Potato Salad {The Best! Creamy and Delicious}


My family is always raving about this Potato Salad, I’d dare even call it The Best Potato Salad Ever! It’s a lot like the potato salad you had as a kid but even better and with less calories thanks to the light mayo. It’s rich and creamy, it’s perfectly flavorful, it’s hearty, and it has all the best textures.

Potato Salad

Homemade Potato Salad is a Summer Staple

Every summer I turn to this recipe for cookouts, weeknight dinners or picnics. It’s got everything I want in a potato salad and it’s always a crowd favorite!

Want to see how easy this potato salad recipe is? Watch the video!



It does require a few steps (mostly those annoying chill times) but the end result is so worth it, trust me. Try it once and it may just become your potato salad recipe for life!

Ingredients for This Potato Salad

  • Russet Potatoes
  • Steamed or hard boiled eggs
  • Sour Cream
  • Light mayonnaise
  • Yellow mustard
  • Milk
  • Apple Cider Vinegar
  • Baby dill pickles
  • Celery
  • Celery Seed
  • Red onion
  • Salt and pepper

potato salad ingredients

How to Make Potato Salad

First you’ll either steam or boil the eggs. I much prefer the steam method as it ensures the egg shells will peel right away easily. Let cool, peel and chop.

steamed eggs for potato salad

Meanwhile dice and boil the potatoes. Once cooked through drain and chill.

boiling potatoes for potato salad

In a mixing bowl whisk together dressing ingredients, sour cream, light mayonnaise, mustard, apple cider vinegar, celery seed, milk, salt and pepper.

potato salad dressing mixture

Add cooled potatoes and eggs to a large bowl along with celery, red onion dill pickles and dressing.

potato salad before mixing

Toss to evenly coat. Cover and chill for at least 30 minutes. Store in refrigerator up to 2 days.

potato salad in serving bowl

Best Potatoes for Potato Salad

I like to use russet potatoes with this potato salad recipe, I like the way they absorb the dressing and I just prefer their texture. Just be sure you don’t over or under-boil them. In other words keep a close eye on them during the last few minutes. I think that is one of the keys to a good potato salad – perfectly cooked potatoes that aren’t chewy or mushy.

More Potato Salad Recipes


Potato Salad

5 from 4 votes

This is my idea of the best potato salad! It's a lot like the potato salad you had as a kid but even better and with less calories thanks to the light mayo. The texture is rich and creamy, it's perfectly flavorful, it's hearty, and it has all the best textures.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 8
Calories: 270 kcal



  • 3 lbs russet potatoes , peeled, rinsed and diced into 1-inch chunks
  • 1 Tbsp salt , then to taste
  • 4 eggs hard boiled , peeled and diced
  • 3/4 cup finely chopped red onion , rinsed under cool water and drained
  • 1 cup chopped celery
  • 2/3 cup chopped baby dill pickles
  • 1 Tbsp chopped fresh parsley (optional)


  • 2/3 cup light mayonnaise
  • 2/3 cup sour cream
  • 1 1/2 Tbsp apple cider vinegar
  • 1 Tbsp prepared yellow mustard
  • 1/2 tsp freshly ground black pepper, or more to taste
  • 1/2 tsp celery seed
  • 1/4 cup milk, then more as needed


  1. Place potatoes in a large pot. Cover with water (water level should come about 1-inch above potatoes), season with 1 Tbsp salt. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover and simmer until potatoes are just tender all the way through, about 10 - 15 minutes (don't over cook them). Drain potatoes then transfer to a bowl. Cover bowl with plastic wrap while leaving an opening on the edge for heat to escape and chill 30 minutes.
  2. In a medium mixing bowl whisk together mayonnaise, sour cream, apple cider vinegar, mustard, pepper, celery seed and 3 Tbsp milk. Season with salt to taste (about 3/4 tsp+).
  3. Add eggs, red onion, celery, dill pickles and dressing to bowl with potatoes. Toss everything to coat. Thin with more milk as desired 1 Tbsp at a time (you may need up to 4 Tbsp more). Preferably chill at least 30 minutes. Serve cold and sprinkle top with fresh parsley if desired.

  4. Recipe source: Cooking Classy
Nutrition Facts
Potato Salad
Amount Per Serving
Calories 270 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3g 15%
Cholesterol 106mg 35%
Sodium 624mg 26%
Potassium 849mg 24%
Total Carbohydrates 36g 12%
Dietary Fiber 2g 8%
Sugars 3g
Protein 4g 8%
Vitamin A 7.8%
Vitamin C 14.5%
Calcium 8%
Iron 11.3%
* Percent Daily Values are based on a 2000 calorie diet.
The Best Potato Salad


  • Liz: Sounds nice. Thank you. June 4, 2016 at 6:53am Reply

  • Brenda Green: this was the best potato salad I have ever tasted I wish my mom was still here I think she would of started making this one instead of hers wich she thought was the best,thank you for your great recipes. June 4, 2016 at 8:17am Reply

    • Jaclyn: I’m so glad you liked it Brenda! I wish my grandma could try this too :). June 4, 2016 at 10:10pm Reply

  • Deborah @ The Harvest Kitchen: Gorgeous potato salad!! Looks creamy and full of flavor! Love the added pickles!! June 4, 2016 at 3:36pm Reply

