Best-Ever Potato Salad is so refreshing and the perfect side dish! It is creamy without being ladled with mayonnaise. The dill, fresh lemon, and Dijon brighten the dressing perfectly. And it comes together in less than 30 minutes! The perfect side dish to grilled BBQ chicken, best-ever cheeseburger, or smoked St. Louis-style ribs!
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🥔 The Ingredients
This recipe uses just a handful of fresh, vibrant ingredients that come together perfectly to create a simple yet delicious side dish. Find ingredient notes (including substitutions and variations) below.
🌿 Substitutions and Variations
- Potatoes – We find that yellow or gold potatoes deliver superior taste and give a velvety texture. However, russet potatoes work well, too. Red potatoes have a slightly different texture, but they will work, as well. For a unique twist, try adding a combination of red with sweet potatoes.
- Herbs – Fresh dill works wonderfully with the lemon juice and mayonnaise. Dried won’t give as bright a flavor profile, but can be used in a pinch. Rosemary and/or thyme can be substituted.
- Mayonnaise – Homemade mayonnaise brings this salad to the next level, but if you go this route, remember that it has raw egg yolks in it and is good for serving to anyone with a compromised immune system, including the elderly and young children. Greek yogurt can be substituted, if desired.
See the recipe card (with video) below for a full list of ingredients and measurements.
Expert Tip
Try to cut the potatoes into a uniform size, so they will cook evenly. Cook them in boiling water until just tender. Once they can easily be pierced with a sharp knife, they are done. Don’t overcook them! If you do, the salad will be mushy.
👩🏼🍳 How To Make Best-Ever Potato Salad
- Step 1: Add the potatoes to a pot filled with water and bring to a boil. Cook until tender.
- Step 2: Drain the potatoes and transfer them to a bowl filled with the onion and celery.
- Step 3: In a bowl, whisk the mayonnaise, Dijon, salt, pepper, vinegar, lemon juice, and dill.
- Step 4: Pour the dressing over the cooled potatoes and gently stir to coat.
- Step 5: Cover with plastic wrap, serve within 2 hours, or refrigerate overnight.
- Step 6: Serve, garnish with a sprig of dill
🍽️ How To Store and Serve
- We find that once the dressing has fully coated the potatoes, you can simply cover with plastic wrap and then serve within a couple of hours.
- Alternatively, you can place the prepared salad in the refrigerator and let it rest for 8 to 12 hours, or overnight. This is awesome, too, as the flavors meld even more.
- If you place it in the fridge, we recommend you set the salad out until it comes to room temperature for a couple of hours, and then give the salad a few good turns with a wooden spoon.
Expert Tip
We find that the dressing is more creamy when the salad is at room temperature. If you are serving outside on a hot day, place the bowl of potato salad on a dish filled with ice.
🙋🏽♂️ Frequently Asked Questions
Yes, potato salad tastes even better when made a few hours ahead or the day before, allowing the flavors to meld.
Potatoes like Yukon gold, yellow, or red potatoes hold their shape well and are perfect for a creamy potato salad.
Absolutely! You can use Greek yogurt or a mix of Greek yogurt and mayonnaise for a lighter, tangier version.
😋 More Amazing “Best Ever” Salads
Ready to make the best side dish in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Best-Ever Potato Salad
Video
Equipment
- Large pot for boiling potatoes in water
- Coleander Or pasta pot
Ingredients
- 3 lbs gold potatoes washed, peeled and cubed
- Kosher salt and fresh ground black pepper
- ½ cup celery finely chopped
- ½ cup red onion finely chopped
- 1¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoon white wine vinegar
- Juice of 1 lemon about 1 tbsp
- ¼ cup dill fresh, finely chopped
Instructions
- Place the potatoes in a big pot with enough water to cover by 1 inch.3 lbs gold potatoes
- Season liberally with salt and bring to a boil.Kosher salt and fresh ground black pepper
- Cook until the potatoes are just tender when pierced, about 8 to 10 minutes. Once a knife can easily pierce one of the potato pieces, they are ready. Don't overcook!
- Drain the potatoes.
- Place the chopped celery and onion in the bottom of a large bowl. Add the hot potatoes and stir with a large wooden spoon until fully combined.½ cup celery, ½ cup red onion
- To facilitate cooling, spread the potatoes out onto a large baking sheet.
- Meanwhile, in a medium bowl, mix together the mayonnaise, Dijon, 1 teaspoon salt, a pinch of black pepper, vinegar, lemon juice, and dill. Whisk until fully combined.1¼ cup mayonnaise, 1 tablespoon Dijon mustard, 2 tablespoon white wine vinegar, Juice of 1 lemon, ¼ cup dill
- Return the cooled potatoes with celery and onion into the large serving bowl. Pour the dressing over the potatoes and gently stir with wooden spoon until the spuds are fully coated.
- Cover with plastic wrap. Serve within 2 hours at room temperature. Or, refrigerate for up to 12 hours or overnight. It's best if allowed to return to room temperature before serving. Give the salad a few good mixes with the wooden spoon.
- Garnish with a sprig of dill, if desired.
Notes
Nutrition
POST UPDATE: This was originally published in June 2019, but was updated with improved tweaks to the recipe with new tips and photography and fabulous new video in July 2025!
Lynn says
Could I add hard boiled eggs?
Kris Longwell says
Hi Lynn! So sorry for the delayed reply! YES! Chopped hard boiled eggs would be a wonderful addition. Gently fold them it right at the end. YUM! Let us know if you make it and how it turns (or turned) out! Best, Kris & Wesley
Elba says
Absolutely delicious! And so easy to make. Thank you!
Kris Longwell says
Hi Elba! We are so thrilled you made the potato salad and loved it! We love it so much, too! Thank you for sharing and for the wonderful review. That honestly means the world to us!! All the best, Kris & Wesley
Steve says
Yep, this is really, really good potato salad. The best ever – quite possibly. I waited the requisite two hours and had to go back and back and back for multiple fork fulls. Delicious! Thanks K!
Kris Longwell says
Hey Steve! Woo hoo! We are so so thrilled you loved the potato salad! We made it this weekend for family and it was a hit! Thank you for sharing and for the GREAT review! That means the world to us! Kris & Wesley
Holly says
This was yummy. The mustard adds a special zing. Thanks for the recipe.
Kris Longwell says
Thanks, Holly!!!! We are so so happy you enjoyed the potato salad!! Thank you for sharing and for the GREAT review! That means the world to us!
trinitystage finnmiramichi says
Looks so yummy!!! Thanks for this recipe!
I am a student and also a freelance writer (here at https://rankmywriter.com/edubirdie-com-review I combine my study and work) and I do not have much time, but I like to eat tasty and rich! Adorable recipe!