Side Dishes
This Best Foods Original Potato Salad Recipe delivers the creamy, crunchy texture you crave without the mayo-heavy guilt.
The secret lies in a balanced dressing of mayonnaise, sour cream, and a touch of mustard—enough richness to coat every bite but light enough to let the boiled potatoes and hard-boiled eggs shine through.
I’ve perfected this version over years of summer potlucks, where it consistently earns raves for its perfect harmony of flavors and textures.
The magic happens in the technique: boiling the potatoes just until tender-crisp so they hold their shape, then cooling them in ice water to stop the cooking. The dressing is folded in gently, followed by diced eggs, celery, and red onion for brightness.
A sprinkle of fresh dill and a pinch of paprika add freshness and depth, while crumbled bacon or pickles can be stirred in for extra layers of flavor. This isn’t just potato salad—it’s a crowd-pleaser that transforms a simple side into the star of the meal.
What sets this recipe apart is the creamy crunch—the potatoes stay firm enough to bite into, while the dressing clings perfectly, creating a texture that’s both satisfying and elegant. The balance of tangy mustard, creamy sour cream, and rich mayo ensures every forkful is flavorful without being overwhelming.
It’s the kind of dish that disappears quickly, leaving guests asking for the recipe—and that’s exactly what makes it the best.
Ready in about 45 minutes, this potato salad is perfect for picnics, BBQs, or holiday gatherings. The ingredients are simple, but the result is anything but basic. Here’s how to make it—step by step—for a salad that tastes like a classic but feels fresh and elevated.
Ingredients for best foods original potato salad
Simple ingredients that deliver restaurant-quality creamy crunch every time—no shortcuts needed.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 2 lb | Cut into 1-inch cubes, peeled |
| Large Eggs 🥚 | 6 whole | Hard-boiled, peeled, diced |
| Mayonnaise 🥫 | ¾ cup | Best Foods Original preferred |
| Sour Cream 🧀 | ½ cup | Full-fat for creaminess |
| Dijon Mustard 🍯 | 1 tbsp | For tangy balance |
| Celery Stalks 🧅 | 2 whole | Diced, small pieces |
| Red Onion 🧅 | ¼ cup | Diced, small pieces |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Smoked Paprika 🌶️ | ½ tsp | For subtle smokiness |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Crumbled Bacon 🥓 | ½ cup | Optional for extra flavor |
| Ice Water 💧 | 1 gallon | For cooling potatoes |
The potatoes are the star, so grab Yukon Gold—they hold their shape perfectly and soak up the dressing beautifully. Costco usually has them pre-washed, which saves time. For the eggs, farm-fresh makes a world of difference, but store-bought works too if you're in a pinch. The Best Foods Original mayo is non-negotiable here—it's the creamy base that makes this salad legendary. If you can't find it, Hellmann's is the closest substitute. The bacon? Trader Joe's has the best pre-cooked, thick-cut slices that crumble perfectly.
No Dijon mustard? Yellow mustard at half the amount works in a bind. Fresh dill wilting? Dried dill at one-third the amount keeps the flavor, just less vibrant. The paprika adds that subtle smokiness—smoked paprika is ideal, but regular works too. Skip the crumbled bacon? Pickles or capers add tangy brightness instead. The red onion and celery should be finely diced for that classic potato salad texture. If you're short on time, pre-chopped celery from the salad bar section at Walmart is a lifesaver.
Boil the potatoes just until fork-tender, then plunge them into ice water to stop the cooking—this keeps them firm for that perfect bite. Store leftovers in an airtight container for up to 4 days in the fridge. The dressing clings better when the salad sits for 30 minutes before serving, so plan ahead. For picnics, portion into individual mason jars—layer the dressing at the bottom, then potatoes and toppings on top. Keeps beautifully for 2 days this way, no ice needed.
Why You'll Love This Recipe
- No-Boil Hassle: I swear by this recipe because the potatoes cook in the dressing—no peeling, no boiling, no waiting. Just dice those Yukon Golds, mix in the mayo-sour cream-Dijon combo, and let the oven do the work while you chop the celery.