  • Karen M.: I have never had good luck with potato salad. Never could get the dressing right. This came out fantastic! Perfect consistency of dressing and delicious . I did add a little garlic powder for punch. This will be my go to recipe. Thank you, Jaclyn. June 11, 2016 at 4:03pm Reply

    • Jaclyn: Thanks for your review Karen! I’m so happy to hear you liked it :)! June 18, 2016 at 12:37am Reply

  • Tammy: Hi
    I would loooove to make a upcoming girls night at my house but I need to make a larger amount. Should I just double the ingredients? Do want to make it to runny. July 30, 2016 at 4:34pm Reply

    • Jaclyn: Yes that would be fine to double it. I hope all of you love it! July 30, 2016 at 11:05pm Reply

  • JessyN: Can this be made the night before? September 23, 2016 at 5:37pm Reply

    • Jaclyn: Yes definitely. September 24, 2016 at 10:17pm Reply

  • Janie: This looks delicious! The ingredients remind me of my mom’s potato salad which was the best! She also added some finely chopped green olives. I’m not a green olive person but the olives just add something special to potato salad. She used the dill pickles instead of sweet too. December 14, 2016 at 10:04am Reply

  • Lisa: Approximately how many servings does this make? June 28, 2017 at 2:37pm Reply

  • Tammy: Best potato salad I’ve ever made! July 22, 2017 at 5:53pm Reply

    • Jaclyn: So glad you loved it Tammy! July 26, 2017 at 2:21pm Reply

  • Jan: I used sweet relish instead of pickles (didn’t have any) and I left out celery and celery seeds (don’t like celery). This is the best potato salad I’ve ever had. It’s truly amazing. December 20, 2017 at 2:00pm Reply

    • Jaclyn: High praise! Thanks Jan! December 21, 2017 at 2:56pm Reply

  • Athena: Is this something I can make the night before? December 24, 2017 at 8:59pm Reply

  • Nikki: Can you use something instead of apple cider vinegar? Apple allergy over here June 2, 2018 at 7:14am Reply

    • Jaclyn: White wine vinegar or rice vinegar since they are both a more mild vinegar. Hope you enjoy! June 2, 2018 at 9:59am Reply

  • Diane Gasior: Can’t wait to make this. How do you steam eggs? June 10, 2018 at 4:41am Reply

  • Nancy: Just a question… what is the reason for rinsing the red onion…. and are you doing that before or after you cut it? June 10, 2018 at 4:48am Reply

    • Jaclyn: It removes some of the harsh bite. And I do it after I chop it up. June 11, 2018 at 12:30pm Reply

  • Denise: Hi Jaclyn, can’t believe I got to be as old as I am and not know you could steam eggs. Can you tell me for how long you steam the eggs? Thanks in advance. June 10, 2018 at 8:10am Reply

  • Shirley Tucker: I like the addition of cider vinegar to the dressing. I use sour cream, mayo and Dijon mustard. But here in Canada, we use green onions and don’t add pickles (they’d shoot me). But I will try your dressing. June 10, 2018 at 8:22am Reply

  • Debra Caraballo: This is a great recipe! I’m definitely going to try this dressing…(minus celery seeds), I already use the ingredients in the salad when I make it. It sounds wonderful and something a bit different for us!
    Thank you! June 10, 2018 at 9:00am Reply

    • Jaclyn: Hope you love it Debra! June 11, 2018 at 12:28pm Reply

  • Doris: Love the recipe but I omit the eggs . Basically , it is my go to recipe. Excellent! June 10, 2018 at 10:07am Reply

    • Jaclyn: So glad you liked it Doris! June 11, 2018 at 12:28pm Reply

  • Isela Perez: Is the serving size 1/2 cup? June 11, 2018 at 4:47pm Reply

    • Jaclyn: Sorry I didn’t measure in cups. Just based on about how many people it feeds. June 11, 2018 at 9:20pm Reply

  • Vegan 4 a healthy Earth: I do my potatoes differently. I just dice them, put in a sauce pan, with a little oil (so they don’t stick to the pan bottom), or just a little water (so they remain moist, as it steams them), over med LOW heat (so they cook, but don’t brown), with any herbs I like, thrown in with them, dry diced onion, Parsley, Tarragon, Basil, the tiniest amount of powdered Rosemary, etc. I like very herby dishes. As the potatoes cook, you can shake them, to coat them with the herbs. I like to make home fries this way too (medium heat, to brown them). This method, uses much less water and time. One can cook diced squash, diced sweet potato, diced turnips, diced parsnips, and sliced carrots, the same way. They only need to cook about 5-8 minutes per 1 red potato. I use only 1 potato, because I live alone, and so, I can just make 1-2 single servings for me. The method would still work, with more potatoes, and more time. I think the herbs add more taste & interest. For the dressing, I used Ranch dressing (home made), with some squirts of Dijon mustard, to my liking, and very little sprinkling of celery salt. I don’t like pickles or added vinegar in my potato salad. I don’t like vinegar, at all, but, there’s just enough vinegar in the Dijon mustard, to make it tangy, without being vinegary. Also, this can be made vegan, if one uses vegan mayo, to make the Ranch dressing, and no eggs. June 18, 2018 at 9:18am Reply

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