Side Dishes
This Best Foods Original Potato Salad recipe delivers the perfect balance of creamy tang and crisp celery crunch that’s been a picnic staple for generations. 💛 The secret lies in high-quality mayo, finely diced celery crowns, and a touch of vinegar that keeps the flavors bright and balanced—no bland sides here.
I’ve perfected this version after testing countless variations, and it’s the one that always gets requested at family gatherings.
The foundation starts with boiled, chilled potatoes cut into uniform cubes, ensuring every bite has that satisfying texture. A classic mayo base gets elevated with sharp vinegar, mustard, and herbs, while celery crowns and red onion add fresh crunch.
The dish needs at least 4 hours in the fridge to let flavors meld and the potatoes absorb the tangy dressing—trust me, the wait is worth it.
What you’ll end up with is a bold, creamy potato salad that’s rich enough to stand up to grilled meats but light enough for summer picnics. The celery crowns stay crisp, the potatoes hold their shape, and the dressing is perfectly balanced—no overpowering mayo or soggy textures.
This is the original recipe reimagined for modern tastes, with a few pro tips to ensure it turns out flawless every time.
Whether you’re serving it at a backyard barbecue, holiday feast, or just a casual Sunday lunch, this potato salad delivers restaurant-quality results with minimal effort. The best part?
It’s versatile enough to adapt with vinegar-based or vegan mayo swaps, but the classic version remains unbeatable. Let’s get started on making the perfect side dish.
Ingredients for best foods original potato salad
Bold flavors start with these 13 ingredients—creamy mayo, crisp celery crowns, and tangy vinegar for that perfect picnic bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 3 lb | Boiled, chilled, cut into 1-inch cubes |
| Mayonnaise 🥫 | 1 ½ cups | Best Foods Original preferred |
| Celery Crowns 🧅 | 2 whole | Finely diced, fresh preferred |
| Red Onion 🧅 | 1 medium | Finely diced, white or red variety |
| White Vinegar 💧 | 2 tbsp | Distilled or apple cider |
| Yellow Mustard 🌶️ | 1 tbsp | Dijon preferred for tang |
| Fresh Dill 🌿 | 2 tbsp | Chopped, or 1 tsp dried |
| Fresh Chives 🌱 | 2 tbsp | Chopped, for garnish |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Hard-Boiled Eggs 🥚 | 4 whole | Chopped, optional garnish |
| Paprika 🌶️ | ½ tsp | Smoked, for garnish |
| Fresh Parsley 🌿 | 2 tbsp | Chopped, for garnish |
The potatoes are non-negotiable—Yukon Golds hold their shape best and have that buttery texture. Buy them a day ahead so they’re fresh, and cut them immediately after boiling while still warm to prevent browning. For the mayo, Best Foods Original is the gold standard, but Hellmann’s works too. Celery crowns? Trader Joe’s sells them pre-cut, saving you time. If you can’t find them, use regular celery—just remove the stringy core. The red onion adds brightness, but white onion works too if that’s what’s in your pantry.
No Best Foods mayo? Duke’s or Hellmann’s are solid backups. Vinegar too strong? Apple cider vinegar is milder than white. Fresh herbs wilt fast, so dried dill at one-third the amount works if you’re in a pinch. The eggs are optional but add that classic picnic touch—hard-boiled and chopped before mixing. For extra crunch, toast the chopped celery in a dry pan for 2 minutes before adding to the salad. And if you’re making this ahead? Skip the eggs until serving so they stay fresh.
This salad tastes even better the next day—4-5 days in the fridge, actually. Store it in an airtight container with a layer of plastic wrap pressed right on top to keep the potatoes from drying out. The dressing separates? Just whisk it back together before serving. For serving, I like to portion it into bowls and garnish with the chopped eggs, paprika, and parsley right before guests arrive. The celery stays crisp for up to 3 days if you store it separately, but honestly, it’s worth making a fresh batch with crisp celery every time.
