This classic creamy potato salad is loaded with tender baby potatoes, crisp bell peppers, red onion, celery, and fresh herbs, all coated in a rich, tangy dressing. It’s the perfect side dish for barbecues, picnics, potlucks, or family dinners.

Ingredients (Serves 6–8)

For the Salad

• 2 pounds (900g) baby Yukon Gold or baby red potatoes
• 1 small red bell pepper, finely diced
• 2 celery stalks, finely diced
• ½ small red onion, finely diced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh chives, chopped
• 1 tablespoon fresh dill, chopped
• 2 hard-boiled eggs, chopped (optional)

For the Creamy Dressing

• 1 cup (240g) mayonnaise
• 2 tablespoons sour cream or Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar or lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried dill
• ½ teaspoon paprika
• 1 teaspoon sea salt (or to taste)
• ½ teaspoon freshly ground black pepper

Garnish

• Fresh parsley
• Fresh dill
• Paprika
• Freshly cracked black pepper

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Instructions

1. Wash the potatoes and place them in a large pot of salted water.
2. Bring to a boil and cook for 15–20 minutes, or until fork-tender.
3. Drain and allow the potatoes to cool slightly.
4. Cut the potatoes into bite-sized pieces, leaving the skins on for extra flavor and texture.
5. In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, vinegar, garlic powder, onion powder, dried dill, paprika, salt, and pepper.
6. Add the potatoes, bell pepper, celery, red onion, parsley, chives, dill, and chopped eggs (if using).
7. Fold everything together gently until the potatoes are evenly coated.
8. Cover and refrigerate for at least 1 hour, preferably 2–4 hours, before serving.
9. Garnish with extra herbs, paprika, and freshly cracked black pepper.

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Tips for the Best Potato Salad

• Use Yukon Gold potatoes for a naturally buttery texture.
• Don’t overcook the potatoes—they should hold their shape.
• Dress the potatoes while they’re still slightly warm so they absorb more flavor.
• Chill before serving for the best taste.
• Fresh herbs make a noticeable difference in flavor.

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Nutritional Information (Approximate Per Serving)

Based on 8 servings

• Calories: 285
• Protein: 5g
• Fat: 18g
• Saturated Fat: 3g
• Carbohydrates: 28g
• Fiber: 3g
• Sugars: 3g
• Sodium: 420mg

Nutrition values are approximate and may vary depending on the ingredients used.

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Nut Information

Contains Nuts?

• No. This recipe does not contain peanuts or tree nuts.

Common Allergens

• Eggs (mayonnaise, optional hard-boiled eggs)
• Milk (if using sour cream or Greek yogurt)
• Mustard (Dijon mustard)

Nut-Free Status

• Naturally free from peanuts and tree nuts.

Cross-Contamination Advice

If preparing this salad for someone with a severe nut allergy:

• Check the labels on the mayonnaise, Dijon mustard, and seasonings for any “may contain peanuts/tree nuts” statements.
• Use clean utensils, bowls, and cutting boards to prevent cross-contact.

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Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Stir gently before serving if the dressing has settled.
• Do not freeze, as the dressing may separate and the potatoes can become grainy.

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Variations

Bacon Ranch Potato Salad

Mix in 6 slices of cooked, crumbled bacon and 2 tablespoons of ranch seasoning.

Greek Yogurt Potato Salad

Replace half or all of the mayonnaise with plain Greek yogurt for a lighter version.

Dill Pickle Potato Salad

Add ½ cup chopped dill pickles and 1 tablespoon pickle juice to the dressing.

Loaded Potato Salad

Stir in shredded cheddar cheese, bacon, chopped green onions, and a dollop of sour cream.

Mediterranean Potato Salad

Replace half the mayonnaise with olive oil and lemon juice, then add Kalamata olives, crumbled feta, and extra parsley.

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Frequently Asked Questions

What potatoes are best for potato salad?

Yukon Gold and baby red potatoes are ideal because they stay firm after cooking and have a creamy texture.

Should I peel the potatoes?

It’s optional. Leaving the skins on adds color, texture, and nutrients, especially with baby potatoes.

Can I make potato salad ahead of time?

Yes. In fact, it tastes even better after chilling for several hours or overnight.

Why is my potato salad watery?

Overcooked potatoes or dressing the salad while the potatoes are too hot can cause excess moisture. Let the potatoes cool slightly before mixing.

Can I use Greek yogurt instead of mayonnaise?

Yes. Replace some or all of the mayonnaise with plain Greek yogurt for a lighter, tangier dressing.

Can I add other vegetables?

Absolutely. Chopped cucumbers, green onions, peas, shredded carrots, or diced pickles all work well.

What goes well with potato salad?

It pairs perfectly with grilled chicken, burgers, steaks, barbecue ribs, fried chicken, grilled fish, sandwiches, or picnic favorites.