This is the best potato salad recipe I keep coming back to – creamy, fresh, and perfectly balanced.
It’s inspired by a classic but made lighter, with simple tricks that make all the difference.
If you’re looking for the best potato salad recipe that’s creamy but not too heavy, this is the one.
It’s inspired by a classic Eastern European-style potato salad, but with a few small changes that make it fresher, lighter, and honestly a lot more enjoyable to eat. The dressing is simple, the texture stays perfect, and every bite has a good balance of creamy, tangy, and fresh.
Why you’ll love this potato salad recipe
- Creamy but not heavy
- Full of flavor without too much mayo
- Great texture – nothing mushy
- Easy to make with simple ingredients
- Perfect for gatherings or everyday meals
Watch how it’s made
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Best potatoes for potato salad
Use waxy potatoes – they hold their shape best after boiling.
Good options:
- Yukon Gold
- Red potatoes
- New potatoes
Avoid very starchy potatoes (like russet) – they tend to fall apart and get mushy.
Ingredients
- 3–4 medium potatoes (waxy preferred)
- 2 medium carrots
- 5 pickles (salt-brined preferred), chopped
- A handful of chives, finely chopped
- 2–3 eggs (served on top)
Dressing:
- 2 tbsp mayo
- 1 tbsp lemon juice
- 2–3 tbsp pickle juice (brine)
- ½ tsp mustard
- ½ tsp sugar
- Salt and pepper, to taste
How to make the best potato salad recipe
- Place potatoes and carrots (unpeeled) in salted water.
- Cook until fully tender, let them cool completely.
- Peel using a knife, then chop:
- Potatoes into larger chunks
- Carrots into small cubes
- Chop pickles into small cubes and finely chop the chives.
- In a bowl, mix all dressing ingredients, taste and adjust seasoning (don’t be shy with salt).
- Add vegetables and mix gently.
- Serve with soft/hard boiled eggs on top.
Tips for the best potato salad recipe
- Cook potatoes with the skin on – helps them hold shape
- Always cool completely before cutting
- Use pickle juice – it adds flavor without extra mayo
- Salt properly – potatoes need it
- Cut potatoes larger than carrots for better texture
Serving suggestion
Serve chilled or at room temperature.
Top with eggs just before serving for better texture and presentation.
This salad tastes really good the next day, so it can easily be made ahead.
Pro TIP: you can serve it with some crispy shallots on top, it will take it to a whole new level.
More recipes you’ll love
- My mom’s Middle Eastern eggplant salad.
- My classic creamy tuna salad recipe– this is a must try!
- My super simple avocado egg salad.
Best Potato Salad Recipe
Ingredients
- 3-4 medium potatoes
- 2 medium carrots
- 5 pickles
- A small handful of chives
- 2-3 eggs
Dressing:
- 2 tbsp mayo (heaping)
- 1 tbsp lemon juice
- 2-3 tbsp pickle juice
- ½ tsp mustard
- ½ tsp sugar
- Salt and pepper, to taste
Instructions
- Cook potatoes and carrots in salted water until tender, do not peel.
- Cool completely, then peel and cut the carrots into smaller cubes and potato into larger cubes.
- Cut the pickles into smaller cubes and finely chop the chives.
- Mix all the dressing ingredients, taste and adjust. Make sure to salt properly, potatoes require quiet a bit of salt.
- Combine everything gently and adjust seasoning once again.
- Serve cold or room temperature with soft or hard boiled eggs on top.
Notes
- Make sure to cook the veggies with their skin on, this will help them keep their shape while cooking and prevent them from mushing later on.
- Let the veggies cool completely, this will also help keep their shape and prevent you from making a really seasoned mushed potatoes 🙂
- Make sure to use pickles that YOU really love, since we use both the pickles AND the pickle juice, their flavor will make all the difference in the salad.
- It tastes just as good the next day.
