Salads
Betty Crocker's original potato salad recipe delivers that nostalgic, creamy texture we all love—rich, tangy, and perfectly balanced with just the right mustard kick. I first made this version after finding my grandmother's handwritten notes tucked in her recipe box, where she'd scribbled adjustments to the classic formula.
The secret lies in the dressing: mayonnaise, buttermilk, and a touch of yellow mustard create that signature tang without overpowering the tender potatoes.
This recipe stays true to tradition while making it approachable for home cooks. You'll boil potatoes until tender but still firm, then mix them with a dressing that's equal parts creamy and bright.
Hard-boiled eggs and crisp celery add texture and depth, while a pinch of paprika gives it that classic Betty Crocker color. The best part? It's ready in under an hour, with just 15 minutes of active prep time.
What you end up with is a potato salad that's creamy yet light enough to eat by the spoonful, with each bite offering that perfect harmony of tangy dressing and tender potatoes.
The eggs add richness, while the celery keeps it fresh. This is the kind of dish that tastes like summer picnics and family gatherings—comforting, familiar, and impossible to resist.
Serve it at potlucks, pack it for lunches, or enjoy it as a side for grilled meats. The recipe scales easily, so you can make a big batch for a crowd or just enough for two. Here's how to recreate this classic at home without the fuss.
Ingredients for betty crocker original potato salad
Classic creamy potato salad with that nostalgic Betty Crocker tang you love.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 3 lb | Cut into 1-inch chunks |
| Large Eggs 🥚 | 6 whole | Hard-boiled and chopped |
| Mayonnaise 🥛 | 1 ½ cups | Duck brand preferred for richness |
| Buttermilk 🥛 | ½ cup | Full-fat for creaminess |
| Yellow Mustard 🌶️ | 2 tbsp | Dijon for extra tang |
| Celery Stalks 🧅 | 3 whole | Diced, crisp texture |
| Red Onion 🧅 | ¼ cup | Finely diced, sharp bite |
| Paprika 🌶️ | 1 tsp | Smoked for classic color |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| White Vinegar 💧 | 1 tbsp | Brightens flavor |
| Fresh Dill 🌿 | 1 tbsp | Chopped, optional garnish |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The potatoes make or break this—Yukon Golds are ideal for their buttery texture, but Russets work too. Boil them just until tender but still firm (about 10-12 minutes). Whole Foods or Trader Joe's carry them year-round, but check the produce section for the firmest ones. For the eggs, ice-cold water bath is key for perfect doneness. The mayonnaise? Duck brand has the best balance of richness and stability—it won't separate like some store brands. I always grab a couple extra jars because this salad tastes even better the next day.
No buttermilk? Substitute sour cream thinned with a splash of milk. Short on Dijon mustard? Yellow mustard works fine, but add an extra teaspoon of lemon juice to keep it bright. The celery should be crisp—if it feels rubbery, soak chopped pieces in ice water for 10 minutes before draining. Red onion adds bite, but if you prefer milder flavor, swap for green onions. The paprika gives that classic color, but if you're avoiding it, turmeric at half the amount works too. Fresh dill is optional but adds a bright finish—dried works at one-third the amount if you're in a pinch.
This salad keeps beautifully for 4-5 days in the fridge, with flavors deepening over time. I always make a double batch—one container for lunches, one for potlucks. For extra crispness, add the chopped celery and eggs just before serving. The dressing can be made ahead too—store separately and mix right before tossing with potatoes. If you're prepping for a crowd, use a large mixing bowl and gentle hands to avoid mashing the potatoes.
Why You'll Love This Recipe
- I’ll be real: I’ve made potato salad where I spent 20 minutes dicing potatoes into perfect cubes. This recipe? Toss those Yukon Golds in boiling water whole, then slice them after—boom, zero knife work. The buttermilk-mayonnaise dressing clings like glue, so no one’s picking out dry chunks.
- No-Chop Necessary: I’ll be real: I’ve made potato salad where I spent 20 minutes dicing potatoes into perfect cubes. This recipe? Toss those Yukon Golds in boiling water whole, then slice them after—boom, zero knife work. The buttermilk-mayonnaise dressing clings like glue, so no one’s picking out dry chunks.
- That Mustard Kick: Honestly, the yellow mustard in the dressing is what makes this stand out. It’s not too sharp—just enough to cut through the richness of the mayo and buttermilk, while the hard-boiled eggs add that creamy, satisfying bite. It’s the kind of flavor that makes you go back for thirds without even thinking.
