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.
The perfect potato salad is all about the ratios and the balance of tang, creaminess, zing, and texture. 😋
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.
How to make classic creamy potato salad
There are no tricks here! This recipe comes together easily – do it once, and you’ll have it memorized, ready to whip out for all future potlucks and gatherings.
- Prep the potatoes: Add the potatoes to salted water and boil until tender when pierced with a fork . Drain, then return them to the pot. Sprinkle with the vinegar, and toss them gently. Leave them to steam dry and cool to room temperature. Tip ⇢ Heat the water with the potatoes already in the pot, rather than adding them once the water is boiling, and then cook them at a simmer. This helps ensure the potatoes cook from the inside out, gently, so they don’t become too mushy too soon.
- Make dressing: Add all the dressing ingredients to a bowl, and mix well.
- Assemble: Transfer the potatoes to a large mixing bowl once cool. Why ⇢ If you add them while still warm, they’ll melt the mayo, making the dressing greasy, and the ingredients with crunch, like the celery and pickles, will soften. Then add the pickles, red onion, dill, celery, green onion, and the eggs. Pour the dressing over the top, and fold together the salad. The potatoes should become ever so slightly mashed.
- Chill and enjoy: Pop the dish in the refrigerator for an hour before serving. Why ⇢ Time in the fridge lets all the flavors meld and develop, making it even more delicious.
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
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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 .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
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.
A good potato salad has a variety of textures in every spoonful. This one has creamy and crunchy in every bite.
Expect to get asked for the recipe when you serve up this classic creamy potato salad!
More potato salad recipes to check out!
If you’re looking for even more inspiration, check out all of my potato salad recipes !
Grilled Potato Salad with Scallion Pesto
Incredible Smashed Potato Salad
Italian Potato Salad with Olives, Salami, and Basil
Loaded Baked Potato Salad with Bacon, Cheddar, and Chives
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.
