I perfected an Old Fashioned Potato Salad that uses one small, unexpected technique to deliver exact crispness, bright tang, and rich flavor.

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I’ve chased the perfect bowl of potato salad for years and this one finally makes me stop searching. It balances crispness, tang and rich flavors in a way that surprises you every bite.

I love the creamy texture of Yukon Gold potatoes with a sharp lick of Dijon mustard, it somehow nods to Old Fashioned Potato Salad while still feeling like a Potato Salad Recipe Easy you can brag about. It’s the kind of dish that starts arguments over which bite is best, and honestly I’ve ruined more than one cookout by bringing this because people wont stop asking for seconds.

Ingredients

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Yukon Gold potatoes: creamy, starchy, give body and carbs, some vitamin C and fiber
Eggs: add protein, richness, silky texture, and binding power when chopped
Mayonnaise: full fat makes its creamy, high in fat, very satisfying
Dijon mustard: sharp, tangy kick that cuts richness and adds bright vinegar notes
Apple cider vinegar: brings acidity, a touch of sweetness, balances creamy mayo
dill pickles: crunchy, salty, sour bites, give tang and little sweetness sometimes
Red onion: sharp, crunchy, adds sulfurous bite and subtle sweetness when mellowed
Fresh dill: herbaceous, bright, fragrant, lifts flavors and gives fresh garden notes

Ingredient Quantities

2 pounds Yukon Gold potatoes peeled and cut into 1 inch chunks

4 large eggs

3/4 cup mayonnaise (full fat)

1/4 cup sour cream or plain Greek yogurt

2 tablespoons Dijon mustard

1 tablespoon yellow mustard

2 tablespoons apple cider vinegar

1 teaspoon granulated sugar

2 celery stalks finely chopped

1/2 cup dill pickles finely chopped

1/3 cup red onion finely chopped

2 tablespoons fresh chives chopped

2 tablespoons fresh dill chopped

1/2 teaspoon celery seed

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon paprika for garnish

How to Make this

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1. Put the peeled 1 inch potato chunks in a large pot, cover with cold water, add a pinch of salt, bring to a boil then simmer until fork tender about 10 to 12 minutes; drain and let steam-dry for a few minutes so they’re not soaking wet.

2. While the potatoes cook, hard boil 4 eggs: place eggs in a small pot, cover with cold water, bring to a boil, turn off heat, cover and let sit 10 to 12 minutes, then plunge into ice water, peel and chop coarse.

3. In a bowl whisk together the dressing: 3/4 cup mayonnaise (full fat), 1/4 cup sour cream or Greek yogurt, 2 tablespoons Dijon mustard, 1 tablespoon yellow mustard, 2 tablespoons apple cider vinegar, 1 teaspoon granulated sugar, 1/2 teaspoon celery seed, 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper until smooth.

4. While the potatoes are still a little warm, gently toss them with the dressing so they soak up flavor, this helps them taste less bland later.

5. Finely chop 2 celery stalks, 1/2 cup dill pickles, 1/3 cup red onion, 2 tablespoons fresh chives and 2 tablespoons fresh dill.

6. Fold the chopped celery, pickles, red onion, chives and dill into the dressed potatoes along with the chopped eggs, stirring gently so you don’t mash the potatoes.

7. Taste and adjust seasoning if needed, add a little more salt or pepper if it seems flat, or a splash of pickle juice or extra vinegar for more tang.

8. Cover and refrigerate at least 1 hour (overnight is better) so the flavors meld, but it will still be good if you need to serve sooner.

9. Before serving give it a final stir, sprinkle 1/2 teaspoon paprika on top for color and a few extra chopped chives or dill, and serve chilled. Tips: don’t overcook the potatoes, ice-bath the eggs so they peel easy, and leave a few slightly mashed potato pieces for creaminess, it makes the salad way better.

Equipment Needed

1. Large pot with lid, for boiling the potatoes
2. Small pot, for hard boiling the eggs
3. Colander, to drain the potatoes
4. Large mixing bowl, to mix the dressing and toss the salad
5. Whisk, plus a rubber spatula or wooden spoon for folding gently
6. Chef’s knife and cutting board, for chopping celery, pickles, onion and herbs
7. Vegetable peeler, to peel the Yukon Golds
8. Measuring cups and spoons
9. Large bowl for an ice bath and a slotted spoon or tongs to lift the eggs

FAQ

Can I make this potato salad ahead of time? A: Yes, do it a day ahead for the best flavor, but it will keep 3 to 4 days in an airtight container in the fridge. Chill at least an hour before serving and dont leave it out more than 2 hours.

How do I stop the potatoes from getting mushy? A: Start potatoes in cold water, salt the water, cut into 1 inch chunks and boil until just fork tender. Drain, let them steam dry for a few minutes, then gently fold in dressing while still warm so they hold shape. Avoid over stirring.

Can I use a different potato than Yukon Gold? A: You can, but Yukon Gold or other waxy potatoes and red potatoes are best because they hold together. Russets get mealy and are more likely to fall apart.

Whats the easiest way to cook the eggs so they peel well? A: Put eggs in cold water, bring to a boil, then simmer 9 to 11 minutes for hard yolks. Transfer to an ice bath right away, peel under running water if you need to, that makes peeling easier.

