What not to do when making potato salad?

It’s easy to make mistakes that can ruin even the best potato salad recipe . Avoid overcooking the potatoes, which makes them fall apart. Don’t skip seasoning — potatoes need plenty of salt, both in the boiling water and the dressing. Also, avoid mixing the dressing with hot potatoes; let them cool slightly first to keep the dressing creamy.

How does Gordon Ramsay make potato salad?

Gordon Ramsay creates a lighter, fresher take compared to the traditional best potato salad recipe . He skips mayonnaise and uses a tangy mustard vinaigrette with olive oil, plenty of fresh herbs, and extras like capers and radishes for crunch.

What to add to potato salad to make it taste better?

To elevate the flavors of your best potato salad recipe , try adding fresh herbs like dill or chives, a squeeze of lemon juice for brightness, or crispy bacon for smokiness. A pinch of smoked paprika on top also adds depth and color.

How do you make Paula Deen’s potato salad?

Paula Deen’s version of the best potato salad recipe is a southern classic, made with russet potatoes, plenty of mayo, sweet pickle relish, yellow mustard, and pimentos for a colorful, creamy finish.

Best Potato Salad Recipe — How to Make the Perfect Creamy Classic (2025)

Name: Best Potato Salad Recipe — How to Make the Perfect Creamy Classic (2025)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 5 pounds Yukon Gold potatoes, quartered; 2 cups mayonnaise; 1 cup sweet pickle relish (with juice); 2 tablespoons yellow mustard (or 1 tbsp yellow + 1 tbsp Dijon); 1 tablespoon apple cider vinegar; 1 tablespoon celery seeds; ½ teaspoon paprika; 4–5 hard-boiled eggs, peeled & chopped; 3 celery stalks, diced; ½ cup sweet onion, diced; 1 tablespoon fresh dill, chopped; Salt & black pepper, to taste

Description

This best potato salad recipe combines creamy dressing, tender Yukon Gold potatoes, and fresh herbs to create the ultimate summer side dish. Perfect for BBQs, picnics, and family gatherings — and even better the next day!

Ingredients

Scale

5 pounds Yukon Gold potatoes, quartered
2 cups mayonnaise
1 cup sweet pickle relish (with juice)
2 tablespoons yellow mustard (or 1 tbsp yellow + 1 tbsp Dijon)
1 tablespoon apple cider vinegar
1 tablespoon celery seeds
½ teaspoon paprika
4–5 hard-boiled eggs, peeled & chopped
3 celery stalks, diced
½ cup sweet onion, diced
1 tablespoon fresh dill, chopped
Salt & black pepper, to taste

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Instructions

1️⃣ Cook Potatoes: Place quartered potatoes in a large pot and cover with cold water. Bring to a boil, add salt, and cook for 13–15 minutes until fork-tender. Drain, cool slightly, peel if desired, then chop into bite-sized pieces.

2️⃣ Make Dressing: In a bowl, whisk together mayonnaise, relish, mustard, vinegar, celery seeds, paprika, salt, and pepper until smooth.

3️⃣ Combine Ingredients: In a large bowl, gently fold the warm potatoes with the dressing until coated. Add eggs, celery, onion, and dill. Mix gently to keep potato pieces intact.

4️⃣ Chill & Serve: Sprinkle extra dill and paprika on top. Cover and chill for at least 4 hours (overnight is even better). Serve cold.

Notes

🥔 If Yukon Golds aren’t available, russet potatoes work fine — just peel them.

❄️ This salad tastes even better the next day, so it’s a great make-ahead option

🧂 Be generous with salt in the boiling water — it helps season the potatoes from the inside.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Boil + Chill
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 317 kcal
Sugar: 5g
Sodium: 360mg
Fat: 22g
Saturated Fat: 3g
Carbohydrates: 24g
Fiber: 4g
Protein: 5g
Cholesterol: 58 mg