Salads
This Best Foods Original Potato Salad recipe delivers the classic comfort of creamy, crunchy potato salad without the heavy guilt. ✨ I've perfected the balance of tangy mayo, sweet potatoes, and crisp celery for that signature texture we all love—just like Grandma used to make, but with a lighter touch.
The secret lies in cooking the potatoes just right and letting the dressing meld overnight for maximum flavor.
What makes this recipe truly special is the harmony of ingredients: creamy cream cheese, bright vinegar, and just the right amount of mustard for that classic tang. I've tested countless variations, and this version consistently wins for its perfect mix of textures—creamy, crunchy, and tender all in one bite.
The potatoes stay firm and flavorful, never mushy, thanks to a precise cooking method I learned from my grandmother's handwritten notes.
By the time you're done, you'll have a potato salad that's rich yet balanced, with that satisfying crunch from celery and onions that keeps every bite interesting. It's the kind of dish that tastes like a family reunion—comforting, familiar, and impossible to resist.
The best part? It keeps well for days, making it perfect for meal prep or potlucks.
For those looking to modernize the classic, I've included variations like a lighter vegan mayo version or a mustard-based twist that still delivers that signature crunch.
Whether you're serving it at a picnic or as a side for a summer barbecue, this potato salad will be the star of the table. Let's get started!
Ingredients for best foods original potato salad
Creamy, crunchy, and packed with nostalgic flavors—this is the potato salad your family will beg for seconds of.
| Ingredient | Amount | Notes |
|---|---|---|
| Yellow Potatoes 🥔 | 3 lb | Baby or Yukon gold preferred |
| Mayonnaise 🥫 | 1 ½ cups | Best Foods preferred for authenticity |
| Cream Cheese 🧀 | 8 oz | Full-fat for best creaminess |
| Sweet Pickle Relish 🥒 | ½ cup | Sweet, not dill variety |
| Dry Mustard 🌶️ | 1 tbsp | Yellow mustard powder |
| White Vinegar 💧 | 1 tbsp | White or apple cider vinegar |
| Granulated Sugar 🍚 | 1 tbsp | White or light brown sugar |
| Yellow Onion 🧅 | 1 whole | Medium size, finely diced |
| Hard-Boiled Eggs 🥚 | 6 whole | Large size, chopped |
| Celery Stalks 🧅 | 3 whole | Fresh, finely chopped |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Paprika 🌶️ | ¼ tsp | Smoked for extra flavor |
The potatoes are non-negotiable—Yukon gold or baby potatoes hold their shape perfectly. Best Foods mayo is the secret weapon here (it's what Grandma used), but any high-quality mayo works in a pinch. Cream cheese needs to be full-fat for that signature creaminess—Philadelphia brand is my go-to, but any block-style cream cheese works. The sweet pickle relish? Heinz Sweet Gems is the classic choice, but any sweet relish without chunks will do. For the onions and celery, freshly chopped makes all the difference—pre-shredded gets soggy fast.
No Best Foods mayo? Hellmann's or Duke's are solid backups. Cream cheese too soft? Chill it 10 minutes first. Mustard powder too strong? Start with 0.5 tbsp and adjust to taste. Eggs can be swapped for vegan mayo plus a pinch of turmeric for color (though texture will differ). The vinegar adds that classic tang—apple cider vinegar gives a subtle fruitiness if you want to get fancy. And if you're short on celery, substitute with green onions at half the amount for a milder crunch.
This salad tastes even better the next day—make it ahead and refrigerate overnight for maximum flavor melding. Store in an airtight container for 4-5 days in the fridge. For potlucks, pack the dressing and potatoes separately until serving to keep everything crisp. Leftovers? It reheats beautifully—just warm gently with a splash of water to restore creaminess. Perfect for meal prep too—portion into containers for easy lunches all week.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear, this takes less time than peeling a head of garlic. Boil the potatoes, chop them roughly (no need for precision), and toss with mayo, cream cheese, and relish—done. The dry mustard does all the flavor work while I’m still drying my hands.
- Tangy, Creamy Magic: That sweet pickle relish cuts through the richness of the mayo and cream cheese like a knife through butter. Add a pinch of mustard? Suddenly it’s bright, bold, and way more interesting than your basic potato salad.
