Potato salad still matters. It’s comforting, it fits alongside almost any main, and with a few smart tweaks it can be lighter without losing flavor. This guide walks you through a reliable potato salad recipe plus the most requested variations: classic deli style, simple and fast, with and without eggs, creamy with mayo, bright without mayo, and a Jamie Oliver–inspired version. You’ll learn how to pick the right potatoes, season them properly, balance flavors, and make it ahead safely. The goal is a potato salad recipe you can trust, then tailor to your style.
Potato choices and texture
The potato you choose sets the texture. Waxy potatoes like Yukon Gold and red hold their shape and give a silky bite. Starchy potatoes like Russets cook up softer, which works for a creamier, deli-style salad. For a version that keeps well and mixes without turning mushy, choose Yukon Gold. If you want that nostalgic softness, go with Russets or a half-and-half mix for balance.
Cut the potatoes into even pieces so they cook uniformly. About ¾ inch is the sweet spot for most recipes. Smaller dice speeds up cooking and gives more dressing coverage, but it can tip into mushy if you mix hard. Skin-on brings nutrients and a rustic feel. Skin-off gives you classic deli vibes and a cleaner texture.
Seasoning starts in the water. Add enough salt to make the water taste pleasantly seasoned. This seasons the potato from the inside out, something you can’t fix later with extra dressing. After boiling and draining, toss the warm potatoes with a splash of vinegar. The gentle acid helps them keep structure and boosts brightness right where it matters, in the potato itself.
The flavor framework
A great potato salad recipe balances five elements: salt, acid, fat, a touch of sweet, and fresh notes. Get these right and the salad sings even after chilling.
- Salt wakes everything up and supports the other flavors already inside the potato.
- Acid can be apple cider vinegar, white wine vinegar, lemon juice, or even pickle brine. Acid keeps the salad from tasting heavy.
- Fat usually means mayonnaise, Greek yogurt, olive oil, or a mix. It adds body and a creamy mouthfeel.
- Sweet is subtle. A pinch of sugar or a spoon of sweet relish softens the edges of the acid and salt without making the salad sugary.
- Freshness comes from herbs and crunchy vegetables: dill, parsley, chives, celery, scallions, red onion, and chopped dill pickles or capers for tang and snap.
Timing matters. Toss the warm potatoes with acid, mustard, and aromatics right after draining. Fold in the creamy fat once the potatoes have cooled slightly. This layering helps the flavors absorb while keeping the dressing glossy rather than greasy.
Core potato salad recipe for today’s table
This is the base potato salad recipe designed for reliability, balanced flavor, and easy customization. It serves six to eight generously.
Ingredients:
- 2½ pounds Yukon Gold or red potatoes, cut into ¾‑inch cubes
- 2 tablespoons kosher salt for the cooking water
- 2 tablespoons apple cider vinegar or white wine vinegar, divided
- ½ cup finely chopped celery
- ½ cup thinly sliced scallions or finely diced red onion
- ¼ cup chopped dill pickles or capers
- ½ cup mayonnaise
- ¼ cup Greek yogurt (2 percent or whole milk)
- 1 to 2 teaspoons Dijon mustard
- 1 to 2 tablespoons pickle brine or water to loosen the dressing
- 2 to 3 tablespoons chopped dill and/or parsley
- ½ to 1 teaspoon sugar, optional
- Freshly ground black pepper, plus fine salt to taste
Method:
- Cover the potatoes with cold water by about an inch. Add the salt. Bring to a gentle simmer and cook until tender but not crumbly, usually 10 to 14 minutes depending on size. You should be able to pierce a cube with a paring knife without resistance.
- Drain well and return the potatoes to the warm pot to steam-dry for 2 to 3 minutes. This step prevents watery dressing.
- Sprinkle half the vinegar over the warm potatoes. Add celery, scallions, pickles or capers, and Dijon. Toss gently so the acid contacts the surface of the potatoes.
- In a bowl, whisk the mayonnaise, Greek yogurt, remaining vinegar, a spoon of brine or water, herbs, sugar if using, pepper, and a pinch of salt. Fold this dressing into the warm but not hot potatoes. Taste and adjust with more salt, vinegar, or herbs until balanced.
- Chill at least 1 hour so the flavors marry. It’s at its best after 6 to 24 hours. Before serving, taste again and adjust with an extra splash of vinegar or a spoon of mayo if it tightened up.
