If Kim says it’s the best potato salad she’s ever had, you know this recipe is a game-changer! This Best Potato Salad combines tender potatoes with a creamy dressing, fresh herbs, and just the right balance of tangy and savory flavors. Whether served at a summer BBQ, holiday gathering, or casual dinner, this potato salad is sure to become an instant favorite.

Why This Recipe Stands Out

This potato salad isn’t your ordinary mayonnaise-heavy side dish—it’s packed with flavor and texture that elevates it to gourmet status. The secret lies in the combination of perfectly cooked potatoes, a zesty dressing, and fresh ingredients like dill, green onions, and celery. Plus, its customizable nature means you can tailor it to suit your taste preferences, making it versatile for any occasion.

Ingredients You’ll Need

For the Potatoes:

• 2 lbs small red potatoes (or baby Yukon Golds), halved or quartered
• 1 teaspoon salt (for boiling water)

For the Dressing:

• 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar (or white wine vinegar)
• 1 tablespoon lemon juice
• 1 teaspoon sugar (optional, for sweetness)
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

For the Mix-Ins:

• 2 stalks celery , finely chopped
• 3 green onions , thinly sliced
• 1/4 cup fresh dill , chopped
• 1/2 cup pickles , diced (dill or bread-and-butter work well)
• Optional: Hard-boiled eggs, crumbled bacon, or shredded cheddar cheese

Step-by-Step Instructions

Step 1: Cook the Potatoes

1. Place the potatoes in a large pot and cover them with cold, salted water by about 1 inch.
2. Bring the water to a boil, then reduce the heat and simmer gently for 15–20 minutes , or until the potatoes are fork-tender but still hold their shape.
3. Drain the potatoes and let them cool slightly before cutting into bite-sized pieces.

Step 2: Make the Dressing

1. In a medium mixing bowl, whisk together the mayonnaise , Dijon mustard , apple cider vinegar , lemon juice , sugar , garlic powder , salt , and pepper until smooth.
2. Taste and adjust seasonings as needed—add more vinegar for tanginess or sugar for sweetness.

Step 3: Combine Everything

1. Add the cooled potato pieces to the mixing bowl with the dressing.
2. Stir in the celery , green onions , and fresh dill until everything is evenly coated.
3. If using, fold in optional ingredients like pickles , hard-boiled eggs, bacon, or cheese for extra flavor and texture.

Step 4: Chill and Serve

1. Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld together.
2. Give it a good stir before serving and garnish with additional fresh dill or green onions for presentation.

Tips for Making the Best Potato Salad

• Don’t Overcook the Potatoes : Al dente potatoes hold up better in salads and won’t fall apart when tossed with the dressing.
• Customize the Flavor : Love spice? Add a dash of hot sauce or cayenne pepper. Prefer sweeter notes? Swap half the vinegar for fruit juice.
• Make Ahead : This salad can be prepared up to 24 hours in advance and stored in the fridge. Let it come to room temperature before serving for optimal flavor.
• Use Fresh Herbs : Chopped parsley or tarragon can also be used instead of dill for a different twist.
• Adjust Texture : For crunch, add diced bell peppers or radishes; for creaminess, toss in some sour cream.

Final Thoughts

Kim wasn’t kidding—this Potato Salad truly is the best! Its vibrant flavors and satisfying textures make it a standout side dish that’s both comforting and impressive. Whether enjoyed on its own or paired with grilled meats, sandwiches, or burgers, this salad is sure to steal the show at every meal.

If you loved this recipe, explore more delicious sides on our website. From coleslaws to macaroni salads, we’ve got everything you need to elevate your meals and gatherings. Happy cooking! 🍴✨