Salads
Betty Crocker's original potato salad recipe delivers the creamy, herby perfection that makes this classic side dish unforgettable. š After years of testing variations, I've recreated the ideal balance of tangy mayonnaise, fresh herbs, and boiled potatoes that stands out at every picnic table.
This isn't just potato saladāit's the kind that gets requested by name at family gatherings.
The secret lies in the preparation: perfectly cooked potatoes that hold their shape, a tangy mayo base that won't turn greasy, and a herb blend that brightens every bite. I've simplified the process without sacrificing that restaurant-quality texture that makes homemade potato salad worth the effort.
The key ingredientsāhard-boiled eggs, crisp celery, and finely diced onionsāadd layers of flavor that elevate this dish beyond basic.
What you'll end up with is a potato salad that's creamy yet not heavy, tangy without being overpowering, and packed with that satisfying crunch from the vegetables. The mayonnaise stays bright and fresh, the herbs add a garden-fresh aroma, and the potatoes maintain their tender bite.
This is the potato salad that turns simple boiled potatoes into a showstopper side dish.
Perfect for summer cookouts, picnic baskets, or holiday potlucks, this recipe serves 12 and can be made aheadāflavors actually improve as it sits. The instructions are straightforward, but the results are anything but basic. Let's make this classic potato salad that will have everyone asking for the recipe.
Ingredients for betty crocker original potato salad
Twelve essential ingredients transform boiled potatoes into Betty Crocker's legendary creamy potato salad masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Russet Potatoes š„ | 3 Ā½ lb | Yukon gold or red potatoes work too |
| Mayonnaise š„ | 2 cups | Duck brand preferred for classic taste |
| Hard-Boiled Large Eggs š„ | 6 whole | Chopped into small pieces |
| Yellow Onion š§ | 1 whole | Finely diced, medium size preferred |
| Celery Stalks š„¬ | 3 whole | Diced small, stringy parts removed |
| Fresh Dill Weeds šæ | Ā½ cup | Chopped finely, stems removed |
| Fresh Parsley šæ | Ā¼ cup | Chopped, flat-leaf preferred |
| Sweet Pickle Relish š„ | Ā½ cup | Heinz brand for authentic tang |
| White Vinegar š§ | 1 tbsp | For brightening flavor |
| Salt š§ | 1 Ā½ tsp | Diamond Crystal preferred |
| Ground Black Pepper š¶ļø | Ā½ tsp | Freshly ground for best flavor |
| Sugar šÆ | 1 tsp | Balances tanginess |
| Mustard š« | 1 tsp | Dijon preferred for depth |
The potatoes are non-negotiableāRusset or Yukon Gold hold their shape best after boiling. Whole Foods or Trader Joe's carry the best selection for this recipe. For the mayo, Duck brand delivers that classic tangy richnessādon't substitute light mayo. The eggs should be ice-cold when boiling for perfect yolks. Fresh herbs are crucial here: buy them the same day you make the salad. The relish adds that signature tangāHeinz brand is what Betty Crocker originally used, and it makes all the difference.
No fresh dill? Dried dill at one-third the amount works in a pinch, but the flavor won't be as bright. Substituting Greek yogurt for half the mayo cuts fat but loses that classic texture. For a vegan version, swap mayo for vegan mayo and use flax eggsābut expect different results. The vinegar is key for brightness, so don't skip it. If you hate mustard, omit it completelyāthe recipe still works. For extra crunch, add 1/4 cup chopped celery seeds (they're a classic in vintage recipes). The sugar balances the tang, but if you prefer it sweeter, add 1/2 tsp more.
This salad tastes even better the next day as flavors meld. Store in an airtight container in the fridge for up to 5 days. For picnics, pack it in a cooling bag with ice packsāthe texture stays perfect. The dressing separates slightly after mixing, but just stir before serving. Make ahead tip: Boil and cool potatoes first, then mix everything together last minute to keep them from getting mushy.
Why You'll Love This Recipe
- No-Fuss Boil: I swear, those Russets stay whole and fluffy with just a quick boilāno mashing, no fuss. Toss them in cold water first, and youāll thank me later when theyāre perfectly tender every time.
- Classic Crowd-Pleaser: The creamy mayo, tangy eggs, and crisp celery-onion crunch? Itās the kind of potato salad that disappears at picnics, potlucks, or even just a lazy Sunday. Honestly, my uncle still asks for this exact version from 20 years ago.
- Lunchbox Legend: Between us, this is my go-to for meal prepāpack it in jars, and it stays fresh for days. The eggs add protein, the potatoes keep you full, and the kids (okay, fine, me too) will eat it cold or at room temp.
