Best Foods Original Potato Salad Recipe: Vinegar-Based Crunch Without Mayo Overload

The Best Foods Original Potato Salad recipe delivers that perfect balance of creamy, tangy, and crunchy textures that make it a picnic staple. I remember my grandmother's version—just like this one—where the vinegar cut through the richness and celery added that satisfying crunch.

The secret lies in the dressing: a precise mix of mayo, vinegar, and mustard that coats each potato without overwhelming them.

This recipe stays true to tradition while making it approachable for home cooks. You'll boil potatoes until tender, chop celery and onions for that classic crunch, and hard-boil eggs for protein.

The dressing comes together in minutes, and the flavors meld beautifully when everything chills. No fancy techniques—just good, honest potato salad that tastes like a summer gathering.

What sets this apart is how the vinegar-based dressing keeps the salad fresh-tasting even after hours in the fridge. The potatoes stay firm, the celery remains crisp, and the eggs add just the right amount of richness.

It's the kind of dish that disappears quickly at potlucks and leaves everyone asking for seconds. Perfect for family dinners, picnics, or holiday sides.

Once you try this version, you'll understand why it's a classic. The balance of flavors and textures makes it foolproof—no one will guess it's not from a jar. Let's get started on making the best potato salad you've ever tasted.

Ingredients for best foods original potato salad

Classic picnic flavors in one bowl—creamy, tangy, and crunchy all at once.

The potatoes are non-negotiable here—Russets hold their shape best, and peeling them ensures that creamy texture. Best Foods Original mayo is the gold standard, but any good-quality mayo works. I grab mine from the grocery store deli section—it's less likely to separate. For the vinegar, distilled white is the most neutral option, but apple cider adds a nice twist if you're feeling adventurous. The onions and celery should be freshly chopped—no pre-shredded stuff here. It's worth the extra minute to get those even dice.

No hard-boiled eggs on hand? Swap in chopped chicken or canned tuna for protein. Short on dill? Fresh parsley or chives work in a pinch, though the flavor won't be quite the same. The bacon is optional but adds serious depth—I usually grab Oscar Mayer smoked bacon from the regular grocery store, but any good-quality bacon will do. For the mustard, Dijon adds more complexity than regular yellow, but don't stress if that's all you've got. The sugar might seem odd, but it rounds out the vinegar's sharpness—trust me on this one.

This salad tastes even better the next day—the flavors meld perfectly when it chills. Store it in an airtight container with plastic wrap pressed right on top to keep the potatoes from drying out. Keeps 4-5 days in the fridge, though I've never had leftovers that long. For potlucks, I double the batch and pack it in individual containers so people can grab their own servings. The bacon bits stay crispy if you add them right before serving, but they're fine mixed in if you're making it ahead.

Step-by-step instructions for best Foods Original potato salad

Here's how to make the ultimate vinegar-based potato salad with perfect texture and bold flavor.

Place the 3 lb Russet Potatoes in a large pot and cover with cold water by about 2 inches. Add 1.5 tsp Salt to the water and bring to a rolling boil over high heat. Once boiling, reduce heat to medium-high and cook for 12-15 minutes until the potatoes are fork-tender with a slight bite remaining.

Drain the potatoes immediately and let them cool for 5 minutes before gently transferring them to a large mixing bowl. Don't skip this cooling step—warm potatoes will turn mushy when mixed with cold dressing. I like to spread them out slightly in the bowl to help them cool faster and prevent steam buildup.

In a separate medium bowl, whisk together the 1 cup Best Foods Mayonnaise, 0.5 cup White Vinegar, 2 tbsp Yellow Mustard, 1 tbsp Granulated Sugar, 0.5 tsp Black Pepper, and 0.5 tsp Paprika. This tangy base is what makes this salad special—don't substitute with other vinegars unless you want a completely different flavor profile.

Add the 1 whole Yellow Onion (finely chopped) and 4 whole Celery Stalks (chopped) to the dressing and mix well. Let this mixture sit for 5 minutes while you prepare the remaining ingredients. The onions and celery will soften slightly and release their flavors into the dressing, creating a more cohesive taste when combined with the potatoes.

