Ultimate Potato Salad Recipe

The perfect potato salad truly does exist, and it’s incredibly easy to make!  This zesty Potato Salad is my FAVORITE cookout recipe.  Plus added tips on how to get the perfect potato texture, prevent a “wet” potato salad, and more!

This Potato Salad recipe is one of those recipes we have with so many of our family potlucks and bbq’s.  We also love easy summer recipes like my Classic Pasta Salad and Smoked Chicken Wings.  This is one of my Side Dishes recipes I know you’ll want to keep on hand!

This Potato Salad is my FAVORITE summertime recipe!  Added tips on how to get the perfect potato texture, prevent a "wet" potato salad, and how to add extra zing that will make everyone want the recipe! #potatosalad #potatoes #salad #potluckrecipe #summer #salad #sidedish #picnic


My version of potato salad has many nods to the classic version, with a creamy dressing, crunchy diced celery, diced hard-boiled eggs, and crisp sweet pickles.

It also has plenty of crunchy bacon, and I have a secret way to make the potatoes themselves incredibly flavorful, and never wet and mushy!

This is one of those recipes that I kept meaning to get up here on the blog, and somehow it always got pushed to the proverbial back burner.

I’d get new recipe ideas, or a great sponsored post and here we are about 9 months from when I wanted to post it!

Potato salad has always been something I was intimidated by.  I’d made it a few times, and it always seemed a bit wet, mushy, and every recipe I tried was LOADED with mayo.  I like mayo, but even I thought it was too much!

So I’ve been on a mission to make a potato salad that was worthy of the “perfect” title… and I’ve got it!

Potato salad in wooden bowl


  1. Boil potatoes and season.  Once potatoes are boiling, add salt and stir.  This flavors the potatoes from the inside out.  Basically you want to do the same thing that you would do for pasta.
  2. Drain potatoes.  Once you’ve drained the potatoes in a colander, return the potatoes to the same pot you boiled them in (with the burner off).  This eliminates the excess water that’s in the potatoes and prevents a wet potato salad!
  3. Add vinegar.  When the potatoes are in the pot after draining, toss them with a little vinegar.  I usually use apple cider vinegar because it has a more mild flavor.  After you add it, the potatoes will smell REALLY strongly of vinegar, but that’s okay, once they’re tossed with the dressing, it all mellows out in to a wonderful creamy, slightly tangy flavor that keeps you coming back for more!
  4. Return potatoes to colander and make dressing.  Returning the potatoes to the colander allows them to continue cooling.  I like to whisk my dressing in a large bowl that I can make the whole potato salad in (less bowls to wash later).
  5. Assemble potato salad.  Combine cooled potatoes, eggs, onion, celery, pickles, and bacon.  Stir to combine well.
  6. Chill Cover potato salad tightly with plastic wrap and refrigerate for at least 3-4 hours.

Closeup of potato salad recipe in bowl


Even though making potato salad is easier than you may think, there are some extra tips and tricks that are definitely handy to know!


I’ve found that waxier potatoes seem to hold up better and not be as mushy.  Starchy potatoes, like russets, break down a lot when cooked and they can make for a potato salad that is almost like mashed potatoes.

Baby red potatoes, baby Yukon gold, or baby white potatoes are my go-to’s.  Actually you don’t have to get the “baby” or “petite” varieties, I just like to because there’s less chopping involved!


Since the potatoes are boiled, they’re naturally water-logged.  There’s a simple two step process to avoid all that excess water going into your potato salad.

  1. Drain potatoes in a colander.  Shake them a few times to get excess water out, then transfer potatoes right back into the pot you cooked them in, on the stove (with the burner off).  The hot pan eliminates the extra water for you!  In this recipe, this is where you’d add the vinegar and give them a stir.  Let potatoes sit for about a minute or so, stirring occasionally.
  2. Transfer the potatoes back to the colander to cool.


Traditionally they’re boiled, as they are for this recipe as well.  Add all cut potatoes to a pot, cover with water (about an inch above the tops of the potatoes), and bring to a boil over MED-HIGH heat.

