Best Foods Original Potato Salad Recipe: Crunchy Celery Bites and Tangy Mayo Balance

This Best Foods Original Potato Salad recipe brings back the classic flavors we all grew up loving—creamy mayo, crunchy celery, and tender potatoes that hold their shape. 💛 I remember my grandmother's version, where every bite had that perfect balance of tangy dressing and fresh vegetables.

The secret lies in the celery, which adds just the right amount of crunch without overpowering the dish.

What makes this recipe truly special is the foolproof method for boiling potatoes that keeps them firm yet tender, and the tangy mayo dressing that ties everything together. We're talking about the kind of potato salad that disappears faster than you can say "picnic basket."

The addition of hard-boiled eggs adds protein and richness, while white vinegar brightens up the flavors to cut through the creaminess.

By the time you're done, you'll have a potato salad that's creamy, crunchy, and packed with classic flavors—just like the one you remember from family gatherings. The celery stays crisp, the potatoes are perfectly cooked, and the dressing is tangy enough to keep every bite interesting.

This is comfort food at its finest, and it's exactly what you need for potlucks, picnics, or a simple weeknight dinner.

The best part? This recipe scales beautifully, so you can make it for a crowd or just a family of four. Plus, it keeps well in the fridge for a few days, making it perfect for meal prep. Let's get started on creating this timeless classic!

Ingredients for best foods original potato salad

Classic flavors with a nostalgic twist—creamy mayo, crisp celery, and tender potatoes that disappear at picnics.

The potatoes are the foundation, so Yukon Golds are my go-to—they hold their shape beautifully. Buy them pre-washed to save time, but scrub them yourself if you want extra crisp edges. For boiling, cold water and salt is key—no starting in hot water or they'll turn mushy. The Best Foods Original mayo is a must here; it's got that perfect tang and richness. If you're using another brand, grab one with a little extra vinegar in the ingredients. Celery should be crisp—cut it just before adding to the salad to keep it that way.

No Best Foods mayo? Hellmann's or Duke's work too, but add an extra tablespoon of white vinegar to mimic that tang. Fresh dill is ideal, but dried works at one-third the amount if you're in a pinch. The sweet pickle relish adds a nice contrast—Heinz Sweet Gems are my favorite, but any sweet relish will do. Want more crunch? Add a cup of chopped bell pepper. The butter and sugar combo might seem odd, but trust me—it rounds out the flavors perfectly. For a lighter version, swap half the mayo for Greek yogurt.

This salad tastes even better the next day as the flavors meld. Store in an airtight container in the fridge for up to 5 days. The potatoes will soften slightly, but that's part of the charm. For meal prep, make the dressing first and store separately—just toss it all together when ready to serve. If you're making this for a crowd, double the batch—it's always a hit at potlucks. The eggs keep best if you peel and chop them just before serving, but you can do it a day ahead if you store them in the fridge with a little vinegar water to keep them fresh.

Step-by-step instructions for creamy potato salad with perfect texture

This method delivers that iconic Best Foods Original balance—creamy yet crunchy, tangy yet rich.

Place the 2.5 lb Yukon Gold Potatoes in a large pot and cover with cold water by about 2 inches. Add 1.5 tsp Diamond Crystal Kosher Salt and bring to a rolling boil over high heat. Once boiling, reduce to medium-high heat and cook for 12-15 minutes until a knife slides in easily.

I like to test doneness by piercing with a fork—it should go through with just slight resistance. Drain immediately and let them steam-dry for 2 minutes in the pot. This step prevents a gummy texture later. While they're hot, gently press them with a potato masher or fork until slightly crushed—this creates surface area for the mayo to cling to beautifully.

While the potatoes cook, place the 6 whole Large Eggs in a separate pot and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 12 minutes. Transfer to an ice bath for 5 minutes to stop cooking. Peel and chop the eggs into ¼-inch pieces—they should be fully set but still creamy.

Finely chop the 3 whole Celery Stalks (about ¼-inch dice) and 0.5 cup Red Onion (small enough to disappear in each bite). The celery should be crisp—no need to soften it. I use a sharp chef's knife and cut in one motion for even pieces. Set all chopped veggies aside in separate bowls until ready to combine.

