New York Potato Salad Recipe with Creamy Dressing

New York potato salad is a creamy, deli-style side made with tender potatoes, mayonnaise, mustard, crunchy celery, and often hard-boiled eggs. This version balances a tangy dressing with a little pickle relish and is served chilled; recipes vary by deli and family, so the add-ins are easy to adjust.

Ingredients

3 lb (1.36 kg) Yukon Gold potatoes, scrubbed; peel them if you prefer a smoother salad
4 large eggs
1 tbsp (15 g) kosher salt for the potato water
1 cup (240 g) mayonnaise
¼ cup (60 g) sour cream
2 tbsp (30 ml) yellow mustard
2 tbsp (30 ml) apple cider vinegar, divided
1 tsp (4 g) granulated sugar
¾ tsp (2 g) celery seed
¾ tsp (4 g) fine salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
¾ cup (90 g) finely diced celery, about 2 medium stalks
½ cup (75 g) finely diced red or yellow onion
2 tbsp (30 g) sweet pickle relish, drained if very wet
2 tbsp (8 g) chopped fresh parsley, plus a little for garnish (optional)
¼ tsp (0.5 g) paprika, for garnish (optional)

Instructions

Cut the potatoes. Cut the potatoes into even pieces about 1 inch (2.5 cm) across so they cook at roughly the same rate. Yukon Golds have a naturally creamy texture and tend to hold their shape; if using larger potatoes, cut them down rather than leaving some pieces much bigger than others. Peeling is optional. Put the pieces in a large pot and cover with cold water by about 1 inch (2.5 cm). Stir in the tablespoon of kosher salt.
Cook the potatoes. Bring the pot to a boil over high heat, then reduce the heat to maintain a steady simmer. Cook for about 15–20 minutes, checking after 15 minutes. A paring knife should slide into a piece with little resistance, but the potato should not break apart when lifted. Start checking early because smaller pieces can become waterlogged and crumbly if overcooked. Drain well in a colander.
Boil the eggs. While the potatoes cook, place the eggs in a small saucepan and cover them with cold water. Bring to a boil, then cover the pan, turn off the heat, and leave the eggs in the hot water for 10–12 minutes. For whole boiled eggs, cook until the yolk and white are firm. Transfer them to a bowl of ice water for about 5 minutes, then peel and chop. If you prefer, use a separate timer so the eggs do not sit in hot water longer than needed.
Cool the potatoes briefly. Leave the drained potatoes in the colander for 2–3 minutes so excess steam can escape, then transfer them to a wide bowl. While they are still warm, gently toss with 1 tablespoon (15 ml) of the vinegar. Let them cool for about 10 minutes before adding the creamy dressing; this short cooling period helps prevent the mayonnaise from turning oily or thin. Do not leave the potatoes sitting out for an extended time.
Mix the dressing. In a medium bowl, whisk together the mayonnaise, sour cream, mustard, remaining tablespoon (15 ml) of vinegar, sugar, celery seed, fine salt, and black pepper. Taste a small dab and adjust the balance if needed: a little extra vinegar sharpens it, while a pinch of sugar softens the tang. The dressing should taste slightly assertive on its own because the potatoes will mellow it.
Combine the salad. Add the celery, onion, relish, chopped eggs, and parsley to the cooled potatoes. Spoon over about three-quarters of the dressing and fold gently with a wide spatula until coated, taking care not to mash the pieces. Add more dressing if the potatoes look dry. They will absorb some as the salad chills, so reserve a few spoonfuls if you want to refresh the texture before serving.
Chill and season. Cover the bowl and refrigerate for at least 2 hours. Before serving, fold the salad once, taste it, and add more salt or pepper if needed. If it has thickened, stir in the reserved dressing or a spoonful of mayonnaise. Sprinkle with paprika and extra parsley, if using. Keep the salad chilled until it is time to serve.

Tips

Choose potatoes that hold together. Yukon Gold potatoes are a dependable choice for a creamy but not mushy salad. Red potatoes also work well and can be left unpeeled. Russets are starchier and more likely to break apart, so handle them gently and check them early if that is what you have.
Cut evenly and start in cold water. Similar-sized pieces finish cooking together, and starting them in cold, salted water helps the centers cook before the outsides become too soft. Avoid a hard, rolling boil once the water heats up; vigorous bubbling can knock the edges off the potatoes.
Adjust the dressing after chilling. Cold potatoes taste less seasoned than warm ones, and they soak up dressing as they rest. Make the initial dressing a little tangy, then do the final salt and acidity check just before serving. If you use a salty pickle relish, start with less added salt.
Swap ingredients thoughtfully. No sour cream? Use an equal amount of mayonnaise for a richer dressing, or plain Greek yogurt for a tangier, lighter-tasting one. Dijon mustard can replace yellow mustard, but it gives the salad a sharper, more wine-like mustard flavor. Finely chopped dill pickles can stand in for relish; they add more crunch and less sweetness.

