Potato Salad Recipe

If there’s one dish that never misses at picnics, potlucks, and summer BBQs, it’s classic potato salad. It’s creamy, hearty, and pairs well with everything from grilled burgers to baked ham. My love affair with potato salad started in my grandmother’s kitchen, where it was made the old-fashioned way—boiled potatoes, chopped eggs, and a generous dollop of mayonnaise. Over the years, I’ve tested countless variations and landed on a version that honors the traditional roots while refining the flavor balance.

This recipe delivers the perfect texture and flavor: tender potatoes, a creamy dressing with just the right tang, and a medley of crisp, colorful add-ins that bring the whole dish to life. Whether you’re making it for a family gathering or meal prepping for the week, this potato salad is one you’ll come back to again and again.

Why You’ll Love This Potato Salad Recipe

• Balanced Flavor – Creamy, tangy, and just the right amount of seasoning.
• Classic Comfort Food – Familiar flavors that everyone loves.
• Easy to Make Ahead – Tastes even better the next day.
• Crowd-Pleaser – A proven hit at BBQs, holidays, and potlucks.
• Customizable – Easily tailored to your preferences or dietary needs.

Ingredients You’ll Need

Here’s a breakdown of what goes into a perfect potato salad, along with helpful notes and substitutions.

For the Salad:

• 3 pounds Yukon Gold potatoes, peeled and cut into bite-sized chunks
  Yukon Golds are creamy but hold their shape well. Red potatoes also work.
• 1 cup celery, finely chopped
  Adds crunch and freshness.
• ½ cup red onion, finely diced
  Soaked in water for 5 minutes to mellow the sharpness.
• 3 large hard-boiled eggs, chopped
  Adds richness and classic flavor.
• ¼ cup dill pickles or relish, finely chopped
  For a tangy, salty kick.

For the Dressing:

• 1 cup mayonnaise
  Use a good-quality mayo for the best flavor.
• 2 tablespoons Dijon mustard
  For a sharp, zesty punch.
• 1 tablespoon apple cider vinegar or white vinegar
  Brightens up the dressing and cuts through the richness.
• 1 teaspoon sugar
  Balances the acidity with a hint of sweetness.
• ½ teaspoon paprika (optional)
  Adds color and a hint of warmth.
• Salt and freshly ground black pepper, to taste

Optional Additions:

• Chopped fresh dill or parsley
• Sliced green onions
• Crumbled bacon for a smoky touch
• A dash of hot sauce for heat

How to Make Classic Potato Salad (Step-by-Step Instructions)

Step 1: Boil the Potatoes

Place the peeled and chopped potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook for 10–15 minutes, until the potatoes are just fork-tender.

Pro Tip: Don’t overcook the potatoes—they should be tender but not falling apart.

Step 2: Drain and Cool

Drain the potatoes and spread them out on a baking sheet to cool quickly. Letting them cool slightly before adding the dressing helps prevent a soggy salad.

Step 3: Prepare the Dressing

In a mixing bowl, whisk together the mayonnaise, mustard, vinegar, sugar, paprika, salt, and pepper until smooth and creamy.

Step 4: Assemble the Salad

In a large bowl, combine the cooled potatoes, chopped eggs, celery, onions, and pickles. Pour the dressing over the top and gently fold everything together until well coated.

Step 5: Chill Before Serving

Cover and refrigerate for at least 1 hour (or up to overnight) to let the flavors meld. Before serving, taste and adjust the seasoning as needed.

Expert Tips for the Best Results

• Start with Cold Water: Adding potatoes to boiling water can cause uneven cooking. Start cold for a consistent texture.
• Salt the Water: This seasons the potatoes from the inside out, just like pasta.
• Cool Before Dressing: Warm potatoes can absorb too much dressing and become mushy.
• Use Waxier Potatoes: Yukon Gold or red potatoes hold their shape better than Russets.
• Don’t Skip the Chill Time: A rest in the fridge enhances flavor and texture.

Variations & Substitutions

Here are a few ways to customize this potato salad recipe based on your preferences or what’s in your pantry:

• No Egg Potato Salad: Simply omit the eggs if you prefer a lighter, egg-free version.
• German-Style Potato Salad: Use warm potatoes and dress with a vinegar-based bacon dressing.
• Healthier Version: Replace half the mayo with plain Greek yogurt for added protein and fewer calories.
• Vegan Potato Salad: Use vegan mayo and skip the eggs for a fully plant-based version.
• Herbed Potato Salad: Add fresh dill, chives, or parsley for an herbaceous twist.

Serving Suggestions

Potato salad is a versatile side that works with a wide range of meals. Here are some of my favorite pairings:

• Grilled Meats: Serve alongside BBQ ribs, grilled chicken, or bratwurst.
• Burgers and Sandwiches: A perfect companion to beef burgers, pulled pork, or fried chicken sandwiches.
• Holiday Meals: Great with baked ham, roast turkey, or as part of a holiday buffet.
• Picnic Baskets: Pack it cold with sandwiches, fruit, and iced tea for an easy outdoor lunch.

Storage & Reheating Instructions

How to Store:

Put potato salad in a tight-seal box in the fridge. It can keep well for about 4 days.

Can You Freeze Potato Salad?

Freezing is not recommended, as the mayo-based dressing tends to separate, and the potatoes can become mushy when thawed.

Reheating:

It’s best when it’s cold or just out of the fridge. Avoid reheating, especially if it contains mayo and eggs.

Recipe FAQs

What are the best potatoes for potato salad?
Yukon Gold or red potatoes are ideal. They hold their shape well and have a creamy texture.

Can I make potato salad the day before?
Yes, it’s encouraged! Making it a day ahead allows the flavors to develop more fully.

Why is my potato salad mushy?
Overcooked potatoes or mixing the salad while hot can cause mushiness. Cook until just fork-tender and let cool before dressing.

Is potato salad served hot or cold?
Traditional American-style potato salad is served cold. German potato salad is often served warm.

How long can potato salad sit out?
For food safety, potato salad should not sit out longer than 2 hours (or 1 hour in temperatures above 90°F).

Nutrition Information (Approximate per 1-cup serving)

• Calories: 280
• Fat: 18g
• Carbohydrates: 22g
• Protein: 5g
• Fiber: 2g
• Sugar: 2g
• Sodium: 320mg

Nutritional values are estimates and can vary depending on brands and specific ingredients used.

This classic potato salad recipe is a time-honored favorite that never goes out of style. It’s creamy, tangy, comforting, and endlessly customizable. Whether you’re planning a summer picnic or just looking for a reliable side dish, this recipe delivers every time.

Try it out and tell me how it was in the comments below. If you enjoyed this recipe, please rate it and share it with others who appreciate good homemade comfort food!