Recipe

Wholesome Homestyle Potato Salad

A rustic, homestyle potato salad with tender red potatoes, crunchy celery, bright dill, and a creamy Greek yogurt and mayo dressing that tastes like summer cookouts and Sunday dinners.

By Matt Campbell

•

4.9

A rustic bowl of homestyle potato salad made with red potatoes, celery, dill, and a creamy dressing on a wooden table with a spoon beside it

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Potato salad has two jobs: it has to be comforting and it has to be interesting. Not “sad deli tub” interesting. I mean the kind where you snag a forkful while the grill is heating up and suddenly you are “just tasting” it six more times.

This is my wholesome, rustic, homestyle version. We keep the potatoes tender but not mushy, leave the skins on for that backyard charm, and hit the dressing with a little tang and a lot of herbs. It’s creamy, but not heavy. It’s cozy, but still bright. And it’s built for real life: accessible ingredients, clear steps, and plenty of room to taste and adjust like you own the kitchen.

Why It Works

Rustic texture that holds up: Red potatoes with skins stay intact and give you that homestyle bite instead of mash.
Balanced creaminess: Greek yogurt brings tang and protein while mayo keeps it classic and silky.
Flavor that pops: Dijon, pickle juice, dill, and a little smoked paprika make the whole bowl taste seasoned, not bland.
Make-ahead friendly: It gets better after a chill, so it is perfect for cookouts, picnics, and meal prep.

Pairs Well With

Garlic Herb Grilled Chicken
Oven Baked BBQ Ribs
Classic Creamy Coleslaw
Roasted Corn with Chili Butter

Storage Tips

How to Store Leftovers

Refrigerate: Store in an airtight container for up to 3 to 4 days, assuming continuous refrigeration at 40°F/4°C or below. This salad is best cold or cool, not hot.
Stir before serving: The dressing can settle. Give it a quick fold and taste for salt and acidity.
Moisture fix: If it thickens in the fridge, loosen with 1 to 2 teaspoons pickle juice or a splash of milk, then toss.
Food safety: Follow the 2-hour rule at room temp, or 1 hour if it is above 90°F/32°C. In hot weather, keep it in a cooler and serve in smaller batches.
Freezing: Not recommended. Potatoes turn grainy and the dressing can separate.

Common Questions

FAQ

What potatoes are best for potato salad?

Waxy or medium-waxy potatoes are the move. Red potatoes or Yukon Golds hold their shape and stay creamy. Russets can fall apart and turn the salad pasty.

How do I keep my potatoes from getting mushy?

Start them in cold salted water, then simmer gently. Pull them when a knife slides in with a little resistance. Overcooking happens fast once they are close.

Should I dress the potatoes warm or cold?

Dress them when they are warm, not hot. Warm potatoes absorb flavor better. If they are steaming aggressively, wait 10 minutes so the dressing stays creamy.

Can I make potato salad the day before?

Yes, and you should if you can. Make it up to 24 hours ahead. Before serving, stir and adjust with a pinch of salt and a splash of pickle juice for brightness.

How do I make it more “classic deli” style?

Swap the Greek yogurt for more mayo, add a little more honey or sugar, and fold in sweet pickles or relish. Still tasty, just a different lane.

Can I make it egg-free or dairy-free?

Egg-free: simply skip the eggs. Dairy-free: use all mayo and skip the Greek yogurt (or use a dairy-free yogurt you like), then adjust tang with pickle juice.

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
Small bowl or measuring cup for dressing
Rubber spatula or large spoon

I used to think potato salad was either amazing or a total gamble, with no in-between. One cookout it would be creamy and punchy, the next it would taste like someone waved a spoon of mayo near some potatoes and called it a day. So I started making my own “no regrets” version: skins on, big herbs, enough tang to wake it up, and just enough creamy to keep it familiar. It is the bowl I want on the table when everyone is hovering around the kitchen asking, “Is it ready yet?”

Wholesome Homestyle Potato Salad

(4.9 Reviews)

Prep Time 20 minutes

Cook Time 12 minutes

Total Time 32 minutes (plus chilling)

Servings 8

Ingredients

2 1/2 pounds red potatoes (or Yukon Gold), scrubbed, cut into 1 inch chunks
2 teaspoons kosher salt (preferably Diamond Crystal), plus more to taste
3 large eggs
1 cup plain Greek yogurt (whole milk preferred)
1/2 cup mayonnaise
1 1/2 tablespoons Dijon mustard
2 tablespoons pickle juice, plus more to brighten
1 tablespoon apple cider vinegar (only if you do not have pickle juice), then add more to taste
1 tablespoon honey (optional, for balance)
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika, plus more for garnish
1/2 teaspoon freshly ground black pepper
1 cup diced celery (about 2 stalks)
1/2 cup finely diced red onion (rinse under cold water to mellow, optional)
1/2 cup chopped dill pickles
Relish option: use about 1/4 cup relish for similar volume, noting you will lose some crunch compared to chopped pickles
1/3 cup chopped fresh dill (or 1 to 2 tablespoons dried, to taste)
2 tablespoons chopped fresh parsley
2 scallions, thinly sliced (optional but great)

Optional add-ins: 2 to 4 slices crispy chopped bacon, 1 tablespoon capers, or a pinch of cayenne.

Instructions

Boil the potatoes. Add potatoes to a large pot and cover with cold water by 1 inch. Add 2 teaspoons kosher salt. Bring to a boil, then reduce to a steady simmer. Cook 10 to 12 minutes until a knife slides in easily with a little resistance. Stir once or twice so nothing sticks.
Cook the eggs. While potatoes simmer, place eggs in a small pot, cover with water, and bring to a boil. Remove from the burner, cover, and let sit 10 to 12 minutes (timing can vary with egg size and altitude). Transfer to an ice bath for 5 minutes, then peel and chop.
Drain and steam-dry. Drain potatoes in a colander and let them sit 5 to 10 minutes to steam off moisture. This keeps the salad from getting watery.
Mix the dressing. In a small bowl, whisk Greek yogurt, mayo, Dijon, pickle juice (or start with 1 tablespoon vinegar and add more to taste), honey (if using), garlic powder, smoked paprika, black pepper, and a pinch of salt. Taste it now. You want it slightly punchy because the potatoes will mellow it.
Dress the warm potatoes first. Add the warm (not hot) potatoes to a large bowl. Pour about two thirds of the dressing over the potatoes and gently fold to coat. This is the flavor-absorbing step, so be patient and gentle.
Fold in the crunch and the eggs. Add celery, red onion, pickles (or relish), dill, parsley, scallions, and chopped eggs. Add the remaining dressing as needed and fold just until everything is coated. If it looks a bit dry, add 1 more tablespoon pickle juice or a spoon of yogurt.
Chill, then adjust. Cover and refrigerate at least 1 hour (2 to 4 hours is even better). You can serve it right away if you are in a pinch, but it gets better after a chill. Before serving, taste for salt and tang. Finish with a dusting of smoked paprika and extra dill.

A real photo of a large mixing bowl with potato salad being folded with a rubber spatula, showing chunks of potato, dill, and celery

Nutrition information is estimated.

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