The Best Potato Salad ever is just mere minutes away. It's is the quintessential cookout side dish if there ever was one. Creamy potatoes, a tangy sauce, and bright, fresh flavors make this potato salad recipe the best one you'll ever have. Make it and be the star of your next BBQ or cookout!
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And, if you need other easy side dish ideas, you've come to the right spot! Try my Radish Salad, Twice Baked Potato Casserole, or my Mashed Cauliflower!
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This Potato Salad is the perfect blend of creamy and tangy and savory. It's simple to throw together, tastes better the next day, and is an incredible side dish for your next backyard bbq or weekend get-together with friends.
This recipe also comes together in no time. I love to use baby red potatoes because it eliminates the need for peeling. I just smash with them with a fork and carry on my merry way.
Make this recipe once and you'll see just what I mean. It's a really good one.
Tips and Tricks
- Begin cooking the potatoes in a large stockpot of cold, salty water and then bring them to a boil. This ensures even cooking and allows the potatoes to become flavored well.
- Potato salad tastes better the next day. If you are able, make it ahead of time to let the flavors meld. It makes a huge difference!
- You can serve the potato salad warm or cold.
- Don't worry about cutting the potatoes before cooking. The will cook and before soft. You'll be able to break them apart with a fork, thus eliminating an additional step.
Substitutions and Variations
- My family loves olives. Throw in a cup of chopped olives to add a wonderful, briny tang.
- If crunch is what you love, toss in some chopped celery or radish. Sweet bell peppers would be both beautiful and crunchy!
- Diced jalapeños (or even pickled jalapeños) would give a little heat for those who love a little kick.
- Hard-boiled eggs are also a classic potato salad add-in.
- Peel the potatoes after cooking if you don't want skins. Once the potatoes are cooked, drain the water and peel off the skins. They should come right off!
- Add some celery seed. I love a teaspoon or two.
As always, make this recipe your own. Cooking should be fun and it should be about making what you love. Just let me know if you stumble onto something amazing. I love to hear about all the fun things you all do in the kitchen!
Frequently Asked Questions
Is this potato salad recipe gluten and/or dairy-free?
This recipe is BOTH gluten and dairy-free. No need to make any substitutions for those dietary restrictions.
What kind of mayonnaise should I use?
I am a Duke's girl from way back. I think the flavor is perfect for a store bought mayo. I cannot stand an avocado mayo. I just don't think the flavor is good. However, and as always, use whatever good quality mayo you prefer. Please don't do Miracle Whip. If you do, just don't tell me about it.
Can I use sweet relish?
Absolutely! I am Team Dill Pickle Relish all the way, but if you prefer sweet, by all means, use sweet!
Should I peel the potatoes before cooking?
Only, if you like to (I am not a fan of peeling potatoes). The skins on baby red potatoes are thin and tender. They also have added nutritional benefits. I leave mine on, but at the end of the day, you do exactly what you prefer.
Potato Salad Recipe
Ingredients
- 2-2½ lbs baby red potatoes
- 1 cup mayonnaise
- ¼ cup whole grain mustard
- 1 med red onion, finely diced
- ½ cup dill relish
- 2 tablespoon capers, minced
- 1 tablespoon dried dill weed
- juice of 1 lemon
- kosher salt and pepper, to taste
Instructions
- In a large stock pot, boil the potatoes until tender.
- While the potatoes cook, mix the mayo and mustard together in a large mixing bowl.
- Add the onion, dill relish, capers, dried dill, and lemon juice. Mix to combine.
- Once the potatoes are fork tender, remove from the heat and drain. Make sure you let the potatoes steam away any excess moisture. Let them hang out in the colander a few minutes to make sure this happens.
- Now that the potatoes are dry, pour them directly into the bowl with the sauce. Start breaking the potatoes into bite sized chunks with a fork. Continue this until the potatoes are broken down a bit and the sauce is evening distributed.
- Serve immediately or chill in the fridge.
- Enjoy!
Notes
Nutrition
Storage Instructions
Stored in an airtight container, this potato salad will last up to 3 days. Don't freeze it please.
Thank you!
I am so incredibly happy that you are here! I hope you try my Potato Salad Recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok!
If you guys make this Potato Salad, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
Happy Cooking!
-Rufus
Other Great Salad Recipes
Simple Green Salad - My go-to weekly meal prep salad. The tangy vinaigrette is simple to make and so good!
Southern Chicken Salad - This savory chicken salad is something I keep on hand at all times. I use a rotisserie chicken and Old Bay to amp up the flavors. You've got to try it!
Crispy Oven Roasted Potatoes - This is one of my all-time favorite ways to make potatoes. They get super crispy in the oven and are the perfect side dish for you're next meal!
Mexican Street Corn Salad - Super simple and full of fun flavors, this salad is the perfect side dish when you're looking for something different! It's a fantastic salad recipe for your next get together with friends!
Fall Harvest Salad - Full of flavors that are perfect for Fall, but phenomenal anytime of year, this salad is so full of beautiful flavors and colors that you'll make it anytime of year!
Rufus says
It's so so good!
Sarah Ann says
Love the tanginess of this recipe! It's not to heavy with mayo either. Made it for a bbq and got so many compliments! Thanks!