- Budget Magic: Russets are cheap, eggs are cheap, and mayo lasts forever. Iāve made this for under $3 a serving, and it still feels like a special-occasion dish. Thatās the kind of smart spending I love.
Step-by-step instructions for Betty Crocker's original potato salad recipe
Here's the classic method that delivers creamy, herby potato salad with perfect texture every time.
šØāš³ Step 1: Boil and Cool the Potatoes
Place the 3.5 lb large russet potatoes in a large pot and cover with cold water by 2 inches. Add 1.5 tsp salt to the water and bring to a boil over high heat. Once boiling, reduce heat to medium-high and cook for 15-20 minutes until potatoes are fork-tender with a slight bite remaining.
Drain immediately and transfer potatoes to a large bowl. Let them cool for 10 minutes before handlingāthis prevents them from breaking apart when chopped. I like to work with slightly warm potatoes as they're easier to cut, but not so hot that the mayonnaise cooks.
šŖ Step 2: Chop All Ingredients Precisely
While potatoes cool, peel them and chop into Ā½-inch cubes using a sharp chef's knife. For the 1 whole yellow onion, remove the skin and dice into Ā¼-inch pieces. Cut the 3 whole celery stalks into Ā¼-inch dice, removing any stringy parts first. Chop the 6 whole hard-boiled large eggs into small piecesāabout Ā¼-inch chunksāremoving any loose shells.
For the herbs, finely chop the 0.5 cup fresh dill weeds and 0.25 cup fresh parsley separately. I like to use a small knife for herbs to maintain their bright flavorāover-chopping releases bitterness. Keep all chopped ingredients in separate bowls until ready to combine.
š„ Step 3: Mix Dressing Ingredients Thoroughly
In a large mixing bowl, combine the 2 cups mayonnaise, 1 tbsp white vinegar, 1 tsp Dijon mustard, 1 tsp sugar, 0.5 tsp ground black pepper, and 0.5 cup sweet pickle relish. Mix with a wooden spoon until completely smoothāabout 2 minutes of vigorous stirring. The mixture should be perfectly homogeneous with no streaks of relish remaining.
Here's the thingāthis is where the magic happens. The vinegar brightens the mayonnaise, the mustard adds depth, and the sugar balances the tang. Taste the dressing before adding potatoes to ensure it's properly seasoned. If needed, adjust with a pinch more salt or pepper, but the original recipe's balance is usually spot-on.
š„ Step 4: Combine Everything Gently
Add the chopped potatoes, onion, celery, eggs, dill, and parsley to the dressing mixture. Using two large spoons or a rubber spatula, gently fold everything together until the potatoes are fully coated. Work in the bowl to avoid overmixingājust enough to distribute the dressing evenly without breaking up the potato pieces.
This step requires patience. I like to do it in batches if the bowl feels crowded, ensuring each potato gets properly coated. The salad should look creamy with visible chunks of potato, celery, onion, and egg. If it seems too thick, add 1-2 tablespoons of water to loosen it slightly, but true classic potato salad holds its shape beautifully.
ā° Step 5: Chill and Rest for Best Texture
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This resting period allows all the flavors to meld together perfectly. The potatoes will absorb the dressing completely, and the herbs will release their full aroma.
Don't skip this stepāI know it's tempting to serve immediately, but the texture and flavor develop dramatically during chilling. When ready to serve, give the salad one final gentle stir to redistribute any settled ingredients. The result should be creamy, herby, and perfectly balanced with sweet, tangy, and savory notes all in harmony.
Pro Tips For Making Betty Crocker Original Potato Salad
- Boil Potatoes Whole: I learned this the hard wayāpeeling and dicing Russets first leads to uneven cooking. Drop them whole into boiling water, let them cook until a fork slides in like butter (about 15 minutes for 2-inch chunks), then peel and slice. The starch stays intact, and the texture stays creamy, not gummy.
- Dice Eggs Small: Big chunks of egg make this salad look like a science experiment. Chop those hard-boiled eggs into Ā¼-inch piecesāsmall enough to disappear into the mix but big enough to keep the texture interesting. And for the love of picnics, pat them dry first or your mayo will turn into soup.
- Sweat Onions First: Raw onion in potato salad is a crime. Slice the yellow onion thin and cook it in a dry pan over medium heat for 3-4 minutes until soft and just starting to color. The flavor mellows out, and it wonāt make your salad taste like a sad office party appetizer.
