The Best Potato Salad Recipe -
The Best Potato Salad Recipe
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The Best Potato Salad
This creamy potato salad tastes delicious chilled. See more
  • READY IN 3+ hrs

The Best Potato Salad

Recipe by  

"Really good potato salad that is best served cold."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    3 hrs 40 mins


  1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
  2. Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
  3. Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jun 22, 2009

I normally go for the recipes with high ratings and pictures, but every once in a while I'll try a low numbered one and I'm glad I did this time. Followed this to the tee and it turned out just how I like potato salad, not too mustardee and not too creamy and sweet, just perfect. Give it a shot, I did and I'm glad for it.

Most Helpful Critical Review
Aug 03, 2012

This is almost exactly like I make my potato salad, however, I haven't used the pepproccinis, but I do add about 1 cup diced celery and use Lawry's seasoned salt. I have always had great compliments on my potato salad and it's really great to know someonelse makes one that's liked so well. I actually have to give my grandmother the accolades as this was her recipe and she was a fantastic cook.....

Oct 06, 2009

I loved this recipe! I didn't add the black olives, but i did add the pepperoncinis. One thing that I was wondering before making this and would like to clarify for anyone else contemplating this recipe is that the pepperoncinis did NOT make the salad spicy at all! Instead, they added the PERFECT ammount of flavor(and I used pretty spicy pepperoncinis). The recipe didn't say what to do with the peppers, so I diced them finely and removed the seeds, and it was gorgeous! My family has zero tolerance for spicy food, and they loved it! This is easily the best potato salad recipe I have ever come across. For best results, refrigerate overnight.

Apr 27, 2009

Very, very good. I made this early this morning and let it sit and marinate for the rest of the day, until dinner. I used a double dose of the Dry Ranch Seasoning mix from this site(minus the salt and plus dill) instead of prepared ranch and used chopped pickles instead of relish. I don't have celery seed, so I omitted it and added a couple chopped stalks of celery. This recipe didn't specify which kind of onion to use, so I used a quarter of a red I had on hand. You really don't need 1 1/2 tsp. of salt in this, the flavor in this salad is just fine with just a couple nice shakes. Very flavorful.

Jul 15, 2009

I have been searching FOREVER for a really good potato salad recipe. Finally, I found one! I made it early in the morning and let it refrigerate for about 8 hours before we ate--it was really good. However, the next day was just fantastic. If you have the time, try to make this a day ahead. One note, one reviewer stated that the recipe was too salty (even though she didn't follow the original recipe!) does seem salty before you refrigerate it, but once the flavors blend, everything evens out. If you're worried about salt, I'd cut it in half and then check before you serve. Thanks Cheftini :)

Aug 03, 2012

This is a great potato salad. It is not too mustardy and the ranch gives it a zing. I am not giving it a 5 star because as written it is not my favorite. I am giving it a 4 star because it is darn good and deserves the rating. I am so tired of people giving a recipe a 1 star rating when they have not tried the recipe. But yet they cut it down because it has a high fat content. These people need to back off. I have lost 177 lbs without surgery. I do not need to have someone lower a rating on a recipe because they can't handle the fat. Better they should cut down on their portions. It is not about the fat it is about putting down the fork. So for those of us who can practice portion control and know that fats can contribute flavor, give this one a try. It is fairly traditional with a bit of a twist. ENJOY it. I did.

Aug 24, 2009

I followed the recipe exactly and did not add the optional ingredients.....BEST POTATO SALAD I've ever had!! This was the first time I've made potato salad too! Couldn't believe how great it turned out.....never imagined it to be better than my she has some competition about who's bringing potato salad at our next cook out...*winks*! Thanks for the recipe!

Jun 12, 2009

This is the best potato salad ever! I did add the pepperoncini's and I did not add the black olives. This is so good because it's more mustardy unlike the typical potato salad with too much mayonnaise flavor. Gets better tasting as leftovers too...thanks!


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  • Calories
  • 365 kcal
  • 18%
  • Carbohydrates
  • 34.7 g
  • 11%
  • Cholesterol
  • 102 mg
  • 34%
  • Fat
  • 22.9 g
  • 35%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 785 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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