The weather is finally warming up and since my life revolves around food, the balmy temperatures automatically make me think of summer eating (i.e. grilling and salads). Potato salad is a staple during the spring and summer months at my house because my husband loves it. I have tried at least six variations over the years and this is definitely “the one.” My husband requested I not try another recipe again and just use this as my tried-and-true. Done! It comes from my friend, Tori, the one who brought us the delicious Creamy White Chili. She is a fantastic cook and I owe her much thanks for this delicious potato salad recipe!

Perfect Potato Salad

Yield: Serves 6-8

Note: The recipe calls for powdered buttermilk but if you have fresh buttermilk, eliminate the 4 tablespoons powdered buttermilk and 2/3 cup water from the recipe and substitute 2/3 cup fresh buttermilk.


  • 2 cups mayonnaise (I use Best Foods/Hellmans Light Mayo with great results)
  • 4 tablespoons powdered buttermilk
  • 2/3 cup water
  • 1 1/2 teaspoon dried parsley
  • 1 teaspoon salt
  • 1 1/2 teaspoons minced dried onions
  • 1 1/2 teaspoons garlic salt
  • 1 teaspoon seasoned salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons mustard
  • Salad:
  • 5 pounds potatoes (I prefer to use red potatoes because I like their firm, velvety texture)
  • 1 cup sliced olives
  • 10 hard-boiled eggs*, diced


  1. For the dressing, the easiest way to make this is to add all the ingredients to the mayo jar and shake like your life depends on it until everything is combined. Of course, this requires that the mayo jar is half empty (with only 2 cups of mayo in it). If this is not the case, simply combine all the ingredients in a blender and give it a whirl until all ingredients are combined.
  2. For the salad, peel, dice, and boil potatoes until tender but not mushy (I cut my potatoes into bite-size pieces and boil for about 10-11 minutes). Drain potatoes well and pour into large bowl. Add sliced olives and hard-boiled eggs. Pour dressing over warm potatoes until desired “dressing-level” is reached. I usually make this salad the night before and I pour a thin coating of dressing over the potatoes, olives and eggs while they rest in the fridge overnight. Before serving the next day, I add the rest of the dressing and mix until it looks “right.” Tori prefers to eat the salad warm – pouring the dressing over the just-boiled potatoes and serving immediately. It is delicious that way, also.


*For perfect hard-boiled eggs, place eggs in a deep saucepan; cover with cold water by 1 inch. Bring to a boil over high heat. Remove from heat, cover, and let stand 14 minutes. Transfer to an iced water bath; let cool completely. Unpeeled eggs can be refrigerated for up to 1 week.

Recipe Source: adapted from Tori

26 Responses to Perfect Potato Salad

  1. Jennifer G. says:

    PS: In case anyone is wondering about all the salt in the dressing— Don’t worry, it’s not going to be too salty when it’s mixed into the potatoes.

  2. Jennifer G. says:

    A recipe for a really good potato salad is something that has eluded me for my entire married life. I love potato salad, sometimes the sweet ones are too sweet–I tend toward the savory ones like this but hate biting into big chunks of raw onion. I just tried a 1/2 recipe of this one to try it out. The buttermilk and olives and extra eggs intrigued me. Loved the idea of using dried onion and also saving part of the dressing before serving. It’s delicious warm and I can’t wait to try it chilled in a few hours. I added a tablespoon of fresh minced parsley for color and flavor since I had some in my garden. Also about 1/2 cup of chopped dill pickle since that is what I loved about my best friend’s mom’s potato salad growing up. I think this recipe is going to be my “go to” from now on. Thanks!

  3. Becky B says:

    This is “the best” potato salad. I made it to go along with your slow cooker pork BBQ. The husband was very impressed with the whole dinner. It will be my go to recipe from here on out!

  4. suzie Waclawski says:

    this sounds like a much simpler version of my potato salad the only thing I would add is bacon (god’s perfect food) I have added it to my salad for over 25 years.

  5. darcymae says:

    making this salad for dinner tonight and the sauce is SO salty. between 1 tsp salt, 1 1/2 t garlic salt and 1 t seasoned salt…its NOT good!

  6. Adrienne Yancey says:

    Another keeper! Everyone loved it at the barbecue we went to yesterday. Thanks so much!

  7. elise says:

    just wondering what kind of mustard you use for this? yellow? dijon?

  8. Rhonda says:

    Tried this recipe last night and my hubby said tasted like his grandma tator salad he like it and the family like it a keeper thanks for sharing.

  9. grace says:

    “…since my life revolves around food…”
    oh, how i laughed. me too, melanie. me too.

  10. Jaime and Jen DISH says:

    Me love some good potatoe salad and that looks DEVINE!


  11. Melanie Anne says:

    This looks good. I should have made this last week when I was swimming in hard boiled easter eggs!! Thanks for the recipe!

  12. Donna says:

    This sounds wonderful Melanie. Really terrific, seasoned salt.. great idea. If you get a moment stop by and enter my giveaway.

  13. Frieda says:

    This definitely looks like a potato salad I would like to try! I do not like ‘crunchy’ things in my salad…no onions, celery, pickles, etc. I would use onion powder for flavor. Thanks for sharing!

  14. Oakenfoldgrl says:

    That looks awesome! Mitch is totally a potato salad fanatic too. I will have to try this one and see what he thinks! I love your blogs they are so fun!

  15. Queen B. says:

    oooooooo so interesting !! I have a tried and true potato salad, but I’ll try THIS ONE simply because I love your recipes… !
    Can’t wait…

  16. Kristen616 says:

    I’ve been in the mood for potato salad lately and have been thinking about trying a new recipe. This looks great, I’ll definitely try it!

  17. Melanie says:

    Jodie – I use Morton’s brand of seasoned salt (called Season All) because it is one I have found that doesn’t have MSG in it.

  18. Melanie says:

    Anonymous – I’m not picky when it comes to my olives. I usually just buy whatever black canned olive is on sale!

  19. Norah says:

    Yum! I love potato salad. I’m always trying new ones and I can’t wait to give this one a try.

  20. Chelsea and Cody says:

    Mel! When do we get to see the baby boy cupcakes? I need to know how you did them! So cute!

  21. kitchenbelle says:

    This looks delicious! I love that you added olives!!

  22. Anonymous says:

    Hi Melanie! 🙂
    Just out of curiousity…what brand of seasoned salt do you prefer to use with this recipe?

    This sounds like something great…can’t wait to try it!
    Thanks, Jodie

  23. Anonymous says:

    Ah, now here’s a cook after my own heart – olives in her potato salad! I MUCH prefer them to pickles as the flavor counterpoint to brighten up the earthiness of the potatoes. What kind do you use?

  24. caralluma fimbriata says:

    Great way to enjoy Potato.!!!!

    I really like this salad.!!!


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