Here’s how to make the best potato salad recipe! This American-style version is creamy and classic: just like Grandma’s.
There are lots of ways to make potato salad: German or French, loaded with dill, or tossed in a tangy vinaigrette. But the type that holds our hearts is that classic American potato salad recipe! You know, the kind that’s creamy and tangy sweet, loaded with crunchy onions and pickles? It’s that pale yellow color that betrays that it’s swirled with mayo and mustard, and it’s destined for stardom at your next cookout or picnic. Here’s our best potato salad recipe!
Tips and ingredient notes
The method is simple, but it does take a bit of time to prepare this potato salad recipe. But don’t worry: it’s absolutely worth the effort in the end! Here are a few notes about the process:
- Use sweet pickle relish for a classic flavor, or substitute dill pickles. Sweet pickle relish adds just the right sweetness to the overall mixture. But chopped dill pickles work too: they intensify the savory notes.
- Sour cream pairs perfectly with mayo, or swap in Greek yogurt. Many salads use only mayo in the dressing. Adding Greek yogurt or sour cream in combination with it lightens the flavor. Greek yogurt also makes less calories and adds a slight tang.
- Dijon mustard adds complexity. Yellow mustard is key to this classic recipe, but we love it with a little Dijon mustard in combination. We regularly stock both in our fridge. If you don’t, using 100% yellow mustard works too.
This potato salad recipe is…
Vegetarian and gluten-free.
Ingredients
- 3 pounds Yukon gold potatoes*
- 3 tablespoons white wine vinegar, divided
- 1 ¼ teaspoon kosher salt, divided
- 3 large celery stalks
- 5 green onions, thinly sliced (both white and green portions)
- ¼ cup red onion, minced
- 2 tablespoons chopped fresh dill
- ½ cup sweet pickle relish (or chopped dill pickles)
- ½ cup mayonnaise
- ½ cup sour cream (or Greek yogurt)
- 3 tablespoons yellow mustard (or 2 yellow and 1 tablespoon Dijon)
- 1 teaspoon celery seed
Instructions
- Boil the potatoes: Quarter the potatoes, keeping the skins on. Place them in a large saucepan filled with cold water. Bring it to a boil and cook for 8 to 12 minutes until tender when pricked with a fork. Drain and rinse the potatoes under cold water. Allow to cool slightly, then peel the skins off with your fingers and cut the potatoes into bite-sized pieces. Place the potatoes into a bowl and sprinkle with 2 tablespoons of the white wine vinegar and ½ teaspoon of the kosher salt. Mix and let stand 5 minutes.
- Meanwhile, prep the salad: Slice the celery stalks in half lengthwise, then thinly slice them. Thinly slice the green onions. Mince the red onion. Chop the dill.
- In a large bowl, mix the mayonnaise, Greek yogurt or sour cream, yellow mustard, Dijon mustard, celery seed, 1 tablespoon of the white wine vinegar, ¾ of the teaspoon kosher salt, and plenty of fresh ground pepper. Add the potatoes, celery, green onion, red onion, and sweet pickle relish and stir until fully combined. For best results, chill 2 hours before serving. Stores 5 days refrigerated.