Old Bay Potato Salad Recipe with Celery and Dill

Old Bay potato salad is a creamy, tangy side made with tender potatoes, crunchy celery, fresh dill, and the warm, savory flavor of Old Bay seasoning. It is easy to prepare ahead, and the vinegar and mustard balance the rich dressing so every bite tastes lively rather than heavy.

Ingredients

2 lb Yukon Gold or other waxy potatoes (900 g), scrubbed; peel them if you prefer
1 tablespoon fine salt (15 g), for the potato cooking water
3/4 cup mayonnaise (180 ml)
1/4 cup sour cream (60 ml)
2 tablespoons Dijon mustard (30 ml)
1 tablespoon apple cider vinegar (15 ml)
1 1/2 teaspoons Old Bay seasoning (about 4 g), plus more to taste
1 cup finely chopped celery (about 100 g)
1/3 cup finely chopped red onion (about 50 g)
2 tablespoons chopped fresh dill (about 6 g)
2 tablespoons chopped fresh parsley (about 8 g), optional
1 teaspoon granulated sugar (4 g), optional, to round out the tang
1/2 teaspoon fine salt (3 g), or to taste
1/4 teaspoon freshly ground black pepper (about 0.5 g)

Instructions

Cut the potatoes. Cut the scrubbed potatoes into even pieces about 3/4 inch (2 cm) across. Keeping them close in size helps them become tender at the same time. Yukon Gold potatoes have thin skins that are pleasant in the finished salad, but you can peel them before cutting if you want a smoother texture.
Cook until just tender. Put the potatoes in a large pot and cover them with cold water by about 1 inch (2.5 cm). Stir in the tablespoon of salt. Bring the water to a boil over high heat, then lower the heat to maintain a steady simmer. Cook for about 10 to 12 minutes after it reaches a simmer, checking a piece with a thin knife. The knife should slide in with little resistance, but the potato should still hold its shape. Depending on the pot and potato size, the full cooking time from cold water is about 20 minutes. Avoid cooking until the edges crumble.
Drain and cool. Drain the potatoes carefully in a colander, then spread them in a single layer on a rimmed baking sheet or large plate. Let them cool for 20 minutes, until they are no longer steaming. This gives excess moisture a chance to evaporate and helps the dressing stay creamy instead of watery. Do not rinse them; rinsing washes away the seasoning from the cooking water.
Mix the dressing. While the potatoes cool, whisk the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, Old Bay, optional sugar, 1/2 teaspoon salt, and black pepper in a large bowl. Taste a small dab and decide whether you want another pinch of Old Bay. Start with the listed amount because seasoning blends vary in saltiness, and more can be added after the salad rests.
Fold everything together. Add the cooled potatoes, celery, red onion, dill, and optional parsley to the bowl. Use a flexible spatula to fold gently from the bottom until the dressing coats the potatoes without mashing them. If the potatoes are still slightly warm, that is fine; they will take in some of the dressing’s flavor as they chill, but they should not be hot.
Chill and adjust. Cover the bowl and refrigerate the salad for at least 1 hour before serving. Stir gently, taste, and adjust with a little more Old Bay, salt, pepper, or vinegar as needed. If the dressing has thickened during chilling, fold in 1 tablespoon (15 ml) of mayonnaise or sour cream at a time until it is as creamy as you like.

Tips

Choose potatoes that hold their shape. Yukon Gold, red potatoes, and other waxy varieties are reliable choices because they stay intact when tossed. Russets can work, but their fluffy texture breaks down more easily and can make the salad look mashed. If using russets, cut them a little larger and handle them very gently.
Season in stages. Salting the cooking water flavors the potatoes all the way through, while Old Bay and salt in the dressing season the outside. Old Bay is already salty, so taste the finished salad after chilling before adding extra salt. A small splash of vinegar can brighten the flavor without making it saltier.
Keep the pieces even and avoid overcooking. Uneven chunks finish at different times, and overcooked potato edges break into the dressing. Begin checking as soon as the pieces have simmered for about 10 minutes. Drain as soon as a knife passes through easily, rather than leaving the potatoes in hot water.
Make it dairy-free if needed. Replace the sour cream with the same amount of extra mayonnaise or a plain, unsweetened dairy-free alternative. Extra mayonnaise makes the salad richer; many plant-based alternatives are a little tangier, so taste before adding additional vinegar.