Once they’re boiling, adjust the heat so the potatoes are at a low-boil… meaning they’re boiling, just not vigorously.  The foam created by boiling potatoes can boil over quickly, and it’s a starchy mess to clean up, so keep an eye on them.  Boil about 10-15 minutes, until you can easily pierce one potato piece with a fork.

Potato salad recipe for a picnic


  • NO BACON GREASE – during my testing, I found using bacon grease in the dressing REALLY made the dressing “pop” and stand out from all the rest, but if you’re opposed to using it, you can omit it.  I’d try replacing the bacon grease with a tablespoon or two of pickle juice for a different flavor!
  • SOUR CREAM – several of you have reached out about adding sour cream to this potato salad, so if you wanted to give that a try, I’d add 1/4 cup sour cream and reduce the mayo down to 1/2 cup.
  • LESS BACON – we’re huge bacon fans around here, but if you’d prefer to use less bacon, absolutely feel free to use as little bacon as you’d like.
  • GREEN ONIONS – if you’re not a huge fan of red onions, you can omit them from the recipe and just stir in some chopped green onions.  Without any onion flavor at all, I feel the salad lacks a flavor punch.


Potato salad is a great make-ahead recipe.  In fact, just like my skinny coleslaw recipe, it’s better if you DO make it ahead of time.  All the flavors really combine together.

I usually make my potato salad the night before, or early in the morning the day we want it for dinner.


Since this is a mayo-based potato salad, you want to try to keep it cool and refrigerate it as soon as people are done eating.

I like to take a huge plastic punch bowl, fill it about halfway with ice, then nestle my bowl of potato salad down in it to keep it cool!

Just be careful not to push the potato salad bowl down too much, you don’t want ice getting in the salad.


Potato salad should be refrigerated in an airtight container and consumed within 3-4 days.


  • Enameled cast iron pot – this pot keeps a beautiful even heat, which means potatoes come out evenly perfect every time!
  • Mixing bowl – I love the easy clean up, no-slip bottoms, and they have lids!



Recipe originally published in 2018 and has been updated in 2020 with additional information.

This summertime staple is truly my FAVORITE potato salad recipe!  Plus tips on how to get the perfect potato texture, prevent a "wet" potato salad, and how to add extra zing that will make everyone want the recipe! | #potatosalad #potluckrecipe #summer #salad #sidedish #picnic

Perfect Potluck Potato Salad

The perfect potato salad truly does exist, and it's incredibly easy to make!
4.7 from 54 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 6 - 8 servings
Calories 605



  • 1 1/2 lbs petite (or baby) red or white potatoes, cut into 4ths
  • 2 1/2 tsp kosher salt, divided
  • 2-3 Tbsp apple cider vinegar
  • 12 oz package of bacon, cooked and crumbled
  • 3-4 hard-boiled eggs, peeled and coarsely chopped
  • 1/2 small red onion, peeled and finely diced
  • 1/4 cup finely diced celery (2-3 stalks)
  • 1/4 cup finely chopped sweet pickles (or a few tablespoons of sweet pickle relish)


  • 3/4 cup mayonnaise
  • 1 Tbsp whole-grain dijon mustard
  • 2 Tbsp bacon grease (optional, but highly recommended)
  • 2 tsp granulated sugar
  • pinch ground celery seed
  • 1/4 tsp black pepper


  • Add sliced potatoes to a large saucepan.  Cover with cold water, about an inch above the tops of the potatoes.  Bring to a boil over MED-HIGH heat.  Covering the pan helps this happen faster, but pay attention that it doesn't boil over!!
  • Once boiling, add 1 1/2 tsp kosher salt and stir.  Boil, for 10-15 minutes, until potatoes are fork tender.  Watch out for the foam on top of the water, it can boil over if you're not careful.  Adjust the heat so that the potatoes are still boiling, but not so hot that they're roaring.
  • Drain potatoes in a colander, then return potatoes to the same hot pot you boiled them in.  Add vinegar and stir to combine.  Let sit a minute or two, then return to the colander to cool slightly.
  • While potatoes are cooling, add dressing ingredients plus remaining 1 tsp kosher salt to a large mixing bowl.  Whisk together and set aside.
  • Chop eggs, red onion, celery and pickles.  Add cooked potatoes to the dressing in the mixing bowl and top with chopped eggs, onion, celery, pickles and crumbled bacon.  
  • Gently stir it all together, until well combined.  Cover tightly and refrigerate until cold, at least 3-4 hours.



