Ultimate Potato Salad
Founders
8-10 servings
20 minutes
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
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3 lb Yukon Gold potatoes (best texture and flavour)
1 tbsp kosher salt (for boiling water)
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1 cup mayonnaise
½ cup sour cream
1½ tbsp Dijon mustard
1 tbsp yellow mustard
2 tbsp pickle brine
1 tbsp apple cider vinegar
1 tsp sugar or honey
1 tsp kosher salt
½ tsp black pepper
½ tsp smoked paprika
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4 hard-boiled eggs, chopped
3 celery stalks, finely diced
½ small red onion, finely diced
⅓ cup dill pickles, chopped
2 tbsp fresh dill, chopped
2 tbsp fresh chives, chopped
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5 strips crispy bacon, chopped
2 green onions, sliced
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.