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The BEST Potato Salad

Melissa Jo Posted: Last Updated:
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A large bowl of creamy potato salad with chopped red potatoes, sliced hard-boiled eggs, and a sprinkle of paprika, sitting on a kitchen table.

Do you want to bring the best side dish to your next cookout or barbecue? Then, THIS potato salad is what you need to bring! This is the BEST potato salad with the perfect amount of sweet and savory ingredients, so there won’t be a single drop of it left when you bring to the party! Russet potatoes or red potatoes, onion, celery, creole seasoning, eggs, and more! You MUST TRY THIS dish! But, if you are feeling like you want a good Italian American potato salad because you too are from the Mediterranean then try my Sicilian potato salad! You’re new favorite potato salad coming up…

A hand holds an open jar of Knorr Chicken Flavor Bouillon (Caldo con Sabor de Pollo) over a stovetop, with a partial view of a pot and white tiled backsplash in the background.
Flavor the water in the pot before you boil your potatoes! Chicken Bouillon!
A variety of ingredients for potato salad are arranged on a kitchen counter, including mayonnaise, mustard, boiled eggs, chopped onions, celery, sweet relish, salad cubes, and Creole seasoning.
Prep your ingredients before hand for a smooth and easy time!
A hand holds a can of Creole seasoning above a measuring cup containing mayonnaise and mustard. A tablespoon of brown seasoning is about to be added to the mixture on a wooden countertop.
Tony’s Creole is the BEST for elevating the flavor in a recipe, especially this potato salad!
Six peeled hard-boiled eggs rest on a metal cooling rack above quartered boiled red potatoes in a kitchen setting.
A little trick I use when making my potato salad is using a Cooling and baking rack to press my eggs though and save so much time without the chopping!
A bowl filled with chopped red potatoes, diced hard-boiled eggs, and sliced celery on a wooden surface, ready to be mixed for potato salad.
A hand pours chopped onions into a bowl filled with sliced red potatoes, chopped hard-boiled eggs, and celery, preparing ingredients for a potato salad.
A person holds a jar of Mt. Olive Sweet Salad Cubes above a bowl containing chopped hard-boiled eggs and red potatoes, preparing ingredients for a salad.
These Mt. Olive salad cubes are another ingredient that just makes this potato salad so much more delicious! It brings the sweet to potatoes salads savory!
A bowl containing diced hard-boiled eggs, chopped onions, celery, cooked red potatoes, and a large spoonful of relish, sits on a kitchen counter with a sink and cabinets in the background.
A bowl of chopped boiled potatoes and eggs is being topped with a generous pour of creamy yellow dressing in a kitchen setting. Fresh flowers and white cabinets are visible in the background.
Add the dressing to the chopped eggs and potatoes!!
A large bowl of creamy potato salad with chopped red potatoes, sliced hard-boiled eggs, and a sprinkle of paprika, sitting on a kitchen table.
Chill and garnish with paprika and a sliced hardboiled egg!
A smiling woman in a kitchen holds a large bowl of potato salad topped with paprika. A bouquet of flowers and a checkered placemat are visible on the counter beside her.

Melissa’s Tips!

For the creamiest potato salad, use 1 cup mayonnaise, 6 tablespoons yellow mustard, and 1½ tablespoons Tony Chachere’s Creole Seasoning. This ratio gives you a richer, creamier dressing while still keeping that classic tangy flavor.

Season the potatoes while they boil. Melissa likes to add a capful of chicken bouillon to the boiling water for extra flavor from the inside out.

Use a drying rack for the eggs. Instead of chopping them finely, press the hard boiled eggs through a cooling/drying rack directly into the bowl. It creates the perfect texture throughout the salad and uniform sized pieces of chopped egg.

Don’t skip the overnight chill. Potato salad always tastes better the next day after the flavors have had time to meld together.

Common Questions!

What are the best potatoes for potato salad?

Melissa usually uses russet potatoes because they’re hearty and hold their shape well. If you’re making this for the Fourth of July or another summer holiday, red potatoes with the skins on add a festive pop of color.

Can I adjust the dressing?