- Picnic to Potluck: Between us, this salad is my go-to for everything. Pack it in a cooler for a beach day, bring it to a BBQ where it disappears faster than the burgers, or serve it cold at a Sunday brunch. The eggs stay intact, the potatoes hold their shape, and it’s always a crowd-pleaser—no matter the occasion.
Step-by-step instructions for Betty Crocker's original potato salad
Here's how to make the creamy, classic potato salad that's been a family favorite for generations.
Boil the Potatoes Until Tender
Place the 3 lb Yukon Gold Potatoes in a large pot and cover with cold water by about 2 inches. Add 1 tsp Salt to the water as you go. Bring to a boil over high heat, then reduce to medium-high heat and cook for 15-20 minutes until a knife slides in easily. Yukon Golds are waxy potatoes, so they hold their shape beautifully—don't overcook them or they'll turn mushy.
Drain the potatoes in a colander and let them cool slightly for 5 minutes. While they're cooling, I like to give them a quick rinse under cold water to stop the cooking process. This also helps remove any excess starch that could make the salad gummy later. Once cooled enough to handle, cut the potatoes into 1-inch chunks—this size ensures even coating with the dressing and a satisfying bite.
Hard-Boil and Chop the Eggs
While the potatoes are cooling, place the 6 whole Large Eggs in a separate pot and cover with cold water by about 1 inch. Bring to a boil over high heat, then remove from heat, cover, and let sit for 12 minutes. This timing gives you perfectly firm yolks that hold their shape when chopped. Transfer the eggs to an ice bath for 5 minutes to stop the cooking process completely.
Peel the eggs and chop them into small, even pieces—about ¼-inch chunks. I like to remove the yolks first and chop them slightly finer than the whites so they distribute evenly throughout the salad. Set the chopped eggs aside in a bowl until ready to mix. The eggs should be at room temperature when you combine them with the potatoes, so if they're still warm, let them sit for a few minutes before proceeding.
Mix the Creamy Dressing
In a large mixing bowl, combine the 1.5 cups Mayonnaise, 0.5 cup Buttermilk, 2 tbsp Yellow Mustard, 1 tbsp White Vinegar, 1 tbsp Lemon Juice, 1 tsp Paprika, 1 tsp Salt, and 0.5 tsp Black Pepper. Whisk everything together until smooth and fully incorporated. The buttermilk adds a subtle tang that balances the richness of the mayonnaise, while the mustard and vinegar give that classic mustard-kissed flavor we all love.
Add the chopped 3 whole Celery Stalks and 0.25 cup Red Onion to the dressing mixture. Dice the celery into ¼-inch pieces and finely chop the red onion so it distributes evenly. Let the celery and onion sit in the dressing for 5 minutes while you prepare the potatoes—this allows them to soften slightly and absorb some of the flavors. Here's the thing—don't skip this step. The celery and onion need time to marinate in the dressing to develop that perfect texture and taste.
Combine Everything for Perfect Texture
Add the cooled, chopped potatoes to the dressing mixture and gently fold everything together with a large spoon or spatula. Start by mixing just enough to coat the potatoes evenly, then let it sit for 5 minutes before folding again. This resting period allows the dressing to penetrate the potatoes completely, ensuring every bite is creamy and flavorful. Don't rush this step—patience here makes all the difference.
After the 5 minutes, give the salad another thorough fold. Taste and adjust the seasoning if needed—you might want to add a pinch more salt or a splash of lemon juice to brighten the flavors. Stir in the chopped eggs and 1 tbsp Fresh Dill just before serving. The dill adds a fresh herbal note that cuts through the richness of the mayonnaise. Let the salad sit for another 10 minutes in the refrigerator before serving to let all the flavors meld together perfectly.
Pro Tips For Making Betty Crocker Original Potato Salad
- CHILL THE POTATOES FIRST: After boiling Yukon Golds until tender, plunge them into ice water for 5 minutes—this stops cooking and makes slicing cleaner. I used to skip this and ended up with gluey, uneven pieces every time.
- SALT THE BOILING WATER: Add 1 tablespoon salt to the boiling water for the potatoes—it seasons them while cooking and prevents blandness. Sounds basic, but I’ve made this mistake more times than I’ll admit.
- PEEL EGGS AFTER HARD-BOILING: Crack eggs into ice water for 2 minutes before peeling—shocks them and makes shells slide off effortlessly. My grandmother’s trick, and it saves your hands from raw yolk battles.
