Classic Potato Salad
Hey y’all! Nothing says picnic, barbecue, or family gathering quite like a bowl of Classic Potato Salad. Creamy, tangy, and brimming with tender potatoes, crunchy celery, and a savory bite from eggs and pickles, this beloved side dish is always a crowd-pleaser. Whether you’re firing up the grill or prepping for a holiday potluck, this potato salad is sure to impress. Let’s get cooking!
Why You’ll Love This Classic Potato Salad
- Perfectly creamy with a balanced tanginess that keeps you coming back for more.
- Super versatile—great for BBQs, potlucks, picnics, or weekday dinners.
- Easy to customize with your favorite mix-ins and flavors.
- Make-ahead friendly, so you can prep it in advance for stress-free entertaining.
- Uses simple, everyday ingredients for a nostalgic, homestyle taste.
Classic Potato Salad Ingredients
- 2 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 teaspoons apple cider vinegar
- 3 large eggs
- 2 celery stalks, finely diced
- 1/3 cup dill pickles, finely chopped
- 1/4 cup red onion, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (plus extra for garnish)
- 2 tablespoons fresh chopped parsley (optional)
How to Make Classic Potato Salad: Step-by-Step Directions
Step 1: Cook the Potatoes
- Place the cubed potatoes in a large pot and cover with cold water by an inch. Add 1 teaspoon salt.
- Bring to a boil over medium-high heat, reduce to a simmer, and cook for 10-12 minutes until just fork-tender. Do not overcook.
- Drain and spread the potatoes on a baking sheet to cool completely (about 20 minutes).
Step 2: Prepare the Eggs
- While the potatoes cook, place eggs in a small saucepan and cover with cold water.
- Bring to a boil, then turn off the heat and cover. Let sit for 12 minutes.
- Transfer eggs to an ice bath for 5 minutes, then peel and chop.
Step 3: Make the Dressing
- In a large bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, black pepper, and 1/2 teaspoon salt.
Step 4: Assemble the Classic Potato Salad
- Add cooled potatoes, chopped eggs, celery, pickles, and red onion to the dressing. Gently fold everything together until evenly coated.
- Taste and adjust seasoning as needed.
- Sprinkle with paprika and chopped parsley for garnish, if desired.
Step 5: Chill and Serve
- Cover and refrigerate for at least 1 hour before serving to let the flavors meld.
Classic Potato Salad Notes & Helpful Tips
- For perfectly cooked potatoes, start them in cold water and avoid overcooking to prevent mushiness. Check out more potato salad cooking tips here.
- If you like a bit of tang, add extra pickles or a splash of pickle juice to the dressing.
- For a lighter version, try substituting half the mayo with Greek yogurt.
Classic Potato Salad Variations
- Southern Potato Salad: Add sweet relish and a little sugar for a Southern twist.
- Bacon Potato Salad: Toss in crisp-cooked bacon pieces for a smoky flavor boost.
- Herbed Potato Salad: Mix in fresh dill, chives, or tarragon for an herby finish.
Required Equipment for Classic Potato Salad
- Large saucepan or pot
- Colander
- Mixing bowls
- Sharp knife and cutting board
- Whisk
- Serving bowl
Classic Potato Salad Storage Instructions
Store your Classic Potato Salad in an airtight container in the refrigerator for up to 4 days. Always chill promptly after serving and avoid leaving it at room temperature for more than 2 hours to ensure food safety (read more about food safety here).
Serving Suggestions & Perfect Pairings for Classic Potato Salad
- Pairs beautifully with grilled burgers, hot dogs, or BBQ chicken.
- Great alongside sandwiches, fried chicken, or as part of a picnic spread.
- Sprinkle with extra paprika or chopped herbs for a colorful finish.
Classic Potato Salad Pro Tips
- For the creamiest texture, mash just a few of the potatoes while mixing—this helps thicken the salad naturally.
- Allow the salad to chill for at least an hour before serving; overnight is even better for deeper flavor.
- For best flavor and texture, use waxy potatoes like Yukon Gold (learn more about potato types from Bon Appétit).
Classic Potato Salad FAQ
- Can I make Classic Potato Salad ahead of time?
- Absolutely! It actually tastes better after a few hours in the fridge, so it’s great for prepping ahead.
- What are the best potatoes for Classic Potato Salad?
- Yukon Gold or red potatoes hold their shape well and have a creamy texture, but Russet potatoes also work for a softer salad.
- How do I keep my potato salad from getting watery?
- Drain your potatoes thoroughly and let them cool before mixing with the dressing for the best results.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6-8
Ingredients
- 2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 3/4 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 celery stalks, finely chopped
- 1/4 cup red onion, finely chopped
- 3 large eggs, hard-boiled and chopped
- 2 tablespoons sweet pickle relish
- Salt and black pepper to taste
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
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1Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook for 10-15 minutes, or until potatoes are fork-tender. Drain and let cool.
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2In a large mixing bowl, combine mayonnaise, yellow mustard, and sweet pickle relish. Stir until well blended.
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3Add the cooled potatoes, chopped celery, red onion, and hard-boiled eggs to the bowl. Gently fold everything together until evenly coated.
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4Season the salad with salt and black pepper to taste. Mix gently to combine.
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5Cover and refrigerate the potato salad for at least 1 hour before serving to allow flavors to meld. Garnish with fresh parsley if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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