My go-to creamy potato salad is easy to make and a great side dish for summer barbecues, picnics, and potlucks! Dill pickles, fresh herbs, celery, red onion, and a combination of Greek yogurt and mayo give this classic potato salad so much delicious flavor!
Need another great side dish to take to a summer cookout? Make this Mexican street corn salad and berry fruit salad!
This post and recipe have been updated since it was originally published on 7/3/2014
Why You’ll Love This Potato Salad
Classic summer side dish – Whether you’re celebrating Memorial Day or the 4th of July, you’re sure to see potato salad on the table. My homemade potato salad is fresh and so much better than anything you’ll find at the deli of the grocery store and it’s easy to make!
Healthy potato salad – Potato salad often has the reputation of being a high calorie and fat side dish. My version is lightened up by combining both Greek yogurt and mayonnaise for the base of the dressing.
No hard boiled eggs – If you’re someone who doesn’t like hard boiled eggs in their potato salad this recipe is for you. Conversely, you can easily add them in if you’d like. See notes on doing this in the substitutions and variations section below.
Ingredient Notes
Potatoes – Yukon gold or creamer potatoes are best for this potato salad. They don’t have as much starch as russet potatoes and hold their shape better.
Vinegar – Adding white vinegar or rice vinegar to the potatoes after they’ve cooked and been rinsed adds flavor and keeps them from getting mushy.
Greek yogurt and mayonnaise – Using both Greek yogurt and mayonnaise in the potato salad dressing is a great way to cut down on fat and calories. The Greek yogurt also adds a nice tang and creaminess.
Dijon Mustard – Dijon mustard gives the dressing a delicious tangy flavor.
Celery seed – A dried spice with an earthy flavor that further enhances the celery flavor.
Celery and red onion – Both give the salad a nice crunch that contrasts with the creamy texture of the potatoes.
Dill pickles – Briny, salty, and are a key ingredient. Use chopped dill pickles or dill pickle relish as well as the pickle juice for the dressing.
Fresh herbs – Fresh herbs are a great way to boost the flavor in the potato salad. I use dill and parsley. The fresh dill pairs nicely with the dill pickles.
Danae’s Tips for Making Potato Salad
- Yukon Gold and potatoes are great to use if you’re wanting to skip the step of peeling the potatoes.
- Cube the potatoes before cooking them so they cook faster.
- Add the potatoes to a pot of salted COLD water and bring it to a boil. Doing this will allow the potatoes to come to temperature at the same rate as the water and they’ll cook evenly.
- Rinse the cooked potatoes under cold water to stop the cooking process. Toss them in the vinegar or pickle juice for extra flavor.
- Mix the dressing in a large bowl and then add in the remaining ingredients. Less dishes to wash this way!
Substitutions and Variations
- Swap Yukon gold potatoes with red potatoes and for a creamier, mashed potato consistency, use russet potatoes. If using russet potatoes be sure to peel them.
- Red onion can be substituted with green onions for a milder onion flavor.
- If you prefer sweet pickles or sweet pickle relish over dill pickles feel free to swap with an equal amount.
- Instead of tossing the potatoes in vinegar, toss them in extra dill pickle juice for added flavor!
- Add hard boiled eggs to the potato salad. Chop up 3 hard boiled eggs and stir them into the mix.
- Use Miracle Whip instead of mayonnaise.
- Omit the mayonnaise and just use plain Greek yogurt. Low fat or whole milk Greek yogurt are best for this recipe.
What to Serve with Potato Salad
Potato salad goes perfectly with grilled steak, burgers, hot dogs, chicken, or pork. I love to have it as a side with chimichurri grilled chicken, bacon burgers, and buffalo chicken skewers.
If you’re not grilling, serve it with sloppy joes, slow cooker barbecue chicken, or this Philly cheesesteak skillet.
Storage
Potato salad will keep in an airtight container in the fridge for up to 4 days. Don’t freeze, it will change the texture and won’t taste good.
If you’re serving the salad at a picnic or bbq, keep it out of the sun and heat. Potato salad shouldn’t sit out at room temperature for more than 2 hours.
More Summer Side Dishes
Summer side dishes are simply the best! There’s so much fresh produce available, making the possibilities are endless.
If pasta salads are what you’re looking for, make this Mexican street corn pasta salad or chicken caesar pasta salad.
For an easy vegetable side dish I love this avocado corn salad and cucumber tomato salad.
If you want to use fruit, make this strawberry caprese salad, blueberry peach feta salad, or watermelon cucumber salad.
Did you make this potato salad? I’d love if you’d leave a recipe rating and review below.
In a large pot, cover the cubed potatoes with cold water. Bring to a boil, then reduce heat to a simmer. Simmer the potatoes until they’re fork tender, about 10-15 minutes. Drain potatoes and rinse with cold water. Place them back into the pot and add in the vinegar (or pickle juice). Toss until they’re coated.
While the potatoes are cooking, add the Greek yogurt, mayo, dijon, pickle juice, celery seed, salt and pepper to a large mixing bowl. Whisk together.
Add the potatoes, celery, red onion, pickles, and herbs into the mixing bowl. Gently stir together with a rubber spatula until everything is well combined. Taste for seasoning and add salt and pepper if needed.
Refrigerate for at least an hour before serving.
- The covered potato salad will keep in the fridge for up to 4 days.
- If you like hard boiled eggs in your potato salad, chop up 3 of them and stir them in.
Calories: 188kcalCarbohydrates: 29gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 4mgSodium: 199mgPotassium: 702mgFiber: 4gSugar: 3gVitamin A: 283IUVitamin C: 34mgCalcium: 59mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
