Classic Creamy Potato Salad
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If you’re searching for the single best classic creamy potato salad recipe – the only one you’ll ever need – then you’ve come to the right place. Today, I’m sharing an old family recipe with you. It has the perfect ratios, and I’ve nailed the method down over time. Let me show you how it’s done.
I’ll tell you what – a solid potato salad can carry an entire BBQ. Sure, the grilled meat is good, but it’s hard to get that wrong. But a reliable potato salad recipe is worth its weight in gold.
This is my family’s classic recipe – no unexpected ingredients, no fancy method – just the real deal, done right. The trick is to get the details down: Toss the potatoes with vinegar while they’re still warm. Use pickle juice for punch. And smash the potatoes just enough so the dressing clings to every bite. It’s creamy, tangy, and exactly what you want on your plate.
Ingredients you need for potato salad
There are no strangers here – this classic potato salad recipe isn’t trying to be anything it’s not. Just familiar ingredients! Gather these items:
- Potatoes: Russet potatoes are my favorite to use – they absorb all the other flavors beautifully.
- Pickles: Instead of dill pickles, you can use cornichons, sweet pickles, or even sweet pickle relish.
- Eggs: If you don’t love eggs in your potato salad, you can simply omit them.
- Other ingredients: Sea salt, white wine vinegar, red onion, fresh dill, celery, green onions, mayonnaise, sugar, yellow mustard, garlic powder, and black pepper.
Make it a meal
The thing about a potato salad is, you can serve it up with pretty much anything; It’s really versatile. However, I think the best way to enjoy it is next to some proteins: my juicy baked pork chops are a favorite with readers. Another classic pairing is ribs, and I have lots of rib recipes for you to choose from. Grilled BBQ chicken is another great option.
For sides, nothing beats summery grilled corn on the cob and some crunchy coleslaw. I enjoy my classic broccoli slaw with lemon buttermilk, but you can check out all of my coleslaw recipes if you’re after something a little different.
Make ahead and storage tips
This creamy potato salad tastes even better the next day after chilling in the fridge! Be sure to keep it in a covered container and enjoy it within 4-5 days. I like to serve it at room temperature, so I take it out of the fridge 30 minutes before eating (but it tastes good cold, too)!
Classic Creamy Potato Salad
Ingredients
- 2 lb Russet potatoes (diced)
- 1 tablespoon sea salt (see notes)
- 1 tablespoon white wine vinegar
- ½ cup diced dill pickles
- ¼ cup finely minced red onion
- ¼ cup minced fresh dill
- 2 stalks celery (diced small)
- 2 green onions (sliced)
- 2 hard-boiled eggs (chopped – optional)
Potato Salad Dressing
- ¾ cup mayonnaise
- 2 tablespoons dill pickle juice (from a jar of pickles)
- 1 tablespoon EACH: sugar, white wine vinegar, yellow mustard
- 1 teaspoon EACH: garlic powder, salt, and pepper
Instructions
- To a medium-sized pot, add 6 cups of cold water, the salt, and the potatoes. Bring the pot to a boil over high heat and then reduce the heat and simmer until the potatoes are tender, about 10 minutes. Drain the potatoes and let them steam dry for a few minutes in the colander.2 lb Russet potatoes, 1 tablespoon sea salt
- Return the potatoes to the cooking pot, sprinkle them with the vinegar, and toss gently.1 tablespoon white wine vinegar
- While the potatoes are cooking, make the dressing. Add all the dressing ingredients to a medium-sized bowl and mix well. If you're making this ahead of time, you can transfer it to a jar.¾ cup mayonnaise, 1 tablespoon EACH: sugar, white wine vinegar, yellow mustard, 2 tablespoons dill pickle juice, 1 teaspoon EACH: garlic powder, salt, and pepper
- When the potatoes have cooled to room temperature, transfer them to a large mixing bowl. Add the pickles, red onion, dill, celery, green onion, and, if using, the hard-boiled eggs.½ cup diced dill pickles, ¼ cup finely minced red onion, 2 stalks celery, 2 green onions, 2 hard-boiled eggs, ¼ cup minced fresh dill
- Pour the dressing over the top. Mix the potato salad well, making sure that the potatoes are a little bit mashed so they are nice and soft with a creamy exterior. Refrigerate for at least 1 hour before serving.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Frequently asked questions about potato salad.
Is it ok to use light mayo?
For sure! I often use light mayonnaise to lighten up the recipe, and it’s what I used to calculate the nutritional information.
Are there any suggestions for other ingredients to add to the salad to switch it up?
Crumbled bacon is my favorite thing to add. Capers are also good. Sliced radishes or shredded cabbage add some texture. The possibilities are endless: add corn kernels, sliced jalapeños, chopped olives, other fresh herbs, shredded chicken, or ham.
More potato salad recipes to check out!
If you’re looking for even more inspiration, check out all of my potato salad recipes!