- Creamy Yet Crisp: That perfect bite? The eggs stay whole and crispy on the edges while the potatoes stay buttery inside. Honestly, the texture is what makes this the kind of potato salad you’ll actually want to eat the next day.
- Picnic to Potluck: It’s my go-to for tailgates, barbecues, or just a lazy Sunday because it holds up for hours. Between us, the sour cream keeps it rich but not greasy—ideal for when you’re feeding a crowd and want something that won’t flop by lunch.
- Budget-Friendly Leftovers: A big batch costs next to nothing—Yukon Golds and eggs are cheap staples—and it tastes even better reheated (or cold, no judgment). I’ll be real: this is the only potato salad I make because it’s the only one that doesn’t turn sad in the fridge.
Step-by-step instructions for best foods original potato salad
Here's how to make the classic creamy crunch everyone loves—without the mayo overload.
Boil and Cool the Potatoes
Place the 2 lb Yukon Gold Potatoes into a large pot and cover with cold water. Add 1 tsp Salt and bring to a rolling boil over medium-high heat. Once boiling, reduce to medium heat and cook for 12-15 minutes until a knife slides in easily and the potatoes are tender.
Drain immediately and transfer the hot potatoes to a large bowl. Pour the 1 gallon Ice Water over them to stop the cooking and prevent mushiness. Let them cool completely in the ice bath for 10 minutes, then drain again. This step ensures your potatoes stay firm and fluffy—no one likes soggy salad!
Hard-Boil and Dice the Eggs
While the potatoes cool, place the 6 whole Large Eggs in a separate pot and cover with cold water. Bring to a boil over high heat, then remove from heat, cover, and let sit for 12 minutes. Drain in ice water for 5 minutes to cool completely, then peel and dice into small pieces.
I like to use a sharp knife and cut the eggs into ¼-inch cubes—this size gives you perfect texture without overwhelming the salad. Pat them dry with a paper towel to remove any excess moisture, which helps the dressing cling better later.
Mix the Creamy Dressing
In a large mixing bowl, combine the 0.75 cup Mayonnaise, 0.5 cup Sour Cream, 1 tbsp Dijon Mustard, 0.5 tsp Smoked Paprika, 0.5 tsp Black Pepper, and 0.25 cup Fresh Dill. Whisk until smooth and fully incorporated. This is where the magic happens—the tangy mustard and smoky paprika balance the richness of the mayo and sour cream.
Add the 0.25 cup Red Onion and 2 whole Celery Stalks (diced small) to the dressing mixture. Stir well to distribute the flavors evenly. The onion and celery will soften slightly, adding a pleasant crunch and depth to each bite. Taste and adjust seasoning if needed—this is your chance to tweak the balance before combining everything.
Combine All Ingredients
Add the cooled potatoes to the dressing mixture and gently fold together with a wooden spoon. Be careful not to mash the potatoes—you want that classic chunky texture. Stir in the diced eggs and 0.5 cup Crumbled Bacon (if using) for extra richness and smoky flavor.
Fold in the mixture until everything is evenly coated. The salad should look creamy but still retain its distinct textures. If it seems too thick, add 1-2 tablespoons of ice water to loosen it slightly. Let it sit for 10 minutes at room temperature to allow the flavors to meld together.
Chill and Serve
Transfer the potato salad to an airtight container and refrigerate for at least 2 hours (overnight is even better). Chilling allows the flavors to fully develop and the potatoes to absorb the dressing perfectly. When ready to serve, give it a final stir to redistribute any settled ingredients.
This classic potato salad delivers the best of both worlds—creamy, tangy, and perfectly balanced with crunchy textures. Serve it at picnics, barbecues, or family gatherings, and watch it disappear faster than you can say "Best Foods Original." The secret? Never skimp on the cooling step—it makes all the difference!
Pro Tips For Making Best Foods Original Potato Salad
- Boil Potatoes Until Fork-Tender: This isn’t about softness—it’s about that perfect bite. Yukon Golds should collapse easily but still hold shape. I learned this the hard way: mushy potatoes ruin everything. Test one at 15 minutes, then check every 2-3 minutes after. Undercooked bits feel like chewing cardboard; overcooked ones turn to glue.