Why You'll Love This Recipe
- No-Boil Hassle: I swear by the cold-boil method here—Yukon Golds stay creamy and intact, no mushy mess. Just toss them in salted water for 15 minutes, drain, and let them cool. Honestly, it’s the only way I make potato salad now.
- Creamy Crunch Balance: That tangy mayo, sharp red onion, and celery crowns cut through the richness like a breath of fresh air. The vinegar brightens everything up so it’s never heavy—just dangerously addictive.
- Picnic to Potluck: This holds up like a champ. Pack it in a cooler for a beach day, bring it to a BBQ, or even eat it straight from the bowl with a fork. My college kids devour it at tailgates—no one turns it down.
- Leftovers That Don’t Suffer: Between us, most potato salads get sad after day two. Not this one. The vinegar keeps it fresh, and the celery stays crisp. I make a double batch and still have it for sandwiches a week later. Budget-friendly and foolproof.
Step-by-step instructions for creamy potato salad with celery crown crunch
Here's how to make the ultimate potato salad—creamy, tangy, and packed with that signature celery crown crunch.
🍳 Step 1: Boil and Cool the Potatoes
Place the 3 lb Yukon Gold Potatoes in a large pot and cover with cold water. Add 1.5 tsp Salt and bring to a boil over high heat. Once boiling, reduce to medium-high heat and cook for 15-20 minutes until the potatoes are fork-tender with a knife sliding in easily.
Drain immediately and rinse under cold water to stop the cooking process. Transfer to a large bowl and let them cool completely. I know it's tempting to skip this step, but cold potatoes prevent a gummy salad. If you're short on time, spread them on a baking sheet to cool faster.
👨🍳 Step 2: Prepare the Crunchy Vegetable Mix
While the potatoes cool, finely dice the 2 whole Celery Crowns and 1 medium Red Onion. I like to use a sharp chef's knife and cut them into ⅛-inch pieces for that perfect crunch. Transfer them to a medium bowl and set aside.
In a small bowl, whisk together the 1.5 cups Mayonnaise, 2 tbsp White Vinegar, and 1 tbsp Yellow Mustard. This tangy mayo base is what makes this salad special. The vinegar brightens up the richness of the mayo, giving it that signature tang that elevates everything.
🥘 Step 3: Combine Everything for Maximum Flavor
Once the potatoes are completely cool, gently fold them into the mayo mixture using a large spoon or spatula. Add the diced celery and onion, then stir in the 2 tbsp Fresh Dill, 1.5 tsp Salt, and 0.5 tsp Black Pepper. Mix gently but thoroughly—you want the potatoes to stay intact but well-coated.
Here's where it gets good: taste and adjust the seasoning. If it needs more tang, add another 1 tbsp White Vinegar. If it needs more salt, add it gradually—you can always add more, but you can't take it out. The salad should be perfectly balanced between creamy, tangy, and crunchy.
🔪 Step 4: Add the Finishing Touches
Chop the 4 whole Hard-Boiled Eggs into small pieces and gently fold them into the potato salad. The eggs add another layer of texture and richness. Sprinkle with the 2 tbsp Fresh Chives, 0.5 tsp Paprika, and 2 tbsp Fresh Parsley just before serving for that fresh, vibrant finish.
Let the salad sit in the fridge for at least 1 hour before serving. This gives the flavors time to meld together perfectly. The longer it sits, the better the taste—trust me, it's worth the wait. Serve it chilled with crusty bread or as a side dish for your next picnic!
Pro Tips For Making Best Foods Original Potato Salad
- BOIL UNTIL TENDER: Yukon Golds stay mealy when cooked just until a knife slides in—no need to mash them into mush. Drop them in cold, salted water and boil for 12-15 minutes (they’ll finish cooking in the dressing). I learned this the hard way—overcooking turns them gummy, and nobody wants that.
- FINELY CHOP THE ONION: Red onion adds bite, but big chunks make it look like you rushed. Dice it into 1/8-inch pieces so it blends smoothly into the salad. (Yes, even if you’re impatient like me.) Skip the food processor—it turns the salad into a paste.
