The Best Potato Salad Recipe
This is the BEST Potato Salad recipe that we have ever had. Not only is it brimming with flavor and texture- but it’s also packed with vegetables and much lighter than most traditional potato salad recipes. It will be a hit at every summer potluck!
Why This is The BEST Potato Salad Recipe.
Potato salad has long been a staple at many summer potlucks. But call me crazy, I’ve never really been a huge fan of bland mushy potatoes swimming in mayonnaise. However, I AM a fan of easy to make, economical dishes that feed a crowd. So I decided it was high time to create a potato salad that delivered on taste AND nutrition, while maintaining the essence of what everyone loves in traditional potato salad.
After some testing and tweaking, the result was a potato salad that is worthy of being called the BEST Potato Salad recipe. I swapped out half of the mayonnaise with Greek yogurt, which lightens up the dressing and adds a delicious tang. I bulked up the veggies to add nutrition and texture. Lastly, I added lots of pickles and mustard which gave me the incredible flavor that I was looking for. Trust me- this potato salad is way more than just a potluck plate filler. This is a potato salad recipe is one that will keep people coming back for seconds. And thirds.
Ingredients for the Best Potato Salad recipe:
- Potatoes– We used russet potatoes for this potato salad.
- Bell Pepper– We used a red bell pepper for added sweetness and crunch. Any color would work!
- Celery– Celery adds additional flavor and crunch.
- Pickles– We love the flavor of pickles in our potato salad! We used dill pickles, but you can use sweet pickles if you prefer, or feel free to leave them out if you prefer.
- Green Onions– Green onions add a delicious flavor without overwhelming the other flavors in this salad.
- Eggs– Eggs are a traditional potato salad ingredient that add a great boost of nutrition.
- Greek Yogurt– We replaced half of the mayonnaise with plain Greek yogurt to lighten up the dressing and add a nice tangy flavor.
- Mayonnaise– We used an olive oil-based mayonnaise.
- Mustard– We used regular yellow mustard, but you could also use a dijon or spicy mustard for a different flavor.
- Salt & Pepper– Taste to season.
How to Make the Best Potato Salad:
- Cook the potatoes. Peel and chop the potatoes into 3/4-inch cubes. Boil for 10-15 minutes or just until tender. Drain and allow to cool.
- Dice the vegetables. Dice the bell pepper, celery, pickles and eggs. Put into a large serving bowl.
- Make the dressing. In a small bowl, whisk together the yogurt, mayonnaise, mustard, salt and pepper.
- Toss together the salad. Add the cooled potatoes and dressing to the bowl with the chopped ingredients. Stir gently to thoroughly combine.
- Chill. Put the salad in the refrigerator and chill for 4-5 hours before serving.
Tips & Suggestions
What kind of potato should I use for the best potato salad recipe?
This is really a matter of preference! We chose a starchy potato, which tends to break up a bit and results in a creamier potato salad. For a potato that holds its shape well, opt for a waxy potato like red or fingerling potatoes. Or, if you are looking for something that offers a little of both, choose an all-purpose potato like Yukon gold.
How long does potato salad last?
Potato salad will last up to 5 days when stored in an airtight container in the refrigerator. If in doubt, throw it out.
How far in advance can you make potato salad?
The flavor of potato salad will improve after it has had time to chill! You can make it up to 1-2 days in advance.
More Delicious Potluck Salad Recipes:
The Best Potato Salad
- 8 medium russet potatoes peeled and cubed
- 1 medium bell pepper chopped
- 3 stalks celery chopped
- 1 cup pickles chopped (optional)
- 2 stalks green onions sliced
- 3 large eggs boiled
- 1/2 cup plain Greek yogurt
- 1/2 cup mayonnaise
- 2 teaspoons mustard
- 1 teaspoon sea salt
- 1/2 teaspoon freshly cracked black pepper
- In a large pot of boiling water, immerse all chopped potatoes. Boil on medium heat for about 10-15 minutes, or just until potatoes begin to soften.
- Drain cooked potatoes and let cool.
- Chop all other veggies, and place in a large bowl with the cooled potatoes.
- In a separate bowl, combine the dressing.
- Pour dressing on top of potatoes and toss to coat. Chill until ready to eat, at least 4-5 hours.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie
Altough this looks delicious I feel its falls short of your usual over the top healthiness that I love about your recepies. Yes the peppers are a nice addition but have you considered using greek yogurt for half or all of the mayo. How about califlower for half of the potatoes. None the less for just arriving home with limited groceries it does look yummy. Checking your blog daily and enjoying it everytime 🙂
[…] Healthy Meals and food for Healthy Kids /* […]
I have tried it with Greek Yogurt, and we love it!! You are right though, I was just using what I had and we had no Greek yogurt. 🙁
This looks wonderful! I am inspired for a new dinner for the family, I never really make potato salad, love the idea in Renee’s comment too!
The recipe looks very yummy with all the vegetable food stuff..Kids will surely look this stuff..
@ Renee Mack
I don’t see this a diet blog to reduce calories. I see this as a blog that post recipes using whole foods with a strong focus on fruits and vegetables. This recipe has vegetables and eggs in a homemade dressing, plenty of nutrients are in this. Healthy eating doesn’t mean no flavor.
I’m glad that you see changes that you want to make and you want to share with the author and other readers but you’re not the editor so you don’t need to tell Amy what she should be doing. Comments are much more positive when people use I-statements, not You-statements. “I’m going to make this with cauliflower and Greek yogurt to make it more healthy for me” would get your message across without sounding so critical.
Looks like a very unique texture, thanks to your husbands cutting the potatoes. I rarely see potato chunks this small and uniform. Great idea with the papers…definitely will try those next time.