White Potato Salad
This easy creamy white potato salad recipe is made with Yukon Gold potatoes, mayonnaise, eggs, pickles, and green onions. Perfect for BBQs, picnics, potlucks, and family gatherings.
This recipe makes the perfect side dish to go along with these Grape Jelly Meatballs!
There’s something about a bowl of classic white potato salad that feels like summer. Whether you’re planning a backyard barbecue, packing for a summer picnic, or serving it alongside crispy fried chicken, this creamy side dish always disappears fast.
This best potato salad recipe has been a family favorite for years because it’s made with simple ingredients, plenty of hard-boiled eggs, tangy yellow mustard, crunchy dill pickles, and buttery Yukon Gold potatoes. Unlike some recipes that rely on Miracle Whip or sweet relish, this traditional version keeps things rich, savory, and perfectly balanced.
If you’re looking for a creamy potato salad recipe that tastes even better on the second day, you’ve found it.
Why You’ll Love This Recipe
- Rich and creamy without being overly heavy.
- Made with pantry-friendly simple ingredients.
- Yukon Golds create naturally creamy potatoes that hold their shape.
- Perfect for holidays, cookouts, potlucks, and family gatherings.
- Even better after chilling for an hour.
- Easy to customize with your favorite add-ins.
Ingredients
- 8 Yukon Gold potatoes
- 1 tablespoon salt (for boiling water)
- 1½ cups mayonnaise
- 1–2 tablespoons yellow mustard
- 4 green onions, thinly sliced (white and light green parts)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 4 dill pickle slices, finely chopped
- 5 hard-boiled eggs (5 egg whites plus 1 whole egg with yolk)
Ingredient Notes
Yukon Gold Potatoes
Yukon Gold potatoes are one of the best kinds of potatoes for potato salad. Their naturally buttery flavor and thin skins make them creamy while still holding together after cooking. They fall somewhere between waxy potatoes like red potatoes and more starchy potatoes like russet potatoes, making them ideal for this recipe.
Hard-Boiled Eggs
Adding plenty of hard-boiled eggs gives this potato salad its rich, classic flavor. Using mostly egg whites with one whole egg keeps the dressing creamy without becoming too heavy.
Yellow Mustard
Classic yellow mustard gives this potato salad its familiar tangy flavor. If you enjoy a deeper, sharper taste, you can substitute Dijon mustard instead.
Dill Pickles
Finely chopped dill pickles add just enough crunch and brightness to balance the creamy dressing.
How to Make White Potato Salad
Step 1: Cook the Potatoes
Place the whole potatoes into a large pot of water. Add 1 tablespoon salt and bring to a boil over high heat.
Cook the potatoes until fork tender, about 25 minutes depending on their size.
Drain and let the potatoes cool to room temperature, or until they’re comfortable enough to handle.
Step 2: Prepare the Potatoes
Peel the potatoes if desired. Some people leave the potato skins on because Yukon Golds have wonderfully thin skins, but either way works well.
Cut the potatoes into bite-sized pieces and place them into a large bowl.
Step 3: Mix Everything Together
Add:
- mayonnaise
- yellow mustard
- sliced green onion
- chopped dill pickles
- chopped egg whites
- chopped whole egg
- salt
- black pepper
- paprika
Gently fold everything together until evenly coated. I like to use a silicone spatula when mixing.
For extra creamy potatoes, lightly mash a few of the potatoes while stirring to create an even richer creamy dressing.
Step 4: Chill
Cover and refrigerate for at least one hour before serving.
This simple step allows all of the flavors to blend together, creating the perfect potato salad.
Sprinkle with additional paprika and sliced green onions before serving if desired.
Tips for the Best Potato Salad
- Start with 1 tablespoon of mustard and add more to taste.
- Avoid overcooking the potatoes. They should be fork tender, not falling apart.
- Allow the potatoes to cool slightly before mixing so the dressing stays thick.
- A little chopped fresh parsley adds beautiful color.
- If you prefer extra tang, stir in a teaspoon of apple cider vinegar, white vinegar, or even a splash of pickle juice.
- Some families enjoy adding celery seed or crunchy celery for additional flavor.
Variations
This recipe is delicious exactly as written, but it’s also easy to customize.
- Southern Style Potato Salad- For a true southern style potato salad, stir in a little sweet pickle relish, chopped sweet onions, or a pinch of celery seed.
- Creamier Dressing – Mix a few tablespoons of sour cream into the mayonnaise for an extra rich creamy potato salad dressing.
- Add Fresh Herbs – fresh dill, chives, or other fresh herbs brighten the entire dish.
- Different Potatoes – While Yukon Golds are my favorite, you can also use:
- Red potatoes
- New potatoes
- Fingerling potatoes
- Russet potatoes (for a softer texture)
What to Serve with Potato Salad
This easy potato salad makes the perfect side dish alongside:
- Fried chicken
- Grape Jelly Meatball Subs
- Grilled hamburgers
- Hot dogs
- BBQ ribs
- Smoked brisket
- Pulled pork
- Grilled chicken
- Baked beans
- Corn on the cob
It’s one of those recipes that goes with just about all your favorite main dishes.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Many people think this potato salad tastes even better the second day, after the flavors have had more amount of time to develop.
I don’t recommend freezing it since the mayonnaise-based dressing can separate after thawing.
Frequently Asked Questions
Yukon Gold potatoes are my favorite because they’re creamy, buttery, and hold together well after cooking. Red potatoes also work well if you prefer a firmer texture.
Yes. Let the cooked potatoes cool until they’re just warm or at room temperature. Mixing the dressing into extremely hot potatoes can make it oily.
Absolutely! While this recipe doesn’t require it, a splash of apple cider vinegar, white vinegar, or red wine vinegar adds extra brightness.
You can, but it will create a sweeter flavor than this classic potato salad recipe. I prefer mayonnaise for a more traditional taste.
Yes! In fact, making it the day before serving allows the flavors to blend together, making it an even better go-to recipe.
Tips
- Use Yukon Gold potatoes for the creamiest texture.
- Don’t overcook the potatoes.
- Chill before serving.
- Lightly mash a few potatoes for an extra creamy consistency.
- Taste and adjust the mustard before refrigerating.
- Garnish with paprika and fresh green onions just before serving.
Try These Next!
White Potato Salad
Ingredients
Method
- Place the potatoes in a large pot and cover with water. Add 1 tablespoon salt and bring to a boil.
- Cook the potatoes for about 25 minutes, or until fork tender.
- Drain the potatoes and allow them to cool until they can be handled comfortably.
- Peel the potatoes if desired, then cut them into bite-sized pieces and transfer them to a large mixing bowl.
- Add the mayonnaise, mustard, green onions, salt, pepper, paprika, chopped pickles, chopped egg whites, and chopped whole egg.
- Gently stir until everything is evenly combined.
- Cover and refrigerate for at least 1 hour before serving for the best flavor.
- Garnish with additional paprika and sliced green onions if desired.
Notes
- Yukon Gold potatoes create a naturally creamy texture and hold their shape well.
- Start with 1 tablespoon mustard and add more to taste.
- Chilling the potato salad before serving helps the flavors meld together.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
If you’re searching for the best classic white potato salad recipe, this one checks every box. It’s creamy, flavorful, incredibly easy to make, and always a crowd favorite. Whether you’re serving it at a holiday meal, summer picnic, church potluck, or weekend backyard barbecue, this traditional potato salad recipe is one you’ll find yourself making again and again.
Once you try it, don’t be surprised if it becomes your family’s new favorite easy potato salad recipe!
