There's something undeniably comforting about a big bowl of creamy, tangy potato salad. Whether it’s nestled beside grilled burgers at a summer cookout or starring as the main attraction at a casual picnic, this Ultimate Potato Salad always brings people back for seconds.

I first made this recipe on a whim before a family barbecue, and to this day, my uncle still calls it "the good stuff." What makes it ultimate? It’s the perfect balance of tender potatoes, crunchy add-ins, and a bold, creamy dressing with just the right zip.

This recipe is fast to throw together, easy to customize, and always a crowd-pleaser. Let me show you exactly how to make it.

Why You’ll Love This Ultimate Potato Salad

Once you try this version, you’ll never settle for store-bought potato salad again. This dish hits every high note—flavor, texture, convenience, and versatility.

First of all, it’s incredibly easy to make. You don’t need any fancy ingredients or complicated steps. A simple stovetop boil and a few mix-ins are all it takes to build flavor from the ground up.

It’s also the perfect make-ahead side dish. In fact, it’s even better after a few hours in the fridge. That rest time gives the flavors a chance to marry and the dressing to fully coat each bite.

Plus, this potato salad is budget-friendly. Potatoes, eggs, and a handful of pantry staples create a dish that serves a crowd without breaking the bank.

And the best part? It’s super customizable. Add bacon, swap in Greek yogurt, or spice it up with pickled jalapeños—the possibilities are endless.

Once you make it once, you’ll find yourself reaching for this recipe again and again.

Ingredients Notes

The beauty of this Ultimate Potato Salad is that it starts with humble ingredients that shine when brought together. Let’s break down the key components that make this dish truly special.

Yukon Gold potatoes are my go-to here. Their buttery texture and thin skins mean you don’t have to peel them if you don’t want to. They hold their shape after boiling, giving the salad a creamy bite without becoming mushy.

Hard-boiled eggs add a rich, velvety texture and a bit of heft. They also bring that classic deli-style flavor. I like to chop them into medium pieces so you get some in almost every bite.

For a satisfying crunch, celery and red onion are essential. The celery adds freshness and snap, while red onion brings a sharp bite that cuts through the creaminess. If raw onion isn’t your thing, a quick soak in cold water will mellow it out.

The creamy dressing is where the magic really happens. Mayonnaise, yellow mustard, and apple cider vinegar form the base. The mayo adds richness, the mustard delivers tang and color, and the vinegar sharpens everything up. A little sugar balances the acidity, and a dash of paprika brings smoky depth.

You won’t need any fancy gadgets, just a sturdy saucepan for boiling, a colander, a big mixing bowl, and a spoon. A potato masher is helpful if you like a chunkier mash, but not necessary.

How To Make This Ultimate Potato Salad

Making this potato salad is a straightforward process that you can knock out in under an hour—most of it hands-off. Here’s how it comes together.

Start by washing and chopping your Yukon Gold potatoes into bite-sized chunks. Aim for roughly uniform pieces so they cook evenly. Toss them into a large pot, cover with cold water, and add a generous pinch of salt. Bring everything to a boil, then reduce the heat and simmer until the potatoes are fork-tender—about 10 to 12 minutes.

While the potatoes cook, place your eggs in a separate saucepan and cover them with water. Bring to a boil, then reduce the heat and simmer for 10 minutes. Once done, plunge them into an ice bath to cool quickly and make peeling easier.

As the potatoes and eggs cool, finely dice your celery and red onion. This is also a great time to mix up your dressing: in a small bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, a touch of sugar, salt, pepper, and a pinch of paprika until smooth and creamy.

Drain the potatoes and let them cool for about 10 minutes. You want them slightly warm when you add the dressing—it helps them soak up all that tangy flavor. Peel and chop the hard-boiled eggs, then gently stir them into the cooled potatoes along with the celery, onion, and dressing.

Once everything is evenly combined, cover the bowl and chill the salad in the fridge for at least an hour—longer if you have time. The wait is worth it: the flavors deepen, and the texture becomes even more luscious.

This recipe takes about 45 minutes from start to fridge, and it serves up enough for 6 to 8 people as a side. Expect it to vanish quickly.

Storage Options

Potato salad stores beautifully, making it a great choice for meal prep or entertaining.

Keep it in an airtight container in the refrigerator for up to 4 days. In fact, it's best the day after making it, once the flavors have had time to meld together.

If you’re bringing it to a party or picnic, store it in a cooler with plenty of ice packs to keep it cold. Because of the mayonnaise-based dressing, you’ll want to avoid letting it sit out for more than 2 hours (or 1 hour in hot weather).

Freezing is not recommended for this recipe. The creamy dressing can separate and the potatoes can become grainy after thawing.

To rehydrate leftovers, especially after a couple days in the fridge, stir in a tablespoon of mayo or a splash of milk to bring the creaminess back to life.

Variations and Substitutions

The best part about this recipe? It’s a blank canvas. Once you’ve mastered the classic version, you can tweak it to match your taste or mood.

Craving something smoky? Add crumbled bacon for extra richness and flavor. It adds an irresistible savory crunch that pairs beautifully with the creamy dressing.

Looking to lighten it up? Swap half the mayo for Greek yogurt. You’ll still get creaminess with a little extra tang—and fewer calories to boot.

Want more tang and crunch? Chopped dill pickles or sweet relish work wonders. They add brightness and a touch of acidity that cuts through the richness.

For a spicier kick, toss in diced pickled jalapeños or a squirt of Sriracha. A touch of heat adds a surprising twist to the traditional version.

You can even swap out the potatoes entirely! Try using roasted sweet potatoes for a sweeter, earthier spin.

Feel free to get creative—this is your potato salad now. Don’t be afraid to experiment and make it your own.