Betty Crocker's Original Potato Salad Recipe: Old-Fashioned Creaminess Without Mayo Overload

Betty Crocker's original potato salad recipe delivers that creamy, old-fashioned comfort without drowning in mayo—a balance I've perfected over years of testing classic techniques. The secret lies in a light buttermilk dressing that coats each potato without making the salad heavy, paired with crisp vegetables that add texture and freshness.

This isn't your typical mayo-heavy version; it's a restaurant-quality side that stays true to tradition while feeling modern and approachable.

What makes this recipe special is the two-stage preparation: boiling the potatoes just until tender (never mushy) and letting the dressing sit overnight to develop deeper flavor. I've found that chilling the salad for at least 4 hours—preferably overnight—allows the buttermilk to mellow and the flavors to meld perfectly.

The result is a creamy yet refreshing salad that holds up beautifully at picnics, barbecues, or family gatherings.

By the time you're ready to serve, you'll have a velvety, well-balanced potato salad with crisp celery and onions cutting through the richness. The dressing clings to each potato without overpowering, and the tangy buttermilk base keeps it from turning greasy.

This is the kind of side dish that disappears quickly, leaving everyone asking for seconds.

Best of all, it makes ahead beautifully—flavor improves with time—and reheats perfectly for leftovers. Whether you're hosting a summer cookout or simply craving a classic comfort side, this recipe delivers restaurant-quality results with minimal effort. Let's get started on creating your new go-to potato salad.

Ingredients for betty crocker original potato salad

Classic ingredients with a modern twist—creamy buttermilk dressing and crisp vegetables for perfect balance.

The potatoes are the foundation, so choose Russet—they hold their shape beautifully. Organic potatoes from Whole Foods or your local farmers market have the best texture, but regular Russets work just fine. The key is peeling and cutting them uniformly—about 1.5-inch cubes—so they cook evenly. For the dressing, full-fat buttermilk is non-negotiable (the good stuff, not the low-fat kind). I always grab mine from Kroger or Trader Joe's—their brands are consistently creamy. The eggs? Pasture-raised if you can find them, but regular hard-boiled eggs work perfectly for garnish.

No buttermilk? Substitute with 1.5 cups plain yogurt plus 1 tbsp lemon juice—it’s a game changer. The relish can be swapped for sweet corn relish if you prefer a different texture. Fresh dill is ideal, but dried dill at one-third the amount works in a pinch. For the mustard, Dijon gives the best depth—Amoy or Maille are my go-tos, but any quality Dijon will do. The smoked paprika adds a subtle richness that elevates the whole dish, so don’t skip it. If you’re short on time, the celery and onion can be prepped ahead and stored in the fridge for up to 3 days.

This salad tastes even better the next day—flavor develops overnight, so plan ahead. Store in an airtight container in the fridge for up to 5 days, though I usually eat it within 2-3 days. For picnics, pack it in a wide, shallow container so the potatoes stay crisp. Leftovers reheat beautifully—just add a splash of water or buttermilk and warm gently. The dressing separates slightly when chilled, so give it a quick stir before serving. Trust me, it’s worth the extra minute.

Step-by-step instructions for betty Crocker's original potato salad

Here's how to create that iconic, creamy yet balanced potato salad with just the right texture and 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 and bring to a boil over high heat. Once boiling, reduce to medium-high heat and cook for 15-20 minutes until a knife slides in easily with just slight resistance.

Drain immediately and let the potatoes steam-dry for 2 minutes in the pot. This step is crucial—it prevents the salad from becoming watery. While still warm, gently press the potatoes with a potato masher or fork until they're roughly crushed but still hold some shape. You want chunky texture, not a puree. Let them cool completely before mixing with other ingredients.

Place the 4 whole large eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then remove from heat, cover, and let sit for 12 minutes. Drain, cool under running water for 5 minutes, then peel and chop the eggs into small pieces. Set aside.

Finely dice the 1 whole yellow onion and chop the 3 whole celery stalks into thin matchsticks. In a large mixing bowl, combine the cooled potatoes, chopped eggs, onion, and celery. Sprinkle with the 2 tbsp fresh dill weed and 0.5 tsp paprika, tossing gently to distribute evenly. This step builds the salad's foundation while keeping the ingredients separate for better texture control.