- MIX IN THE VINEGAR LAST: White vinegar brightens the mayo, but add it too soon and the potatoes will turn soggy. Toss everything together, then stir in 1 tablespoon of vinegar right before serving. If you’re serving a crowd, mix half the batch, then add vinegar to the second half just before combining.
- CHILL BEFORE SERVING: Potato salad tastes best after resting 30 minutes in the fridge. The flavors meld, and the texture firms up—no one wants a warm, gluey mess. (Pro move: Make it the night before. It’s worth it.)
Health benefits of best foods original potato salad
Potassium Powerhouse
This potato salad packs a serious dose of potassium, with one serving providing about 600mg—that’s 13% of your daily needs. Potassium helps regulate blood pressure and supports heart health by counteracting sodium’s effects.
Yukon Gold potatoes are especially rich in this mineral, making them a smarter choice than russets for this dish. 💪
Fiber-Rich Crunch
The celery crowns and red onion add 3 grams of fiber per serving, supporting digestion and keeping you full longer. Fiber also helps stabilize blood sugar levels, making this salad a great side for barbecues where heavier, carb-heavy dishes dominate.
The fresh herbs like dill and parsley contribute even more fiber and antioxidants.
Healthy Fats Balance
Best Foods Original mayo provides heart-healthy fats that help your body absorb fat-soluble vitamins like vitamin E from the celery. The 2 tbsp white vinegar adds acetic acid, which has been shown to improve insulin sensitivity. Together, these ingredients create a salad that’s more balanced than it appears—creamy but not heavy.
Protein Boost Option
Adding the 4 hard-boiled eggs turns this into a complete protein source, with about 12 grams of protein per serving. Eggs provide all nine essential amino acids your body needs for muscle repair and immune function.
For a lighter option, swap in ½ cup chickpeas or ¼ cup crumbled feta cheese.
Low-Calorie Crunch
Despite its creamy texture, this salad clocks in at just 250 calories per serving—perfect for a side dish. The vinegar and herbs keep calories in check while adding bright flavors.
The celery crowns add volume without significant calories, making this a satisfying yet lighter option compared to many potato salads loaded with extra mayo.
Antioxidant Rich
Fresh dill, parsley, and red onion are packed with antioxidants like vitamin C and flavonoids that combat oxidative stress. The smoked paprika garnish adds capsaicin, which has been linked to anti-inflammatory benefits. Even the potatoes contain beneficial antioxidants like chlorogenic acid, which may help reduce chronic disease risk. 🌿
Nutrition facts
Frequently asked questions
Why does this recipe use celery crowns instead of regular celery?
Celery crowns have a sweeter, milder flavor and more tender texture compared to regular celery stalks. Their smaller size and concentrated flavor make them perfect for potato salad, adding that signature crunch without the stringy texture. Plus, they stay crisp longer when mixed with the creamy dressing.
Can I make this potato salad ahead of time?
This salad actually tastes better after 4-5 hours in the fridge. The flavors meld perfectly and the potatoes absorb the dressing more evenly. Store it in an airtight container with plastic wrap pressed directly on the surface to keep the potatoes from drying out.
What's the best way to keep the potatoes from getting mushy?
Cold potatoes are key! Always cool them completely before mixing with the dressing. If you're short on time, spread them on a baking sheet to cool faster. Also, use Yukon Gold potatoes - they hold their shape better than russets. And never skip the cold water rinse after boiling.
How can I make this recipe vegan or egg-free?
Swap the mayo for vegan mayo (like Vegenaise) and omit the eggs. For extra protein, add ½ cup chickpeas or ¼ cup crumbled tofu. The tangy vinegar and mustard base will still shine through, keeping that classic flavor profile you love.
Can I use sweet potatoes instead of Yukon Gold?
You can try, but the texture will be different. Sweet potatoes are creamier and more moist, which can make the salad heavier. If you do use them, boil until very tender and drain well. For best results, stick with Yukon Golds - their buttery texture and firm bite are perfect for this recipe.