The Best Potato Salad Recipe Ever
by Sommer Collier — last updated on Mar 5, 2025 
How To Make The Best Potato Salad Recipe – Today, I’m sharing our secret family potato salad recipe. My mom’s potato salad recipe is hands-down the best potato salad I, or anyone else who’s tried it, has ever eaten!
The Best Potato Salad Recipe… Ever.
My mom’s potato salad is better than your mom’s potato salad.
There, I said it, and I’m not taking it back! *wink*
Seriously though, my mother has magical abilities in the art of potato salad making. My mom makes traditional mustard, pickle, and hard-boiled egg potato salad. It’s simple, but I have never made or tasted another potato salad better than her version… And I’m not the only person to think so.
Over the years, I’ve watched countless relatives and friends swoon over her classic potato salad.
The problem is, when you ask her for the recipe, she has difficulty sharing it because she doesn’t have a recipe written down. She makes it by feel.
It’s taken years of watching, assisting her, and asking questions to come up with what I consider to be her recipe.
Want to know mom’s secrets?
Here’s What You’ll Need…
You need a few key ingredients to make the most comforting potato salad…
- Yukon Gold potatoes or Klondike Goldust potatoes – or use Russets
- Mayonnaise – your favorite brand
- Refrigerated pickle relish
- Yellow mustard – or 1 part yellow + 1 part dijon
- Apple cider vinegar
- Celery seeds
- Paprika
- Hard-boiled eggs – peeled and chopped
- Celery stalks – diced
- Sweet onion – diced
- Fresh chopped dill
- Salt and pepper
How To Make The Best Potato Salad Recipe
1) The key to making the best potato salad is to use starchy potatoes and let them get really soft, so they are partially mashed once mixed. This gives the recipe a rustic, yet thick and luxurious quality. I like to use Yukon Gold or Klondike Goldust potatoes. You can also use Russet potatoes if you like. Do not use new potatoes, because they hold their shape too well and will leave the dressing soupy.
Start the potatoes in a large pot of cold water and bring them to a boil to ensure even cooking. Make sure to salt the boiling water so the salty flavor gets deep down in the potatoes.
Once the potatoes are soft, drain off the water and peel off the skins. You can leave some of the skins on if you like the added texture.
Chop the potatoes when they are soft; this saves time on the peeling and chopping.
2) Next, mix all the dressing ingredients together in a large bowl. Use your favorite mayonnaise as the base.
I know better than to tell you what brand to use… Mayonnaise is an intensely personal condiment!
Here in the Carolinas, we use Duke’s Mayonnaise, but mom usually uses Hellmann’s. You can even go with Miracle Whip if that is your favorite.
Mix a large amount of sweet pickle relish into the dressing.
Use the good quality refrigerated relish that tastes fresh, has large chunks, and stays firm. Otherwise, the dense, ultra-sweet shelved variety might overwhelm the flavor of the dressing.
If you can’t find “good relish”, finely dice firm refrigerated sweet pickles instead.
Make sure to use yellow mustard for flavor and color. Sometimes, mom adds half yellow mustard and half Dijon mustard, but if it’s going to be one or the other, you have to use classic yellow mustard.
Apple cider vinegar, celery seeds, and a little bit of paprika round out the dressing flavor.
3) Mix the potatoes and the dressing while the potatoes are still warm. Add chopped hard-boiled eggs for richness, celery for crunch, sweet onions for a zippy bite, and fresh chopped dill for a herbaceous punch.
The onions are a point of discrepancy in our family… Personally, I would always choose scallions over any other raw onion. However, my dad insists on raw chopped sweet onions for crunch and flavor, so that’s what mom uses.
To his credit, they do provide a more potent onion essence and crisp texture when served on the second or third day.
4) Finally, potato salad, any potato salad, tastes better on the second day after the flavors have had ample time to mix and mingle.
When possible, make mom’s this recipe the day before you plan to serve it.
However, if you don’t have time to make it a day ahead, refrigerate the recipe for as long as humanly possible before mealtime.
Get the Full (Printable) Best Potato Salad Recipe + Video Below!
If you are determined to learn How To Make The Family Secret Recipe, give my mom’s recipe a try.
I guarantee you will not be disappointed!
Frequently Asked Questions
What Type of Mayonnaise Should I Use?
The mayo is the base flavor in the dressing, so it is a very important ingredient. I find most people have a favorite brand. Go with your family favorite. If you don’t usually buy mayonnaise, Hellman’s is very popular, but Duke’s mayo is the brand of the South. *wink*
Why Sweet Pickle Relish?
Most brands of store-bought pickle relish are sweet. I like to use the refrigerated kind that has larger chunks. It provides a better texture, and the sweetness adds a lovely balance to the salad. If you hate the idea of adding sweetness, find a tart pickle relish or add chopped banana peppers.
