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This creamy Home Run Potato Salad is made with buttery Yukon Gold potatoes, crisp celery, scallions, chopped eggs, and a simple garlicky mayonnaise dressing. It's an easy make-ahead side dish that's always a hit at barbecues, picnics, potlucks, and family dinners.

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Home Run Potato Salad – The Creamiest Classic Potato Salad for Summer Gatherings

There are some recipes that simply belong on every summer table, and this Home Run Potato Salad is one of them.

Made with buttery Yukon Gold potatoes, crisp celery, fresh scallions, chopped hard-boiled eggs, and a creamy garlicky dressing, it’s the kind of potato salad everyone goes back for seconds. It isn’t fussy or complicated—just simple, classic comfort food made with good ingredients.

Whether you’re hosting a backyard barbecue, packing a picnic, heading to a potluck, or planning a game-day spread, this potato salad is always a crowd favorite.

A Potato Salad Worth Cheering For

Baseball season always makes me think about gathering outside with family and friends. While I don’t really have a favorite team, living just a few hours from Seattle has me thinking I should finally make it to a Mariners game one of these summers.

For me, though, baseball season is less about the score and more about the food. Burgers on the grill, icy cold drinks, laughter around the picnic table, and plenty of homemade side dishes.

A few years ago, I was asked to cater a baseball-themed baby shower, and this potato salad immediately came to mind. Since it was destined for a baseball celebration, “Home Run Potato Salad” seemed like the perfect name.

It’s been one of my most requested side dishes ever since.

Why You’ll Love This Recipe

• Rich, buttery Yukon Gold potatoes
• Creamy dressing with just the right amount of garlic
• Plenty of crunchy celery for texture
• Protein-rich chopped eggs
• Easy to prepare ahead of time
• Perfect for picnics, barbecues, holidays, and potlucks
• Even better after chilling for a few hours

The Secret to Great Potato Salad

A few simple techniques make all the difference.

Steam the potatoes instead of boiling them.

This is probably my favorite potato salad tip.

Steaming keeps the potatoes from absorbing excess water, so they stay creamy and flavorful instead of becoming soggy. Yukon Gold potatoes already have a naturally buttery texture, and steaming helps preserve that beautiful consistency.

Cut everything evenly.

Cut the potatoes into similar-sized pieces so they cook evenly.

Finely dice the celery and scallions so every bite has a little crunch and flavor without overwhelming the potatoes.

Don’t overcook the eggs.

For perfectly cooked eggs:

• Place eggs in a saucepan and cover with cold water.
• Bring the water to a boil.
• Cover the pan, turn off the heat, and let the eggs sit for 10 minutes.
• Transfer immediately to an ice bath until cool.
• Peel and rinse well to remove any small shell fragments before chopping.

Use a good-quality mayonnaise.

Since the dressing has only a handful of ingredients, the mayonnaise really shines. I like using Best Foods (Hellmann’s in many parts of the country) because it creates a rich, creamy dressing without overpowering the potatoes.

Make It Ahead

Potato salad is one of those recipes that actually improves with a little time.

Prepare it several hours before serving—or even the day before—so the flavors have time to blend together. Give it a gentle stir before serving and taste for seasoning, adding another pinch of salt or pepper if needed.

Serving Suggestions

This potato salad pairs beautifully with so many summer favorites. Try serving it alongside:

• Asian BBQ Chicken Bánh Mì Sliders
• Lemon Rosemary Grilled Chicken
• Blackened Salmon
• Burgers fresh off the grill
• Smoked ribs
• BBQ pulled pork
• Grilled sausages
• Hot dogs
• Grilled corn on the cob
• Fresh watermelon

It also makes a wonderful addition to Memorial Day, Father’s Day, Fourth of July, Labor Day, and neighborhood potlucks.

Frequently Asked Questions

Final Thoughts

Sometimes the simplest recipes are the ones everyone remembers.

This Home Run Potato Salad has become one of those recipes for me. It’s easy to make, full of familiar flavors, and always one of the first dishes to disappear at a gathering.

Whether you’re serving it at a baseball-themed party, a backyard cookout, or a family picnic, I hope it becomes one of those recipes your friends and family ask you to bring again and again.

If you make this recipe, I’d love to hear how it turned out! Leave a comment below and let me know what you’re serving alongside your Home Run Potato Salad.

Home Run Potato Salad (Creamy Yukon Gold Potato Salad)

This creamy Home Run Potato Salad is made with buttery Yukon Gold potatoes, crisp celery, scallions, chopped eggs, and a simple garlicky mayonnaise dressing. It’s an easy make-ahead side dish that’s always a hit at barbecues, picnics, potlucks, and family dinners.

5 from 1 vote

Print Pin Rate

Course: Salad, Side Dish

Cuisine: American

Diet: Vegetarian

Keyword: backyard barbecue recipes, BBQ side dish,, classic potato salad, creamy potato salad, easy potato salad recipe, holiday side dishes, picnic recipes, potato salad, potluck recipes, summer side dish, Yukon Gold potato salad

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Chill Time: 1 hour hour

Total Time: 1 hour hour 40 minutes minutes

Servings: 6

Calories: 386kcal

Author: angela@mealstreetkitchen

Equipment

• Large saucepan or steamer basket
• Mixing Bowls
• Whisk
• Chef’s knife
• Cutting board
• Sheet pan (for cooling potatoes)
• Measuring cups and spoons

Ingredients

• 1½ pounds Yukon Gold potatoes washed and cut into evenly sized pieces
• ¾ cup finely chopped celery
• ½ cup finely minced scallions white and green parts
• 3 hard-cooked eggs finely chopped
• 1 cup good-quality mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon granulated garlic or 1 large clove fresh garlic, finely minced
• 1 teaspoon kosher salt
• Freshly ground black pepper to taste

Instructions

• Wash the potatoes well and cut them into evenly sized pieces.
• Steam the potatoes until fork tender, about 15–20 minutes.
• Spread the cooked potatoes onto a sheet pan in a single layer and refrigerate (or place in the freezer for a few minutes) until completely cool.
• Meanwhile, place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pan, turn off the heat, and let stand for 10 minutes. Transfer the eggs to cold water, peel, and finely chop.
• In a large mixing bowl, combine the chopped eggs, celery, scallions, and cooled potatoes.
• In a separate bowl, whisk together the mayonnaise, Dijon mustard, granulated garlic, kosher salt, and black pepper.
• Pour the dressing over the potato mixture and gently fold until everything is evenly coated.
• Taste and adjust the seasoning with additional salt and pepper if needed.
• Cover and refrigerate for at least 1 hour before serving for the best flavor.

Notes

• Steaming instead of boiling: Steaming helps the potatoes stay firm and prevents them from becoming waterlogged, resulting in a creamier potato salad.
• Yukon Gold potatoes have a naturally buttery texture and hold their shape beautifully.
• For the best flavor, make the potato salad several hours ahead or even the day before serving.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Do not leave potato salad at room temperature for more than 2 hours (1 hour in very hot weather).

Nutrition

Calories: 386kcal | Carbohydrates: 21g | Protein: 6g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 683mg | Potassium: 576mg | Fiber: 3g | Sugar: 2g | Vitamin A: 297IU | Vitamin C: 24mg | Calcium: 42mg | Iron: 1mg

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• Rainbow Chickpea Salad
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• Roasted Corn And Black Bean Salad
• Southern Cucumber and Tomato Salad | Easy BBQ Side Dish
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