The Best Potato Salad (+Video)
This Potato Salad recipe 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 POTATO SALAD RECIPE
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 (FAQ’S):
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 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
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 recipe for Homemade Chicken Broth.
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: (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!
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.
CRAVING MORE RECIPES?
Originally published February 2011
Updated and republished May 2021
The Best 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 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
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 and other nutritional values can vary quite a bit depending on which brands were used.
Brandi,
Have you published a cookbook? If so how could I buy one?
I have been meaning to come back and comment on this one-of-a-kind potato salad. The times I have made, I have received sooooo many compliments. Everybody says its the best and can’t believe I made it. Definitely a keeper!!!!
Simple to make and so classic that everyone will love it! Thank you for sharing it!
Thank you so very much Stacey!!
This is the one!!! 5+ stars 🙂
Yay! Thank you Karen!
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!”
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!
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!
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!!
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.
Ha! Right?! Love hearing that though, Kim. Thank you so much!!
Brandie, I found your recipe a couple years ago. This is the ONLY potato salad my husband will eat. It is so delicious!
Woo hoo!! Thank you SO much Samantha!! I thought it was time to re-share it. It really is one of my favorites!!
Once you make this tater salad you will no longer have to search for a other. This is the BEST EVER. Love it????
Thank you, thank you Cindy!! This means so much. I appreciate the love on it!
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.
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…
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.
Thank you for taking us along on your journey to becoming the fantastic photographer that you are!
Thank you for reading it Tara!
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!
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.
Made it for my mom’s birthday. It was absolutely delicious!! Thanks for the recipe!!
Looks great! Can’t wait to try it. So, where is the cheesecake recipe?
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/
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.
Love that!
What a great idea adding pickle juice!
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.
Im wondering if the potatoes should be cooled before mixing in the rest of the ingredients.
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!
Great story ! But I can’t help wondering ,
What was the cheesecake recipe !! Lol.
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.
@ 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.
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!!
Yay!! Absolutely love hearing that!!
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!
So awesome Aileen!! Always love when you come back to comment!
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!!!
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 ????
Wonderful! Love hearing that – thank you!
Can you use apple cider vinegar
This was SO good! I came home with an empty bowl!
Everyone asked for the recipe – so good!
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.