The Best Ever Potato Salad has a secret ingredient that makes it the best! Potatoes, celery, onion, eggs and an amazing creamy dressing.
THE BEST EVER POTATO SALAD
The Best Ever 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. The dressing is everything!
VIDEO INCLUDED BELOW:
HOW TO MAKE THE PERFECT HARD-BOILED EGG?
Place eggs in the bottom of a saucepan; add enough cool water to cover eggs. Bring to a boil; cover, remove saucepan from heat, and let stand 15 minutes. After 15 minutes, drain the water then fill the saucepan with cold water and ice. Allow to sit for 5 minutes. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water. Slice eggs in half lengthwise, and carefully remove yolks. Check out my PERFECT DEVILED EGGS recipe for step-by-step photos.
onion
hard boiled eggs
HOW TO MAKE THE BEST EVER 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 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.
Originally published February 2011
Updated and republished May 2019
THE BEST EVER POTATO SALAD
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 of celery, finely chopped
- 1/2 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 eggs.
- Cover and refrigerate at least 4 hours to blend flavors and chill.
Video
Notes
Nutrition
WANT MORE RECIPES LIKE THIS ONE? CHECK THESE OUT!
HAM & CHEESE POTATO SALAD
FRENCH POTATO SALAD (NO MAYO)
CLASSIC EGG SALAD
PERFECT HAM SALAD
TUNA MACARONI SALAD
CREAMED POTATO SALAD
Elizabeth Comisar says
I made this salad today because I was looking for a basic recipe since I didn't want to run to the store and knew I would have everything for something basic. This turned out great! And btw, that cookbook was my first cookbook too! I used that all the time when I first started cooking because it had so much info! If you're a first time cook that's definitely the book to get.
Janet B says
Yummy looking potato salad. When I spent a semester abroad while in college, our England base was in Northwood at London Bible College. Loved that little village!
Theresa says
This was SO good! I came home with an empty bowl!
Jen & Kins says
It reached my expectations and my fiancé was like “Wow we did it!!” Can’t wait to try it once again..Thank you for this fab recipe ????
Brandie @ The Country Cook says
Wonderful! Love hearing that – thank you!
Debbie says
Can you use apple cider vinegar
Nancy Murray says
I realize I’m a little late to the party. I have the exact same cookbook. We love so many recipes from this book. Especially the meatballs, meatloaf, pancakes, waffles – I can go on and on!!!
Ginny says
Hello, I’m a black woman and I’ve never, ever heard of chicken broth in potato salad. It’s a must that I make this asap. Thank you for this one of a kind recipe.
Jus' browsin' says
@ Ginny…I don’t think this recipe is a black/white recipe! ha! I’m white and I’ve never heard of chicken broth in potato salad, either…yes, I’m going to make it, too.
Linsey says
I’ve made this potato salad a million times and every time it turns out amazing! I get requests for the recipe and/or to bring it to most bbqs and parties. Always a hit. Thanks!!
Brandie @ The Country Cook says
Yay!! Absolutely love hearing that!!
Aileen says
After wanting to make this for so long I finally did for our Father’s Day cookout. It was fantastic, Brandie! The only qualification is that I think it tasted better the day I made it. Not that it wasn’t wonderful the next day, it really was and everyone gobbled it up but I let it sit in the fridge overnight and completely forgot to restore the creaminess with the extra liquid. But I did have to taste it right after I made it. It was still warm and oh so good! I am making this again! Thanks Brandie!
Brandie @ The Country Cook says
So awesome Aileen!! Always love when you come back to comment!
Cindy says
Great story ! But I can’t help wondering ,
What was the cheesecake recipe !! Lol.
Agatha says
Im wondering if the potatoes should be cooled before mixing in the rest of the ingredients.
Brandie @ The Country Cook says
Agatha, they don’t need to be. You can let them cool slightly in the colander but they don’t have to be totally cooled. Hope that helps!
Maria says
I was hesitant about this recipe. I loved the recipe where you had the potatoes soak in the mustard mixture. However, change is what life is all about so I went forward with it. I am soooooo glad I did. This is amazing. One of our new must haves in this house. Thank you.
