Nothing quite says picnic, barbecue, or cozy family dinner like a Classic Potato Salad Recipe. It’s that creamy, tangy, comforting side that everyone reaches for first. Whether you’re making it for a weekend cookout or a weeknight meal, this salad brings a perfect balance of flavors that’s both simple and satisfying.
Jump to:
In the Kitchen
I love this Classic Potato Salad Recipe because it never fails to deliver that perfect creamy texture with a touch of tang and the freshness of crisp veggies. It’s forgiving in technique but precise in flavor, which means you can confidently serve it at any gathering.
- Juicy and Tender Every Time: Boiling potatoes to just fork-tender ensures they hold together without turning mushy.
- Golden, Satisfying Finish: Chopping hard-boiled eggs adds richness and a lovely contrast in texture.
- Simple Ingredients, Big Impact: Classic staples like mayo, mustard, and vinegar bring bright, balanced flavor with minimal fuss.
- Weeknight to Weekend Ready: Make it ahead to let the flavors marry — and enjoy the ease when hosting or just relaxing.
Ingredients at a Glance
Choosing the right ingredients sets your Classic Potato Salad Recipe apart. I always recommend fresh produce and quality staples—you'll notice the difference in texture and taste.
- Potatoes (Yukon Gold or red): These hold their shape well and have a naturally creamy texture that’s perfect for salad.
- Eggs: Hard-boiled and chopped for richness and to add a bit of protein.
- Mayonnaise: Use a good-quality mayo for creaminess; it’s the foundation of your dressing.
- Dijon mustard: Adds a subtle sharpness that brightens the salad without overpowering it.
- Apple cider vinegar: Balances the creaminess with a gentle tang.
- Celery: For that satisfying crunch and fresh flavor.
- Onion: Finely chopped for a little bite – red or white onion both work.
- Salt and pepper: To taste—seasoning brings everything together.
- Paprika (optional): Adds a toasty color and mild smoky note when sprinkled on top.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Classic Potato Salad Recipe
Step 1 — Cook Potatoes to Tender Perfection
Start by peeling and cubing your potatoes into bite-sized pieces. Boil them in a large pot of salted water for about 10 to 15 minutes, or until you can easily pierce them with a fork but they’re not falling apart. Watch carefully here—overcooked potatoes turn mushy and won’t hold their shape in your salad. Once done, drain them and set aside to cool completely before mixing to avoid a watery dressing.
Step 2 — Prepare the Creamy Dressing
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth and evenly mixed. This simple dressing is what gives the salad its classic tangy, creamy character. You can adjust the vinegar or mustard slightly based on your preference—it’s all about balance here.
Step 3 — Combine Potatoes, Eggs, and Veggies
Add your cooled potatoes to the bowl along with the chopped hard-boiled eggs, diced celery, and finely chopped onion. Gently toss everything together, trying not to break up the potatoes. You want distinct chunks so every bite has that lovely contrast in textures between soft potato, crunchy celery, and tender eggs.
Step 4 — Chill and Garnish for Serving
Cover your bowl with plastic wrap and refrigerate for at least an hour—the magic happens when the flavors get to mingle and marry. Just before serving, sprinkle a touch of paprika over the top for a gorgeous pop of color and a slightly smoky hint. You’ll notice the salad’s flavors deepen after chilling, making it irresistible.
Things to Remember
From my experience, classic potato salad shines when you trust the simple steps and don’t rush the chilling. Don’t forget that gentle mixing preserves those chunky textures that make every forkful delightful.
- Doneness Cue: Potatoes should be tender but firm enough to hold shape—test often with a fork.
- Temperature Trick: Let potatoes cool fully before mixing to keep the mayo-rich dressing thick and not runny.
- Make-Ahead Move: This salad actually tastes better after a few hours or overnight in the fridge, so plan accordingly.
- Common Pitfall: Overmixing can turn potatoes mushy; fold ingredients gently to keep the salad texture intact.
Ways to Serve It
Finishing Touches
A sprinkle of paprika is classic, but I also sometimes add chopped fresh herbs like parsley or dill for a fragrant brightness. You can jazz it up with a few crunchy pickle slices or a dash of celery seed mixed into the dressing for extra flavor layers—small tweaks that personalize your Classic Potato Salad Recipe just right.
