Potato Salad Recipe

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Potato Salad – this is the BEST potato salad recipe. It is the perfect side dish for all of your summer BBQ’s, picnics, and potlucks! This classic potato salad is always a favorite! 

Potato Salad Recipe celery, pickles, green onion, and hard boiled eggs

The Best Potato Salad!

I never thought I would post a traditional Potato Salad recipe on our blog. I have always hated potato salad. I like potatoes and I like salad, but it is all of the other ingredients combined that have scared me. Well, a friend recently asked us to make potato salad for a gathering and Josh said yes. When he told me we had to find a good potato salad recipe, I looked at him like he was crazy. Potato salad? He said he would make it and I didn’t have to help, but I have a hard time staying out of the kitchen, so I put on my apron and we actually made the best potato salad!

I was nervous when we first started, but as we got going, I was kind of liking this whole potato salad recipe challenge. And when we finished, I even took a bite and to my surprise, I actually liked it! Yes, I ate potato salad and liked it! This is huge for me so I am claiming this to be the BEST potato salad recipe. If I like it, you know it has to be good!

Best Potato Salad everyone loves

What Kind of Potatoes to Use in Potato Salad

For potato salad, we like to use Yukon gold potatoes because they are less starchy than Russet potatoes. They hold up better after cooking. You can also use red potatoes, they are waxy and hold up well. You can find Yukon gold potatoes at almost every grocery store.

How to Make Potato Salad

Since I have always hidden from the big bowls of potato salad at potlucks, I really wasn’t sure where to start. Luckily, Josh loves it and had some ideas up his sleeve for our potato salad recipe. We started with simple potatoes and added in all of the fixin’s to create one amazing potato salad recipe! Here is how to make the perfect potato salad!

    • Start the potatoes in a pot of cold water where they’re fully submerged. Then bring the water to a boil and reduce the potatoes to a simmer to finish cooking. This will help the potatoes cook evenly.
    • Make sure you add salt to the water when the potatoes are cooking to make sure the potatoes are nicely seasoned. This is where they will get flavor.
    • Cook the potatoes until they are just tender when pierced with a fork. You don’t want the potatoes to be crunchy and you don’t want them to fall apart.
    • For the dressing, we used Greek yogurt, light mayonnaise, yellow mustard, and whole grain mustard.
    • We also added celery, pickles, green onion, and hard-boiled eggs. I was skeptical about the hard boiled eggs but Josh insisted on them. He said they are a must for a good potato salad recipe and he was right! I loved the eggs with the potatoes.
  • To add a little something, something to our potato salad recipe, I added dill and paprika! They were the perfect finishing touches on our salad.
  • Make sure the potatoes are cool before adding the dressing. If you add the dressing when the potatoes are hot, the dressing will get oily and can separate.

How to make potato salad - it's so easy!

Perfect Summer Side Dish

I really enjoyed this potato salad! In my opinion, it is the BEST potato salad recipe out there!

This Potato Salad Recipe is perfect for all of your summer gatherings! Make a big bowl for your next BBQ or party. I am sure it will go fast. I know if I was at your party, I would have a big helping, maybe even two!

And if you are looking for a non-traditional potato salad recipe, try our Southwestern Grilled Sweet Potato Salad. It’s a great salad for summer too!

If you like this creamy potato salad, you might also like these other summer side dishes.

Potato Salad Recipe with Greek yogurt, light mayonnaise, yellow mustard, and whole grain mustard dressing

Potato Salad

This is the BEST potato salad recipe! It is great for parties, potlucks, picnics, and BBQ's!
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Cuisine
American
Servings
6

Ingredients

  • 2 pounds Yukon Gold or Russet potatoes, washed and peeled, cut in half
  • 1/2 cup plain Greek yogurt
  • 1/3 cup light mayonnaise
  • 1 tablespoon yellow mustard
  • 1 tablespoon whole grain mustard
  • 1/2 cup chopped green onions
  • 1/2 cup finely chopped celery
  • 1/3 cup finely chopped dill pickles
  • 2 hard-boiled eggs, peeled and roughly chopped
  • 1 tablespoon finely chopped fresh dill
  • 1/4 teaspoon paprika
  • Salt and freshly ground black pepper to taste

Instructions

  1. In a large pot, cover potatoes with cold water. Add 1 teaspoon of salt to the water. Bring to a boil, reduce heat to a simmer. Simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes. Drain potatoes and rinse with cold water. Once the potatoes are cool, cut them into chunks, about 1/2-inch pieces. Place potatoes in a large bowl.
  2. In another large bowl, whisk together the Greek yogurt, mayonnaise, and mustards. Pour the mixture over the potatoes and gently stir with a rubber spatula until the potatoes are well coated. Add the onions, celery, pickles, eggs, dill and paprika. Gently stir again. Season with salt and black pepper, to taste. Serve immediately or chill in the refrigerator for up to 2 days.
  3. Note-you can double or triple this recipe if you need a BIG bowl of potato salad!
Nutrition Facts
Potato Salad
Amount Per Serving
Calories 190 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Cholesterol 64mg21%
Sodium 259mg11%
Potassium 704mg20%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 2g2%
Protein 7g14%
Vitamin A 190IU4%
Vitamin C 8.9mg11%
Calcium 53mg5%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword

potato salad

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. We arent chunky potato salad eaters. I run my potatoes through a food mill.
    Great recipe with the different mustards.

  2. Maria, thank you for sharing this tasty recipe! I served it at my 4th of July barbecue yesterday, and everyone raved about it! For me, it’s the dill pickles along with the fresh dill that really make this salad pop.

  3. I adore potato salad and would eat it weekly except for the fat content and high csrbs. Have to watch the carbs being type 2 diabetic. This sounds yummy. My only hesitation is the dill pickles. I love those too, but I have terrible memories of biting into a big forkful of an unknown person’s version of potato salad and getting hit with the god-awful sweet pickle relish laced stuff! But since the recipe has gotten such race reviews, I will take the lunge. All my other recipes from Two Peas have turned out great.

  4. You mentioned in the beginning of the article that you liked Yukon Gold potatoes the best in this recipe, but when you read the actual recipe you call for russet. I prefer Yukon but let me know if you think russet would be better. I love using my Instant Pot to get the potatoes perfect as well.

    1. You can use either, both work well. I made a change in the recipe so there isn’t any confusion. I like Yukons:)

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