Potato Salad
This classic Potato Salad is a must-have for summer barbecues, picnics, and family gatherings. Tender potatoes are tossed in a creamy dressing with plenty of fresh dill and Italian parsley, giving every bite a bright, herby flavor. I love the creamy tangy dressing and the crunch from the celery and onion. To me, it's the perfect balance of flavors and textures.
So if you're trying to decide what to bring to your next cookout or potluck, I think this potato salad is a winner. It's easy to make ahead, travels well, and pairs beautifully with all your favorite summer meals, from grilled burgers and hot dogs to Portuguese Chicken and Garlic Parmesan Chicken Skewers. Potato salad is naturally gluten-free (GF friends rejoice), and you can keep it dairy free by replacing the Greek yogurt with mayo. It's the kind of crowd-pleasing side dish that disappears fast at any summer gathering.
For other summer salad ideas, check out my Peach Burrata Salad (can use nectarines), or my Quinoa Arugula Salad, both refreshing and summery.
Jump to:
Why You Will Love This Salad
- Fresh, herby flavor - A generous mix of fresh dill and Italian parsley gives this potato salad a bright, garden-fresh taste that feels light and vibrant.
- Perfect make-ahead side dish - It actually tastes better after chilling, making it ideal for prepping ahead of cookouts, potlucks, and busy summer days.
- Creamy but not heavy - A blend of mayonnaise and Greek yogurt keeps the dressing rich and creamy while still feeling a little lighter than traditional versions.
- Crowd-pleasing and versatile - It pairs beautifully with everything from grilled meats to sandwiches, and it's naturally gluten-free, making it a reliable choice for feeding a group.
Best Potatoes To Use
Waxy potatoes are the best choice for potato salad because they hold their shape after cooking and have a naturally creamy texture. Unlike starchy potatoes, they won't fall apart when mixed with the dressing.
Some of the best varieties include:
Yukon Gold potatoes - My favorite choice. They have a buttery flavor, creamy texture, and hold together well while still becoming tender.
Red potatoes - A classic option with thin skins and a firm texture that stays intact after boiling.
Baby potatoes - Whether red, yellow, or mixed varieties, baby potatoes are convenient because they require minimal chopping and have a great texture.
Fingerling potatoes - Firm and slightly nutty in flavor, these make an attractive potato salad with plenty of texture.
I generally avoid starchy potatoes like Russets for potato salad. While they're great for mashed potatoes and baked potatoes, they tend to break apart during mixing and can make the salad a little mushy.
Ingredients
Exact quantities are in the recipe card at the bottom of the post.
As a note, apple cider vinegar was replaced with lemon juice and dill pickles.
Salad
- Potatoes - The star of the salad! Waxy potatoes such as Yukon Gold hod their shape well after cooking and have a creamy texture.
- Hard boiled eggs - Add richness, protein, and a classic flavor that complements the creamy dressing.
- Red onion - Provides a mild sharpness and a pop of color that balances the richness of the salad.
- Celery - Adds a fresh flavor and crunchy texture.
- Dill pickle and brine - Brings tangy, briny flavor that brightens the salad and balances the creamy dressing.
- Fresh Parsley and Dill - Add freshness and a vibrant herby flavor that makes this potato salad taste especially summery.
Dressing
- Mayonnaise - Forms the creamy base of the dressing therefore giving the salad its classic texture.
- Greek yogurt - Adds a touch of tanginess and creaminess while keeping the dressing a little lighter than an all-mayo version.
- Lemon Juice - Provides acidity which brightens the flavors and balances the richness of the dressing.
- Sugar - A small amount helps balance the vinegar and mustard without making the dressing sweet.
- Yellow mustard - Adds tangy flavor, color, and depth to the dressing.
- Garlic powder - Provides a subtle savory flavor that blends evenly throughout the dressing.
- Salt and pepper - Essential for seasoning and enhancing all the other flavors.
Garnish (optional)
- Chopped chives
- Sprinkle of paprika
Instructions
- To boil your eggs, fill a saucepan with enough water to completely cover the eggs. Bring the water to a boil and place in the eggs. You don't want the water to be boiling too roughly as it can crack the eggs if they are bouncing around too much, so lower the temperature to a gentle simmer. Boil the eggs for 9 minutes, then remove and place in a bowl to cool while you continue with the recipe. Once cool you can peel them and chop into bite sized chunks, and set aside.
Preparing the Potatoes
- Peel potatoes and chop into bite sized pieces roughly 1" cubed.
- Fill a saucepan with water (enough to be able to cover the potatoes) and salt the water generously, just like you would for pasta. The water should taste lightly salty. Bring water to a boil.
- Add the potatoes and continue to boil for about 9-10 minutes. The potatoes should be tender but not falling apart. A fork should easily be able to pierce through. Amount of time will depend on the size of the potatoes.
- Strain the potatoes and set aside to cool
- Remove approximately ¾ cups of the cooked potatoes and place in bowl. With a fork mash these potatoes and set aside.
Making the Dressing
- To a bowl add all the dressing ingredients as well as the mashed potatoes that were set aside.
- Stir dressing ingredients together
- To the dressing bowl add in the chopped boiled eggs, red onion, celery, dill pickle, parsley, and dill. Taste and season with salt and pepper.
- Pour dressing over the cooled potatoes and gently stir to combine. Garnish with chopped chives and a sprinkle of paprika and serve, or place covered in the fridge until ready to serve.
