This creamy potato salad is everything you want in a summer side dish tender Yukon Gold potatoes, chopped hard-boiled eggs, crunchy celery, and tangy pickles all tossed in a rich homemade dressing. I first made this for a family cookout years ago, and it disappeared so fast I had to guard the bowl. It's ridiculously easy to throw together, and the flavor gets even better after a few hours in the fridge.
If you're looking for more crowd-pleasing sides, try my Garlic Parmesan Baked Potato Wedges or Cheesy Fried Rice Balls for your next gathering.
Why You'll Love This Potato Salad
Easy to make: This homemade potato salad comes together in about 35 minutes of active time, then just needs a couple hours to chill. No complicated steps or tricky techniques.
Creamy and tangy: The dressing balances rich mayonnaise with bright buttermilk, mustard, and pickle juice. Every bite has that perfect creamy-tangy thing going on.
Feeds a crowd: This recipe makes 10 generous servings, so it's perfect for family gatherings or when you need to bring a side dish to share.
Classic flavors: Sometimes you just want the real deal, not a fancy twist. This tastes exactly like the American potato salad you remember from childhood cookouts.
Make-ahead friendly: Actually tastes better the next day after the flavors have had time to blend together in the fridge.
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Potato Salad Ingredients
You'll need simple, everyday ingredients to make this creamy potato salad with hard boiled eggs.
See Recipe Card Below This Post For ingtedient Quantites
- Yukon Gold potatoes: These waxy potatoes hold their shape when boiled and have a naturally buttery, creamy texture that makes them perfect for potato salad.
- Hard boiled eggs: The yolks get mashed into the dressing for extra creaminess, while the chopped whites add texture and protein throughout the salad.
- Mayonnaise: Forms the rich, creamy base of the dressing and helps everything stick together beautifully.
- Buttermilk: Adds tanginess and thins out the dressing just enough so it coats the potatoes without being too thick or heavy.
- Yellow mustard: Brings a mild, classic tang that balances the richness. You can use half Dijon if you want a slightly sharper flavor.
- Dill pickles and pickle juice: The chopped pickles add crunch and bright flavor, while the juice gives the dressing an extra tangy kick that really wakes everything up.
- Salt and pepper: Essential for bringing out all the flavors and making sure nothing tastes flat.
- Celery: Adds a fresh, crunchy texture that contrasts nicely with the soft potatoes.
- Red onion: Provides a mild bite and a pop of color. Red onion is less harsh than white or yellow onion in cold salads.
How to Make Potato Salad
This simple potato salad recipe comes together in just a few easy steps.
Boil and chop potatoes: Place the whole, unpeeled Yukon Gold potatoes in a large pot and cover them with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 10 to 15 minutes, until a fork slides in easily but the potatoes still hold their shape. Drain completely, then cover the pot with a lid and let them steam for 5 to 10 minutes. This step makes the skins easier to remove and dries out the potatoes a bit so they soak up more dressing. Peel if you like (I usually do), then cut into half-inch chunks.
Make dressing: Separate the yolks from the whites of your hard-boiled eggs and drop the yolks into a medium bowl. Use a fork to mash them until they're pretty smooth, then stir in the mayonnaise, buttermilk, yellow mustard, a good splash of pickle juice, and salt and pepper to taste. The yolks make the dressing extra rich and help it cling to every potato piece.
Assemble: Pour the dressing over the warm potato chunks while they're still a little warm so they absorb all that tangy goodness. Chop up the egg whites and toss them in along with the celery, red onion, and finely chopped pickles. Stir everything together gently so you don't smash the potatoes. Cover the bowl and stick it in the fridge for at least 2 hours, though overnight is even better.
Substitutions and Variations
Different potatoes: You can use red potatoes instead of Yukon Golds. They're also waxy and hold their shape well. Avoid russet potatoes because they get too mushy and fall apart.
Dairy-free dressing: Swap the buttermilk for unsweetened almond milk mixed with a teaspoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
Vegan version: Use vegan mayo and skip the eggs entirely. Add an extra rib of celery and maybe some chopped bell pepper for more crunch and color.
Extra vegetables: Diced bell peppers, sliced radishes, or chopped green onions all work great if you want more variety and color.
Mustard options: Dijon mustard gives a sharper, more sophisticated flavor. Whole grain mustard adds texture and a slightly spicy note.
Southern-style: Add a tablespoon of sweet pickle relish along with the dill pickles for a sweeter, more southern potato salad vibe.
Equipment For Potato Salad
- Large pot: For boiling the potatoes. Make sure it's big enough to hold 3 pounds of potatoes with plenty of water covering them.
- Sharp knife: For chopping potatoes, celery, onion, pickles, and egg whites into even pieces.
- Mixing bowls: One medium bowl for mashing the egg yolks and making the dressing, and one large bowl for tossing everything together.
- Fork: For mashing the egg yolks into the dressing until they're smooth and creamy.
- Colander: For draining the hot water off the potatoes after they're done boiling.
