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Classic Potato Salad is a creamy, old-fashioned side dish made with tender potatoes, hard-boiled eggs, celery, and a tangy mayonnaise dressing. It’s a must-have for Easter dinner, backyard barbecues, and summer picnics.
This is the kind of potato salad you grew up with: simple, balanced, and made to sit proudly next to baked ham, grilled burgers, or fried chicken.
Meggan’s Notes
I’ll happily eat almost any potato salad, but this one is the version I come back to again and again. It has generous chunks of potatoes, plenty of chopped hard-boiled eggs, and just enough celery for crunch, all coated in a creamy dressing that’s lightly sweet and tangy.
It’s traditional American potato salad done right. No gimmicks. No overcomplicating. Just balanced flavor and dependable texture, the kind of recipe that disappears first at a holiday table.
Why This Recipe Works
- Balanced dressing: The combination of mayonnaise, mustard, vinegar, and a touch of sugar creates the classic sweet-tangy profile.
- Properly cooked potatoes: Simmering until just fork-tender prevents mushy salad.
- Eggs add richness: Hard-boiled eggs create the familiar deli-style texture.
- Time improves flavor: A short chill allows the dressing to absorb into the potatoes.
Classic Potato Salad Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Potatoes: Waxy varieties like Yukon Gold or red potatoes hold their shape best. Russets will break down more and create a softer texture.
- Mayonnaise: Use a full-fat mayonnaise for the best flavor and texture. If you’re a Miracle Whip family, use that.
- Vinegar: White vinegar keeps the flavor classic, but apple cider vinegar works too.
- Yellow mustard: Adds tang and color. Substitute 1 teaspoon dry mustard if needed.
- Onion: Mince finely so it blends into the dressing.
- Celery: Adds crunch and freshness.
- Hard-boiled eggs: Essential for traditional American potato salad.
- Paprika: A simple garnish that adds color and subtle flavor.
How to Make Classic Potato Salad
- In a large pot, add potatoes, 1 tablespoon salt, and enough water to cover. Bring to boil, reduce heat, and simmer until potatoes are tender when pierced with a paring knife, about 10 minutes. Drain well and cool slightly.
- Meanwhile, in a small bowl whisk together mayonnaise, sugar, vinegar, mustard, and garlic powder.
- In a large bowl, add potatoes, onion, celery, and chopped eggs. Add mayonnaise mixture.
- Stir to combine and season to taste with salt and pepper (I like 1 ½ teaspoons salt and ¾ teaspoon pepper). Garnish with paprika.
Classic Potato Salad Tips and Variations
- Yield: This recipe makes about 10 cups of potato salad, enough for 10 large (1-cup) servings or even more smaller servings.
- Make ahead: The potatoes can be cubed and submerged in water in the refrigerator up to 24 hours in advance. The hard-boiled eggs can be boiled a week in advance.
- Dress while warm: Toss the potatoes with a tablespoon of vinegar while still warm to enhance flavor absorption.
- Chill before serving: Refrigerate at least 1 hour for best flavor.
- Make it dill-forward: Add 1 tablespoon chopped fresh dill for a brighter profile.
- Mix-ins: Make this potato salad your own by adding cooked bacon, fresh chives or other herbs, minced pickles or relish, peas, capers, or slivered radishes.
- Southern-style: Add 2 tablespoons sweet pickle relish for a slightly sweeter finish.
- German-style: Warm and hearty, German Potato Salad has lots of bacon and a sweet-and-sour dressing.
- More deli salads: If you love potato salad, you might also love my Tuna Salad, Chicken Salad, Egg Salad, Ham Salad, Turkey Salad, and my favorite Macaroni Salad.
How to Store Classic Potato Salad
- Refrigerator: Store covered up to 4 days. Stir before serving and adjust seasoning if needed.
- Food Safety: According to USDA guidelines, potato salad should not sit out longer than 2 hours (1 hour if above 90 degrees).
Frequently Asked Questions
Yes. In fact, it tastes better after chilling overnight.
Peeling creates a smoother, more traditional texture, but leaving skins on works for a rustic version.
Drain potatoes thoroughly and allow them to cool slightly before mixing with dressing.
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Classic Potato Salad
Ingredients
- 3 pounds potatoes peeled and cut into 3/4-inch chunks (see note 1)
- Salt and freshly ground black pepper
- 1 1/2 cups mayonnaise
- 2 tablespoons granulated sugar
- 2 tablespoons white vinegar
- 1 tablespoon yellow mustard
- 1 teaspoon garlic powder
- 1/2 medium onion peeled and minced (about 1 cup)
- 2 ribs celery thinly sliced
- 6 hard-boiled eggs chopped
- paprika for garnish
Instructions
- In a large pot, add potatoes, 1 tablespoon salt, and enough water to cover. Bring to boil, reduce heat, and simmer until potatoes are tender when pierced with a paring knife, about 10 minutes. Drain well and cool slightly.
- Meanwhile, in a small bowl whisk together mayonnaise, sugar, vinegar, mustard, and garlic powder.
- In a large bowl, add potatoes, onion, celery, and chopped eggs. Add mayonnaise mixture and stir to combine.
- Season to taste with salt and pepper (I like 1 ½ teaspoons salt and ¾ teaspoon pepper). Garnish with paprika.
Recipe Video
Notes
- Potatoes: Waxy varieties like Yukon Gold or red potatoes hold their shape best. Russets will break down more and create a softer texture.
Nutrition
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This is similar to the potato salad that I have been making for decades. The only thing that I changed was that I usually add some apple cider vinegar instead of the white vinegar and even though I use sliced celery I also sprinkle in a tiny amount of celery seed. This is fantastic potato salad and I’m always asked to bring it to parties, cookouts, etc. I do however, sometimes double or even triple the recipe for a large gathering. For as long as I can remember, I’ve always added the dressing when the potatoes were slightly warm as they absorb the flavor so much better. I grew up in the 1950’s and my mom taught me this trick way back then.
Hi, Susan! Thanks a lot for sharing this. Apple cider vinegar with a little celery seed sounds delicious. I love that your mom showed you to add the dressing while the potatoes are still warm; that helps them soak up more flavor. I’m happy this potato salad has become a favorite at many gatherings! – Meggan