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The Best Potato Salad

Rated as 4.73 out of 5 Stars

"Really good potato salad that is best served cold."
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3 h 40 m servings 365 cals
Original recipe yields 12 servings


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  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 365 calories; 22.9 g fat; 34.7 g carbohydrates; 6.5 g protein; 102 mg cholesterol; 785 mg sodium. Full nutrition

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Most helpful positive review

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 ...

Most helpful critical review

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 compli...

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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 ...

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 thi...

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 sa...

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...

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 ...

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 t...

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 may...

I've never made potato salad, and decided to make this one for a company 4th of July picnic. Everyone loved it. Fantastic recipe. I followed the recipe exactly but left out the two optional ...

I now have the recipe for potato salad that I've looked for all my life. This was fantastic!!! Thank you SO much for sharing. All those who ate it, loved it! Use a red onion to add color. D...