In a medium bowl, whisk together the 1.5 cups buttermilk, 0.5 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp white vinegar, 1.5 tsp salt, and 0.5 tsp ground black pepper until completely smooth. The buttermilk adds that classic tang while keeping the salad lighter than traditional mayo-heavy versions. Add the 0.5 cup sweet pickle relish and stir until fully incorporated—this adds just the right amount of sweet-tart brightness.

Here's the thing—don't rush this mixing. The dressing should be thick but pourable, not clumpy. If it looks too thick, add 1-2 tablespoons of water to loosen it. The dressing should coat the back of a spoon but still flow easily when poured.

Pour the dressing over the potato mixture and gently fold everything together using a large spoon or rubber spatula. Work quickly but carefully to avoid mashing the potatoes completely. Taste and adjust seasoning—you might need a pinch more salt or pepper, depending on your preference. The salad should be creamy but still have distinct potato chunks with visible egg and vegetable pieces.

Cover the bowl and refrigerate for at least 4 hours, preferably overnight. This chilling time allows the flavors to meld perfectly and the potatoes to absorb the dressing completely. The longer it sits, the better the texture becomes—no soggy potatoes here. When ready to serve, give it one final gentle toss to redistribute any settled ingredients.

Transfer the potato salad to a serving bowl and garnish with additional chopped fresh dill weed and a sprinkle of paprika for color. For extra presentation, arrange the hard-boiled egg pieces on top in a circular pattern. This classic potato salad serves 6 generously and keeps beautifully for 3-4 days in the refrigerator.

The secret to this version is the balance—creamy from the buttermilk base, tangy from the vinegar and relish, and just enough richness from the mayonnaise without being overwhelming. Each bite should deliver creamy texture, bright flavors, and visible chunks of potato, egg, and vegetables. Serve with crusty bread or grilled chicken for the perfect picnic dish.

Perfect pairings for these flavors

Classic Sandwich Pairings

This potato salad shines between slices of toasted sourdough or a crusty baguette for a picnic-perfect sandwich. I like to layer it with smoked turkey breast or grilled chicken for protein, then add a smear of Dijon mustard and a sprinkle of arugula for freshness.

For a Southern twist, swap in pulled pork and a drizzle of honey mustard—the sweetness balances the salad's tang perfectly. 🥪

Grilled Meats Pairings

Potato salad is a natural match for grilled steaks, ribeye, or New York strip—the smoky char complements the creamy buttermilk dressing beautifully. I often serve it alongside grilled shrimp skewers or spicy sausage for a summer barbecue spread.

For a lighter option, pair it with herb-marinated chicken breast and a side of grilled asparagus to keep the meal balanced. The key is to let the salad's tangy notes cut through richer meats.

Beverage Pairings

A crisp lemonade—especially Southern-style sweet tea—cleanses the palate between bites of creamy potato salad. For something stronger, a light lager like Miller Lite or Coors Light works perfectly, while a dry Riesling adds an elegant touch for dinner parties.

I also love serving it with iced hibiscus tea for a refreshing, slightly tart contrast that enhances the salad's flavors. 🍹

Side Dish Complements

Add crisp coleslaw for a crunchy contrast to the creamy salad, or serve with grilled corn on the cob slathered in chipotle mayo for a smoky-sweet pairing. Deviled eggs make another excellent addition—their tangy yolk filling mirrors the salad's bright flavors.

For a complete spread, include baked beans and pickled vegetables to round out the meal with texture and acidity. 🥗

Dessert Pairings

End the meal with classic lemon bars or peach cobbler—their citrus notes echo the salad's tangy dressing. For a lighter option, vanilla bean ice cream with a drizzle of berry compote provides a sweet finish that balances the savory flavors.

If you're serving at a potluck, bring both the potato salad and chocolate chip cookies for a crowd-pleasing combo. 🍰

Picnic Essentials

Pack the potato salad in a wide, shallow container (like a Cambro food pan) to keep the texture intact, and serve it with individual packets of mustard and pickles for customization. Bring paper plates, cloth napkins, and a chilled blanket to complete the picnic setup.

For extra convenience, include pre-cut fruit like watermelon or grapes—their natural sweetness pairs beautifully with the salad's tang. 🧺

Frequently asked questions