I want it lighter, can I cut down the mayo? A: Yes, you can replace part or all of the mayo with plain Greek yogurt or sour cream like the recipe suggests. The dressing will be tangier and a bit thinner so taste and adjust the mustard, vinegar and salt.

My dressing turned out watery or bland, how do I fix it? A: If watery, drain excess liquid and add a bit more mayo or yogurt and some extra mustard or pickles. If bland, season while the potatoes are still warm so they absorb salt, then taste and add more salt, vinegar or chives until it pops.

The Best Potato Salad Recipe Substitutions and Variations

Yukon Gold potatoes: swap for red potatoes if you want firmer, chunkier bites; use russets for a fluffier, more mashed texture (cook gently so they don’t fall apart); or try fingerlings or new potatoes for a creamier, waxy result.
Mayonnaise (full fat): replace with full fat Greek yogurt 1:1 for a tangy lighter sauce, or sour cream 1:1 for similar richness, or use avocado oil mayo or vegan mayo to make it egg free, just taste and add a little extra salt if needed.
4 large eggs: omit for an egg free version and add 1/2 cup crumbled firm silken tofu or 1/2 cup mashed ripe avocado for creaminess, or just skip them and boost chopped pickles and capers for extra bite and texture.
Dill pickles (finely chopped): use cornichons for a sharper tang, capers for salty briny pops, or bread and butter pickles if you want a sweeter, milder salad, reduce sugar elsewhere if you go sweet.

Pro Tips

1) Don’t overcook the potatoes, aim for just fork-tender not falling apart. Let them sit a few minutes after draining so they steam-dry, and purposely leave a handful of slightly mashed bits for creaminess instead of making them all uniform.

2) Toss the spuds with most of the dressing while they’re still a little warm so they soak up flavor, then reserve some dressing to add after chilling in case it tightens up. Always fold gently, don’t stir vigorously or you’ll turn it into mash.

3) Balance the tang after it’s chilled, not before. A tiny splash of pickle juice or extra apple-cider vinegar brightens things up, a pinch of sugar tames harsh acidity, and more salt usually helps once the cold dulls flavors.

4) For easier peeling and better texture, use eggs that aren’t ultra-fresh and shock them in ice water. Chop the eggs coarse and fold them in last. Store the salad in an airtight container 3 to 4 days, and give it a good stir and quick taste before serving.

The Best Potato Salad Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I perfected an Old Fashioned Potato Salad that uses one small, unexpected technique to deliver exact crispness, bright tang, and rich flavor.

Servings

servings

Calories

301

kcal

Equipment: 1. Large pot with lid, for boiling the potatoes
2. Small pot, for hard boiling the eggs
3. Colander, to drain the potatoes
4. Large mixing bowl, to mix the dressing and toss the salad
5. Whisk, plus a rubber spatula or wooden spoon for folding gently
6. Chef’s knife and cutting board, for chopping celery, pickles, onion and herbs
7. Vegetable peeler, to peel the Yukon Golds
8. Measuring cups and spoons
9. Large bowl for an ice bath and a slotted spoon or tongs to lift the eggs

Ingredients

2 pounds Yukon Gold potatoes peeled and cut into 1 inch chunks
4 large eggs
3/4 cup mayonnaise (full fat)
1/4 cup sour cream or plain Greek yogurt
2 tablespoons Dijon mustard
1 tablespoon yellow mustard
2 tablespoons apple cider vinegar
1 teaspoon granulated sugar
2 celery stalks finely chopped
1/2 cup dill pickles finely chopped
1/3 cup red onion finely chopped
2 tablespoons fresh chives chopped
2 tablespoons fresh dill chopped
1/2 teaspoon celery seed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika for garnish

Directions

Put the peeled 1 inch potato chunks in a large pot, cover with cold water, add a pinch of salt, bring to a boil then simmer until fork tender about 10 to 12 minutes; drain and let steam-dry for a few minutes so they’re not soaking wet.
While the potatoes cook, hard boil 4 eggs: place eggs in a small pot, cover with cold water, bring to a boil, turn off heat, cover and let sit 10 to 12 minutes, then plunge into ice water, peel and chop coarse.
In a bowl whisk together the dressing: 3/4 cup mayonnaise (full fat), 1/4 cup sour cream or Greek yogurt, 2 tablespoons Dijon mustard, 1 tablespoon yellow mustard, 2 tablespoons apple cider vinegar, 1 teaspoon granulated sugar, 1/2 teaspoon celery seed, 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper until smooth.
While the potatoes are still a little warm, gently toss them with the dressing so they soak up flavor, this helps them taste less bland later.
Finely chop 2 celery stalks, 1/2 cup dill pickles, 1/3 cup red onion, 2 tablespoons fresh chives and 2 tablespoons fresh dill.
Fold the chopped celery, pickles, red onion, chives and dill into the dressed potatoes along with the chopped eggs, stirring gently so you don’t mash the potatoes.
Taste and adjust seasoning if needed, add a little more salt or pepper if it seems flat, or a splash of pickle juice or extra vinegar for more tang.
Cover and refrigerate at least 1 hour (overnight is better) so the flavors meld, but it will still be good if you need to serve sooner.
Before serving give it a final stir, sprinkle 1/2 teaspoon paprika on top for color and a few extra chopped chives or dill, and serve chilled. Tips: don’t overcook the potatoes, ice-bath the eggs so they peel easy, and leave a few slightly mashed potato pieces for creaminess, it makes the salad way better.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.