Can I Peel the Potatoes Before Cooking?
Mom always cooked the potatoes with the peels on, then removed some (or all) of the peels after cooking. This allows you to leave some potato skins in the salad, if you like, for extra texture. Also, it eliminates the need for a vegetable peeler because the skins will pull right off after the potatoes are fully cooked.
However, if you do not want to incorporate any of the potato skins into the salad, you can peel them beforehand. It’s a matter of personal preference.
Is This Recipe Gluten-Free?
Yes, as long as the mayonnaise is gluten-free, the whole recipe is. (Most brands are, but double-check your jar.)
Can I Make a Dairy-Free or Vegan Version?
Of course! This recipe is already dairy-free. However, to make it vegan, simply buy a vegan mayonnaise and then omit the hard-boiled eggs.
How Long Does This Salad Last?
Stored in an airtight container in the fridge, this salad will last a week.
Can You Freeze This Recipe?
I wouldn’t. The thawing process will change the texture, and the dressing will not be as creamy.
Can I Add Other Ingredients to Mix Things Up?
Sure! Try adding bacon, rosemary, scallions, chopped banana peppers, shredded cheese, or sour cream.
More Fabulous Make-Ahead Side Dish Recipes
- Perfect Southern Macaroni Salad
- Italian Pasta Salad
- The Best Broccoli Salad
- Provencial Potato Salad
- Market Bean Salad
- Hot German Potato Salad
- Mexican Street Corn Salad
- Pickled Banana Peppers
- Hoppin John Recipe
- Hawaiian Style Macaroni Salad With Potatoes
- Homemade Sweet Cornbread
- Buttermilk Drop Biscuits
How To Make The Best Potato Salad Recipe
Video
Ingredients
- 5 pounds Yukon Gold potatoes or Klondike Goldust potatoes
- 2 cups mayonnaise (your favorite brand)
- 1 cup refrigerated sweet pickle relish
- 2 tablespoons yellow mustard, or 1 part yellow + 1 part dijon
- 1 tablespoon apple cider vinegar
- 1 tablespoon celery seeds
- 1/2 teaspoon paprika
- 4-5 hard boiled eggs, peeled and chopped
- 3 celery stalks, diced
- 1/2 cup sweet onion, diced
- 1 tablespoon fresh chopped dill
- Salt and pepper
Instructions
- Cut the potatoes into quarters and place them in a large stockpot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender.
- Meanwhile, in a medium bowl mix the mayonnaise, sweet pickle relish including juices, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste. Stir until smooth. Then chop the eggs, celery, onions, and dill.
- Once the potatoes are very tender, drain off all the water. Remove the loose peels and chop the potatoes into 1/2-inch chunks. It's okay if they are soft and crumbly. Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Then stir in the eggs, celery, onions, and dill. Taste, then salt and pepper as needed. Garnish with fresh dill and paprika.
- Cover the potato salad and refrigerate for at least 4 hours. If you have time to make it ahead, it tastes even better on day two! Keep refrigerated in an airtight container for up to one week.
Notes
- If you can’t find golden potatoes, use Russets.
- For best flavor, make your potato salad a day ahead.
Nutrition
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I made this tonight and it is delicious! I omitted the onion. Highly recommend and will make it again for sure!
Really delicious potato salad. I think it was the pickles and paprika for me! The changes I made, due to personal preference, included using chopped kosher dill pickles, smoked paprika, all dijon mustard and no fresh dill (only because I didn’t have any on hand). The cooking times and proportion of ingredients was ideal. Thank you!!
I literally just got done making this recipe. This hands down has to be the best potato salad that I have ever tasted!!! I can’t imagine how delicious it is going to taste after I put it in the fridge over night and all the flavors come together. Will definitely make this again!! Thank you for this amazing recipe!!
We like our potato salad “freshly made” and a little bit warm. We just think it has more flavor when it is not cold. We are sometimes known to even nuke our leftover, refrigerated potato salad to take off the chill. Try it next time right after you prepare it!
This is the BEST potato salad recipe I’ve had in a very long time and I’ve had some good ones. It will be my “go to” from now on. I cut it in half as it’s just my husband and I and we ate it gone in three days. Yum!!
Love this recipe! So easy to make. I used red potatoes and they worked out great. I would ask, how many celery stalks equals .75 ? Would be better if said 3 to 4 stalks, for the novice cook (which is me). Am adding this to my internet recipe cook book and will make this for summer barbeques
This is now my go to potato salad recipe! I made it twice this month already and I rarely cook the same recipe twice in a month. Thank you for sharing the recipe
You almost lost me at the mere mention of Miracle Whip – Nasty! And then you say to use ‘sweet’ pickle relish – Blasphemous! I suppose you’re one of those naive millions of people who believe ‘Sweet Tea’ is a great thirst quencher, too, eh? Use Dill Pickles Inly – Always! At least you are ½ right about the mustard: but use Dijon only – think Deviled Eggs. You also messed up on the paprika: for this large of a recipe you should use at least 1 tablespoon and ½ or more of that should be smoked paprika.
