Name: Recipe "Potato Salad"
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 lb Yukon gold potatoes (washed, peeled, cut in half); 0.5 cup plain Greek yogurt; 0.5 cup mayonnaise; 1 tbsp yellow mustard; 1 tbsp whole grain mustard; 0.5 cup green onions (chopped); 0.5 cup celery (finely chopped); 0.5 cup dill pickles (finely chopped); 3 large hard-boiled eggs (peeled and roughly chopped); 1 tbsp fresh dill (finely chopped); 0.25 tsp paprika; salt and freshly ground black pepper (to taste)

Worth adding to the list: Strawberry Watermelon Cucumber Salad, Corn Chowder, or Southwest Quinoa Salad.

What Makes This the Best Creamy Potato Salad

This potato salad hits all the right notes: creamy from the yogurt-mayo dressing, tangy from two mustards and dill pickles, and crunchy from celery and green onion. Yukon gold potatoes hold their shape after boiling, so every bite has a tender-yet-firm texture. It’s the kind of classic side that disappears fast at any cookout.

Why You’ll Love This Classic Potato Salad

The dressing uses Greek yogurt for tang without heaviness, balanced by yellow and whole grain mustards.
Celery and pickles add crunch and brininess that cut through the creamy potatoes.
It tastes even better after a few hours in the fridge, so you can make it a day ahead.

Key Ingredients for Authentic Potluck Side Dish

Yukon gold potatoes: Their waxy texture holds up to boiling and yields a creamy interior. Avoid russets, which turn mealy.
Greek yogurt: Adds tangy creaminess with less fat than all mayo. You can substitute sour cream or use all mayo for a richer result.
Whole grain mustard: Gives the dressing little pops of mustard seed flavor. Dijon works if you don’t have it.

Kitchen Tools for This BBQ Side Dish

Large pot for boiling potatoes
Medium bowl for whisking dressing
Rubber spatula for folding ingredients without breaking the potatoes
Chef’s knife and cutting board

Tips for Making the Best Easy Potato Salad

Cut the potatoes into uniform 1/2-inch chunks so they cook evenly. Simmer them just until tender, test with a fork after 10 minutes. Overcooking leads to mushy salad. Drain and rinse with cold water to stop cooking, then let them cool completely before mixing. Warm potatoes can make the dressing greasy.

Expert Tips for Potato Salad Dressing and Texture

Let the dressed salad chill for at least an hour before serving. The potatoes absorb the dressing, making the flavor more cohesive. If the salad seems dry after refrigeration, stir in a splash of milk or extra yogurt. Taste and adjust salt and pepper just before serving, chilling dulls seasoning.

Tips for Perfectly Cooked Potatoes Every Time

Start the potatoes in cold water and bring to a boil, this ensures even cooking from the outside in. Salt the water generously; it seasons the potatoes from within. Simmer gently, not a rolling boil, to keep the potatoes from breaking apart. Draining and then rinsing under cold water helps the potatoes cool quickly and stops carryover cooking, so you get the right texture for salad.

Potato Salad Variations to Try

Add crumbled bacon for a smoky saltiness, or swap the green onions for finely diced red onion. For extra freshness, stir in chopped fresh parsley or chives. A dairy-free version works with vegan mayo and a splash of lemon juice instead of yogurt. If you like more tang, increase the pickles or add a teaspoon of pickle juice.

What to Serve with Potato Salad

This creamy potato salad is a natural match for grilled burgers, hot dogs, or barbecue chicken. It also pairs well with pulled pork sandwiches or a simple grilled steak. For a picnic spread, serve alongside coleslaw and baked beans.

Garnish with extra chopped dill or a sprinkle of paprika for color. If you’re taking it to a potluck, keep it chilled until serving, no one likes warm potato salad.

How to Store Leftover Potato Salad

Keep the salad in an airtight container in the fridge for up to 4 days. Because the dressing thickens as it sits, give it a gentle stir before serving. If it seems dry, mix in a little milk or extra yogurt to loosen it up.

Potato Salad FAQs

Why are my potatoes mushy?

Overcooking is the usual culprit. Start checking for doneness at 10 minutes, and drain as soon as a fork meets gentle resistance. Rinsing with cold water stops the cooking process immediately.

Can I use red potatoes instead of Yukon gold?

Yes. Red potatoes also have a waxy texture that holds up well. You don’t need to peel them, just scrub well and cut into chunks.

How far ahead can I make this potato salad?

You can make it up to 2 days in advance. The flavors meld and improve, but the salad may thicken. Stir in a little milk or yogurt before serving to restore creaminess.

Can I freeze potato salad?

Freezing is not recommended. Potatoes and dairy dressings break down when thawed, resulting in a watery, grainy texture. Best to make fresh and store in the fridge.

Recipe

Potato Salad

This is the BEST classic potato salad recipe! It is great for parties, potlucks, picnics, and BBQ's!

easyVegetarian

15 min

Prep Time

20 min

Cook Time

35 min

Total Time

Servings

American

Cuisine

639 kcal

Calories

Ingredients

Servings

2 lb Yukon gold potatoes, washed, peeled, cut in half
0.5 cup plain Greek yogurt
0.5 cup mayonnaise
1 tbsp yellow mustard
1 tbsp whole grain mustard
0.5 cup green onions, chopped

0.5 cup celery, finely chopped
0.5 cup dill pickles, finely chopped
3 large hard-boiled eggs, peeled and roughly chopped
1 tbsp fresh dill, finely chopped
0.25 tsp paprika
salt and freshly ground black pepper, to taste

Instructions

1
In a large pot, cover potatoes with cold water. Bring to a boil, reduce heat to a simmer. Simmer until the potatoes are tender when pierced with a fork, about 10 to 15 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 a medium 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.

3
Add the onions, celery, pickles, eggs, dill and paprika. Gently stir again. Season generously with salt and black pepper, to taste.
4
Cover and chill in the refrigerator until ready to serve.

Nutrition (per serving)

639kcal

Calorie breakdown

Protein9%57 kcal

Fat11%75 kcal

Carbohydrates80%519 kcal

How this was calculated — 11 of 12 ingredients matched

Yukon gold potatoesPotato flour3239 kcal

plain Greek yogurtYogurt, Greek, plain, whole milk116 kcal

mayonnaiseMayonnaise, made with tofu386 kcal

yellow mustardMustard, prepared, yellow9 kcal

whole grain mustardMustard, prepared, yellow9 kcal

green onionsOnions, young green, tops only32 kcal

celeryCelery, raw17 kcal

dill picklesPickles, cucumber, dill or kosher dill14 kcal

fresh dillDill weed, fresh6 kcal

paprikaSpices, paprika4 kcal

salt and freshly ground black pepperPepper, banana, raw0 kcal

Serving size ≈ 259 g · 6 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

Open in analyzer

Keyword: Boiled, gluten-free, glutenFree, nut-free, nutFree, vegetarian

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