- Picnic to Potluck: Pack it in a cooler for a beach day (it won’t get soggy), bring it to a BBQ (everyone will ask for seconds), or serve it at a holiday spread—it’s the side dish that always gets eaten first. Honestly, I’ve used it as a filling for sliders too. (Yes, even on a Tuesday night.)
- Leftover Hero: This stuff tastes better the next day—no joke. The flavors meld, the potatoes soak up the dressing, and it’s still creamy without being heavy. Plus, it’s cheap to make (a big bowl costs less than takeout) and stretches for lunches all week. My secret weapon for lazy Wednesdays.
Step-by-step instructions for creamy classic potato salad
Here's how to make the ultimate potato salad—creamy, crunchy, and packed with that nostalgic Best Foods flavor.
🍳 Step 1: Boil the Potatoes to Perfection
Place the 3 lb yellow potatoes in a large pot and cover with cold water by about 2 inches. Add 0.5 tsp salt and bring to a rolling boil over high heat. Once boiling, reduce heat to medium-high and cook for 15-18 minutes until a knife slides in easily with just slight resistance.
Here's the thing—don't overcook them or they'll turn mushy. You want them tender but still holding their shape. I drain them right away and let them cool for 5 minutes before handling. This prevents them from breaking apart when you cut them.
👨🍳 Step 2: Cut and Cool the Potatoes
While the potatoes are still warm, cut them into 1-inch chunks using a sharp chef's knife. I like to work in batches so the cutting board stays dry and the potatoes don't get soggy. Transfer them to a large mixing bowl and let them cool completely—this is crucial for the final texture.
Cold potatoes prevent the salad from turning into a gluey mess. If you're impatient, spread them on a tray and refrigerate for 10 minutes while you prep the other ingredients. This step makes all the difference in that classic crunchy texture.
🥘 Step 3: Mix the Cream Cheese Dressing
In a separate bowl, combine the 1.5 cups mayonnaise, 8 oz cream cheese, 0.5 cup sweet pickle relish, 1 tbsp dry mustard, 1 tbsp white vinegar, and 1 tbsp granulated sugar. Mix with a hand mixer or whisk until completely smooth—you should see no lumps of cream cheese.
This is where the magic happens. The cream cheese gives that signature tangy richness while the vinegar and sugar balance the sweetness of the relish. I like to add a pinch of 0.25 tsp smoked paprika here for that classic smoky depth—don't skip this!
🍳 Step 4: Combine Everything with Crunchy Add-Ins
Add the cooled potatoes to the dressing mixture and gently fold everything together using a silicone spatula. Now it's time for the crunchy elements—finely dice the 1 whole yellow onion, chop the 6 hard-boiled eggs into small pieces, and finely chop the 3 whole celery stalks. Fold these into the potato mixture.
Here's my pro tip: Taste as you go. You might need to adjust seasoning with 0.25 tsp black pepper or a bit more salt if your potatoes were salted lightly. The salad should be tangy, slightly sweet, and perfectly balanced—not too rich or too sharp.
⏰ Step 5: Chill and Serve for Maximum Flavor
Cover the bowl with plastic wrap and refrigerate for at least 2 hours—this lets all the flavors meld together. I know it's tempting to eat it right away, but trust me, the longer it chills, the better it tastes. The cream cheese will firm up slightly, giving you that perfect creamy texture.
When ready to serve, give it one final stir. The salad should be thick, creamy, and packed with that classic crunch from the celery, onion, and eggs. Serve with crusty bread or alongside your favorite BBQ dishes for the ultimate picnic spread!
Pro Tips For Making Best Foods Original Potato Salad
- Boil Potatoes Until Fork-Tender: I learned this the hard way—undercooked potatoes turn mushy when mixed with mayo. Test one after 15 minutes; it should slide off the fork with light pressure, not crumble. Overcooking? No, just right.
- Mix Dressing Last Minute: Cold potatoes + warm dressing = sad, greasy salad. Whisk mayo, cream cheese, relish, and mustard together right before folding into potatoes. The texture stays creamy, not gloppy.
- Chill Before Serving: Skipping this step means a runny, unappetizing mess. Pop the salad in the fridge for at least 30 minutes—it thickens up nicely and lets flavors meld. (Yes, even if you're impatient like me.)
- Use Full-Fat Ingredients: Low-fat mayo or cream cheese cuts the richness this recipe relies on. Stick with full-fat versions—they balance the sweetness of the relish and mustard better, making every bite satisfying.
