There's nothing quite like a bowl of Ultimate Potato Salad to bring back memories of summer picnics and backyard barbecues. Creamy, tangy, and packed with texture, this classic side dish is always a crowd-pleaser—whether you're serving it at a holiday cookout or a casual weeknight dinner.

I first started perfecting this recipe after a family reunion potluck, where three different potato salads showed up—and mine disappeared first. Since then, it’s been my go-to for gatherings, thanks to its perfect balance of creaminess, crunch, and flavor that just gets better as it chills in the fridge.

This is the kind of dish that checks all the boxes: it’s easy to make, great for making ahead, and totally customizable depending on what you love. Let’s dive into why this is the only potato salad recipe you’ll ever need.

Why You’ll Love This Ultimate Potato Salad

Say hello to your new signature side dish. This Ultimate Potato Salad isn’t just delicious—it’s dependable, quick, and always a hit.

First off, it’s incredibly simple to make. Boil some potatoes, mix a creamy dressing, toss in a few add-ins, and boom—you’re done. No fancy techniques or hard-to-find ingredients required.

It’s also budget-friendly. Made with pantry staples like mayo, mustard, and eggs, you can whip up a big batch for under $10, feeding a crowd without breaking the bank.

This recipe is also great for meal prep. It actually tastes better after a few hours in the fridge, once the flavors have a chance to meld. You can make it a day ahead, and it’s ready to serve straight from the bowl.

And the best part? It’s infinitely customizable. Whether you prefer it classic with eggs and pickles or loaded with bacon and herbs, this potato salad is your canvas for flavor.

Ready to make the creamiest, dreamiest potato salad ever? Let’s talk ingredients.

Ingredients Notes

The beauty of this Ultimate Potato Salad lies in its humble ingredients—each one chosen to build flavor and texture in every bite.

Yukon Gold potatoes are my top pick for this recipe. They have just the right amount of waxiness to hold their shape after boiling, while still being buttery and tender. You could use russets, but they tend to fall apart more easily.

Mayonnaise forms the creamy base of the dressing. I always use a full-fat version for the richest flavor and best consistency. If you want to lighten it up a bit, a mix of mayo and Greek yogurt works well too.

Dijon mustard adds a subtle tang and complexity that sets this salad apart from the bland versions. Just a tablespoon or two goes a long way in balancing the richness of the mayo.

Hard-boiled eggs bring a touch of extra creaminess and a slightly savory depth that rounds out the salad. Chop them coarsely so they don’t disappear into the mix.

Celery and red onion give the salad that irresistible crunch and a pop of sharpness. I love the color red onion adds, but green onions or even shallots work in a pinch.

To make the prep easier, all you’ll need is a large pot for boiling potatoes, a mixing bowl, and a sturdy spoon. A potato masher or fork can also come in handy if you like your salad a bit more smashed.

How To Make This Ultimate Potato Salad

Creating this potato salad is as satisfying as it is straightforward. Here's how to bring it all together.

Start by peeling and chopping your potatoes into evenly sized chunks. Place them in a large pot, cover with cold water, add a generous pinch of salt, and bring to a boil. Cook for about 10-12 minutes, or until the potatoes are fork-tender but not falling apart.

While the potatoes cook, prepare your hard-boiled eggs. Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, turn off the heat, cover the pot, and let them sit for 10 minutes. Transfer to an ice bath to stop the cooking, then peel and chop.

Drain the potatoes well and spread them on a baking sheet to cool slightly—this prevents them from getting mushy when mixed. Let them cool for at least 10 minutes before adding to the dressing.

In a large mixing bowl, whisk together mayonnaise, Dijon mustard, a splash of vinegar, salt, and pepper. Stir in the chopped eggs, celery, onion, and a small handful of chopped pickles or relish, if desired.

Add the cooled potatoes to the bowl and gently fold everything together. Be careful not to overmix—you want the potatoes to stay mostly intact for that classic chunky texture.

Cover and refrigerate for at least an hour before serving. This allows the flavors to meld and makes the salad even tastier. Total prep and cook time is just about 40 minutes, plus chilling time.

Storage Options

Potato salad stores beautifully, which makes it perfect for meal prep or bringing to a potluck.

In the fridge, store your potato salad in an airtight container for up to 4 days. The flavors deepen with time, so leftovers are often even better the next day.

If you're planning to bring it to an event, keep it chilled in a cooler or over a bowl of ice, especially if you're outdoors. Food safety tip: don't let it sit at room temperature for more than two hours.

Freezing is not recommended. The mayo-based dressing tends to separate and become watery once thawed, and the texture of the potatoes can suffer.

To rehydrate any leftovers that seem dry after chilling, simply stir in a spoonful of mayo or a splash of milk before serving.

Variations and Substitutions

The beauty of this Ultimate Potato Salad is how easily it adapts to your taste or pantry.

For a smoky, savory twist, add crisp crumbled bacon and a touch of smoked paprika. It turns the classic side into a flavor-packed centerpiece.

Want a Southern-style version? Swap the Dijon for yellow mustard, add a dash of sweet pickle juice, and toss in chopped pimentos or relish for that down-home flavor.

Make it vegetarian and herbaceous with chopped fresh dill, parsley, or chives. These herbs add freshness and a pop of green that brightens the dish.

Looking to lighten things up? Use half Greek yogurt and half mayo, and skip the eggs. You’ll get a tangy, creamy salad that’s a bit easier on the calories.

Prefer a German-style twist? Skip the mayo altogether and dress the potatoes in a warm vinegar and bacon fat dressing, with sautéed onions and mustard for bite.

No matter how you tweak it, this recipe is a fantastic starting point. Don’t be afraid to experiment and make it your own—potato salad is meant to be enjoyed just the way you like it.