If you’re looking for the BEST potato salad recipe, look no further! This potato salad recipe is absolutely delicious with a SECRET TRICK that makes it extra flavorful.
It’s easy, creamy and loaded with celery, sweet pickles, eggs, green onions and sour cream/mayo. Everyone always asks for this recipe!
Looking for more great recipes for a summer BBQ? Try this corn salad with feta and this tomato cucumber salad for the ultimate summer menu!
Potato salad is one of my absolute favorite things about summer! I love that so many summer BBQ dishes are naturally gluten-free. Give me a plate with baked beans, coleslaw, potato salad and watermelon and I’m a happy camper.
This potato salad is my absolute favorite. I’m kind of known for this recipe in my family. And besides cookies, it’s the number one thing everyone always asks me to bring to get togethers.
All in all, it’s a major upgrade from a classic potato salad recipe. This version of potato salad pairs just as well with hot dogs, burgers, and all of your other classic BBQ foods! (Ps serve this Gluten-Free Strawberry Trifle for dessert!)
Table of Contents
Why You’ll Love this Recipe
- Unique twist on classic potato salad
- Family favorite at any summer BBQ
- Creamy texture
- Great zing
- Simple ingredients
Ingredients for the Best Potato Salad Recipe
Here are some of the ingredients that take this from a good potato salad to the BEST potato salad recipe!
- Red potatoes: I swap the typical waxy potatoes or Yukon gold potatoes for red potatoes (just a personal preference).
- Green onion: In comparison to red onions, green onions have a milder flavor. You can use the white part for a stronger flavor, and the green ends for garnish!
- White wine vinegar: The creamy dressing is made of a combination of mayo and white vinegar—no yellow mustard, Miracle Whip, or pickle juice here!
- Sweet pickles: I love swapping dill pickles for sweet pickles to add a different, sweeter flavor.
How to Make Red Potato Salad
- Bring a large pot of cold water to boil. Generously salt the boiling water and add the cut red potatoes. Boil until you have tender potatoes (for about 15-20 minutes) checking every couple minutes towards the end of cooking. Drain the waxy potatoes.
- In a large mixing bowl, whisk together the white wine vinegar, salt, pepper and sugar. Pour the warm potatoes into the vinegar mixture and gently mix with a rubber spatula to combine.
- Whisk together the mayonnaise and sour cream. Pour over the potatoes and gently fold in.
- Add the hard boiled eggs (including egg yolks) and other remaining ingredients. Gently stir to combine. Cover and refrigerate for at least 1 hour and up to 6 hours. Enjoy!
Potato Salad Storage Instructions
Since there is mayo in this recipe, it’s best not to leave this version of potato salad out at room temperature for too long—especially in the hot sun at a BBQ! Instead, store in an airtight container in the fridge after serving.
It’s best eaten within 8 hours, but it will keep for up to two days in the fridge.
Can I make potato salad in advance?
Potato salad is best eaten within 8 hours of making. It is best to make potato salad the day you’re going to eat it. It tastes great if the flavors have some chance to meld together, but all potato salads can turn watery if they sit too long.
If you want to make it in advance be sure to use red-skinned potatoes like this recipe calls for. Starchy potatoes or white potatoes (like Russet potatoes) don’t hold up as well.
Also you can toss the hot cooked potatoes in the vinaigrette mixture, but then let them cool before adding the sour cream/mayo mixture. This will prevent the potato salad from becoming oily.
TIP: Toss the hot potatoes in the vinegar/sugar/seasoning mixture. But wait to fold in the sour cream/mayo mixture until the potatoes have fully cooled.
FAQs
You can make any homemade potato salad recipe taste better by using the right kind of potatoes, such as red or Yukon gold. I like to add crunch from celery and green onions, hard boil eggs, and make a creamy dressing and vinaigrette for extra flavor.
Baked beans, corn on the cob, coleslaw, hot dogs, and hamburgers pair well with any traditional potato salad recipe.
Yes, it’s best to cut your pounds of potatoes into evenly sized chunks for faster, more even cooking.
Expert Tips & Tricks
- Cut the potatoes in 1/2-1 inch chunks before cooking. Don’t cut them any smaller or they will absorb too much water.
- Generously season the water you boil the potatoes in with salt. This is key to great flavor!
- Toss the hot potatoes in the vinegar/sugar/seasoning mixture. Wait to fold in the sour cream/mayo mixture until the potatoes have fully cooled.
- Use a mixture of sour cream + mayo for extra creaminess
- Let the potato sit for at least 30 minutes, preferably 2 hours for the flavors to meld. The potato salad is best eaten within 8 hours of making it.
You also might like this homemade lemonade for your summer parties!
Making homemade potato salad is a labor of love but totally worth the effort. Everyone always asks for this recipe and by following these tricks you’re sure to make a total crowd-pleaser. Happy summer BBQing!
More Recipes You Might Like
If you try this recipe be sure to give leave me a comment/rating below! I’d love to hear from you!
Best Potato Salad Recipe
Video
Ingredients
- 2 1/2 pounds red-skin potatoes cut in half and into 1/2-inch chunks
- 2 tablespoons white wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon sugar
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3-4 hard boiled eggs diced
- 1/2 cup celery diced (including some of the inner leaves for flavor)
- 3 green onions thinly sliced (white and green parts)
- 1/4 cup sweet pickles diced
Instructions
- Bring a large pot of water to boil. Generously salt the water and add the cut potatoes. Boil until fork tender for about 15-20 minutes, checking every couple minutes towards the end of cooking. Drain the potatoes.
- In a large bowl, whisk together the white wine vinegar, salt, pepper and sugar. Pour the warm potatoes into the vinegar mixture and gently mix with a rubber spatula to combine.
- Whisk together the mayonnaise and sour cream. Pour over the potatoes and gently fold in.
- Add the remaining ingredients and gently stir to combine. Cover and refrigerate for at least 1 hour and up to 6 hours. Enjoy!
Notes
- Cut the potatoes in 1/2-1 inch chunks before cooking. Don’t cut them any smaller or they will absorb too much water.
- Generously season the water you boil the potatoes in with salt. This is key to great flavor!
- Toss the hot potatoes in the vinegar/sugar/seasoning mixture. Wait to fold in the sour cream/mayo mixture until the potatoes have fully cooled.
- Use a mixture of sour cream + mayo for extra creaminess
- Let the potato sit for at least 30 minutes, preferably 2 hours for the flavors to meld. The potato salad is best eaten within 8 hours of making it.
This was delicious! I did 1 tablespoon of sweet pickle juice, and 1 tablespoon of white wine vinegar.
1 tablespoon of pickle juice sounds like a delicious addition! Glad you enjoyed it 🙂
Excellent! I added a bit more celery and onion,sprinkled dill and added 2T bacon bits.