Troubleshooting your best foods original potato salad
Potatoes Too Mushy?
Overcooked potatoes are the #1 reason potato salad turns into a gluey mess. The fix? Cook them in salted water until they're just tender—15-18 minutes for 1-inch chunks—then drain immediately. Let them cool completely before cutting.
If you're in a rush, spread them on a tray and refrigerate for 10 minutes while you prep other ingredients. This keeps them firm and prevents that dreaded mushy texture. 🥔
Dressing Too Thin?
If your dressing separates or feels too thin, it's usually because the cream cheese melted too much. Always chill the cream cheese for 10 minutes before mixing, and use a hand mixer to ensure it's fully incorporated.
For extra thickness, add 1-2 tbsp extra mayo or 1 tbsp sour cream. If you're short on time, mix the dressing ingredients first, then let it sit at room temperature for 5 minutes before combining with potatoes. This helps stabilize the texture.
Eggs Getting Soggy?
Hard-boiled eggs are a must for that classic crunch, but they can turn rubbery if added too early. Chop them just before folding into the salad, and if you're making this ahead, store the eggs separately in the fridge.
Add them 30 minutes before serving so they stay crisp. Pro tip: Toss chopped eggs with a pinch of paprika before mixing to keep them vibrant and slightly crispy. 🥚
Too Tangy or Bland?
Adjusting the flavor balance is all about the vinegar-to-sugar ratio. If it tastes too sharp, add ½ tbsp more sugar or 1 tsp lemon juice to mellow it out. Too bland? Stir in ½ tbsp extra mustard or a splash of white vinegar.
Taste as you go—this is where the magic happens! I like to let it sit for 10 minutes after mixing so flavors meld before making final adjustments.
Salad Too Dry?
If your salad feels dry, it’s usually because the potatoes absorbed too much dressing. The fix? Add 2-3 tbsp extra mayo or 1 tbsp sour cream to restore creaminess. For a lighter version, stir in 1 tbsp Greek yogurt (but expect a slightly tangier taste).
If the issue persists, check your potato-to-dressing ratio—3 lbs of potatoes should pair with 1.5 cups of dressing for the perfect balance. 💧
Make-Ahead Mistakes
Potato salad tastes even better the next day, but storing it wrong can ruin the texture. Always refrigerate in an airtight container for no more than 4-5 days. If making ahead for a picnic, pack the dressing and potatoes separately until serving to keep everything crisp.
For reheating, warm gently on the stovetop with 1 tbsp water to restore creaminess. Never microwave—it turns the dressing greasy and the potatoes gummy.
Nutrition facts
Frequently asked questions
Why does your recipe use cream cheese in potato salad?
Cream cheese adds that signature tangy richness that makes this potato salad taste like Grandma's classic version. The fat content helps balance the sweetness of the relish and potatoes while giving it that perfect creamy texture. Without it, you miss that nostalgic depth that sets this recipe apart from lighter mayo-only versions.
Can I make this potato salad ahead of time?
This salad actually tastes better the next day as the flavors meld together. Store it in an airtight container in the fridge for up to 4-5 days. For potlucks, keep the dressing and potatoes separate until serving to maintain that perfect crunch. The cream cheese will firm up nicely overnight, giving you that ideal creamy texture.
What's the best way to keep the potatoes from getting mushy?
Cook the potatoes until they're just tender (15-18 minutes for 1-inch chunks) and drain them immediately. Let them cool completely before cutting into chunks and mixing with the dressing. If you're in a hurry, spread them on a tray and refrigerate for 10 minutes while you prep other ingredients. This keeps them firm and prevents that dreaded gluey texture.
How can I make this recipe lighter without sacrificing flavor?
For a lighter version, replace half the mayo with Greek yogurt (expect a slightly tangier taste) or use light cream cheese. You can also reduce the amount of cream cheese to 4 oz instead of 8 oz. The key is balancing the creaminess with more vinegar or lemon juice to maintain that classic tang. The salad will still be rich but with fewer calories.
What's the secret to getting that perfect crunch?
The crunch comes from three key elements: freshly chopped celery, finely diced onion, and hard-boiled eggs chopped just before serving. Add the eggs last and store them separately if making ahead. For extra crunch, chill the salad for 2 hours before serving—this helps the ingredients firm up nicely. If you're short on celery, substitute with green onions at half the amount.