Make it a touch lighter by swapping half the mayo for Greek yogurt. Add more herbs and a squeeze of lemon. If you prefer olive oil notes, replace a few tablespoons of mayo with extra-virgin olive oil to smooth the texture without heaviness.
Simple potato salad recipe
When you need a fast, no-fuss option, keep the ingredient list short and rely on good technique. This version is done in about 30 minutes plus a brief chill.
Ingredients:
- 2 pounds small Yukon Gold or red potatoes, cut into ½‑inch dice
- ½ cup mayonnaise or Greek yogurt
- 1 teaspoon Dijon mustard
- ½ cup chopped celery
- ¼ cup sliced scallions
- 2 tablespoons chopped dill
- 1 tablespoon white wine vinegar or lemon juice
- Salt and black pepper
Method:
- Start in cold salted water and simmer until just tender, 8 to 12 minutes. Drain and steam-dry.
- Toss the warm potatoes with the vinegar, Dijon, celery, and scallions. Fold in the mayo or yogurt and dill. Season and chill briefly to set.
Shortcuts that work: use pre-steamed vacuum-packed potatoes and slice them; grab pre-chopped celery and onion; fold in store-bought hard-boiled eggs if you want it heartier.
Traditional potato salad recipe
Classic deli style leans creamy, slightly tangy, and a bit sweet, with a firmer cube that holds its shape. Russets or Yukon Golds both work, but peeling is standard for this style.
Ingredients:
- 2½ pounds peeled potatoes, ¾‑inch dice
- ¾ cup mayonnaise
- 1 tablespoon Dijon plus 1 teaspoon yellow mustard
- ½ cup finely chopped celery
- ¼ cup finely chopped onion
- ¼ cup sweet relish
- 1 tablespoon pickle brine
- ½ teaspoon celery seed
- Paprika for finishing
- Optional: 2 hard-boiled eggs, sliced
Method:
- Boil and cool the potatoes fully before dressing for cleaner cubes.
- Whisk the mayo, mustards, relish, brine, celery seed, salt, and pepper.
- Fold gently with the potatoes, celery, and onion. Top with paprika and egg slices. Chill at least 2 hours.
Potato salad recipe with egg
Eggs bring richness and protein. They also add a creamy texture when some yolk blends into the dressing.
- Cook eggs in gently boiling water for 10 to 12 minutes. Transfer to an ice bath until cold. Peel and chop cleanly.
- Use about 4 to 5 eggs for every 2 pounds of potatoes if you want a hearty mix.
- Pair with dill pickles, a pinch of celery seed, Dijon, and chives. Fold the eggs in last to keep pieces intact.
Potato salad recipe no egg
If you’re skipping eggs, lean on other ingredients for richness and interest. Greek yogurt offers body without feeling heavy. Extra-virgin olive oil adds a clean finish. For color and crunch, mix in roasted red peppers, diced cucumber, or thinly sliced radishes. This approach travels well and suits a wider range of diets at picnics and potlucks.
Potato salad recipe Jamie Oliver inspired
This version highlights warm potatoes, bright acidity, and a heap of herbs. It’s light, fragrant, and perfect for grilled meats or fish.
- Dress warm potatoes with a mixture of olive oil, lemon juice, a little Dijon, chopped capers, salt, and pepper. If you want a touch of creaminess, whisk in a spoon or two of yogurt.
- Finish with chopped mint, parsley, and dill, and a small splash of red wine vinegar. Serve slightly warm or at room temperature so the herbs bloom.
Potato salad recipe mayonnaise
Mayonnaise is the classic base for a creamy salad. The key to balance is building the dressing in a bowl first, then folding it in.
- For the richest texture, use 100 percent mayo. For a lighter, tangier salad, go 50/50 mayo to Greek yogurt.
- Whisk in acid until the dressing is slightly looser than you think you need. A spoon of pickle brine or water helps it coat evenly without feeling dense.
- Keep it from turning heavy by boosting acidity, using plenty of herbs, and adding crunchy vegetables like celery and scallions.
Potato salad recipe without mayo
A no-mayo potato salad leans on a vinaigrette for body and shine. It’s fresh, dairy-free, and ideal for outdoor events.
- Make a vinaigrette with olive oil, red wine vinegar, whole-grain mustard, finely minced shallot, salt, and pepper. Toss it with warm potatoes so it absorbs.
- For a Mediterranean tilt, add blanched green beans, arugula, olives, and capers. Serve warm or at room temperature for the best flavor.
