Best Foods Original Potato Salad Recipe: Classic Creamy Texture With Crunchy Celery Bites

This Best Foods Original Potato Salad recipe delivers the classic creamy texture and perfect crunch that makes it a picnic staple. 💛 I've been perfecting this version for years, using the same techniques my grandmother taught me—just enough vinegar for tang, mayonnaise for richness, and crisp celery for that satisfying bite.

The secret lies in the balance of ingredients: creamy mayonnaise, tangy vinegar, and a touch of mustard create that signature flavor, while hard-boiled potatoes stay tender and celery adds fresh crunch.

This isn't one of those heavy, overly rich potato salads—it's light enough for summer gatherings but still hearty enough to satisfy a crowd.

What you'll end up with is a creamy, classic potato salad that's foolproof and always a hit. The potatoes stay tender, the celery remains crisp, and the dressing coats everything perfectly.

It's the kind of dish that tastes like nostalgia—just one bite and you'll understand why this recipe has stood the test of time.

Perfect for potlucks, picnics, or family dinners, this potato salad comes together in about 30 minutes. The best part? It tastes even better the next day, making it ideal for meal prep. Let's get started!

Ingredients for best foods original potato salad

Six ingredients make this classic potato salad a picnic favorite—creamy, tangy, and always satisfying.

The potatoes are non-negotiable—Yukon gold or russets hold their shape best. Boil them whole in salted water until tender (about 15 minutes), then cool in ice water to keep them firm. Best Foods Original mayonnaise is the secret weapon here—it's the right balance of richness without overpowering. Grab a jar from Walmart or Kroger—it's the same stuff my grandma used. For the vinegar, distilled white is the gold standard, but apple cider vinegar works too if you're feeling fancy. The celery? Fresh is a must—no canned or frozen here. Look for stalks with crisp, white ribs when you're shopping.

No Best Foods mayo? Duke's or Hellmann's are solid backups, though you might need to add an extra teaspoon of vinegar for tang. Short on dill? Dried works at one-third the amount, but fresh is worth the extra minute to chop. The red onion can be swapped for green onion if you prefer milder flavor—just use the same amount. Eggs? Hard-boiled is a must, but if you're prepping ahead, peel and chop them right before mixing. The paprika is purely for color and a hint of smokiness—skip it if you're avoiding any extra ingredients, but honestly, it's what makes this salad look like the real deal.

This salad tastes even better the next day—make extra for leftovers. Store in an airtight container in the fridge for up to 5 days, though I rarely let it last that long. For potlucks, I double the batch and bring it in a glass bowl with a lid—keeps everything fresh. The potatoes stay tender and the celery stays crisp if you keep the dressing separate until serving. Pro tip: Add a splash of vinegar right before serving to perk everything up again.

Step-by-step instructions for creamy potato salad with perfect crunch

Here's how to make the ultimate Best Foods original potato salad—creamy, tangy, and packed with fresh crunch.

Place the 2.5 lb large red potatoes in a large pot and cover with cold water by about 2 inches. Add 1.5 tsp salt to the water—this ensures flavorful potatoes from the start. Bring to a rolling boil over high heat, then reduce to a gentle simmer for 15-20 minutes. You're looking for potatoes that are fork-tender but still hold their shape when pierced.

Here's the thing—don't cut them until they're done. Peeling or chopping raw potatoes releases starch that turns the salad gluey. Drain immediately after boiling and let them cool slightly before handling. I like to shock them in ice water for 2 minutes to stop the cooking process completely.

While the potatoes cool, peel them and cut into 1-inch chunks. I use a sharp chef's knife for clean cuts—this ensures even cooking and uniform texture. In a separate large bowl, whisk together the 1.5 cups mayonnaise, 2 tbsp white vinegar, 1 tbsp Dijon mustard, 1 tbsp granulated sugar, 0.5 tsp black pepper, and 0.5 tsp paprika. This creates the perfect creamy base with just the right tang.