This potato salad can absolutely be made the night before.
Leftovers can be kept for 3-4 days, in a sealed container.
If you prefer a less sweet potato salad, omit the sweet pickles, and reduce the granulated sugar to 1 tsp.  The little bit of sugar counters all the bold savory flavors and makes for a smoother tasting salad.
Author The Chunky Chef
Tried this recipe?Mention @the_chunky_chef or tag #thechunkychef!

If changing the recipe serving quantity, the recipe plugin will change the ingredient values for you, but it does NOT change the written instructions, those are manually added and not subject to a slider/button. You will have to extrapolate that multiplication to any amounts listed in the instructions.

For example: if an ingredient calls for 4 cups, and you doubled the recipe, it will automatically change to 8 cups. In the instructions, if I say “use 4 cups of cheese”, you will have to realize that since you doubled it, you use 8 cups, not 4


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Recipe Rating

73 comments on “Ultimate Potato Salad Recipe”

  1. I never thought I’d find potato salad that topped my grandmother’s but here it Is! Easy and delicious!!

  2. This recipe is a winner! I wanted a potato salad using the small mixed baby or fingerling potatoes. I had recently found a brand of them that were super good and knew they would be great in a salad. How convenient that they came in a 1-1/2 lb bag. I used a sweet onion instead of red and two green onions for good measure. Instead of sweet pickles which I detest, I used kosher dill pickles (Vlasic brand). I’ll definitely keep this as my go-to potato salad from now on. Most potato salads are pretty bland and always seem to be lacking something. This was perfect and needed no extra salt or anything. Anyone thinking of using sour cream instead or part of it, I really wouldn’t. Save the sour cream for your baked potato, ha! ha! I definitely think the bacon grease is the secret to this being so good.

  3. I made this potato salad today for a birthday party and it was THE BEST potato salad I have ever had!! Our guests loved it!! I usually just skip to the recipe but I read the whole post today and it made the difference. Will make this again and again!!

  4. This was a HUGE hit today at an impromptu family weiner roast luncheon. Made with my first potatoes from my garden. Thank you for sharing. I will definitely be making this again.

  5. Awesome potato salad!! Do yourself a favor and make this,you will be glad you did.

  6. THANK YOU for whatever magic you gave us to change the serving sizes and it automatically changes the ingredient measurements. Will definitely be looking at more of your recipes. Also this potato salad is LIFE

  7. I prefer a mustard potato salad. 1 egg per potato with onion, sweet pickles, celery and celery salt.

  8. Love the touch of relish in this! It adds just the right flavor!

  9. This is a summertime staple in our home! Looking forward to enjoying this with every barbecue dinner! Delish!

  10. The best kind of classic dish! Love the addition of bacon in this!

  11. This is the perfect season for the potato salad. Everyone loves it and your salad looks so delicious!

  12. My family loves potato salad! I can’t wait to make this for them!

  13. This potato salad is perfection! It has everything anyone could ever dream of and is so pretty too!

  14. Your first recipe I tried..baked beans.out of this world..I mean out of this world!! I am in my 70 and tried many…none even come close
    .now I am on to the next..your potato salad..and then your peach cobbler.i wished you made a turkey burger out of this world..but I could not find one..thank you for your yummy recipes.

  15. Added a half a package of Good Seasons Ranch Dressing Powder!

  16. This recipe is the bomb! My husband has hated by potato salad for years…I kept trying different recipes to make him happy. This is the one! And not just for the hubby, everyone else in the family agrees. Thank you!

  17. I absolutely love potato salad and make it regularly. The first time I made this recipe, I fell in love with it. Instead of my mothers dutch potato salad recipe, this one will now be my go-to. Many of the same flavours as the dutch potato salad but I love the abundance of eggs. Today I made it using picked eggs — just as good. Thanks for sharing.