Yes! Potato salad is all about personal preference. Give it one final taste before chilling and don’t be afraid to add a little more mayo, mustard, or Creole seasoning until it’s exactly how you like it. Check out my tips for a creamier potato salad!

How do I know when the potatoes are done boiling?

Boil the potatoes until they’re fork tender. It usually takes around 25-30 minutes. You want them cooked through but not falling apart.

A large bowl of creamy potato salad with chopped red potatoes, sliced hard-boiled eggs, and a sprinkle of paprika, sitting on a kitchen table.

The BEST Potato Salad

Melissa Jo
This is the potato salad everyone asks me to bring to every cookout. It's creamy, flavorful, and packed with tender potatoes, eggs, crunchy celery, onion, and just the right amount of tang from the mustard and sweet salad cubes. If you have the time, make it the day before because it tastes even better after the flavors have had time to come together in the refrigerator.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American

Ingredients
  

  • 3-4 pounds russet potatoes For the 4th of July I used red potatoes and did NOT peel them for that red spangled look in the salad!
  • 7 hard boiled eggs set one aside of garnish
  • 1 cup of Mayonnaise For a more creamy salad 1 1/2 Cup
  • 4 tbsp. of yellow mustard For a more creamy salad 6 tbsp
  • 3 stalks of celery finely chopped
  • 1 Medium yellow onion finely chopped
  • 1 cup Sweet salad cubes drain the juice out; if you can't find you can use sweet relish!
  • 1 tbsp. Tony's creole seasoning Add an extra 1/2 tsp if you're following for the creamer version
  • paprika for garnish
  • 1/4 cup bouillon powder
  • cracked black pepper to taste
  • add salt if needed if you are using Tony's it contains salt and you most likely will not need!

Instructions
 

Step 1: Boil the Potatoes

  • If using russet potatoes, peel them first.
    Melissa's favorite for this recipe is russet potatoes, but for holidays like the 4th of July she loves using red potatoes with the skins left on for a pop of color.
    Cut the potatoes into even-sized pieces and boil in water with chicken bouillon powder, for about 30 minutes, or until fork tender.
    Drain and let cool while you prepare the remaining ingredients.

Step 2: Boil the Eggs

  • Hard boil the eggs.
    Set 1 egg aside for garnish and roughly chop the remaining eggs.
    Or a little hack I like to do is use a drying rack sheet to smash the eggs through!

Step 3: Make the Dressing

  • In a large mixing bowl, combine the mayonnaise, mustard, and Creole seasoning.
    Stir until smooth and well combined.
    Always remember, your dressing should taste BOLD because once you add it to all of those potatoes and extra ingredients it will settle into the perfect flavor.

Step 4: Assemble the Potato Salad

  • Add the potatoes to the bowl.
    Add the celery, onion, and the sweet salad cubes.
    Place the chopped eggs on a cooling rack or drying rack over the bowl and gently press them through into the potato salad. Or just chop them and add them,
    Fold everything together with a spatula until well combined.
    Pour your prepared dressing over the potato salad.
    Gently fold the ingredients and dressing together, until well combined.
    Don't worry if some of the potatoes break up and get smaller, that's what adds to the rustic appeal of this potato salad.
    Now, taste your potato salad! It's most likely perfect just like I told you it would be In the summary! But now is the time to add extra salt or pepper if you need it. (I doubt it!)

Step 5: Chill

  • Cover and refrigerate overnight.
    This gives the flavors time to come together and makes the potato salad even better.

Step 6: Garnish and Serve

  • Top with the reserved sliced hard boiled egg and a sprinkle of paprika.
    Serve cold and enjoy!

Video

Keyword creamy, easy, flavorful
Tried this recipe?Let us know how it was!

Garnish right before serving. Top with the reserved sliced egg and a sprinkle of paprika for that classic deli-style presentation.

How to store leftovers!

Store leftover potato salad in an airtight container in the refrigerator for up to 4 days. Give it a good stir before serving. If it seems a little dry after chilling, stir in a spoonful of mayonnaise to freshen it back up. Do not leave potato salad at room temperature for more than 2 hours!

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