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Home > Side Dishes > Best Potato Salad Recipe

Best Potato Salad Recipe

LAST UPDATED: May 23, 2020 PUBLISHED: May 23, 2020 24 Comments
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If you’re looking for the BEST recipe for potato salad 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!

Planning a BBQ? Try pairing this with Summer Corn Salad and this Gluten-Free Strawberry Trifle for the ultimate summer menu!

large serving bowl full of potato salad

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.

Ingredients for Potato Salad

overhead shot of ingredients for potato salad set out in bowls

This potato salad isn’t anything fancy! It’s just made with good, classic ingredients and has a few tricks for maximizing flavor.

  • Red-skinned potatoes
  • Hard boiled eggs
  • Celery (with a few of the inner celery leaves for flavor!)
  • Sweet pickles
  • Green onions (white and green parts)
  • A little vinegar/sugar mixture to toss the potatoes in right after cooking (it’s the secret trick!)
  • A mayo/sour cream dressing
  • Plenty of salt and pepper to be sure it’s well seasoned 

How to Make Potato Salad

steps of how to make potato salad

STEP ONE: CHOP/COOK the potatoes. Be sure to cut the potatoes the same size and not too small. If the potatoes are cut too small they can absorb too much water and make watery potato salad. 1/2-1 inch chunks work great. Also be sure to salt the cooking water. This helps the potato salad turn out extra flavorful!

STEP TWO: Mix together a little VINAIGRETTE MIXTURE to toss with the hot cooked potatoes. This mixture includes white wine vinegar, salt, sugar and pepper. 

STEP THREE: Tossing the HOT POTATOES in this vinaigrette allows flavor to go inside the potatoes. It’s the secret trick to extra tasty potato salad!

STEP FOUR: Add the remaining CHOPPED INGREDIENTS. The addition of sweet pickles, green onions, celery and a few of the inner celery leaves gives this potato salad great texture and flavor. 

STEP FIVE: A mixture of SOUR CREAM/MAYONNAISE makes a delicious dressing for this potato salad. I like the combination of these two ingredients rather than just using all mayo!

STEP SIX: Mix everything together. Let refrigerate for 2 hours (at least 30 minutes) or so for the flavors to meld. It’s best to eat this potato salad within 8 hours of making it.

TIP: Be sure to salt the water generously when boiling the potato salad for the best flavor. 

potato salad in bowl with fork

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. Russet potatoes tend to be starchier and don’t hold up as well.

Also you can toss the hot 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. 

potato salad in white bowl ready to be served

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!

A Few More Tips

  • 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. 

image for pinterest of potato salad in white bowl

More Favorite Summer Sides:

  • Gluten-Free Italian Pasta Salad – A summertime must! This pasta salad has bold and zesty flavors.
  • Cucumber Tomato Salad – Such a tasty way to enjoy summer tomatoes and cucumbers!
  • Best Quinoa Salad Recipe – This quinoa salad is tossed in a creamy buttermilk basil dressing. Need I say more? Yum!

 

Hungry for more? Follow me on Facebook, Instagram, Pinterest, and Twitter for all of the latest updates.

Best Potato Salad Recipe

Author: Erin Collins
Prep: 10 mins
Cook: 20 mins
Chilling time 1 hr
Total: 30 mins
The BEST ever potato salad! Everyone always asks for this recipe. Such a crowd-pleaser! The trick that makes this potato salad extra delicious is mixing the warm potatoes with a vinegar/salt/sugar mixture. This helps the flavor to go inside the potatoes, making this potato salad extra flavorful!
5 from 14 votes
Servings: 6 -8 servings
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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!

Video

Recipe Notes

MAKE-IT DAIRY-FREE: This potato salad also turns out delicious if you use additional mayonnaise in place of the sour cream.
  • 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. 
Nutrition Facts
Best Potato Salad Recipe
Amount Per Serving (8 g)
Calories 346 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 5g31%
Cholesterol 111mg37%
Sodium 429mg19%
Potassium 963mg28%
Carbohydrates 33g11%
Fiber 3g13%
Sugar 5g6%
Protein 7g14%
Vitamin A 420IU8%
Vitamin C 17.8mg22%
Calcium 64mg6%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
NUTRITION INFORMATION:
Serving:8g
Calories: 346kcal

 

The Best Homemade Potato Salad! Everyone always asks for this recipe. Such a crowd-pleaser!>

Erin of Meaningful Eats

Hi, I'm Erin!

BS Food Science, MS Nutrition
I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I'm here to share my tried-and-true recipes with you! More About Erin

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    Recipe Rating




  1. Gina says

    July 02, 2020 at 8:55 am

    5 stars
    Hi,
    I made exactly as intended and salad was divine! Thank You

    Reply
  2. Christine says

    July 04, 2020 at 6:53 pm

    5 stars
    It truly is the best Potato Salad. This is my second time making it. I use the recipe exactly but add a bit of dill weed.

    Reply
    • Erin Collins says

      July 06, 2020 at 9:11 am

      I’m so glad you like the recipe! Thanks for the comment 🙂

      Reply
  3. Pam says

    July 12, 2020 at 4:30 pm

    5 stars
    This really is the best potato salad recipe. I’ve made it twice the last month and it’s so good!

    Reply
  4. Cate says

    August 21, 2020 at 7:06 am

    5 stars
    I have made this several times and it my absolute favorite! SO delicious! Thanks for a great recipe.

    Reply
  5. Cynthia Wendell says

    September 08, 2020 at 5:44 pm

    5 stars
    I made this yesterday.. Tweaked it a bit by excluding the onions. However, I added coarse-grained mustard and Dijon. I swapped out the sour cream for buttermilk. It was delicious! My husband and friends also loved it.
    The mustards really added an interesting taste.
    By the way, I used buttermilk because I didn’t have sour cream.
    One more thought, I do prefer potato salad that is not chilled.

    Reply
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Erin of Meaningful Eats

Hi, I'm Erin!

BS Food Science, MS Nutrition
I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I'm here to share my tried-and-true recipes with you! More About Erin

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Join my free email list to receive this Gluten-Free Dinners cookbook!

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