Classic Creamy Potato Salad Recipe

The Best Potato Salad

Rating: 5 from 9 votes

Prep: 15 mins • Cook: 15 mins • Servings: 6 people

Ingredients

• 1.5 lbs yellow potatoes
• 2 tsp kosher salt (for boiling)
• 1/2 cup very finely diced yellow onion (about 1/4 large onion)
• 1/4 cup diced celery (or 1 large stalk)
• 3 hard-boiled eggs, grated (use the large side of a box grater)
• 2 tbsp dill relish
• 3 tbsp mayonnaise
• 2 tsp Dijon mustard
• 1 tbsp yellow mustard
• 1 tsp white vinegar
• 1 tsp Louisiana-style hot sauce
• 1 tsp coconut sugar (omit for Whole30)
• 1/2 tsp garlic powder
• 1/4 tsp ground turmeric

Instructions

1. Scrub the potatoes and cut them into roughly 1-inch pieces so they cook evenly. Place the potatoes in a large pot and add cold water until the potatoes are covered by about one inch.
2. Bring the pot to a boil over high heat. Once boiling, add 2 teaspoons of kosher salt and continue boiling, uncovered, until the potatoes are fork-tender, about 10 minutes depending on size.
3. Drain the potatoes thoroughly and let the steam release for a few minutes in the colander. This helps prevent a watery potato salad.
4. Transfer the warm potatoes to a large mixing bowl. Add the finely diced onion, diced celery, grated hard-boiled eggs, dill relish, mayonnaise, Dijon and yellow mustards, white vinegar, hot sauce, coconut sugar (if using), garlic powder, and turmeric.
5. Gently fold everything together until the potatoes are well coated and the dressing is evenly distributed. Taste and season generously with kosher salt and freshly ground black pepper — potato salad benefits from ample seasoning.
6. Cover and chill for at least 30 minutes before serving. For best flavor, make ahead and chill overnight so the flavors have time to meld.

Tips for Success

Use yellow potatoes or similar waxy varieties that hold their shape after boiling. Cut pieces consistently so they cook at the same rate. Draining and letting the potatoes steam off prevents excess moisture from thinning the dressing. Grating the hard-boiled eggs gives a creamier texture and disperses egg flavor throughout the salad.

Variations & Substitutions

If you prefer a lighter dressing, substitute part of the mayonnaise with plain Greek yogurt. For a tangier flavor, increase the Dijon mustard or add a little more vinegar. To keep this Whole30-appropriate, omit the coconut sugar and use compliant mayo. Add chopped fresh herbs like dill or chives at the end for a bright, fresh note.

Storage

Store potato salad in an airtight container in the refrigerator for up to 3–4 days. Stir before serving and taste for seasoning; chilled salads sometimes need a little extra salt or acidity after sitting.

Serving Suggestions

This potato salad is ideal with grilled or roasted meats, sandwiches, or as part of a picnic spread. It complements smoky and spicy proteins particularly well.