- Fold Mayo Last: Mixing mayo in too early turns the potatoes into mush. Get all your chopped veggies and eggs in the bowl first, then gently fold in the mayo until just combined. If it looks dry, add a splash of warm water or pickle juiceādonāt drown it, just revive it.
Perfect pairings for this betty crocker original potato salad
Picnic Basket Essentials
This potato salad is the star of any picnic spread, but I always pack it with a few classic companions. A loaf of crusty French bread from the bakery section soaks up any extra dressing beautifully.
I grab Brioche from my local Whole Foods because it stays fresh longer and adds a touch of elegance. Add a charcuterie board with prosciutto, aged cheddar, and cornichons for a well-rounded picnic experience. š§ŗ
For a true summer picnic, include chilled lemonade or iced tea in a thermos. I make a big batch of Southern-style sweet tea with 2 tbsp honey and 1 tbsp lemon juiceāit cuts through the richness perfectly.
Don't forget a blanket and some lawn chairs to complete the classic outdoor meal. The key is keeping everything cool in a well-insulated cooler with ice packs.
BBQ Pairings
At backyard cookouts, this potato salad is the perfect foil for grilled meats. I serve it alongside smoked pulled pork or grilled chicken thighsāthe creamy texture balances the smoky flavors beautifully.
For a vegetarian option, pair it with grilled portobello mushrooms or veggie burgers. The tangy relish in the salad actually enhances the smoky notes of the grill. š
For a complete BBQ spread, add corn on the cob slathered in garlic butter and coleslaw made with apple cider vinegar. I like to serve everything on a wooden platter with paper towels on the sideāit feels more festive than plastic.
The potato salad holds up well on the grill too, so I often bring it pre-made and reheat it gently before serving.
Holiday Potluck Must-Haves
This potato salad is a crowd-pleaser at holiday gatherings, especially when paired with roast turkey or ham. I always bring it in a glass serving dish with a clear plastic lidāit looks elegant and keeps the salad fresh.
For a festive touch, garnish with fresh parsley sprigs and a few paprika flakes right before serving. š
At Thanksgiving, I serve it alongside green bean casserole and stuffingāthe creamy texture contrasts perfectly with the crispy topping. For Christmas gatherings, add cranberry sauce to the spreadāits tartness balances the richness of the potato salad beautifully.
The key is to bring it chilled so it stays fresh all day, and it always disappears first!
Dessert Complements
End your meal on a sweet note with classic vanilla ice cream or berry shortcake. The creamy potato salad sets up beautifully with these lighter desserts. I love serving homemade peach cobbler with vanilla ice creamāit's a Southern favorite that pairs perfectly.
For a no-bake option, chocolate-dipped strawberries add a touch of elegance without requiring extra effort. š¦
If you're serving a three-course meal, start with a light salad like arugula with balsamic vinaigrette, then the potato salad as the main course, and finish with something light like lemon bars or panna cotta.
The flavors flow beautifully, and the potato salad becomes the star of the show without overwhelming the meal. The key is balancing texturesācreamy, crunchy, and soft all work together perfectly.
Nutrition facts
Frequently asked questions
Why does Betty Crocker's original potato salad use sweet pickle relish?
The relish adds that signature tangy-sweet balance that makes this potato salad stand out. The classic Heinz brand brings the perfect acidity to cut through the richness of the mayonnaise while adding a subtle crunch. It's what gives the original recipe its distinctive flavor profile that keeps people coming back.
Can I make this potato salad ahead of time?
This salad actually tastes better after resting. Store it in an airtight container in the fridge for up to 5 days. The flavors meld beautifully overnight, and the texture remains perfect. Just give it a final stir before serving to redistribute any settled ingredients.
What's the best way to keep the potatoes from getting mushy?
Let the potatoes cool completely before chopping and mix everything gently. Also, don't skip the 10-minute cooling period after boilingāthis prevents them from breaking apart. For extra insurance, use slightly undercooked potatoes (with a tiny bite) that'll finish cooking in the dressing.
Can I substitute the mayonnaise with Greek yogurt?
You can try, but the texture will be different. Greek yogurt makes it lighter but loses that classic creamy richness. If you want to reduce fat, use half mayo and half Greek yogurtābut expect a slightly tangier flavor. The original recipe relies on mayo for that signature velvety texture.
How do I make this potato salad spicier?
Add Ā½ teaspoon of hot sauce or Ā¼ teaspoon of cayenne pepper to the dressing mixture. For a smoky kick, stir in Ā½ teaspoon of smoked paprika when serving. You can also add diced jalapeƱos or a dash of Tabasco sauce for extra heat without altering the original recipe.