Recipe

Savory Potato Salad

A silky, smooth potato salad with a bright, tangy dressing, plenty of crunch, and just enough savoriness to make you go back for “one more scoop.”

By Matt Campbell

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4.8

A bowl of silky potato salad with chopped celery, red onion, and fresh dill on a picnic table in natural light

Jump to Recipe

This is my idea of potato salad glory: creamy but not heavy, tangy but not sharp, and packed with that savory, can’t-quite-put-your-finger-on-it flavor that makes everyone hover near the bowl. The trick is simple: you cook the potatoes until they are tender, then you dress them while they are still warm so they soak up flavor. After that, you fold in a silky mayo and Greek yogurt dressing that tends to stay smooth, even after a night in the fridge.

It’s the kind of recipe that behaves at a cookout, crushes a weeknight dinner, and tastes even better after it has had time to chill. Also, you get a few rough, craggly edges of potato here and there if you are a little enthusiastic when you stir, which I consider a feature, not a bug.

Close-up of fork scooping creamy potato salad with visible potato chunks and herbs

Why It Works

Silky texture, not gluey: Yukon Golds plus gentle stirring keeps things smooth without turning into mashed potatoes.
Big savory flavor fast: A little Dijon, pickle brine, and a tiny hit of Worcestershire make the dressing taste like it has been working on itself all day.
Seasoned all the way through: Dressing the potatoes warm helps every bite taste intentional.
Cookout-proof: It holds up well once chilled and stays creamy, not watery.

Pairs Well With

Storage Tips

Refrigerate: Store in an airtight container in the coldest part of the fridge for 3 to 4 days.

Revive the creaminess: If it thickens in the fridge, fold in 1 tablespoon of mayo, Greek yogurt, or a splash of pickle brine, then add more as needed.

Food safety note: For picnics and cookouts, keep it chilled. If it sits out longer than 2 hours (or 1 hour above 90°F/32°C), it is best to toss it.

Freezing: Not recommended. Mayo-based salads separate and the potatoes go grainy.

Common Questions

What potatoes are best for silky potato salad?

Yukon Gold are my favorite for that naturally buttery, smooth texture. Red potatoes work too and hold their shape a bit more. Russets can get mealy and fall apart, which can turn the salad pasty.

Do I need to peel the potatoes?

Totally up to you. Yukon Gold skins are thin and tender, so I often leave them on for a little texture. If you want the smoothest, most deli-case vibe, peel them before you cut and boil.

How do I keep potato salad from getting watery?

Drain the potatoes well, then let them steam-dry in the colander for 5 minutes. Also, do not overcook them. If the potatoes are waterlogged, the dressing will slide right off.

Should I dress potatoes hot or cold?

Warm. Tossing warm potatoes with a little vinegar or pickle brine first is the move. They soak it up like a sponge, which makes the whole salad taste seasoned, not just coated.

Can I make it ahead?

Yes, and you should. Make it at least 2 hours ahead, ideally overnight. Save a small handful of herbs and a pinch of paprika to sprinkle on top right before serving so it looks fresh.

Can I make it without mayo?

You can swap the mayo for more Greek yogurt or sour cream, but it will taste tangier and slightly less rich. If you go all-yogurt, add an extra tablespoon of olive oil for a rounder mouthfeel.

Any allergen notes?

Worcestershire sauce often contains anchovy (fish). Eggs are optional but still an egg ingredient if you use them. Greek yogurt or sour cream adds dairy.

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
Large mixing bowl
Small bowl for dressing
Rubber spatula or large spoon
Chef’s knife and cutting board

I started making potato salad the way a lot of us do: boil potatoes, drown in mayo, hope for the best. It was fine, but it never had that deli-case magic, the kind that tastes savory and bright at the same time. The first time I dressed the potatoes while they were still warm with a little pickle brine and Dijon, it clicked. The salad tasted like it had layers instead of just creaminess. Now it’s my go-to for potlucks because it is low drama, it travels well, and people always ask what the “extra flavor” is. I tell them the truth: it’s basically just tasting as you go and not being shy with salt.