  18. My mother made this recipe for my brother’s birthday and it was a huge it! It was truly delicious and amazing! I wish there was more leftovers! 😊

  19. My mother made this recipe for my brother’s birthday and it was a huge it! It was truly delicious and amazing! I wish there was more leftovers! 😊

    She did follow the suggested tips, such as putting them in the hot pot after draining and putting vinegar in! 😁

  20. I have made this several times. Potatoes come out perfect and tasty  A crowd pleaser !! 

  21. Tried your potato salad recipe yesterday and it was just what I wanted. I’m doing it again this time for company. Thank you

  22. This is my new favorite recipe. I’m also printing and sharing it, thank you so much for the easy printable option.

  23. It is truly my new perfect potato salad. I did add chopped dill and dill pickles.Only 3 slices of bacon. 12oz seemed like a bacon salad, not potato salad. Thank you for posting!

  24. I wanted to try a new potato salad recipe that had a lot of bold flavors. While searching online I came across many that claimed to be ” the best”. I decided to try your recipe and am very happy I did. It is truly the best potato salad I have ever tasted. It took some time putting it together but it was so worth it. This is the recipe I will go to from now on. Thanks so much for finally posting it.

  25. The trick is to cook 10 %  of the potatoes more than the rest. And don’t overcook the rest. This keeps the texture but adds a creamy base for the mayo.

  26. I have an aversion to red onions and chopped celery…how would this recipe be without those 2? 

  27. The very best potato salad!   My husband raved!  I had to omit bacon and it was still terrific.  I think adding the vinegar to the to the potatoes and also red onion instead of yellow onion gave the salad a punch.  So flavorful…thank you.

  28. Mmmm ! Using this yummy salad for a 50th Birthday Party on the lake ! I never thought bacon fat would add so much flavour! I tripled this recipe. Tastes sooo good !! 

  29. I was never a fan of potato salad so I went searching for a recipe on line.  This sounded great. It was amazing.  I never made potato salad before and it was a lot of work but totally worth it. Even better the next day. 

  30. I do a lot of cooking, but have never made a potato salad and was asked to bring one for a Fourth of July bbq. I used this recipe, but doubled it. I also used more celery, onion and sweet pickles. Everyone raves about the salad. Several said it was the best potato salad they have had! Now I have a go-to potato salad recipe. Thank you!

  31. Wow – This potato salad is so delicious. I usually think potato salads are nice, but a little boring. Not this time! This is very flavorful.
    Thank you so much!

  32. I made this on Thursday night to take camping with us on Friday. It was a hit with my family, even the picky eaters. I did leave out the eggs since my husband hates hard boiled eggs and added extra celery and onion. I added some garlic powder as well. I also doubled the recipe for a group of 6 and we only had a little left. I used red potatoes and left the skin on. My husband said this is the best potato salad he ever had. I’ll definitely be making it again in the future.

  33. Do you peel potatoes first

  34. Mayonnaise doesn’t have dairy in it lol…its an emulsification of eggs and oil. But thanks for the recipe will definitely try it out!

  35. I made this for Father’s Day and it was a huge hit! (I’m glad I doubled the recipe)  The  BEST potato salad I’ve ever had and I can’t believe I made it!  I substituted sweet relish for the pickles but I followed everything else to a tee, including the bacon grease 😉 Thank you!  I’ll be making this for years to come!

  36. Sounds like a great potato salad, however, I’d make a few changes… I’d use my homemade zucchini relish instead of sweet pickles, and Miracle Whip instead of mayo (I dislike Mayo), but all the rest the same. Sounds amazing. I made it with bacon before and it was great. Enjoy!

  37. This is the way I make my potato salad to a tee. My husband invented it He was from Germany! The only difference was the sauce. All of what you use but also a little Lemmon. He is gone now rip. My whole and children love it. When there’s a party they call me to make the potato salad. I all most forgot I add eggs to it all so. Thank you for sharing yours. 

