Ultimate Potato Salad
Rated 5.0 stars by 1 users
Author
Founders
Servings
8-10 servings
Prep Time
20 minutes
Cook Time
15 minutes
Creamy, tangy, crunchy, and deeply savoury — this potato salad balances a rich dressing with sharp acidity, fresh herbs, and enough texture to keep every bite interesting. It's designed to taste even better after a few hours in the fridge, making it the ideal make-ahead dish for BBQs, picnics, and summer spreads.
What Makes It "Ultimate"
A few deliberate choices separate this from a standard potato salad. The dressing uses both mayonnaise and sour cream — richness without heaviness. Potatoes are dressed while still warm so they absorb flavour before the dressing goes on. Pickle brine does double duty: it seasons the potatoes early and sharpens the dressing. Dijon, fresh herbs, and smoked paprika add depth at every layer.
Ingredients
Potatoes
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3 lb Yukon Gold potatoes (best texture and flavour)
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1 tbsp kosher salt (for boiling water)
Dressing
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1 cup mayonnaise
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½ cup sour cream
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1½ tbsp Dijon mustard
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1 tbsp yellow mustard
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2 tbsp pickle brine
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1 tbsp apple cider vinegar
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1 tsp sugar or honey
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1 tsp kosher salt
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½ tsp black pepper
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½ tsp smoked paprika
Mix-Ins
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4 hard-boiled eggs, chopped
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3 celery stalks, finely diced
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½ small red onion, finely diced
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⅓ cup dill pickles, chopped
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2 tbsp fresh dill, chopped
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2 tbsp fresh chives, chopped
Optional Additions
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5 strips crispy bacon, chopped
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2 green onions, sliced
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Extra smoked paprika for garnish
Directions
Cut potatoes into large bite-sized chunks — leave the skins on for a more rustic result. Place in cold salted water and bring to a gentle boil. Simmer until fork-tender but not falling apart, about 12–15 minutes. Drain well and let steam dry for 5 minutes.
Transfer the warm potatoes to a large bowl. Sprinkle over 1 tbsp pickle brine, 1 tbsp apple cider vinegar, and a pinch of salt. Toss gently — this step makes a significant difference to the final flavour. Let cool for 15–20 minutes before adding the dressing.
Whisk together the mayonnaise, sour cream, both mustards, remaining pickle brine, remaining vinegar, sugar or honey, salt, pepper, and smoked paprika. Taste and adjust: more pickle brine for tang, more mayo for richness, more mustard for bite.
Add the eggs, celery, red onion, pickles, fresh herbs, and bacon (if using) to the potatoes. Fold in the dressing gently until everything is evenly coated.
Cover and refrigerate for at least 2 hours before serving. Best flavour develops after 4–6 hours — don't rush it.
Recipe Note
Serving Ideas
This salad is excellent alongside grilled burgers, BBQ chicken, ribs, smoked sausages, sandwiches, and picnic spreads. It holds up well at room temperature for a couple of hours, making it reliable for outdoor serving.
Variations
German-Inspired — Skip the sour cream, halve the mayo, add extra vinegar, crispy bacon, and parsley instead of dill.
Loaded Baked Potato Style — Add shredded cheddar, bacon, green onion, and extra sour cream.
Fresh Herb Version — Use a generous mix of dill, parsley, chives, and tarragon for a brighter, more aromatic finish.
Grounded Kitchen Notes
Yukon Golds are non-negotiable here — they hold their shape and have a naturally buttery flavour that waxy or starchy potatoes can't match.
Dressing warm potatoes is the single most important technique in this recipe. Don't skip it.
If the salad thickens after a day in the fridge, stir in a spoonful of pickle brine or a splash of milk to loosen it back up.
Keeps well for 3–4 days refrigerated. Best made the same day or one day ahead.