Name: Potato Salad
Yield: 8

This creamy Potato Salad Recipe is packed with Yukon gold potatoes, pickles, eggs, celery, onion, and fresh chives.

Large bowl of creamy potato salad recipe garnished with fresh herbs, ready to be savored.

author’s note

A Classic Potato Salad Recipe Done So Right!

Potato salad has always been a big deal in my family. My dad absolutely loves it, and every summer gathering growing up had a big bowl of it sitting right next to the burgers and grilled chicken.

Over the years I realized that everyone has very strong opinions about potato salad. Some people want it tangy, some want it sweet, some love eggs, some hate them, and some people want lots of crunchy add-ins.

So I started testing my own version that balanced all the best parts.

After quite a few batches, this became the potato salad I make the most. Yukon gold potatoes stay tender and creamy, chopped pickles add flavor and crunch, eggs make it extra rich, and the dressing ties everything together evenly.

The final touch is fresh chives sprinkled on top. They add just enough freshness to balance the creamy dressing. Now it’s the potato salad recipe I bring to potlucks, cookouts, and summer dinners, and it always disappears fast.

Washing Yukon gold potatoes, then simmering them in a pot until fork-tender, followed by cooling and chopping.

Potato Salad Recipe Ingredients

Ingredient	Tips or Swaps
Yukon Gold Potatoes	Leave the thin skins on for texture and color. If using large potatoes, cut them into large chunks before boiling.
Mayo & Sour Cream	Greek yogurt can replace sour cream if desired.
Sweet Pickle Relish	Dill relish works if you prefer a tangier flavor.
Yellow Mustard	Dijon mustard can be used for a stronger flavor.
Hard-Boiled Eggs	Chop finely or leave larger chunks depending on your preference.
Celery and Onion	Dice small for the best texture.
Bread & Butter Pickles	Dill pickles work if you prefer a less sweet potato salad.

Quick Tip

Drain the potatoes well after simmering and again after the ice bath. Let them dry fully before mixing so the potato salad doesn’t turn watery.

Diced celery, onion, hard-boiled eggs, and pickles prepared as additional ingredients.

How To Make This Potato Salad Recipe

Cook potatoes: Simmer whole Yukon gold potatoes in salted water until fork tender.
Cool and chop: move potatoes to an ice bath, then chop into bite-size pieces.
Dressing: Whisk together mayo, sour cream, relish, mustard, vinegar, and seasonings.
Add mix-ins: Combine potatoes with chopped eggs, celery, onion, and diced pickles.
Combine: Gently mix the dressing into the salad until evenly coated. Then chill.
finish and serve: Top with fresh chives or parsley before serving.