The BEST Potato Salad Recipe

Potato salad is one of those dishes that shows up at every family gathering, cookout, and holiday spread. It’s comforting, creamy, and packed with nostalgic flavors. But my version? It’s a blend of the potato salads I grew up on, with a few tips and tricks I’ve learned along the way to take it to the next level.

This recipe is the perfect combination of tangy, creamy, and slightly sweet, with the right amount of crunch and seasoning. This is a recipe I’ve been using for years now and it never fails! It’s always a crowd pleaser. Whether you’re serving it as a side dish for barbecue or bringing it to a potluck, this potato salad will have everyone asking for seconds.

The Inspiration

Growing up in a multicultural household, I experienced different takes on potato salad – from Dominican and Grenadian styles to classic Southern versions. Each had unique flavors, and I found myself mixing and matching the best parts to create this ultimate potato salad. The result is a creamy, flavorful dish with layers of texture and a hint of spice.

Ingredients

• 4-5 medium russet potatoes (or any potato of your choice), peeled and diced into 1-inch cubes
• 1 medium carrot, peeled and diced into small cubes
• 1/2 small onion, finely minced (red or white onion works)
• 2 tbsp yellow mustard
• 1 tbsp white vinegar
• 1 1/2 cups mayonnaise (adjust to preference for creaminess)
• 2 tbsp sweet relish
• 2 tbsp dill relish
• 3 large hard-boiled eggs, chopped
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper (or to taste)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp all-purpose seasoning
• 1/2 tsp paprika (for garnish, optional)

How to Make It

1. Boil the Potatoes and Carrots – In a large pot, add the diced potatoes and carrots, and cover with cold water. Bring to a boil over medium-high heat. Add a pinch of chicken bouillon or salt to the water for seasoning.
2. Cook Until Tender – Cook for 15-20 minutes, or until the potatoes and carrots are fork-tender but not mushy. The carrots should be slightly tender but still hold their shape.
3. Cool the Vegetables – Drain the potatoes and carrots in a colander and let them cool for a few minutes. You can spread them out on a baking sheet to speed up the cooling process.
4. Make the Dressing – Once the potatoes and carrots have cooled slightly, add them to a large bowl. Stir in the mayonnaise, yellow mustard, white vinegar, sweet relish, dill relish, minced onion, garlic powder, and onion powder. Gently mix to coat the vegetables evenly with the dressing.
5. Adjust Creaminess – For a creamier potato salad, mash a few potato pieces while mixing.
6. Add the Eggs – Gently fold in the chopped hard-boiled eggs, being careful not to break them up too much. Taste and adjust the seasoning with more salt, pepper, or mustard as desired.
7. Chill and Serve – Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld together. Before serving, sprinkle with paprika for color and a touch of smoky flavor, if desired.

Variations and Add-Ins

Protein Boost – Add crispy bacon or diced ham for extra heartiness.

Spicy Kick – Add a finely diced jalapeño or a dash of hot sauce for a spicy twist.

Herbaceous Flavor – Mix in fresh dill or chives for an herby upgrade.

Creamier Texture – Stir in a little sour cream or Greek yogurt to enhance the creaminess.

Why You’ll Love It

This potato salad is more than just a side dish – it’s a blend of family memories, culture, and bold flavors. It’s versatile, easy to make, and perfect for any occasion. Whether you prefer a classic version or enjoy experimenting with add-ins, this recipe will become a staple in your kitchen.

Print Recipe

Potato Salad

Creamy, savory potato salad perfect for gatherings, cook-outs, bbqs & more!

Course: Side Dish

Cuisine: American

Keyword: potato salad

Servings: 8

Ingredients

• 4-5 medium russet potatoes (or any potato of your choice) peeled and diced into 1-inch cubes
• 1 medium carrot peeled and diced into small cubes
• 1/2 small onion finely minced (you can use red or white onion)
• 2 tbsp yellow mustard
• 1 tbsp white vinegar
• 1 1/2 cups mayonnaise adjust to preference for creaminess
• 2 tbsp sweet relish
• 2 tbsp dill relish
• 3 large hard-boiled eggs chopped
• 1 tsp salt or to taste
• 1/2 tsp black pepper or to taste
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp all purpose seasoning
• 1/2 tsp paprika or garnish, optional

Instructions

• In a large pot, add the diced potatoes and carrots, and cover with cold water. Bring to a boil over medium-high heat. Add a pinch of chicken bouillon or salt to the water for seasoning.
• Cook for 15-20 minutes, or until the potatoes and carrots are fork-tender but not mushy. The carrots should be slightly tender but still hold their shape.
• Drain the potatoes and carrots in a colander and let them cool for a few minutes. You can spread them out on a baking sheet to speed up the cooling process.
• Once the potatoes and carrots have cooled slightly, add them to the bowl. the mayonnaise, yellow mustard, white vinegar, sweet relish, minced onion, garlic powder, and onion powder. Gently stir to coat the vegetables evenly with the dressing.
• For creamier potato salad, mash a few potato pieces while mixing.
• Add the chopped hard-boiled eggs to the mixture and carefully fold them into the salad, making sure not to break up the eggs too much. Taste the salad and adjust the seasoning. Add more salt, pepper, or mustard as desired.
• Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld together. Before serving, sprinkle with paprika for color and a touch of smoky flavor, if desired.

Notes

• Make-Ahead Tip:
  • Potato salad tastes even better after sitting for a few hours. Prepare it the day before and refrigerate to let the flavors meld together.
• Serving Suggestions:
  • Serve cold or at room temperature for the best flavor. Avoid letting it sit out for more than 2 hours to maintain freshness.
  • Sprinkle fresh herbs or paprika on top for a vibrant presentation.
• Storing Leftovers:
  • Store in an airtight container in the refrigerator for up to 3 days. Stir gently before serving to redistribute the dressing.
• Adjusting for Preferences:
  • For creamier potato salad, mash a few potato pieces into the dressing before mixing.
  • If you like more crunch, add diced bell peppers, radishes, or extra celery.