Recipe

Classic Creamy Potato Salad

Tangy, creamy, and loaded with crunch, this is the reliable potato salad you bring to everything.

By Matt Campbell

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4.8

A large ceramic bowl of creamy potato salad with chunks of potato, sliced scallions, and a sprinkle of paprika on top on a bright kitchen table

Potato salad is one of those dishes that looks harmless until you taste a good one, and then suddenly you are guarding the bowl like it owes you money. This version is my forever classic: tender potatoes that stay intact, a creamy dressing that is tangy and not flat, and crunchy bits in every bite.

I keep the ingredient list friendly, but I do not keep it boring. We are using pickle brine like it is a seasoning, salting the potato water like we mean it, and giving the potatoes a quick brine-toss while they are warm so they actually absorb flavor. It is the difference between “yep, that is potato salad” and “wait, who made this?”

All ingredients for potato salad arranged on a light kitchen counter, including potatoes, mayonnaise, mustard, eggs, celery, red onion, pickles, and herbs

Why It Works

Bright, not bland: Yellow mustard plus pickle brine gives the dressing a tangy backbone.
Perfect texture: Waxy potatoes hold their shape, and a gentle simmer prevents blowouts and mush.
Flavor gets inside the potatoes: A quick brine-toss while warm gets seasoning into the potato, not just on it.
Make-ahead magic: Like chili and lasagna, it gets better after a nap in the fridge.

Pairs Well With

Storage Tips

Refrigerate: Store in an airtight container for up to 3 to 4 days. Keep it cold and do not let it sit out longer than 2 hours, or 1 hour if it is very hot outside.

Picnic tip: If it is going to be out for a while, nest the serving bowl into a larger bowl of ice and return it to the fridge between refills.

Refresh before serving: Potato salad tightens up in the fridge. Stir in 1 to 2 tablespoons mayo or plain Greek yogurt, plus a teaspoon of pickle brine if it needs a little wake-up call. Taste and re-salt.

Do not freeze: Not a safety issue, just a quality one. Mayo-based dressings tend to separate and turn watery after thawing.

Common Questions

What potatoes are best for potato salad?

Go for waxy or all-purpose potatoes. Yukon Golds are my favorite because they get creamy but still hold together. Red potatoes also work great. I avoid russets here because they are more likely to crumble.

How do you keep potato salad from getting watery?

Drain the potatoes well, then let them steam dry for a few minutes in the colander. Also, do not overcook them. Watery potato salad can also happen if you mix mayonnaise into potatoes that are too hot (the dressing can turn oily), or if your pickles and celery are extra wet. If everything is looking loose, chill it for 30 minutes and it usually tightens back up.

Should you peel the potatoes?

Your call. I usually peel Yukon Golds because the salad looks classic and the texture is extra smooth. If you use thin-skinned reds, leaving the skins on is totally fine and adds a little color.

Can I make potato salad the day before?

Yes, and you should. Make it up to 24 hours ahead for the best flavor. Save a little paprika and scallions for a fresh-looking finish right before serving.

How do I fix potato salad that tastes bland?

Add salt first, then a little acid (pickle brine or a tiny splash of vinegar), then a touch more mustard. Taste after each. Potato salad can take more seasoning than you think.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot
Colander
Chef’s knife and cutting board
Large mixing bowl
Rubber spatula or large spoon
Measuring cups and spoons

I used to think potato salad was just “the beige side dish” that showed up next to hot dogs. Then I started paying attention to the little stuff: salt the water, do not overcook, season while warm, and give it crunch so every bite has some life. Now it is the thing I make when I want people to feel taken care of, and also when I want guaranteed leftovers for a sneaky midnight forkful straight from the fridge.

Classic Creamy Potato Salad

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes (plus chilling)

Servings 8

Ingredients

3 lb Yukon Gold potatoes, peeled or unpeeled, cut into 1-inch chunks
1 tbsp kosher salt, plus more to taste (for potato water and final seasoning)
4 large eggs
3/4 cup mayonnaise
2 tbsp yellow mustard
2 tbsp dill pickle brine (from the jar), plus more to taste
1/3 cup dill pickles, finely chopped
1/2 cup celery, finely chopped
1/3 cup red onion, finely chopped (or swap for 3 sliced scallions)
1 tbsp fresh dill, chopped (or 1 tsp dried dill)
1/2 tsp freshly ground black pepper
1/2 tsp smoked or sweet paprika, plus more for topping
Optional: 1 to 2 tsp sugar (only if you like a slightly sweeter, deli-style vibe)

Chopped celery, diced red onion, and chopped dill pickles on a cutting board with a chef's knife

Instructions

Cook the eggs (hard-boiled). Place eggs in a small pot and cover with cold water by 1 inch. Bring to a boil, turn off heat, cover, and let sit for 10 to 12 minutes, or until the yolks are set. Transfer to ice water to cool, then peel and chop.
Cook the potatoes. Put potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt. Bring to a gentle boil, then reduce to a steady simmer. Cook 10 to 15 minutes, until a fork slides in easily but the pieces still hold their shape.
Drain and steam dry. Drain potatoes in a colander and let them sit for 5 minutes to release steam. This helps flavor stick instead of sliding off.
Season the warm potatoes. Transfer potatoes to a large bowl. Drizzle with 2 tablespoons pickle brine and gently toss. Let cool to room temperature, about 15 to 25 minutes. This gets the tang inside the potatoes and keeps the mayo dressing from turning oily.
Mix the dressing. In a small bowl, whisk together mayonnaise, mustard, black pepper, paprika, and sugar if using.
Combine. Add the dressing to the cooled potatoes and fold gently until coated. Let sit 5 minutes, then fold once more to make sure everything is evenly dressed.
Add the crunch and eggs. Fold in chopped pickles, celery, red onion (or scallions), dill, and chopped eggs. Taste and add more salt if needed. If you want it tangier, add another teaspoon of pickle brine.
Chill. Cover and refrigerate for at least 1 hour, ideally 3 to 4 hours. Keep it refrigerated until serving, and do not leave it out longer than 2 hours (or 1 hour if it is very hot outside). Right before serving, top with a little extra paprika and dill or sliced scallions.