garnish with more dill just before stirring. A little fresh parsley would also be a great topping.
recipe tips
- crush it I like this recipe best when the potatoes are lightly mashed. The lettuce should be really creamy and there should be some larger chunks of potato left over. The Yukon Gold potatoes won’t fall apart on their own, so be sure to mash them a little while you stir the salad.
- Now calm down. The secret to the best potato salad is to give the flavors a chance to mingle. Chill this salad in the fridge for at least an hour — up to a day — before serving. The potatoes need time to soak up the delicious dressing!
- Make it vegan. Are there guests who use plant-based products at your barbecue? Make this recipe vegan by skipping the eggs and using vegan mayonnaise for the dressing. Alternatively, you can make this non-traditional vegan potato salad recipe!
Other popular summer side dishes
If you love this creamy potato salad recipe, next try one of these summer side dishes:
Fancy even more summery side dish ideas? Check out these 33 Best BBQ Side Dishes!
potato salad
serves 6
The BEST Potato Salad Recipe! Perfect for picnics and barbecues, creamy, flavorful and aromatic. Bonus: It tastes even better if you make it ahead of time.
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Place the potatoes in a large saucepan and cover 1 inch with cold water. Bring to a boil over high heat, then reduce heat and simmer 10 minutes, or until tender. Drain and set aside to cool to room temperature.
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In the meantime prepare the dressing. In a medium bowl, stir together the mayonnaise, brine, apple cider vinegar, mustard, garlic, salt, and several peppercorns.
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Place the cooled potatoes in a large bowl. Add the dressing and stir, lightly mashing the potatoes to cream the salad.
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Fold in the celery, chopped cucumbers, chives, dill, and hard-boiled eggs, if used.
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Cover and refrigerate at least 1 hour and up to 1 day.
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Taste and serve. Leftover potato salad will keep in an airtight container in the refrigerator for up to 3 days.