Serving Suggestions

Serve this potato salad cold or just cool, alongside grilled chicken, burgers, hot dogs, baked beans, or a simple green salad. It also fits naturally on a picnic or cookout table with sliced tomatoes, corn on the cob, and other chilled sides. For a deli-style plate, pair a scoop with a sandwich, such as roast beef, turkey, or a vegetarian sandwich, and add crisp pickles on the side.

For a neat presentation, spoon the salad into a shallow serving bowl and finish it with a light dusting of paprika, a few parsley leaves, or thinly sliced scallions. Keep the bowl nested in a larger bowl of ice if it will be on the table for a while, especially outdoors. Set out a serving spoon and avoid returning a spoon that has touched other foods to the salad.

Variations

More traditional deli-style: Leave out the sour cream and use 1¼ cups (300 g) mayonnaise in total. The result is richer and more mayonnaise-forward. You can also omit the parsley if you want the familiar pale, creamy look often associated with deli potato salad.

Extra pickle crunch: Replace the relish with ¼ cup (35 g) finely diced dill pickles. This makes the salad less sweet and more tart. Add a teaspoon of pickle brine to the dressing if you like a sharper flavor, but taste before adding extra salt.

Onion alternatives: Use thinly sliced scallions instead of diced onion for a milder, fresher bite, or soak diced red onion in cold water for 10 minutes and drain it well to soften its sharpness. A small amount of finely chopped sweet onion is another gentle option.

Egg-free version: Leave out the eggs and add an extra ½ cup (60 g) of celery or a handful of diced pickles for texture. The salad will still be creamy and satisfying, though less rich. If you are serving guests with allergies, check the mayonnaise and mustard labels as well as the other ingredients.

Storage and Reheating

Refrigerate the potato salad within 2 hours of making it, or within 1 hour if the air temperature is above 90°F (32°C). Store it covered in a clean, airtight container at 40°F (4°C) or colder and use it within 3–4 days. Do not leave it at room temperature all afternoon; for a buffet or picnic, keep the serving bowl on ice and return the rest to the refrigerator promptly.

This is a chilled side dish and is not meant to be reheated. Freezing is not recommended because the potatoes can turn grainy and the mayonnaise dressing may separate after thawing. If the salad has been left out beyond the safe time window, discard it rather than relying on smell or appearance to judge whether it is safe. Keep leftovers separate from fresh batches, and use a clean utensil when serving.

Frequently Asked Questions

Should I peel the potatoes before cooking?

Either approach works. Leaving the skins on saves time and gives the salad a more rustic texture, particularly with thin-skinned Yukon Gold or red potatoes. Peeling before cooking gives a smoother, more classic deli-style appearance. If you peel after cooking, let the potatoes cool enough to handle and expect the pieces to be softer.

Can I make New York potato salad a day ahead?

Yes. Make it up to one day ahead, cover it, and keep it refrigerated. The flavor often becomes more even as the dressing rests with the potatoes. Before serving, stir gently and check the seasoning; add a spoonful of mayonnaise or the reserved dressing if the salad has absorbed too much moisture.

Why did my potato salad turn mushy?

The potatoes may have been cut unevenly, boiled too vigorously, or cooked past the point where a knife meets slight resistance. Starchy russet potatoes also break down more readily than waxier varieties. For the next batch, use Yukon Gold or red potatoes, keep the pieces similar in size, and begin checking them early.

Can I use a different kind of mustard?

Yes. Yellow mustard gives the dressing a familiar, mild tang, while Dijon is sharper and more aromatic. Whole-grain mustard adds visible seeds and a little texture. Start with the same amount, then taste before adding more, since different mustards vary in intensity and saltiness.

How do I keep the salad from tasting bland?

Season the cooking water, add some vinegar while the potatoes are warm, and taste the finished salad after it has chilled. Cold food can seem less salty and less tangy than it did while warm. Add salt gradually, and use a little more vinegar or mustard if the flavor needs brightness rather than simply adding more mayonnaise.

Can I leave out the eggs?

Yes. Eggs are a common addition in creamy potato salad, but they are not essential to this version. Omit them and add extra celery, pickles, or scallions if you would like more texture. The dressing and potato quantities can stay the same, and the finished salad should still be chilled and stored promptly.

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