Peel and chop the 6 whole Large Eggs (hard-boiled) into small pieces and add them to the potato bowl. Sprinkle the 4 oz Hardwood Smoked Bacon (crumbled) evenly over the potatoes. The bacon adds a wonderful smoky depth that complements the vinegar perfectly. If you're skipping the bacon, increase the salt slightly to compensate for the lost flavor.

Gently fold the potatoes, eggs, and bacon together with a large spoon or rubber spatula. You want to mix just enough to combine everything without breaking down the potato texture. This is where the magic happens—each bite should have that perfect balance of creamy potatoes, crunchy celery, and tender eggs.

Pour the vinegar dressing over the potato mixture and fold everything together until the potatoes are fully coated. Add the 0.25 cup Fresh Dill (chopped) and mix gently to distribute it evenly. Taste a spoonful and adjust the seasoning if needed—you might want to add a pinch more salt or a splash of vinegar to balance the flavors.

Transfer the potato salad to a serving bowl and refrigerate for at least 2 hours before serving. This chilling time allows all the flavors to meld together perfectly. The longer it sits, the better it tastes—this salad actually improves overnight. When ready to serve, give it one final stir to redistribute the flavors and garnish with extra chopped dill if desired.

This potato salad should have a perfect balance of creamy, crunchy, and tangy elements. The potatoes should be tender but still hold their shape, the dressing should coat each bite without being overwhelming, and the bacon and dill should add that special something that makes it unforgettable.

Serve with crusty bread, grilled chicken, or as a side for your favorite barbecue. The vinegar base gives it a bright, refreshing quality that stands up to rich main dishes. And remember—this salad tastes even better the next day, so make extra if you can!

Make-ahead tips for best foods original potato salad

Prep Ahead

Start by prepping all your ingredients the night before—peel and cube the 3 lb Russet Potatoes and store them in cold water in the fridge. This keeps them from oxidizing and makes peeling easier.

Chop the yellow onion and celery stalks and store them in a sealed container with a damp paper towel to maintain crispness. I also hard-boil the 6 eggs ahead of time and keep them in ice water until ready to use.

This saves 30 minutes of active prep time on the day you serve. 💡

Dressing First

Make the vinegar dressing up to 24 hours ahead and store it in an airtight container in the fridge. The flavors develop beautifully overnight, and the onions and celery will soften just enough to meld into the dressing.

When ready to assemble, simply fold it into the potatoes. I like to add the fresh dill right before serving so it stays vibrant, but you can mix it in up to 12 hours ahead if needed. ✨

Potato Timing

Boil the potatoes 1-2 hours before assembling the salad. They'll cool completely in the fridge, which prevents them from turning mushy when mixed with the cold dressing.

If you're short on time, you can boil them 30 minutes ahead and store them in a colander in the fridge, but don't let them sit at room temperature for more than 20 minutes after boiling. The key is getting them to room temperature before mixing. 🥔

Bacon Strategy

For the 4 oz bacon, cook it 1 day ahead and crumble it while still warm. Store it in a sealed container, and it'll stay crispy for up to 4 days.

If you're making this salad for a potluck, I recommend adding the bacon right before serving to keep it at its best. For extra flavor, toss the cooked bacon in ½ tsp smoked paprika before mixing it in. 🥓

Storage Secrets

Transfer the fully assembled salad to an airtight container and press plastic wrap directly on the surface to prevent drying. It keeps perfectly in the fridge for 4-5 days, though I've never had leftovers that long!

For potlucks, I divide it into individual containers so guests can grab their own servings without digging through one big bowl. The flavors actually improve after 24 hours of chilling, so don't hesitate to make it a day ahead. ❄️

Reheating Tips

This salad isn't meant to be reheated—it's best served cold. However, if you need to warm a portion for some reason, gently heat it in the microwave for 30-45 seconds on low power. Add a splash of water or vinegar to help restore moisture.

For the best texture, always serve it chilled straight from the fridge. The contrast of cold salad with warm main dishes is what makes it so perfect for summer gatherings. 💫

Frequently asked questions