The Best Classic Potato Salad

In my world, potato salad has always been serious business. And if you’re from the South, you already know, there are rules. There are expectations. And there’s always that one question floating around at any BBQ or church function: “Who made the potato salad?” And we know the emphasis on that “who” tells you if it’s a good or bad question!

This recipe is my version of a classic. No twists, no frills. Just creamy, balanced goodness with the exact right texture and a flavor that tastes like home. The potatoes are tender but not mushy, the mayo-mustard ratio is just righ, and the dill relish brings the right amount of tang!. If you’re team egg, feel free to add them in—but even without, this one holds its own. And yes, there’s a video!

What Ingredients Are In Potato Salad?

Southern potato salad typically features a creamy base, usually mayonnaise and mustard, but some people enjoy sour cream. Sweet or dill relish, and sometimes onions and chopped hard-boiled eggs. It’s known for its bold seasoning, a touch of tanginess, and a smooth yet chunky texture. All of these things coming together give you a base you can expand on for different takes, such as my bacon and sundried tomato potato salad, or create what will become a family classic with your own layering of ingredients.

What Not To Do When Making Potato Salad?

Potato salad is a really straightforward dish, and the perfect flavor usually comes down to personal preference. However, there are a few things to avoid when making any kind of creamy potato salad to ensure a great dish. Cooling your potatoes so that your dressing does not become soupy is the top tip. You still want them to be warm to absorb the flavor, but only a little warmer than room temp to keep things intact. Also, chopping ingredients to a similar size creates an even distribution of flavors in every bite!

TIPS FOR MAKING CLASSIC POTATO SALAD

Choose the right potatoes
Use waxy potatoes like Yukon Gold or red potatoes—they hold their shape better than russets and won’t fall apart when mixed.

Salt your water
Just like pasta, potatoes need to be boiled in salty water (or chicken bouillon). This is your first layer of flavor—don’t skip it!

Let potatoes cool before mixing
Tossing mayo with hot potatoes can lead to a greasy texture. Let them cool slightly so everything blends smoothly.

Balance your flavor profile
A great potato salad hits creamy, tangy, salty, and slightly sweet. Taste as you go!

Make it ahead
Potato salad tastes even better the next day after the flavors have had time to meld. Just store it in an airtight container in the fridge.

Love This Recipe?

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The Best Classic Potato Salad

This classic potato salad recipe is creamy, flavorful, and perfect for cookouts. Made with all the right things to make this a "secret" family recipe!

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Cooling Time 20 minutes mins

Course Side Dish

Cuisine American, Southern

Servings 8

Ingredients

  

• 3 lbs Yukon Gold Potatoes peeled, diced into 3/4” cubes*^
• 2 tbsp chicken seasoning or salt
• 3 boiled Eggs finely diced
• 1 1/2 cups Mayonnaise I use Duke's
• 1/4 c dill relish
• 1/2 yellow onion finely diced (about 1/3 cup)
• 2 tsp Apple cider vinegar
• 1 tbsp yellow mustard
• 1 tsp Worcester Sauce
• 1 tsp white sugar
• 2 tsp celery seed
• 1 tsp kosher salt
• 3/4 tsp black pepper
• 3/4 tsp smoked paprika
• 1/2 tsp garlic powder

Instructions

 

• Peel and dice potatoes into small cubes, about 3/4". Once chopped, put into a pot and fill with water until covering potatoes about 1". Add salt or chicken seasoning and bring to a boil. Boil potatoes for 12-15 mins, or until fork tender, but not falling apart.
• Drain potatoes completely and allow to cool until just above room temperature, about 80-85 degrees Farenheit.
• While potatoes are cooling, mix dressing together with all remaining ingredients. Taste and adjust for seasoning and preference. This can be done up to 2 days in advance, stored in the refrigerator.
• Once cooled, combine potatoes and dressing until thoroughly mixed. If desired, smash some of the potatoes until you reach your desired consistency. If needed, add more mayonnaise or mustard to get the creaminess you desire.
• You can serve immediately or place covered in fridge until ready to serve. Allow to sit out for 10-15 mins before serving to take some of the chill off. Top with dill, celery seed, and/or paprika. Enjoy!

Video

Keyword bbq sides, potato salad, side dish