Classic Potato Salad
How to Make the Best Classic Potato Salad
Yes, your potato salad is missing this one thing—especially if you’re a “not big on mayo” kind of person. This ingredient flips the taste, transforms the texture, and will make you a true believer.
Welcome to Part 2 of my Big 4 BBQ Sides Series—we’re building a summer cookout lineup like no other. If you missed Part 1 (shout-out to those Sweet Heat BBQ Baked Beans!), go check it out. But today? It’s all about the potato salad!
Because none of your guests are gonna say, “Who made the potato salad?” They’ll know you made it—and trust me, they’ll want the recipe. Creamy, just-right sweet, savory— it cuts through rich, smoky BBQ meats like no other side. It’s basically like plating meat and potatoes together on one dish.
I used to get scared making potato salad. It’s that one dish everyone judges. But thanks to my cousin Coco—who learned from our Grandma Nanny—I’ve got this recipe locked. And once you add Nanny’s special secret ingredient (spoiler alert: it’s not raisins), you’ll never go back.
If you bring potato salad with raisins to my cookout? Yeah, we’re throwing that right in the trash—before sending you home without a plate!
Why This Potato Salad Hits Different
We all know potato salad is a BBQ must-have side. But this version? It’s cool, creamy, lightly sweet, and satisfyingly savory—and it’s got that bite that cuts right through smoked meats.
The Real Secret: Cream Cheese in Place of Extra Mayo
Yes, cream cheese changes everything. It gives the salad tang and creaminess without drowning it in mayo. It’s what sets your potato salad apart at the cookout—and keeps your guests coming back for more.
Old School Potato Salad Ingredients Here
This isn’t just mayo, mustard, and onions dumped on potatoes. We’re talking dill pickle juice, sweet relish, dual mustards, sugar, dill, celery, eggs—every ingredient works together.
Creamy or Chunky? Potatoes That Shine
Yukon Gold potatoes are the best choice—they’re creamy when cooked, hold their shape, and soak up every flavor. Just boil them with a bit of salt until they’re tender—about 6-8 minutes— then finish the mix when they’re warm—you get the perfect texture.
Hot vs. Cold Potato Salad Debate
Potato salad is awesome freshly made, but it's next-level amazing after chilling at least 4 hours to overnight. Flavors meld, dressing firms up—the texture gets creamier, and your taste buds hit its full potential. Always make it a few hours ahead if you can. And starting with cold ingredients helps speed the process along!
How to Make the Best Potato Salad FAQ
Q: What’s the secret ingredient?
It’s cream cheese in the dressing—it smooths things out and replaces half the mayo.
Q: Can I use red potatoes instead?
Yukon Golds are best for texture. Reds will work, but be gentler to avoid mush. Russet or white potatoes also work really well.
Q: How long does it keep?
Store it in the fridge for up to 4-5 days. Any longer than that and the quality starts to degrade.
Q: Does it freeze?
No, don’t freeze your potato salad because it gets watery when thawed and will not taste the same at all. Stick to fresh or chilled-only.
Q: Can I add bacon or cheese?
Absolutely—top with crumbled bacon, grated cheddar, or pepper jack for extra flavor. Add a lil chopped green onion for some extra razzle dazzle!
5 Myths Busted About Potato Salad
Myth: Mayonnaise is the only creamy base.
Fact: Cream cheese gives rich flavor without overdoing it with the mayo.
Myth: It’s just mayo and mustard and potatoes.
Fact: With eggs, relish, pickle juice, dill, and sugar—it’s layered in flavor and truly is a salad of ingredients.
Myth: Must use red potatoes only.
Fact: Yukon Gold are creamier and hold shape better. Russet potatoes also work really well.
Myth: You need a bunch of mayo.
Fact: 4 oz cream cheese + ½ cup mayo = perfect creaminess and flavor.
Myth: You can’t make potato salad ahead of time.
Fact: This recipe tastes amazing fresh but gets even better after chilling at least 4 hours or overnight.
And Just Like That… It’s Too Easy!
This isn’t just regular old potato salad—it’s a BBQ game-changer. Cool, creamy, tangy, and built for cookouts. Cousin Coco, Grandma Nanny, and my secret cream cheese trick made this a crowd favorite—your guests will thank you.
So save it, share it, and make it the dish people ask for every time. Tag me when you do! Stay tuned for Part 3 of the BBQ Big 4 Series—your cookout table is about to be legendary.
Creamy Classic Potato Salad (with the Secret Ingredient You’ve Been Missing)
My creamy classic potato salad recipe flips tradition with a secret ingredient—cream cheese—for rich flavor and perfect texture. A must-have summer side for grilling season, loaded with fresh herbs, crisp veggies, sweet relish, mustard, and diced eggs.
Ingredients
- 2.5 lbs yukon gold potatoes, 3/4" cubed
- 1 tablespoon sea salt
- 1/2 cup mayonnaise
- 4 oz cream cheese, softened
- 1 tablespoon dill pickle juice
- 1/4 cup sweet relish
- 2 tablespoons yellow mustard
- 1 tablespoon dijon mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon seasoned salt
- 1 teaspoon celery salt
- 1 teaspoon granulated onion
- 1/2 teaspoon granulated garlic
- 2 tablespoons white sugar
- 1 tablespoon fresh dill leaves
- 2 tablespoons diced pimentos
- 1 rib celery, diced
- 1/4 onion, diced
- 2 large hard boiled eggs, diced
Instructions
- Place cubed Yukon gold potatoes (cut to 3/4” in size) in a large pot and cover with cold water. Add 1 tablespoon sea salt and bring to a boil.
- Once boiling, cook potatoes until fork-tender, about 6-8 minutes. Drain but do not rinse and set aside.
- In a large mixing bowl, combine mayonnaise, softened cream cheese, dill pickle juice, sweet relish, yellow mustard, and dijon mustard. Mix until smooth and creamy.
- Stir in paprika, sea salt, black pepper, seasoned salt, celery salt, granulated onion, granulated garlic, and white sugar. Mix well to incorporate.
- Add fresh dill leaves, diced pimentos, diced celery, diced onion, and chopped hard-boiled eggs to the bowl and mix to combine.
- Gently fold in cooked potatoes until the potatoes are fully coated.
- Cover and refrigerate for at least 4 hours up to overnight to let the flavors meld.
- Serve chilled, garnished with extra paprika on top and enjoy!
Notes
- Keep your potato salad recipe from turning dry by starting with cold ingredients
- Bring your potatoes up to a boil starting in cold water to release more starch, so they’re not hard & undercooked
- Mix a bit of cream cheese into your potato salad for a rich, velvety texture and to cut a “too mayo-y” flavor