In a large mixing bowl, combine the 1.5 cups Mayonnaise, 2 tbsp Unsalted Butter, 1 tbsp Granulated Sugar, 2 tbsp White Vinegar, and 0.5 cup Sweet Pickle Relish. Mix with a wooden spoon until fully incorporated—you want the relish to break down slightly for even distribution. This tangy-sweet balance is what makes this salad special.

Add the 0.5 tsp freshly cracked Black Peppercorns and 2 tbsp chopped Fresh Dill to the mayo mixture. The dill adds freshness that cuts through the richness. I like to press the peppercorns through a fine grater for even distribution—no gritty surprises in each bite.

Add the warm potatoes to the mayo mixture and gently fold with a rubber spatula. Work in stages—don't overload the bowl—to prevent breaking the potatoes further. The goal is to coat each piece evenly without mashing them completely. Add the chopped eggs and vegetables, then fold everything together until fully combined.

Here's the thing—this salad tastes best when made fresh. The warm potatoes help the mayo cling perfectly, and the eggs stay creamy. If you're worried about texture, add 1-2 tablespoons of ice water to the mixture to help bind everything together. Taste and adjust seasoning with more Diamond Crystal Kosher Salt or White Vinegar if needed.

Cover the bowl and refrigerate for at least 1 hour (I prefer 2-3 hours for the flavors to meld). The longer it chills, the better the celery stays crisp and the eggs firm up just right. Before serving, give it a final stir—this helps redistribute any separated mayo.

Garnish with extra chopped Fresh Dill and serve with crusty bread or on its own. The perfect potato salad should have creamy mayo clinging to each potato, crisp celery bites, and that perfect tangy-sweet balance from the relish and vinegar. Trust me, this is the one your guests will ask for again and again!

Pro cooking tips for this recipe

Potato Boiling Perfection

Start with cold water in your pot—never hot—to prevent the potatoes from breaking apart. I use a large Dutch oven because it gives the potatoes room to cook evenly. Add 1.5 tsp Diamond Crystal Kosher Salt to the water, and bring it to a rolling boil over high heat.

Once boiling, reduce to medium-high heat and cook for 12-15 minutes until a knife slips in easily. Drain immediately and let them steam-dry for 2 minutes—this step is non-negotiable for crisp edges. 🥔

Crisp Celery Matters

Celery should stay crunchy, not soggy. Chop it just before mixing into the salad to preserve its texture. Use a sharp chef’s knife and cut in one motion for even ¼-inch dice.

Avoid overcrowding the cutting board—this helps maintain crispness. Store-bought celery often has tough strings, so I trim them away before chopping for the best bite. 🧅

Mayo Temperature Trick

Warm the potatoes slightly before mixing with mayo—this helps the dressing cling better. If your potatoes are too cool, the mayo can separate. I like to fold them in while still warm but not piping hot.

For extra creaminess, add 2 tbsp unsalted butter to the mayo mixture—it rounds out the flavors beautifully. Trust me, this small step makes a big difference in texture. 🥫

Egg Handling Secrets

Hard-boiled eggs should be fully set but still creamy when chopped. If they’re overcooked, they’ll turn rubbery. After boiling, transfer them to an ice bath for 5 minutes to stop cooking. Peel while still warm, then chop into ¼-inch pieces.

Store them in a bowl of cold water with a splash of vinegar if prepping ahead—this keeps them fresh and prevents browning. 🥚

Flavor Balancing

The white vinegar and sweet pickle relish are what make this salad shine. Start with 2 tbsp vinegar and ½ cup relish, then taste and adjust. Some brands of relish are sweeter than others—Heinz Sweet Gems is my go-to.

If your salad tastes too tangy, add 1 tbsp sugar to balance it out. The key is finding that perfect harmony between creamy, tangy, and sweet. 💛

Chill Time Matters

Let the salad chill for at least 1 hour before serving—this allows the flavors to meld and the celery to stay crisp. I usually make it 2-3 hours ahead for potlucks because it tastes even better the next day.

If you’re short on time, refrigerate for 30 minutes and give it a good stir before serving. The longer it sits, the more cohesive the flavors become. ⏰

Frequently asked questions