I know how you bloggers get your high ratings – by weeding out the low scores. So I’m giving you 4 stars and daring you to post my critique…
David don’t knock it til you try it! The recipe doesn’t call for Miracle Whip, she merely was saying use whatever you like, she uses Duke’s Mayo & her mother uses Hellman’s. I have personally made this recipe EXACTLY as directed and it was a HIT at every party so far. I’m talking empty bowl, guests looking for more kinda hit! There is NO comparison to store bought as you suggested to others in response to their comment. This is far superior. And there are 421 that’s FOUR HUNDRED AND TWENTY ONE comments here, so your theory about her weeding out low scored comments doesn’t hold water. Too bad you are such a negative closeminded person as demonstrated by your need to comment & reply to others, when your opinion is of no value since you never bothered to try the recipe. 421 positive reviews. You stand alone in your dissent. That speaks volumes right there! Lol
Hi Lia, first off I want to thank you for your response to my critique of this Potato Salad recipe: You tell me not to “knock it” until I’ve tried it. Well, as a professional it is not necessary for me to “try it” before I critique it. I can taste the outcome without trial. I’m also aware the author didn’t ‘suggest’ to use Miracle Whip – the mere fact that she approved it as a substitute disqualifies her legitimacy: Miracle Whip is NOT an option – ever! Also, store bought ‘can’ beat homemade especially if you choose to use sweet pickle relish – nasty. You say your guests empty the bowl every time? Well, set out two bowls – one with sweet relish and one with dill pickle and see which goes first – thank me later.
You are wrong about something else, too: I am not close minded nor do I have a need to make negative comments. I am merely trying to educate people as to better choices than to follow someone like you and the author whom are ignorant.
However, you are right about one thing, and I commend the author: this is one of the few recipe sights that does NOT weed out negative reviews. I think we can all appreciate, and learn, and respect that honesty.
Don’t worry Lia, I don’t know where David is a “PROFESSIONAL “ at but if he doesn’t enjoy miracle whip, pickle relish sweet tea or this recipe, I certainly don’t want to EVER run across his “PROFESSIONAL “establishment . This potatoes salad is the bomb. If it wasn’t so delish , people wouldn’t eat and ask for more!
I take it you’ve never publicly posted a recipe before? Author pro-actively addressed the questions she would’ve gotten for alternative ingredients. David, I hope you choke on your tater salad for being ignorant.
I made this potato salad today and, of course, taste tested it. Even without letting it set, it is delicious. Some people claim to be some sort of connoisseur. Seems as if a chef would know that adjusting recipes to suit personal tastes is done all the time and in no way means that the original recipe was somehow “less than.”
david i realized you were not bright when you were critical of sweet tea!!
David Martin, love your point-blank honesty, but you have never told us your credentials. Are you a professional Chef? If so, where? Why have I never heard of your name before?
I don’t know why you haven’t heard of me before. I guess you don’t get around much in culinary circles. There are several of us well known professional chefs that share the name David Martin. One of us died. That’s not me, even though the vitriol leveled against me indicates that some of you wish that were so. So, obviously I’m not going to divulge which David or Dave I am…
Hey thanks condescending guy. You come across wildly unlikable and pompous.
..Great recipe btw.
Martin David Martin calls other ‘naïve and ignorant’ and then has the chutzpah to call others ‘condescending, unlikable and pompous’!?!
It’s nice to know that professional David Martin can tell us what is, or what is not acceptable ingredients for a potato salad. A salad that he, by his own admission, did not even bother to assemble. Thanks David! We are forever in your debt for educating we naive and ignorant millions!
If only we had lost you at Miracle Whip, eh?
This David dude is full of it. Pay him no min. He’s just a child seeking attention
Just because you prefer dill doesn’t mean others don’t like sweet relish. There is already dill in the recipe and the sweetness combined with the vinegar is just right. Also, I use sweet relish in deviled eggs and they never last at parties.
This potato Salad sounds great
This is the one thing I never learned to make from my Mother. She passed away in 2003, and I haven’t eaten it since. Love your recipe sounds yummy! Question can I just peel potatoes before boiling?
A$$..and a troll.
This David Martin guy is an Incredible a$$hat.
Are there any substitutes for using fresh dill as garnish? Can we try using cilantro?
This is my go to recipe for Potato salad. Love it.