Out of this world outstanding…this is the best potato salad recipe ever! Smooth and velvety, this dill based potato salad has simple ingredients, can be made ahead, and is full of flavor. And there’s a secret to getting that velvety texture This is a family favorite recipe everyone will love!
It pairs perfectly with this Juicy Lucy burger!
My potato salad recipe is better than my mom’s recipe.
Oh my gosh…does that make me a bad daughter for saying that out loud?!
I grew up with my mom’s traditional potato salad recipe made with sweet pickle relish and eggs. Her version is definately a southern potato salad, and I just didn’t love it…at all. So I wrote off potato salad all together.
Until a friend of mine brought her recipe to work back in 2006. I didn’t want to try, but everyone was raving over it. So I thought, ok I’ll try a bite or two.
Oh my goodness…it was fantastic! Seriously – the best potato salad. So I asked her for the recipe and I’ve been making it for my family ever since. This easy potato salad recipe has quickly become a family favorite. My husband loves it and asks for it all the time.
Video: Step-By-Step Instructions For Making Potato Salad
If you want to learn how to make the best potato salad recipe, you’re in the right place! Check out my video to see how EASY it is!
Ingredients You’ll Need
The key here is to use Idaho potatoes. And I cook them with the skins on. That’s the key to getting that velvety texture. The red onion gives this dish so much flavor, way more than a regular yellow onion. And while you can use a sweet relish, I prefer a dill relish.
Step-by-Step Recipe Instructions
The first thing you’re going to do is finely chop the red onion and celery.
This next step is where my secret to making the BEST potato salad recipe comes into play. How I make this my version is different than your traditional method. Here’s my secret. I boil the potatoes with the peeling on. My mom always wonders why I do this, but peeling the potatoes with the skin on makes them so much easier to peel and chop. This method also changes the consistency and results in a creamy potato salad, which is more smooth and velvety in texture.
After the potatoes are done boiling, drain them in a strainer. The peelings should be starting to fall off. Let them cool before you start to peel them.
Once they are cool enough to touch, take a knife and peel off the peelings. The peelings should easily come right off. From there, cut the cooked potatoes into chunks. It’s ok if the potatoes start to fall apart while cutting.
Place the cubed potatoes in a large bowl. Add the mayonnaise, mustard, dill relish, celery, and red onions. Combine all the potato salad ingredients well, adding salt and pepper to taste.
Can You Make it Ahead of Time?
Absolutely! I always make it at least 1 day before I plan to serve. While I do enjoy a warm potato salad, cold is my favorite. If you don’t have time to make this a day in advance, let it chill in the refrigerator for at least 4-6 hours on the day you make it. This recipe is best when it’s chilled.
Best Potatoes for Potato Salad
You’re not going to believe me when I tell you this, but I highly recommend using Idaho potatoes for this recipe. You all know that I’m a HUGE fan of new potatoes and the majority of my recipes are made with new potatoes, like my Easy Oven Roasted Potatoes and Mashed Potatoes. But not this one.
When you boil the potatoes with the peelings on, it’s so easy to just peel them off. Sometimes, I can just rub the majority of the peeling off with my hands and not have to use a knife. You can’t do that when using new potatoes. I contribute the velvety smoothness to making it with Idaho potatoes.
Expert Tips and FAQs
- Why is this the Best Potato Salad Recipe? – Because it’s easy to make, only requires 6 simple ingredients and you don’t have to peel the potatoes before cooking them. By cooking the potatoes with the peels on, you’re saving a ton of time and hassle and it provides an amazing texture you won’t find in other recipes.
- How Long Will it Last? – You’re lookin at about 4 days when kept in an airtight container in the refrigerator. I don’t recommend freezing this because it contains mayonnaise.
- Is Potato Salad Gluten Free? – Yes! I use only the simplest ingredients and they are all gluten free.
- How Much to Serve a Crowd? – I use a 5 lb bag of potatoes when making this recipe and that will feed about 12-15 people.
- Can I Add Eggs and Other Ingredients? – Absolutely! Adding slices of boiled eggs is similar to the old fashioned potato salad recipes you probably grew up on and if you want to add it, do it!
- Do My Measurements Have To Be Exact? – This is one of those recipes where you really have to judge the measurements by taste. I taste this recipe like 10 times while making it to ensure it’s exactly how I want it to taste. If you feel it needs a little more mayo for your liking, add it! Want more salt, add it!
- Red Onions – I highly recommend using red onions instead of yellow or sweet onions. Red onions are mild and sweet, but provide the most robust flavor when added to cold salads.
This salad pairs well with just about everything but my Greek Marinated Chicken pairs perfectly because it’s grilled. This would be the most perfect spring or summer dinner! This Cauliflower, Cashew and Pea Salad is fun to pair with it, as well.
Spring is here and this is the perfect recipe to serve at a picnic, a family BBQ and even at a potluck!
If you loved this recipe, give this recipe a star review! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #recipesworthrepeating and tagging me @recipesworthrepeating.
Best Potato Salad Recipe
- Boil the whole potatoes in a big pot with the skins on and not cubed.
- After the potatoes are done boiling (the skins should be pulling back a little bit) about 30 minutes, drain them and let them cool for about 30 minutes.
- Cut the peelings off the potatoes. Peelings should be very easy to cut off.
- Cut the potatoes into cubes and place them in a big bowl.
- Add the mayonnaise, mustard, relish, red onion, and celery, salt and pepper.
- Combine all ingredients well. Taste test to ensure it’s at the right level of flavor you want. Add more of an ingredient if you think it needs it.
- Store in the refrigerator for 4-6 hours before serving.
- How Long Will it Last? - You're looking at about 4 days when kept in an airtight container in the refrigerator. I don't recommend freezing this recipe because it contains mayonnaise.
- Is it Gluten Free? - Yes! I use only the simplest ingredients and they are all gluten free.
- How Much to Serve a Crowd? - I use a 5 lb bag of potatoes when making this recipe and that will feed about 12-15 people.
- Can I Add Eggs and Other Ingredients? - Absolutely! Adding slices of boiled eggs is similar to the old fashioned potato salad recipes you probably grew up on and if you want to add it, do it!
- Do My Measurements Have To Be Exact? - This is one of those recipes where you really have to judge the measurements by taste. I taste this recipe like 10 times while making it to ensure it's exactly how I want it to taste. If you feel it needs a little more mayo for your liking, add it! Want more salt, add it!
- Red Onions - I highly recommend using red onions instead of yellow or sweet onions. Red onions are mild and sweet, but provide the most robust flavor when added to cold salads.
Update Notes: This post was originally published in July 2012, but was re-published with updated step-by-step instructions, pictures and tips in April of 2020.