The Best Potato Salad I’ve Ever Had

Creamy, tangy, and packed with flavor, this potato salad is a guaranteed crowd-pleaser. The perfect balance of textures and a secret ingredient make it unforgettable!

Ingredients

For the Salad:

3 lbs Yukon Gold potatoes (or red potatoes), peeled & cubed
4 hard-boiled eggs, chopped
1/2 cup dill pickles, finely chopped (plus 2 tbsp pickle juice)
1/2 cup celery, diced
1/4 cup red onion, finely minced
2 tbsp fresh dill, chopped (or 1 tsp dried)
1 tsp yellow mustard

For the Dressing:

1 1/4 cups mayonnaise (Duke’s or Hellmann’s recommended)
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tsp sugar
1/2 tsp celery seed
1/2 tsp garlic powder
1/2 tsp onion powder
Salt & black pepper to taste

Optional Add-Ins:

1/4 cup crispy bacon, crumbled
2 tbsp fresh chives, chopped
Paprika (for garnish)

Instructions

Cook the Potatoes
- Place cubed potatoes in a large pot, cover with cold water, and add 1 tbsp salt.
- Bring to a boil, then reduce heat and simmer 10-12 minutes until just tender (don’t overcook!).
- Drain and let cool slightly.
Make the Dressing
- In a bowl, whisk together mayo, vinegar, Dijon, sugar, celery seed, garlic powder, onion powder, salt, and pepper.
Combine Everything
- In a large bowl, gently fold together warm potatoes, eggs, pickles, celery, red onion, dill, and mustard.
- Pour dressing over and mix lightly (potatoes will absorb flavors better when warm).
Chill & Serve
- Cover and refrigerate at least 2 hours (overnight is best!).
- Before serving, stir in bacon or chives if using, and dust with paprika.

Why This Recipe Wins

✔ Creamy but not gloppy—the vinegar and pickle juice cut through the richness.
✔ Perfect texture—Yukon Golds hold their shape but stay tender.
✔ Flavor boosters—celery seed and fresh dill make it irresistible.

A picnic, BBQ, or potluck staple that’ll have everyone asking for the recipe! 🥔💛

Pair with grilled meats, sandwiches, or enjoy it solo. This is THE one. 😋