Serving Suggestions

Serve this salad cold or lightly cool, alongside grilled chicken, burgers, sausages, baked beans, or vegetable kebabs. Its celery crunch and mustard-vinegar edge also pair well with fried fish or a simple plate of sliced tomatoes and cucumbers. For a picnic or buffet, transfer it to a chilled serving bowl and keep it out of direct sun. A sprinkle of chopped dill, parsley, or a small pinch of Old Bay on top makes the bowl look finished without adding much work.

For a casual meal, plan on about 3/4 to 1 cup per person as a side. If it is one of several dishes at a larger gathering, a smaller scoop is usually plenty. Bring the salad to the table just before serving, and return it to the refrigerator promptly rather than leaving the whole batch out while people refill their plates.

Variations

More pickle-bright: Fold in 1/4 cup (about 35 g) finely chopped dill pickles, or add 1 tablespoon (15 ml) pickle brine to the dressing. Pickles add crunch and salt, so taste before adding more salt. This version is especially good with grilled or smoked foods.

Extra mustard: Increase the Dijon to 1 tablespoon plus 1 teaspoon (25 ml total) for a sharper, more pronounced mustard flavor. You can use yellow mustard instead, but it is milder and slightly sweeter. Keep the Old Bay in the dressing so its celery-seed and paprika notes remain noticeable.

More herbs or crunch: Replace some or all of the parsley with chives, or add 1/4 cup (about 30 g) thinly sliced scallions. For a little crunch, add 1/4 cup (about 30 g) finely chopped sweet bell pepper. Add delicate herbs shortly before serving if you want them to keep their brightest color.

Lighter dressing: Replace up to half of the mayonnaise with plain Greek yogurt. The result is tangier and less rich, and it may be thicker, so loosen it with a teaspoon of vinegar or water if necessary. Use plain yogurt rather than a sweetened or flavored variety.

Storage and Reheating

Refrigerate the potato salad within 2 hours of preparing or serving it; if the surrounding temperature is above 90°F (32°C), refrigerate it within 1 hour. Store it in a covered, airtight container at 40°F (4°C) or colder and use it within 3 to 4 days. Keep it cold during transport, ideally in an insulated cooler with ice packs, and do not mix a fresh batch into salad that has been sitting out.

This is meant to be served chilled, so it does not need reheating. Stir it gently before serving leftovers, since a little dressing may settle or absorb into the potatoes. If you choose to heat a leftover portion as part of another dish, reheat it to 165°F (74°C). Freezing is not recommended: potatoes can turn grainy or watery after thawing, and mayonnaise-based dressing may separate.

Frequently Asked Questions

What kind of potatoes are best for Old Bay potato salad?
Yukon Gold and red potatoes are good choices because their relatively firm texture holds up when cut and folded with dressing. Yukon Golds are a little creamier, while red potatoes are waxier. Either can be left unpeeled after a thorough scrub, or peeled if you prefer a smoother salad.

Can I make this potato salad the day before?
Yes. Prepare it, cover it, and refrigerate it overnight; the seasoning has time to settle into the potatoes. Before serving, stir gently and taste again. The potatoes may absorb some dressing while chilling, so fold in a spoonful of mayonnaise or sour cream if it seems dry, then adjust the seasoning.

How can I keep the dressing from getting watery?
Drain the potatoes thoroughly and let them steam off for the full cooling period before mixing. Do not rinse them, and avoid adding wet vegetables without drying them first. The recipe also uses firm, evenly cut potatoes, which release less starch and moisture when handled gently.

Is Old Bay potato salad spicy?
It is savory and warmly seasoned, but the amount in this recipe does not usually make the salad hot. Old Bay’s flavor can vary in intensity depending on the amount used and the seasoning blend available to you. Start with 1 1/2 teaspoons, chill the salad, and add more a pinch at a time if you want a stronger flavor.

Can I use a different seasoning blend?
Yes. A seafood-style seasoning blend is the closest substitute, though its salt and spice balance may differ. Use the same amount to begin, then taste before adding more salt. If you do not have a similar blend, a modest mix of paprika, celery seed, black pepper, and a pinch of cayenne can suggest some of Old Bay’s savory character, but it will not taste exactly the same.

Can I leave out the onion or celery?
Yes. The salad will still work if you omit either one. If you leave out celery, add a little extra chopped pickle, scallion, or bell pepper for crunch; if raw onion is too sharp, use thinly sliced scallions or soak the chopped onion in cold water for 10 minutes, then drain and dry it well before mixing.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).