Erin says
I don’t know if this is still active but I LOVE this potato salad and I keep getting compliments on it. I change it up a little, I add pickle juice and dill, minor things but I’m told by hubs and his family, “this is as good as grandma use to make.” Score! Except. Now I’m always asked to bring it. Haha.
Brandie says
Love that!
Mary says
What a great idea adding pickle juice!
Linda miller says
Looks great! Can’t wait to try it. So, where is the cheesecake recipe?
Brandie @ The Country Cook says
Linda, I am glad you asked! I just added it on there for ya! Here is the link too: https://www.thecountrycook.net/easy-and-creamy-cheesecake/
Marcela says
Made it for my mom’s birthday. It was absolutely delicious!! Thanks for the recipe!!
Carmela H says
Brandy, I’m excited to try this recipe, but just wondering with the hard boiled eggs, do you take out the yolk and mix it with your mayonnaise, or what exactly do I do with that part? Thanks in advance for your advice.
Judy says
I made this potato salad yesterday, with only two differences: 1) I am not a fan of eggs, so they were omitted, and 2) I am a fan of dill relish in my potato salad so I added a couple of tablespoonsful. It really is the best ever potato salad!
Tara Hudson says
Thank you for taking us along on your journey to becoming the fantastic photographer that you are!
Brandie @ The Country Cook says
Thank you for reading it Tara!
Teri says
Hi Brandie, I was just on pintrest looking at potato salads. My all time favorite is mayo, mustard, eggs, celery and onion. Never thot about chx broth. You know what i do use is dill pickle juice. Perfect replacement for vinegar, No? Try it next time. What do people do with all that juice anyway? lol Teri.
Cliff says
Exactly right, Teri: sub dill pickle juice for the white vinegar and you really improve the recipe….and, I cut back on the mayo a bit for 2 lbs of potatos. Also, I prefer to use red potatos…
Stephanie says
I use pickle juice in my potato salad too and also dice up dill pickles and add those along with diced radishes. Otherwise, this recipe is just about exactly how I have always made mine. Pealing and dicing potatoes before you boil them would sure save some time. I usually scrub and boil mine hole, then peal and dice once they are cool enough to touch. Will have to try this next time.
Cindy says
Once you make this tater salad you will no longer have to search for a other. This is the BEST EVER. Love it😘
Brandie @ The Country Cook says
Thank you, thank you Cindy!! This means so much. I appreciate the love on it!
Samantha Callahan says
Brandie, I found your recipe a couple years ago. This is the ONLY potato salad my husband will eat. It is so delicious!
Brandie @ The Country Cook says
Woo hoo!! Thank you SO much Samantha!! I thought it was time to re-share it. It really is one of my favorites!!
kim says
the hardest part is waiting for the 4 hours to chill and blend. It really is the best ever and the only one i make.
Brandie @ The Country Cook says
Ha! Right?! Love hearing that though, Kim. Thank you so much!!
Mary Holleran says
This is truly the best Potato Salad I’ve had. Even my adult daughter, who made a face when I said I was making potato salad, loved it. She took home my leftovers. I did omit the celery and onion for her. Super creamy delicious. I added this recipe, with credits from the countrycook.net to my cookbook. Thank you!
Brandie @ The Country Cook says
Hi Mary! This was so wonderful to read! It really is so great to hear. Thank you for taking the time to come back and comment!!
Will Short says
With the exception of the chicken stock, this is my basic recipe which was handed down to me by my mother over 40 years ago. She was from the eastern shore of MD. Absolutely the best ever. I’ve experimented with rice wine vinegar which works too. I always use 5 lbs of potatoes and a dozen eggs because it’s just that delicious. I’ll have to try adding the chicken stock but as I tell my wife when she tries to tweak her pound cake recipe, “you can’t improve perfection!”
Stacey says
Hi! I was a little concerned about adding the chicken stock, but did anyway, and it just gives a bit more dimension and flavor to it! I’m really glad I just went with it! Have a great day!
Karen Christman says
This is the one!!! 5+ stars 🙂
Brandie @ The Country Cook says
Yay! Thank you Karen!
Stacey says
Simple to make and so classic that everyone will love it! Thank you for sharing it!
Brandie @ The Country Cook says
Thank you so very much Stacey!!