  38. This was excellent! I don’t eat pork and was anxious about using a recipe that would involve me leaving it out, but it was still one of the best potato salads I have eaten (even without it bacon or the grease). Totally vegetarian friendly for those that were concerned in earlier comments! Didn’t need to subsitute the fat either. I did use a bit of bourbon smoked black pepper and a pinch of paprika to add some smokiness to it. Also, it was very easy to triple for our party. Definitely will make this again.

  39. Not sure this is a “perfect potluck” recipe when it excludes anyone who doesn’t eat meat from being able to eat it 😕. Why add bacon to something where it’s totally delicious without it?? 

  40. This is definitely one of the best potato salads ever and will be made again! I made a double batch for a camping trip. It took some discipline to stay out of it and save it for the weekend. No doubt it’ll be enjoyed! Thank you for creating and sharing the recipe!

  41. It took me 52 yrs to find an awesome potato salad recipe! (I didn’t look very hard. Seemed like a lot of work). This is delicious & not overly complicated. Thanks for including the tip about the acv!

  42. Will this recipe feed a crowd or should I double the recipe?

  43. Excellent helpful tips which resulted in a very flavorful potato salad .
    This beats deli potato salad any day and much cheaper.
    Thanks for sharing this recipe . 

  44. What is the green herb looking stuff? I don’t think it is pickles nor diced celery? Is that cilantro? From the picture I can’t see the celery at all!

  45. The close ups sure make it look like the potatoes have had their skins removed.

  46. do I peel the skins off the potatoes for this recipe?

  47. I was very surprised to see you added sugar to you potato salad recipe. My mom did that and of course I do too. It does make a big difference in the taste. I also add sugar to my deviled eggs. Your recipe looks delish, guess I’ll go cook some taters and make some.

  48. I NEVER use a recipe for my much-loved potato salad, but I must say this is THE best potato salad I’ve EVER made. Absolutely incredible. Most definitely will never make potato salad again without adding the cider vinegar to the hot potatoes and adding the bacon grease and sugar to the dressing. A definite keeper!!

  49. My recipe is basically the same without the bacon. I can’t wait to try with the bacon! One note, I do not cut the potatoes prior to cooking. They are not waterlogged that way and while some skin slides off, if they are cool and the knife is very sharp there is plenty with the skin remaining. Then I add the vinegar to flavor them…

  50. One thing I don’t have is a go-to potato salad recipe. Yours looks so good, and so colorful, too! Can’t wait to give it a go!

  51. This recipe looks scrumptious!! When I make pasta salad or potato salad, I always put flavored vinegar or same kind of salad dressing on it while the pasta/potatoes are still warm for better absorption. Also, with the potatoes, I not only put them back into the pot, but I place a clean folded dish towel over the contents to absorb the steam. Summer’s coming!!

  52. You had me with the bacon. 😉

  53. This potato salad is so creamy and tasty! A total winner!

  54. I love this for all our Summer BBQ’s!

  55. Get in my belly! This looks so good.

  56. This looks absolutely delicious!! What a great combo of flavors and perfect for Memorial Day coming up!

  57. Such a classic and perfect for summer potlucks!

  58. This is probably the prettiest potato salad I’ve ever seen!! And it’s chock full of so much good stuff- way better than the average potato salad!

  59. Oh, Boy!! That potato salad is one that I wouldn’t be able to pass up. Usually, I go for the other sides but your salad looks so full of flavor. I’m pinning so I have the recipe for our next get together. 

  60. I agree, the vinegar is critical for making good potato salad — otherwise it tastes flat and one note. This looks like an ideal potato salad for our summer barbecues.

  61. Wow. Prettiest potato salad I have ever seen!

  62. We have lots of potlucks and picnics planned for this summer so I’m pinning this recipe to make later! It looks so good!

  63. Definitely looks like a fantastic dish to bring to a potluck! And love the tips about avoiding a wet salad. 🙂

  64. oooo I need to try your secrets ways of making the potatoes with the vinegar and tossing them back in the pan because I totally always seem to have that mushy wet potato issue! I too am not a huge mayo fan so I like your approach here!

  65. Terrific flavor combination in this potato salad. … and BACON. YUM!