Boiling and seasoning masterclass
Start the potatoes in cold water so the centers cook evenly with the edges. Salt the water properly. A hard boil can split the edges, so aim for a steady simmer. Check doneness by piercing a cube with a knife. You want tender with a bit of integrity at the edges. Drain thoroughly, then return to the hot pot to steam off excess moisture. Season immediately while warm with vinegar or brine so the seasoning penetrates. These steps alone are the difference between bland and vibrant.
Make-ahead, storage, and safety
Potato salad improves with time. Chill at least one hour to let flavors meld. The sweet spot is 6 to 24 hours. Store in airtight containers in the refrigerator for 3 to 4 days. For picnics, keep it cold. Pack it in shallow containers for faster chilling and set them over ice packs. Aim to keep the salad below refrigerator temperature while serving outside.
Customization matrix ideas
Use these quick combos to dial in the profile you want without remaking the entire recipe.
- Herb-forward: dill, chives, and parsley, with an extra squeeze of lemon.
- Tangy-sweet: pickle brine, sweet relish, and a pinch of celery seed.
- Smoky: smoked paprika and crispy bacon folded in right before serving.
- Mediterranean: olives, capers, and roasted tomatoes with an olive oil vinaigrette.
- Spring: peas, asparagus tips, and lemon zest, plus chives.
Troubleshooting and fixes
If the salad is too dry, add a spoon of mayo or yogurt or a drizzle of olive oil and a splash of pickle brine. If it’s too tangy, balance it with a pinch of sugar or more fat. If it’s too salty, fold in more unseasoned potatoes or a dollop of unsalted yogurt. If it turned mushy, choose waxy potatoes next time, simmer gently, and fold instead of stirring.
FAQs (snippet-ready)
Simple potato salad recipe: Use 2 pounds waxy potatoes, mayo or yogurt, Dijon, celery, scallions, and dill. Toss warm with acid, fold in dressing, and chill for one hour.
Traditional potato salad recipe: Peel Russets, cook and cool fully, then mix with mayo, Dijon and yellow mustard, celery, onion, and sweet relish. Finish with paprika and sliced egg.
Potato salad recipe with egg: For every 2 pounds potatoes, add 4 to 5 chopped hard-boiled eggs with dill pickles, celery seed, Dijon, and chives.
Potato salad recipe no egg: Keep richness with Greek yogurt or olive oil and add roasted peppers or radishes for texture.
Potato salad recipe Jamie Oliver: Dress warm potatoes with olive oil, lemon, Dijon, and capers. Finish with mint, parsley, dill, and a touch of vinegar.
Potato salad recipe mayonnaise: Choose 100 percent mayo for the richest texture or a 50/50 mayo and yogurt blend for a lighter feel. Whisk dressing separately and loosen with brine.
Potato salad recipe without mayo: Use an olive oil, whole-grain mustard, and red wine vinegar vinaigrette with shallot. Serve warm or room temperature.
Conclusion
The formula for a standout potato salad recipe is straightforward. Pick the right potato for the texture you want. Season from the start with well-salted water and an early splash of acid. Build balance with salt, acid, fat, a light touch of sweetness, and plenty of freshness. Toss the potatoes while warm, fold in creamy elements once they cool slightly, and let the salad rest in the fridge so the flavors come together. Start with the core recipe, then branch out. Keep the creamy mayo base for comfort, go no-mayo when you want something lighter, add eggs for richness, or reach for the herb-heavy, lemony style for warm-weather meals. With a few smart techniques and a feel for balance, this is a potato salad recipe you can repeat all year and adjust for any table.
FAQs
Q: What are the best potatoes for a potato salad recipe?
A: Yukon Gold or red potatoes hold their shape and stay silky. Use Russets if you prefer a softer, deli-style texture.
How do I keep my potato salad from getting watery?
Steam-dry drained potatoes in the warm pot for 2 to 3 minutes, then dress while warm. This prevents excess moisture from thinning the dressing.
When should I add the dressing in a potato salad recipe?
Toss warm potatoes with acid and aromatics first. Fold in mayo or yogurt once the potatoes have cooled slightly for a glossy, even coat.
Can I make potato salad ahead?
Yes. Chill at least 1 hour and up to 24 hours for peak flavor. Store in airtight containers for 3 to 4 days.
What’s a good no-mayo option?
Use a vinaigrette with olive oil, red wine vinegar, whole-grain mustard, and shallot. Add herbs, olives, and capers for brightness
