This Potato Salad is a classic, easy-to-make Summer side dish. Fluffy potatoes tossed in a creamy, tangy dressing.
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The best part of summer bbqs? Pasta salad and potato salad. And dessert. 😉 I know you’re with me!
This recipe for potato salad is going to blow you away. It’s full of perfectly tender potatoes, a creamy, yet tangy dressing, and all the best mix-ins: hard boiled eggs and a few fresh veggies for crunch!
- Potatoes – use Yukon gold potatoes for the best texture! If you’re in a pinch, russet or red will be fine.
- Mayonnaise, Sour Cream, Apple Cider Vinegar, Pickle Juice, Dijon Mustard, and Hot Sauce – make up a creamy, tangy potato salad dressing that has just a little kick!
- Relish – adds texture and a touch of sweetness.
- Garlic Powder, Smoked Paprika, Salt, and Pepper – a super simple yet incredibly flavorful spice blend.
- Hard-Boiled Eggs – adds a heartiness that compliments the potatoes so well.
- Celery and Red Onion – a little veg for some fresh crunch!
How to make
This recipe is super easy to make. Just prep your potatoes and mix everything up!
- Cube your potatoes and place them in a large stockpot. Add enough water to cover the potatoes and bring to a boil. Once boiling, reduce heat to medium and let your potatoes cook. Drain the cooked potatoes and let them cool.
- Place mayo, relish, sour cream, vinegar, pickle juice, mustard, hot sauce, and spices in a large bowl.
- Mix in potatoes, eggs, celery, and red onion then serve and enjoy!
What potatoes to use
Yukon gold potatoes are the best for potato salad, because of their smooth and creamy texture. They also hold their shape really well. Other varieties, like red or russet, will work as well if you’re in a pinch.
Is potato salad hot or cold?
Potato salad is most commonly served cold! If you prefer a warm potato salad, be sure to check out my german potato salad instead.
Is potato salad healthy?
Potato salad isn’t necessarily unhealthy – the potatoes, onion, celery, and hard boiled eggs are full of nutrients! The least healthy component is the mayonnaise, but I use an olive oil or avocado oil based mayonnaise to keep things on the lighter side.
Is potato salad gluten-free?
Yep! Potato salad is a delicious AND naturally gluten-free side dish.
As always you will want to check all of your ingredients to verify that they are certified gluten-free before using them.
I love this potato salad recipe as is, but here are some ways to mix it up if you’re feeling creative!
- Add meat. Try chopped bacon or bits of ham.
- Add fresh herbs. Chives, dill, parsley, basil, thyme, etc.
- Lighten it up. Sub the sour cream for plain Greek yogurt.
- Make it low carb. Try swapping the potatoes for steamed cauliflower!
- Mix in other veggies. Stir in shredded carrot, chopped radishes, cucumber, you name it!
What to serve with potato salad
Potato salad is a super versatile Summer side dish so serve it up with any (or all) of your favorite foods. Here are some of mine!
- Pork Chops
- Grilled Salmon or Chicken
- Black Bean Burgers
- Any of these pasta salads
- Baked Mac and Cheese
- BBQ Baked Beans
Making ahead of time
Potato salad is great made in advance. Letting the salad sit for a while before serving it gives the potatoes time to really soak in the flavor of the dressing and seasonings. I’d even go as far as to say it’s better the next day.
How to store
Leftovers will last in an airtight container in the refrigerator for up to 7 days.
When you’re ready to re-serve, you may need to give it a little refresh by adding a little extra salt and pepper and mixing it up before devouring a second time!
Can you freeze potato salad?
I don’t recommend freezing your leftovers. Mayo tends to separate in the freezer and, when thawed, the consistency and texture of the potatoes won’t be the same.
- 3 pounds Yukon gold potatoes peeled and cut into 1/2 – 1 inch cubes*
- 1 cup mayonnaise
- 1/2 cup sweet pickle relish
- 1/4 cup sour cream
- 3 tablespoons apple cider vinegar
- 2 tablespoons pickle juice
- 2 tablespoons dijon mustard
- 1 teaspoon hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt + more to taste, if desired
- 1/2 teaspoon pepper
- 6 large hard-boiled eggs diced
- 1/2 cup diced celery
- 1/2 cup finely diced red onion
Place cubed potatoes in a large stockpot and add enough water so that the potatoes are covered by 1 inch of water. This was about 10 cups for me.
Bring the water and potatoes to a boil over high heat, stirring occasionally.
Once boiling, reduce the heat to medium to maintain a strong simmer, and continue cooking the potatoes for 5-15 minutes** or until the potatoes can be easily pierced with a fork. Again, stir occasionally.
Carefully drain, then cool for 10 minutes.
Meanwhile, place your sauce ingredients into a large bowl: mayo, relish, sour cream, vinegar, pickle juice, mustard, hot sauce, garlic powder, smoked paprika, salt, and pepper.
Whisk to combine.
Use a rubber spatula to gently stir in cooled potatoes, hard boiled eggs, celery, and red onion.
Taste and re-season, if desired.
Cover and chill in the fridge until you’re ready to serve.
Taste and re-season, again, if necessary, before serving and enjoying!
**Cook time varies on how your potatoes are chunked, 12 minutes was just about perfect for me.