Storage Tips
Refrigerator: Store your creamy potato salad with celery and pickles in an airtight container in the fridge for up to 3 days. The flavors actually get better after the first day as everything has time to blend together.
Make ahead: You can make this up to 2 days before you need it. Just give it a good stir before serving because the dressing might settle a bit.
Freezing: I don't recommend freezing potato salad because the mayonnaise separates when thawed and the potatoes get watery and mushy. This is definitely best enjoyed fresh or cold from the fridge.
Serving temperature: Always serve potato salad cold or at cool room temperature. Don't let it sit out at a picnic or BBQ for more than 2 hours in warm weather because of the mayo and eggs.
Serving Suggestions
BBQ spread: Serve this alongside grilled burgers, hot dogs, or ribs at your next backyard cookout. It pairs beautifully with smoky, charred flavors. Try it with my Easy Philly Cheesesteak Sloppy Joes for a fun twist on cookout classics.
Picnic perfect: Pack it in a cooler with fried chicken, fresh fruit, and lemonade for the ultimate summer picnic. The creamy, tangy flavors are so refreshing on a hot day.
Potluck hero: Bring this to any gathering and watch it disappear. It's the kind of summer BBQ potato salad that people always ask for the recipe.
Simple lunch: Scoop some onto a plate next to a sandwich or wrap for an easy, satisfying lunch at home.
Expert Tips
- Warm potatoes absorb more flavor: Always pour the dressing over the potatoes while they're still slightly warm. They'll soak up the tangy dressing like little sponges and taste so much better.
- Don't overcook the potatoes: You want them fork-tender but still holding their shape. Mushy potatoes make for mushy, unappetizing salad.
- Season generously: Potatoes need a good amount of salt to taste their best. Season the dressing well, then taste and adjust after you've mixed everything together.
- Let it chill: The longer this sits in the fridge, the better it tastes. If you can make it the day before you need it, do it.
- Mash those yolks: Taking the time to mash the egg yolks into the dressing creates a much creamier, more luxurious texture than just chopping the whole eggs.
FAQ
How to make nice potato salad?
Start with good quality waxy potatoes like Yukon Gold or red potatoes that hold their shape. Boil them until just tender, not mushy. Make a flavorful dressing with mayo, mustard, and something tangy like pickle juice or vinegar. Toss the dressing with warm potatoes so they absorb the flavor, then add your mix-ins like eggs, celery, and pickles. Chill for at least 2 hours before serving. The secret is not overdressing it and letting the flavors blend together in the fridge.
How does Jamie Oliver make potato salad?
Jamie Oliver's versions often include new potatoes, fresh herbs like dill or chives, olive oil, lemon juice, and sometimes a touch of mustard. He tends to go for lighter, more herbaceous dressings rather than heavy mayo-based ones. His style is fresher and more European compared to this classic creamy American potato salad. Both are delicious, just different approaches.
How do you make Mary Berry potato salad?
Mary Berry typically uses new potatoes and a lighter dressing with mayonnaise, crème fraîche, and fresh herbs. She often adds spring onions and sometimes capers for extra flavor. Her version is a bit more refined and less heavy than traditional mayonnaise potato salad recipe styles. She also recommends dressing the potatoes while warm and letting everything chill well before serving.
What are the most common ingredients in potato salad?
The most common potato salad ingredients are potatoes (usually waxy varieties), mayonnaise, mustard, hard-boiled eggs, celery, onion, and pickles or pickle relish. Many recipes also include salt, pepper, and sometimes a splash of vinegar or pickle juice for extra tang. Regional variations might add bacon, fresh herbs, sour cream, or different types of mustard, but those core ingredients show up in most classic recipes.
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Pairing
These are my favorite dishes to serve with Potato Salad
Potato Salad
Ingredients
- 3.3 pounds Yukon Gold Potatoes a creamy and buttery potato variety
- 4 large hard-boiled eggs adds creaminess and texture
- 1.1 cup mayonnaise for creaminess
- ¼ cup buttermilk adds tang and creaminess
- 2.2 Tablespoons yellow mustard for mild tanginess
- 2.2 dill pickles finely chopped for crunch and tang plus splash of pickle juice
- Salt and pepper for seasoning
- 2.2 ribs celery chopped adds crunch and freshness
- ¼ cup red onion chopped adds flavor and color
Instructions
- Place whole, unpeeled potatoes into a large pot and cover them with water. Bring to a boil, then reduce the heat and let them simmer for 10 to 15 minutes, until fork-tender. Drain the potatoes and cover the pot to let them steam for an additional 5-10 minutes. Peel the potatoes (if desired) and cut them into ½-inch chunks.
- Separate the yolks from the hard-boiled eggs and place them into a bowl. Mash the yolks with a fork, then mix in mayonnaise, buttermilk, mustard, a splash of pickle juice, and season with salt and pepper to taste.
- Pour the dressing over the warm potatoes. Chop the egg whites and stir them in with the celery, red onion, and pickles. Mix thoroughly, cover, and refrigerate for at least 2 hours to allow the flavors to combine.
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