There's something undeniably comforting about a bowl of homemade potato salad—cool, creamy, and bursting with flavor. With tender potatoes, a tangy, seasoned dressing, and just the right crunch from fresh veggies, this potato salad is a nostalgic favorite that never goes out of style.

I’ve been making this recipe for every family BBQ and picnic since I inherited it from my grandma. Over the years, I’ve made a few tweaks to make it even better (sorry, Nana!), and now it’s the one everyone requests. It's easy, make-ahead friendly, and perfect for feeding a crowd.

Whether you're prepping for a summer potluck or just craving a taste of classic comfort, this potato salad is about to become your go-to side dish.

Why You'll Love This World's Best Potato Salad

Get ready to meet your new favorite side dish. This potato salad hits all the right notes—creamy, tangy, savory, and satisfying, all in one bowl.

It’s incredibly easy to make. With just a handful of pantry staples and fresh produce, this recipe comes together in under 45 minutes. No fancy equipment or complicated techniques required—just a pot, a bowl, and a spoon.

Perfect for any occasion. Whether it's a backyard barbecue, a holiday buffet, or a simple weekday dinner, this potato salad fits right in. It’s just as at home next to grilled burgers as it is beside roast chicken.

Make-ahead friendly and better the next day. One of the best things about this dish? It tastes even better after it chills in the fridge. The flavors meld beautifully, so it’s ideal for prepping in advance.

Totally customizable. Like a little sweetness? Add sweet relish. Prefer it with a kick? A dash of hot sauce does wonders. It’s easy to adapt to your personal taste—or your guests’ preferences.

Ingredients Notes

The magic of this potato salad lies in using simple, wholesome ingredients that come together in the most delicious way. Every component plays a part in building that signature balance of creamy, tangy, and slightly crunchy goodness.

The potatoes are the heart of the dish. I always use Yukon Golds because of their creamy texture and slightly buttery flavor. They hold their shape well after boiling but still soak up the dressing beautifully. You can use red potatoes too, but avoid russets—they tend to fall apart.

The dressing is where the real flavor comes in. A classic blend of mayonnaise, Dijon mustard, and apple cider vinegar creates a rich and tangy base. I also mix in a bit of pickle juice from the jar—it sounds simple, but it adds a zesty, briny punch that takes the flavor over the top.

Hard-boiled eggs add richness and a silky texture that blends beautifully with the potatoes. I like to chop them finely so you get little bits in every bite. If you're not an egg fan, you can absolutely leave them out.

Celery and red onion bring in that essential crunch and a pop of color. The key here is to dice everything finely so the texture doesn’t overpower the creaminess of the potatoes. If red onion is too sharp for you, soak the chopped pieces in cold water for 10 minutes before adding them.

You don’t need any fancy tools, but a large mixing bowl and a good potato masher or fork (for gently breaking up the potatoes) are helpful. And don’t forget a slotted spoon for draining your potatoes perfectly.

How To Make This World's Best Potato Salad

Making this potato salad is simple, but the order of operations makes all the difference. Follow these steps and you’ll have a crowd-pleasing side dish every time.

Start by placing your diced Yukon Gold potatoes in a large pot and covering them with cold, salted water. Bring to a boil over medium-high heat, then reduce the heat and simmer until the potatoes are just fork-tender—about 10 to 12 minutes. Don’t overcook them or they’ll fall apart when mixed.

While the potatoes are cooking, prepare your hard-boiled eggs using your preferred method. I usually boil them for 10 minutes, then transfer them to an ice bath to stop the cooking and make peeling easier. Once cool, peel and chop them finely.

Drain the potatoes well and let them cool slightly. While they’re still warm (but not hot), transfer them to a large mixing bowl. Warm potatoes absorb flavor better, so this is the perfect time to add a few tablespoons of pickle juice or vinegar directly onto them. Let them sit and soak while you mix the rest of your dressing.

In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, pepper, and a pinch of sugar. Once smooth and creamy, pour it over the potatoes and gently fold everything together. Be careful not to mash the potatoes too much—you want a few soft chunks for that perfect texture.

Finally, stir in the chopped celery, red onion, and eggs. Mix just until combined, then taste and adjust seasoning if needed. Cover and refrigerate for at least 2 hours before serving (overnight is even better!).

Expect the whole process to take around 40 minutes, plus chilling time. The result? A cool, creamy, flavor-packed side dish that steals the show every time.

Storage Options

Potato salad stores like a dream, making it the ideal make-ahead dish. Just follow these tips for keeping it fresh and delicious.

Refrigerate in an airtight container for up to 4 days. Make sure the container is tightly sealed to keep the dressing from drying out or absorbing fridge odors. I love using glass containers with snap-on lids for this.

If you're making it ahead for an event, you can prepare the salad the night before and let it chill overnight. Just give it a gentle stir before serving to redistribute the dressing.

While potato salad is best served cold, don’t leave it out at room temperature for more than 2 hours, especially in warm weather. If you're serving it outdoors, consider placing the bowl over a tray of ice to keep it cool.

To rehydrate potato salad that’s been in the fridge a few days, stir in a spoonful of mayo or a splash of pickle juice to freshen it up before serving.

Variations and Substitutions

One of the best parts of this recipe is how easily it can be adapted to suit your preferences or whatever’s in your fridge.

Swap the mayo. Not a mayonnaise fan? Try using Greek yogurt or sour cream for a tangy twist. Or do a half-and-half blend to keep some creaminess while lightening things up.

Add some spice. If you like a little heat, stir in a dash of hot sauce, smoked paprika, or even some diced jalapeños. It adds a delicious depth and a bit of a kick.

Make it sweeter. Love a classic Southern-style potato salad? Add a tablespoon of sweet pickle relish and a pinch more sugar for that traditional, slightly sweet flavor profile.

Change up the veggies. No celery on hand? Try diced bell peppers, scallions, or even shredded carrots for a different kind of crunch and color.

Go fully loaded. For a twist on baked potato salad, add crumbled bacon, shredded cheddar cheese, and chopped chives. It’s rich, hearty, and always a hit at parties.