The Creamy, Tangy, Crowd-Pleasing Side Everyone Asks For

Potato salad is a staple for cookouts, picnics, and family gatherings—and this Darn Good Potato Salad lives up to its name. It's everything you want from a classic potato salad: tender potatoes, a creamy and tangy dressing, the perfect crunch from celery and onions, and just enough seasoning to make it irresistible.

Whether you're bringing it to a BBQ, serving it alongside burgers or ribs, or making a batch just for yourself, this is the potato salad that disappears fast—and gets asked for by name.

🌟 Why This Recipe Works

  • Perfectly Cooked Potatoes: Fork-tender without being mushy—ideal for soaking up flavor.

  • Creamy + Tangy Dressing: A mayo-mustard base with just the right zip.

  • Great Texture: Crunchy veggies + soft potatoes = satisfying bite every time.

  • Classic Flavors: Reminiscent of grandma’s recipe, but with a balanced upgrade.

  • Make-Ahead Friendly: Even better after chilling, so it’s perfect for prepping ahead.

🛒 Ingredients You’ll Need

For the Salad

  • 2 ½ pounds Yukon Gold or red potatoes, peeled and cubed

  • 3 large hard-boiled eggs, chopped

  • 2–3 ribs celery, finely diced

  • ½ small red onion or sweet onion, finely chopped

  • ¼ cup dill pickles or sweet relish (optional)

  • 2 tablespoons chopped fresh parsley (optional garnish)

For the Dressing

  • 1 cup mayonnaise (Duke’s or Hellmann’s work great)

  • 2 tablespoons yellow mustard (or Dijon for a twist)

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon sugar

  • ½ teaspoon garlic powder

  • Salt and pepper to taste (start with ½ tsp each)

💡 Want it lighter? Sub half the mayo for Greek yogurt or sour cream.

🔪 Step-by-Step Instructions

Step 1: Cook the Potatoes

  • Place peeled, cubed potatoes in a large pot and cover with cold salted water.

  • Bring to a boil, reduce heat, and simmer for 10–12 minutes, or until fork-tender.

  • Drain and spread on a tray to cool slightly. You want them warm but not steaming hot.

Step 2: Make the Dressing

  • In a large bowl, whisk together the mayo, mustard, vinegar, sugar, garlic powder, salt, and pepper until smooth and creamy.

Step 3: Combine the Ingredients

  • Add cooled potatoes, chopped eggs, celery, onions, and pickles or relish to the dressing.

  • Gently fold everything together until the potatoes are coated and ingredients are evenly distributed.

🧂 Taste and adjust seasoning—add more mustard or vinegar if you like it tangier.

Step 4: Chill and Serve

  • Cover and refrigerate for at least 2 hours, or overnight for best flavor.

  • Before serving, give it a quick stir and top with chopped parsley, paprika, or sliced eggs for a classic touch.

🔄 Variations to Try

  • Deviled Egg Style: Add extra mustard and a pinch of paprika.

  • Bacon Lover’s: Fold in crumbled crispy bacon before serving.

  • Herby Vibes: Add chopped dill, chives, or green onions for freshness.

  • Spicy Twist: Mix in diced jalapeños or a dash of hot sauce.

  • German-Style: Use warm potatoes, skip mayo, and dress with vinegar and bacon fat.

🍽️ Serving Ideas

Great With:

  • BBQ ribs, burgers, grilled chicken

  • Hot dogs or brats

  • Fried fish or sandwiches

  • Summer veggie platters

Plating Tips:

  • Serve in a chilled bowl with a sprinkle of smoked paprika

  • Garnish with sliced eggs or fresh dill

  • Add pickled red onions for a pop of color and zing

🧊 Make Ahead + Storage Tips

  • Make Ahead: Best made 1 day ahead to let flavors meld.

  • Store: Keep in an airtight container in the fridge for up to 4–5 days.

  • Don’t Freeze: The texture changes too much after freezing.

❓ Frequently Asked Questions

What’s the best type of potato to use?
Yukon Golds or red potatoes are best—they hold their shape while still being tender and creamy.

Can I leave the skin on?
Yes! Just scrub well. Skins add texture, fiber, and a rustic look.

Is it safe to leave this out at a picnic?
Keep it cold! Don’t leave potato salad out for more than 2 hours (or 1 hour in hot weather). Use a cooler or ice pack.

Can I make this vegan?
Use vegan mayo and omit the eggs. Add extra crunch with cucumbers or chickpeas.

🥔 Final Thoughts

Darn Good Potato Salad is the side dish that hits every mark—comforting, creamy, zippy, and downright satisfying. It's the kind of recipe you make once and keep forever, tweaking here and there to make it your own. So grab a big spoon (and maybe a second helping)—this is potato salad done right.