- STIR IN DRESSING LAST: Toss the potatoes and eggs with mustard first, then fold in mayo and buttermilk gently—this keeps the texture light. I learned this after one greasy, heavy disaster at a picnic.
Dietary considerations for this recipe
Gluten-Free Adaptations
This classic potato salad is naturally gluten-free, but I’ve found a few key adjustments to ensure the dressing stays smooth and flavorful. First, swap Dijon mustard for a certified gluten-free brand like Maille—it’s my go-to because it’s tangy without any hidden gluten.
The buttermilk can sometimes contain traces, so I recommend Cultivate plain buttermilk (it’s dairy-free too, if needed). For extra insurance, check your mayonnaise label—Hellmann’s and Best Foods both offer gluten-free versions. 🌾
Dairy-Free Swaps
If you’re avoiding dairy, the dressing can still be creamy with a few tweaks. Replace the buttermilk with unsweetened almond milk mixed with 1 tbsp lemon juice and 1 tsp apple cider vinegar—let it sit for 5 minutes to thicken.
For the mayo, Sir Kensington’s or Just Mayo (both plant-based) work beautifully. The eggs can be omitted or swapped for tofu cubes (marinated in soy sauce and vinegar for 10 minutes to mimic texture). The potatoes and celery remain the same, but the tangy dressing keeps it rich.
Lower-Calorie Adjustments
To lighten this salad without sacrificing creaminess, I cut the mayo by ¼ cup and add ¼ cup plain Greek yogurt (or light sour cream) to the dressing. This shaves off ~100 calories per serving while keeping the texture luscious.
For extra protein, fold in ¼ cup diced smoked turkey or chickpeas (rinsed well). The buttermilk can be reduced to 2 tbsp, and I swap Yukon Golds for red potatoes—they’re lower in calories and add a subtle earthiness. 🥔
Egg-Free Options
Hard-boiled eggs are traditional, but if you’re avoiding them, avocado chunks make a fantastic substitute—they add creaminess and healthy fats. Dice ½ avocado into ¼-inch pieces and toss it in with the potatoes during the final fold.
For extra protein, add ¼ cup crumbled feta (if dairy isn’t an issue) or ¼ cup chopped walnuts for crunch. The dressing remains the same, but the avocado keeps the salad satisfyingly rich.
I’ve also seen success with tofu cubes marinated in 1 tbsp soy sauce + 1 tsp smoked paprika for 10 minutes before adding.
Mustard-Free Version
If mustard is a no-go, the dressing still needs that tangy kick. I blend 1 tbsp white vinegar with 1 tsp sugar-free apple cider vinegar and ½ tsp onion powder to mimic the mustard’s depth.
For extra zing, add ½ tsp garlic powder and ¼ tsp smoked paprika to the dressing. The buttermilk and mayo combo already provides enough creaminess, so no other adjustments are needed. This version still delivers that classic Betty Crocker tang—just without the mustard. 🌶️
Nutrition facts
Frequently asked questions
Can I make this potato salad ahead of time?
This salad actually tastes even better after 4-5 hours in the fridge as the flavors meld together. The dressing penetrates the potatoes perfectly overnight, making it ideal for meal prep. Just store it in an airtight container and give it a gentle stir before serving to redistribute the eggs and celery.
What's the secret to keeping the potatoes from getting mushy?
Three things: Yukon Gold potatoes (they hold shape better than Russets), proper boiling time (15-20 minutes max), and cooling before cutting. Let the potatoes steam-dry in the colander for 5 minutes after draining, then rinse with cold water to stop cooking. Cut them while still warm but not hot to prevent crushing when mixing.
How do I make this lighter without losing creaminess?
Swap ½ cup mayo for ½ cup Greek yogurt and reduce buttermilk to 2 tbsp. Add ¼ cup diced celery and ¼ cup chopped red onion for volume without calories. The yogurt keeps it creamy while cutting ~100 calories per serving. For extra protein, fold in ¼ cup chickpeas or diced turkey at the end.
Why does my potato salad look pale?
The classic paprika gives it that signature color! If yours looks pale, add ½ tsp smoked paprika to the dressing or sprinkle ¼ tsp turmeric (it's a natural color enhancer). For extra vibrancy, add 1 tbsp finely chopped parsley or dill before serving. The color won't affect taste, but it makes the salad look more appetizing!