Don't skip the sugar—it balances the acidity from the vinegar and mustard. I always mix the dressing first because it's easier to combine with the potatoes when it's smooth. Add the chopped 0.5 cup red onion and 3 whole celery stalks (chopped into small pieces) to the dressing mixture. These add that classic crunch and freshness that makes this salad special.

Add the warm potatoes to the dressing bowl and gently fold everything together using a rubber spatula. I like to work in batches if the bowl is too full—this prevents breaking the potatoes. The residual heat from the potatoes helps the dressing cling beautifully, creating that signature creamy texture we all love.

Here's where it gets fun—fold in the 4 whole hard-boiled eggs (chopped) and 1 tbsp fresh dill. The eggs add richness and protein, while the dill brings a bright, fresh finish. Taste and adjust seasoning if needed—you might want to add a pinch more salt or vinegar depending on your preference. This is your chance to make it perfectly balanced.

Cover the bowl and refrigerate for at least 2 hours (I prefer 4 hours if possible). This chilling time is crucial—it allows all the flavors to meld together beautifully. The potatoes will absorb the dressing completely, and the salad will become even creamier as it sits.

Don't skip this step! The flavors develop over time, and the salad will taste flat if you serve it immediately. I know it's tempting to dig in right away, but trust me—waiting makes all the difference. If you're short on time, you can make it ahead and let it sit overnight for even deeper flavor.

Before serving, give the salad one final gentle stir. Garnish with additional chopped fresh dill and a sprinkle of smoked paprika for color and depth. Serve immediately while still chilled—this potato salad is best enjoyed fresh from the fridge.

This classic version delivers on all the promises: creamy texture from the perfect mayonnaise ratio, tangy bite from the vinegar and mustard, and that satisfying crunch from the celery and onion. Every bite is balanced and delicious, making it the ultimate side dish for picnics, BBQs, or summer gatherings.

Best sauces and condiments for this best foods original potato salad

Classic Mayo Base

This potato salad wouldn't be the same without that perfect creamy mayo base. I always use Best Foods Original mayonnaise—it's the right balance of richness without being too heavy. For extra tang, I combine it with 2 tablespoons white vinegar and 1 tablespoon Dijon mustard.

The mustard adds depth and prevents the mayo from getting too flat. Don't forget the 1 tablespoon sugar—it balances the acidity and makes the flavors sing. 🥫

Vinegar Variations

While white vinegar is traditional, I've experimented with other options. Apple cider vinegar adds a subtle sweetness that pairs beautifully with the potatoes. For a tangier twist, try rice vinegar—it's milder but still brightens the dish.

If you're feeling adventurous, a splash of lemon juice can add a fresh, citrusy note. Just remember, the key is balance—start with 1 tablespoon and adjust to taste.

Mustard Options

Dijon mustard is my go-to, but there are other great choices. Yellow mustard gives a sharper flavor, while whole grain mustard adds texture. For a smoother finish, try Dijon-style whole grain mustard—it blends well without graininess.

If you're avoiding gluten, gluten-free Dijon works just as well. I usually stick with 1 tablespoon, but you can increase it to 2 tablespoons if you love a stronger mustard kick.

Herb Enhancements

Fresh dill is a must for that classic flavor, but you can mix it up with other herbs. Chives add a mild onion note, while parsley brings brightness. For a more robust flavor, try tarragon or basil.

I like to add 1 tablespoon chopped fresh dill right before serving to keep it vibrant. If you're using dried herbs, reduce the amount to 1 teaspoon and add it to the dressing mixture instead.

Spice and Smokiness

Smoked paprika gives this potato salad its signature color and a hint of smokiness. I use ½ teaspoon to add depth without overpowering. For extra heat, add a pinch of cayenne pepper or a dash of hot sauce.

If you love a little kick, try ½ teaspoon of Penzeys hot honey mustard mixed into the dressing—it adds sweetness and spice in one. The key is to start small and adjust to taste. 🌶️

Frequently asked questions