The Secret To Amazing Potato Salad Is This Classic Seafood Seasoning

Where I'm from, potato salad is a big deal, and it's synonymous with firing up the grill and calling the family together for an old school cookout. "Nostalgic" is the perfect way that I'd describe potato salad and its effect on me. And now, there's a secret seasoning that can turn this creamy, tangy delight from a complementary side dish into the main attraction. If you've ever thought your potato salad needed a little more zing, the classic pantry upgrade you've been missing is Old Bay.

We all know the basic potato salad formula: boiled potatoes, mayo, mustard, a handful of chopped veggies, and maybe a hard-boiled egg or two. It's good (really good), but it could be so much better with a simple tweak. As it turns out, the seafood seasoning with the bright yellow label that's usually reserved for shrimp boils and crab feasts can work wonders for this popular barbecue dish. It lends a zesty kick, and a bit of seaside swagger to an otherwise ordinary bowl of potato salad. The seasoning's mix of celery salt, paprika, pepper, and warm spices creates a savory punch that balances perfectly with the creamy mayo base.

The reason Old Bay works so well in potato salad is because it's basically built for it. Celery salt? Check. Paprika? Absolutely. That slightly peppery kick that makes you pause and go, "Wait, what is that?"— that's how Old Bay gets down. When you add it to mayo or sour cream (You can even use soft-boiled eggs for creamier potato salad), it cuts through the richness and brings a tangy, smoky depth. Instead of just tasting like potatoes and dressing, your salad's savory, briny flavors will keep folks curious about the special ingredient.

Plus, your potatoes will actually taste seasoned. Old Bay is so versatile that it eliminates the need to toss in a bunch of other ingredients to build complexity. Even the color perks up. Old Bay gives your salad a slightly golden tint, making it look more appealing on the table without needing any garnish. For those who like presentation as much as taste, that's a nice bonus. Of course, it's also important to remember that a little Old Bay goes a really long way.

When you're adding Old Bay to your potato salad, the key is starting slow and building up. Start with about half a teaspoon mixed into your dressing base, then give it a taste before adding more. If you're using other salty ingredients like pickles, olives, or mustard, keep that in mind to avoid going overboard. In my experience, too much of this seasoning can make your dish taste too salty (and overly herb-y).

There are also those who take it up a notch or two and add Old Bay directly to the potato cooking water. The goal is to infuse the potatoes with flavor from the inside out, giving your salad extra body before the dressing even hits. Once your salad is fully mixed and chilled, a light dusting of Old Bay on top right before serving is the chef's kiss. Pair it with a sprinkle of chopped herbs or sliced boiled eggs if you want to get fancy, but honestly, Old Bay does plenty of the work on its own. With a small tweak that leads to such big flavor payoff, this classic seasoning just might earn your potato salad a well-deserved place amongst all the food you need to prep for your next cookout.