Hint: Make sure the potatoes have cooled to room temperature or slightly cooler before adding the dressing. Otherwise, the potatoes may break down more easily when mixed, and the dressing can become thinner and less creamy.
Substitutions
If you don't have all the ingredients or want to leave something out, here are some easy substitutions you can use.
- Lemon juice: can replace with apple cider vinegar, red wine vinegar, or rice vinegar.
- Yellow mustard - can replace with Dijon mustard. It will change the flavor slightly but it will still be delicious.
- Dill pickles - can replace with capers which will also add a briny bite with a little less crunch.
- Sugar - can omit if you prefer.
- Hard boiled eggs - can be omitted if you prefer.
- Red onion - can replace with shallot or more celery if you prefer.
- Celery - can replace with other crunchy veggies like jicama, seeded cucumber, or radishes if you like their peppery bite.
Top Tip
Mashing ¾ cups of the cooked potatoes and adding this to the dressing helps to make the dressing thicker which clings well to all the ingredients. Don't skip this step.
Variations
Here are some popular ways to change up potato salad while keeping the same basic creamy base:
- Bacon & chive - Crispy bacon adds smoky, salty crunch while chives give a mild onion flavor that feels fresh and savory.
- Loaded baked potato style - By mixing in cheddar cheese, bacon, and green onions you will get a richer, more indulgent twist.
- Mediterranean style - Add olives, sun-dried tomatoes, and feta, and swap dill for oregano or basil for a different flavor profile.
Equipment
Disclosure: as an Amazon affiliate, I receive a small amount of compensation from qualifying purchases at no expense to you. This helps support my work and allows me to bring more yummy recipes your way.
Storage
The potato salad can be stored in the fridge covered with a lid or plastic wrap for up to 3 or 4 days. I find the flavor mellows while in the fridge but is still delicious.
FAQ
Yes, you can but only use about one-third the amount of fresh herbs called for in the recipe. The dried parsley will add color but not a lot of flavor. Add the dried herbs to the dressing and let it sit for 10-15 minutes before mixing so they have time to rehydrate and bloom.
Yes, making it a few hours or even a day in advance allows the flavors to meld together. Just store it in the fridge and give it a gentle stir before serving.
Peeling is optional and comes down to preference. Leaving the skins on (especially with Yukon Gold or red potatoes) adds texture, color, and a more rustic feel, while peeled potatoes give a smoother, softer salad.
This usually happens if the potatoes are too warm when the dressing is added, or if watery ingredients (like cucumbers that are not deseeded) are included. Letting potatoes cool before mixing and patting ingredients dry helps prevent this.
Yes. You can replace some or all of the mayonnaise with Greek yogurt, which keeps the dressing creamy but adds a lighter texture and a bit of tang.
Related
If you like this recipe, you might also be interested in these other salads:
Pairing
Looking for other recipes that pair well with potato salad? So many mains go great, such as these grilled meats:
Potato Salad
Equipment
- 1 Saucepan
- 2 Mixing bowls
- 1 Measuring Spoons
- 1 Measuring Cups
Ingredients
Salad
- 2 lbs potatoes waxy like Yukon Golds
- 3 hard boiled eggs roughly chopped
- ¼ cup Red onion, diced
- 2 celery ribs, diced
- ¼ cup diced dill pickle
- 2 tablespoon Fresh dill
- 2 tablespoon Fresh parsley
Dressing
- ⅓ cup mayonnaise
- 1 tbsp mayonnaise
- ⅓ cup Greek Yogurt
- 2 tablespoon Lemon juice
- 2 teaspoon sugar
- 2 tablespoon yellow mustard Dijon?
- ½ teaspoon Garlic powder
- Salt and pepper to taste
Garnish (optional)
- Chopped chives
- Sprinkle of paprika
Instructions
Hard Boil Eggs
- Fill a saucepan with enough water to completely cover the eggs. Bring the water to a boil and place in the eggs. Simmer for 9 minutes, then remove and place in a bowl to cool while you continue with the recipe. Once cool, you can peel and roughly chop them into bite sized pieces and set aside.
Preparing Salad
- Peel potatoes and chop into bite sized pieces roughly 1" cubed.
- Fill a saucepan with water (enough to be able to cover the potatoes) and salt the water generously, just like you would for pasta. The water should taste lightly salty. Bring water to a boil.
- Add the potatoes and continue to boil for about 9-10 minutes. The potatoes should be tender but not falling apart.
- Strain the potatoes and set aside to cool to room temperature.
- Remove approximately ¾ cups of the cooked potatoes and place in bowl. With a fork mash these potatoes and set aside.
Dressing
- To a bowl add all the dressing ingredients as well as the mashed potatoes that were set aside.
- Stir dressing ingredients together
- To the dressing bowl add in the chopped boiled eggs, red onion, celery, dill pickle, parsley, and dill. Taste and season with salt and pepper.
- Pour dressing over the cooled potatoes and gently stir to combine. Garnish with chopped chives and a sprinkle of paprika and serve, or place covered in the fridge until ready to serve.
Notes
- You don't want the water to be boiling too roughly as it can crack the eggs if they are bouncing around too much, so lower the temperature to a gentle simmer.
- Potatoes are done boiling when a fork can easily pierce through. Amount of time will depend on the size of the potatoes. You don't want to overcook them and they become mushy.
Comments
No Comments