Plays Well With
This potato salad pairs perfectly with grilled meats like burgers or chicken, tangy coleslaw, and crusty bread. I often serve it alongside smoky ribs or as part of a picnic spread filled with fresh fruit, deviled eggs, and other crowd-pleasers that balance creamy, crunchy, and savory textures.
Simple Plating Upgrades
For casual gatherings, serve it in a rustic bowl with a wooden spoon. To impress guests, arrange your potato salad on a bright platter surrounded by fresh herbs and colorful veggies. A little extra paprika or a lemon wedge on the side adds an inviting pop that’s great for photos or special occasions.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store your Classic Potato Salad Recipe in an airtight container in the fridge. It will stay fresh and creamy for up to 3 days. You might notice the potatoes soak up the dressing a bit more over time, which actually deepens the flavor, but stirring gently before serving refreshes the texture.
Freezing Tips
Potato salad doesn’t freeze well because the potatoes become grainy and the mayo can separate. It’s best enjoyed fresh or refrigerated. If you want to prep ahead, I recommend making the potatoes and eggs separately then combining everything just before serving.
Reheating Classic Potato Salad Recipe Without Drying Out
Classic potato salad is traditionally served chilled or at room temperature, so reheating isn’t usually necessary. If you prefer it a bit warmer, microwave gently on low power with a small splash of milk or a touch of mayo to keep it moist. Avoid high heat to prevent drying out and splitting of the dressing.
Frequently Asked Questions
Absolutely! Yukon Gold and red potatoes are favorites because they hold their shape well, but you can also use fingerlings or new potatoes for different textures. Avoid starchy russets as they tend to fall apart in the salad.
Cook and cool the potatoes completely before mixing with the dressing. Also, chilling it for at least an hour helps the flavors to meld and the salad to firm up without becoming watery.
Yes, for a lighter twist you can replace some or all of the mayo with Greek yogurt. Just keep in mind this changes the texture and tang slightly but still results in a delicious salad.
Try to keep potato pieces roughly the same size, about 1-inch cubes, so they cook evenly and look uniform in the salad. Too small, and they can become mushy; too large, and they might stay too firm.
Final Thoughts
I’ve shared this Classic Potato Salad Recipe with friends and family countless times, and it never disappoints. I hope you’ll find the same joy in making and sharing it. With just a handful of ingredients and a little love, it’s a dish that brings people together and keeps them coming back for more.
PrintFull Printable Recipe
Classic Potato Salad Recipe
Classic Potato Salad is a creamy, tangy, and satisfying side dish made with tender boiled potatoes, hard-boiled eggs, mayonnaise, and a blend of flavorful seasonings. Perfect for picnics, barbecues, or any gathering, this recipe balances crisp celery and onion with the smooth dressing for a timeless, crowd-pleasing salad.
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
Ingredients
Main Ingredients
- 2 pounds potatoes (Yukon Gold or red), peeled and cubed
- 3 large eggs, hard-boiled and chopped
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ cup celery, diced
- ½ cup onion, finely chopped
- Salt to taste
- Black pepper to taste
- Paprika for garnish (optional)
Instructions
- Boil Potatoes: Place the peeled, cubed potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 15 minutes. Drain and let cool completely.
- Prepare Dressing: In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth and well combined.
- Combine Ingredients: Add the cooled potatoes, chopped hard-boiled eggs, diced celery, and finely chopped onion into the bowl with the dressing. Gently fold everything together until the salad is evenly coated.
- Chill and Garnish: Cover the potato salad with plastic wrap and refrigerate for at least 1 hour to let flavors meld. Before serving, sprinkle paprika on top for a touch of color and extra flavor, if desired.
Notes
- Use Yukon Gold potatoes for a creamy texture or red potatoes for a firmer bite.
- Make sure potatoes are cooled completely before mixing to prevent the mayonnaise from becoming runny.
- Hard boil eggs by placing them in boiling water for about 10-12 minutes; cool in ice water before peeling.
- Adjust seasoning with more salt, pepper, or vinegar to taste after refrigerating.
- For a lighter version, substitute part of the mayonnaise with Greek yogurt.
- Potato salad can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Leave a Reply