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Best Ever Potato Salad (+Video)

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!

closeup photo of potato salad shown served in a bowl.

FREQUENTLY ASKED QUESTIONS ABOUT POTATO SALAD:

How do I keep my potato salad from drying out?

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.

Do I have to use mayonnaise?

For a classic potato salad, mayonnaise is required. You could use Miracle Whip but I do not like the taste of Miracle Whip so I would never use it personally. Want a “mayo-less” potato salad? Be sure to check out my recipe for German Potato Salad

Is it better to boil potatoes whole or cut up for 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.

Do you have to put eggs in potato salad?

Nope. You can leave them out if you prefer.

How do you make potato salad taste better?

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.

How so I store leftovers?

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.

The Best Ever Potato Salad recipe from The Country Cook, potato salad shown in a large shallow bowl with a slice hard boiled egg on the side of the bowl.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • Yukon gold potatoes – I love the creaminess of Yukon Gold potatoes for potato salad but you could certainly use russet potatoes.
  • mayonnaise – for me, it’s got to be real mayonnaise (not Miracle Whip) – I prefer Duke’s or Hellman’s.
  • white vinegar – you can use apple cider vinegar if that is all you have but it will add a slightly different taste to this.
  • yellow mustard – don’t try to get fancy here with dijon mustard or try to use dried ground mustard, just good ole standard yellow mustard is the best.
  • chicken stock – I know this seems weird to use chicken stock but it just adds that little something that people won’t quite be able to put their finger on but will know it makes this potato salad different from everyone else’s but if you don’t have chicken stock, you could use milk.
  • celery and onion – standard potato salad ingredients – I just like to make sure they are diced up finely so no one is getting a huge bit of celery or onion.
  • hard boiled eggs – I know some people love it and some people hate it so go with what you prefer here but we personally love it!
potato salad ingredients shown: Yukon gold potatoes, mayonnaise, white vinegar, yellow mustard, chicken stock, salt, 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.

diced gold potatoes in a large pot of water.

Mix together mayonnaise, vinegar, mustard, chicken stock and salt and pepper in a large bowl.

mayonnaise, mustard, chicken stock, salt and pepper shown in a clear mixing bowl

Add potatoes, celery, onion and stir gently.

cooked diced potatoes, diced celery and diced onion added to dressing mixture in clear bowl.

Stir in eggs.

chopped hard boiled eggs added on top of potato salad mixture in a bowl

Cover and refrigerate at least 4 hours to blend flavors and chill.

completely stirred mixture of potato salad in a large clear mixing bowl.

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.

serving of potato salad on a small white plate with a fork sticking into it.

CRAVING MORE RECIPES?

Originally published February 2011
Updated and republished May 2021

The Best Potato Salad recipe

The Best Ever Potato Salad (+Video)

The Best Ever Potato Salad will have everyone begging for the recipe! Potatoes, mayonnaise, celery, onion, eggs and seasonings are perfectly combined!
4.89 from 107 votes
Print Pin Rate
Course: Salad
Cuisine: American
Keyword: Best Potato Salad, Creamy Potato Salad, Potato Salad, Southern Potato Salad
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8
Calories: 397kcal

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
  • 1/2 cup chopped onion
  • 4 hard boiled eggs, roughly chopped

Instructions

  • Peel and dice 2 pounds yukon gold 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 1 ½ cups mayonnaise, 1 Tablespoon white vinegar, 1 Tablespoon yellow mustard, 3-4 Tablespoons chicken broth, 1 teaspoon salt and ¼ teaspoon pepper in a large bowl.
  • Add cooked potatoes, 2 stalks celery, finely chopped, 1/2 cup chopped onion and stir gently.
  • Stir in 4 hard boiled eggs, roughly chopped.
  • Cover and refrigerate at least 4 hours to blend flavors and chill.

Video

Notes

  • Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions. 
  • 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

Calories: 397kcal | Carbohydrates: 16g | Protein: 6g | Fat: 34g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 650mg | Potassium: 553mg | Fiber: 3g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 14.4mg | Calcium: 56mg | Iron: 4.1mg

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.

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133 Comments

  1. Is it okay if I use green bell pepper instead of celery and keep everything else the same? Thanx for your response

  2. I can’t use chicken broth because my son-in-law is allergic to anything “poultry”. Could beef broth or vegetable broth be substituted?

  3. 5 stars
    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!

  4. 5 stars
    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.