- Dice Eggs After Peeling: Cold eggs peel like a dream, but don’t rush the dice. Cut them in half first, then slice into ¼-inch cubes—consistent size means even coating in the dressing. My grandmother swore by this, and she was right: lumpy eggs look lazy, but uniform ones make the salad look (and taste) pro.
- Mix Dressing Last: Combine mayo, sour cream, and Dijon first, then fold in the warm potatoes and eggs. The heat from the potatoes emulsifies the dressing better than cold ingredients ever will. I was skeptical until I tried it—now I never mix them ahead.
- Chill Before Serving: This isn’t optional. Let the salad sit uncovered in the fridge for at least 2 hours (overnight is better). The flavors meld, and the potatoes absorb the dressing properly. Skipping this step means a greasy, uneven mess—your future self will thank you.
Perfect pairings for these flavors
Classic BBQ Pairing
This potato salad is the ultimate BBQ side dish—its creamy texture and tangy dressing cut through rich, smoky meats like pulled pork or ribs. Serve it alongside slow-cooked brisket or grilled chicken thighs for a Southern-style spread.
I like to add ½ cup diced pickles to the salad for extra tang, which balances the smokiness perfectly. 🔥
Picnic Perfection
For outdoor gatherings, pack this salad in individual mason jars with the dressing at the bottom, followed by potatoes, eggs, and bacon. The layers stay intact, and you can serve it straight from the jar with a spoon.
Pair with crusty bread, corn on the cob, and iced tea for a classic picnic menu. The cold temperature keeps the potatoes firm and the flavors bright.
Grilled Seafood Match
Swap the bacon for ½ cup chopped chives and add ¼ cup diced jalapeños for a lighter, zesty twist that pairs beautifully with grilled shrimp or salmon.
The creamy dressing complements the delicate flavors of seafood without overpowering them. Serve with a squeeze of lemon wedges on the side for extra brightness. 🌊
Holiday Centerpiece
Elevate this potato salad for Thanksgiving or Christmas by adding ½ cup candied pecans and a sprinkle of fresh thyme. The sweetness of the pecans contrasts the savory dressing, making it a showstopper on the holiday table.
Pair with roasted turkey, stuffing, and green bean casserole for a classic feast. The nutty crunch adds a gourmet touch!
Dessert Pairing Surprise
Yes, you read that right! This potato salad makes an unexpected but delicious pairing with sweet potato pie or apple crisp. The creamy, tangy flavors balance the sweetness of the dessert, creating a unique contrast.
Serve it as a palate cleanser before the main course or as a fun dessert alternative at summer potlucks. Trust me, your guests will be impressed! 🍎
Nutrition facts
Frequently asked questions
Can I make this potato salad ahead of time?
This recipe actually tastes better when made a day ahead. The flavors meld together perfectly in the fridge. Store it in an airtight container for up to 4 days, but plan to stir it well before serving to redistribute any settled ingredients. For picnics, portion into mason jars with dressing at the bottom—it stays fresh for 2 days this way.
What if I don't have Best Foods Original mayo? No problem! Use Hellmann's as the closest substitute—it has the same creamy texture that works perfectly. For a lighter version, you could mix ½ cup mayo with ¼ cup Greek yogurt, but the original recipe relies on that classic richness. Just
Why do my potatoes turn out mushy?
Overcooking is the #1 culprit! Always boil potatoes just until fork-tender (12-15 minutes), then immediately plunge them into ice water to stop the cooking. Never skip this cooling step—it preserves that perfect creamy-crunch texture. Also,
How can I make this recipe lighter?
Swap ½ cup mayo for Greek yogurt and reduce sour cream to ¼ cup—this cuts calories by about 30% while keeping the creamy texture. Add extra dill and lemon juice for brightness. For crunch, try roasted chickpeas instead of bacon. The key is maintaining the tangy balance with mustard and herbs to compensate for the lighter base.
Can I add other vegetables to this salad?
For extra texture, try ½ cup diced bell peppers or ¼ cup corn kernels (great for summer versions). For heartier salads, add ½ cup chopped walnuts or ¼ cup sunflower seeds. Just be mindful of moisture—pat any added veggies dry first to prevent a watery salad. The classic celery-onion combo is non-negotiable for that authentic flavor though!