The Best Ever Potato Salad has a special ingredient that makes it the best! Potatoes, celery, onion, eggs and an amazing creamy dressing! Everyone will want this recipe!
A CREAMY SOUTHERN SIDE DISH
This potato salad will have everyone begging for the recipe! Every single time I bring this to a cookout, folks want to know who made it and they all come over to me wanting the recipe. I promise you this will be the last potato salad recipe you will ever need!
FREQUENTLY ASKED QUESTIONS ABOUT POTATO SALAD:
As this cools the potatoes will continue to soak up the dressing. It's just what potatoes do, they like to soak up whatever they are mixed with. So, if you notice your salad is just a little dry when you are ready to serve, add a little more milk or chicken stock and some mayonnaise and it will restore the creaminess of your potato salad.
For a classic potato salad, mayonnaise is required. You could use Miracle Whip but I do not like Miracle Whip at all so I would never use it personally. Want a "mayo-less" potato salad? Be sure to check out my recipe for German Potato Salad
It's better to cut up potatoes before boiling them. They cook much faster when cut first. Also, you can leave the skin on the potatoes if you prefer.
Nope. You can leave them out if you prefer.
Use chicken stock. It is my secret ingredient! Also, use fresh ingredients. Don't use store-bought hard-boiled eggs unless you are confident of the fresh taste. Sometimes store-bought hard boiled eggs have a funky taste to them and they can really throw off the taste of your whole salad. To make your own, check out my how-to HERE.
Keep leftover salad stored in a covered container in the refrigerator for up 3 days. Because of the mayonnaise in the salad, try to keep it cool. Do not let it sit outside of the refrigerator for longer than 30 minutes and definitely do not let it sit uncovered outside in the sun. Keep it in a ice cooler until just before serving.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- Yukon gold potatoes
- mayonnaise
- white vinegar
- yellow mustard
- chicken stock or milk
- salt and pepper
- celery
- onion
- hard boiled eggs
HOW TO MAKE POTATO SALAD:
Peel and dice potatoes into cubes. Place potatoes into a large pot of water. Boil for about 20 minutes (or until fork tender). Take care not to overcook your potatoes – you don’t want them overly mushy.
Mix together mayonnaise, vinegar, mustard, chicken stock and salt and pepper in a large bowl.
Add potatoes, celery, onion and stir gently.
Stir in eggs.
Cover and refrigerate at least 4 hours to blend flavors and chill.
Cook’s Note: Potatoes love to soak up all the mayonnaise, so if you noticed your salad is just a little dry when you are ready to serve, add a little more milk or chicken stock and mayonnaise and it will restore the creaminess of your potato salad.
WANT MORE RECIPES LIKE THIS ONE? CHECK THESE OUT!
The Best Ever Potato Salad (+Video)
Ingredients
- 2 pounds yukon gold potatoes (about 6 medium)
- 1 ½ cups mayonnaise
- 1 tablespoon white vinegar
- 1 tablespoon yellow mustard
- 3-4 tablespoons chicken broth
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 stalks celery, finely chopped
- ½ cup chopped onion
- 4 hard boiled eggs, roughly chopped
Instructions
- Peel and dice potatoes into cubes. Place potatoes into a large pot of water.
- Boil for about 20 minutes (or until fork tender.) Take care not to overcook your potatoes – you don’t want them overly mushy.
- Mix mayonnaise, vinegar, mustard, chicken stock and salt and pepper in a large bowl.
- Add potatoes, celery, onion and stir gently.
- Stir in chopped eggs.
- Cover and refrigerate at least 4 hours to blend flavors and chill.
Video
Notes
- Potatoes love to soak up all the mayonnaise, so if you noticed your salad is just a little dry when you are ready to serve, just add a little more mayonnaise and chicken stock and it will restore the creaminess of your potato salad.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published February 2011
Updated and republished May 2021
Gina
Is it okay if I use green bell pepper instead of celery and keep everything else the same? Thanx for your response
Brandie @ The Country Cook
You could but it will, of course, really change the overall flavor. If you love bell pepper then you would probably enjoy it but we greatly prefer the celery.
Lisa
My husband & I like potato salad I usually don't put in eggs.
Nola
I can't use chicken broth because my son-in-law is allergic to anything "poultry". Could beef broth or vegetable broth be substituted?
Brandie @ The Country Cook
You could certainly use vegetable broth
Nicholas
This is a really great recipe. Most everyone in my family is on a low salt diet so... I eliminated the salt first, there’s usually enough in the broth anyway. And for a little different tang I used 3 tablespoons of mostly drained capers after cutting the vinegar. Everyone loved it!
Karen Hawkins
Haven't made potato salad in a while, but with country-style pork ribs and turnip greens, how could I go wrong? This is a delicious recipe Brandie, and the only substitution I made was to use 3 Idaho baking potatoes and only 1 cup of mayonnaise. (Due to the Covid-19 quarantine, I had to use what I have on hand.) This salad is simple, yet elegant in its simplicity. Thank you for sharing.
Brandie @ The Country Cook
Thanks so much Karen!