Potato salad is one of those dishes that instantly feels like home. It shows up at summer cookouts, holiday buffets, family reunions, and weeknight dinners when you need something comforting and dependable. And the reason it never goes out of style is simple: it’s creamy, satisfying, and built on ingredients everyone understands—tender potatoes, a tangy dressing, and just enough crunch and seasoning to keep you going back for “one more scoop.”
But let’s be honest: not all potato salads are created equal. Some are bland. Some are watery. Some have potatoes that fall apart into mush—or worse, potatoes that stay hard in the middle. The potato salad everyone loves has a few non-negotiables: perfectly cooked potatoes, a balanced creamy-tangy dressing, and a smart mix of add-ins that bring texture and flavor without stealing the show.
This recipe delivers the classic you grew up with—creamy mayo base, eggs, celery, and onion—plus a modern twist: a little Dijon, a touch of pickle brine, and a technique that seasons the potatoes while they’re still warm so every bite tastes like the best part of the bowl.
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Best potato salad recipe
Why This Potato Salad Works Every Time
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Creamy but not heavy (balanced mayo + optional yogurt/sour cream)
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Tangy, bright flavor from mustard + pickle juice + a hint of vinegar
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Perfect texture (tender potatoes that hold their shape)
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Make-ahead friendly (tastes even better after chilling)
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Crowd-pleaser for BBQs, picnics, and holidays
Ingredients
Potatoes
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3 lbs (about 1.4 kg) Yukon Gold potatoes (best texture)
Substitutes: red potatoes (firmer), russet (softer, more prone to breaking)
Mix-ins
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4 large eggs, hard-boiled, chopped
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1 cup celery, finely diced
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⅓ cup red onion, finely diced (or sweet onion)
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⅓ cup dill pickles, finely chopped (or sweet pickles if you prefer)
Dressing
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¾ cup mayonnaise (add more if needed)
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¼ cup sour cream or plain Greek yogurt (the “modern twist” for tang)
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1 tbsp Dijon mustard
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1 tbsp yellow mustard (optional, classic flavor + color)
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2 tbsp pickle juice (or pickle brine)
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1 tbsp apple cider vinegar (or white vinegar)
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1–2 tsp sugar (optional, for balance—especially if using dill pickles)
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1 tsp salt (start here and adjust)
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½ tsp black pepper
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½ tsp paprika (plus more for garnish)
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