Bright, creamy, and forever nostalgic, Classic Potato Salad is the ultimate side dish that brings back the best summer memories—whether it’s stacked high on a picnic plate or nestled next to smoky grilled burgers. With tender potatoes, crunchy celery, a flavorful creamy dressing, and that unmistakable tang from pickles and mustard, this is a recipe that simply tastes like sunshine and get-togethers. No matter the occasion, one bite and you’ll understand why Classic Potato Salad never goes out of style.

Classic Potato Salad Recipe - Recipe Image

Ingredients You’ll Need

There’s something magical about assembling simple, familiar ingredients and transforming them into a dish everyone craves. Each component in Classic Potato Salad isn’t just there for tradition—they’re there to add irresistible flavor, perfect texture, and a rainbow of color to every bite.

Yukon Gold or russet potatoes (2 pounds), peeled and cut into 1-inch cubes: These hold their shape well while becoming wonderfully creamy inside—hello, dreamy texture!
Salt (1 tablespoon, for boiling): Always season your water—it’s the secret first step to deeply flavorful potatoes.
Large eggs (3): These add richness and a classic, comforting touch that rounds out the salad.
Mayonnaise (1 cup): This forms the creamy base that ties everything together—full-fat makes a difference!
Yellow mustard (2 tablespoons): For a punch of zippy tang and timeless color.
Apple cider vinegar (2 tablespoons): Brings bright acidity to balance all the creamy, starchy goodness.
Celery (2 stalks, finely diced): Absolutely crucial for crunch and a fresh, green note.
Red onion (½ cup, finely chopped): Provides just the right kick and a striking bit of purple.
Sweet pickle relish (¼ cup): A dash of sweet-and-tangy flavor in every forkful—kids and adults both love it!
Kosher salt (1 teaspoon): For seasoning the salad, ensuring no bite is bland.
Black pepper (½ teaspoon): Adds that perfect background warmth and complexity.
Fresh parsley (2 tablespoons, chopped, optional): Adds a pop of color and fresh herbal lift for garnish.

How to Make Classic Potato Salad

Step 1: Cook the Potatoes to Perfection

Start by adding the peeled, cubed potatoes to a large pot and generously covering them with cold water—never warm or hot, since starting cold means the potatoes cook evenly. Sprinkle in the tablespoon of salt, then bring everything to a gentle boil over medium-high heat. Once boiling, reduce the heat and let the potatoes simmer for about 10 to 12 minutes, until they’re fork-tender but not mushy. When done, drain and set them aside to cool just slightly. This step is all about building a backbone of flavor and the ideal soft-but-not-mushy texture for Classic Potato Salad.

Step 2: Hard-Boil the Eggs

While the potatoes cook, grab a small pot and gently lower in your eggs. Cover with cold water, then bring the pot to a boil. Once boiling, cover the pot, remove it from the heat, and let the eggs sit undisturbed for 10 minutes—this trick ensures yolks that are perfectly set but never chalky. Afterward, flush the eggs with cold water to stop the cooking and make peeling a breeze. Chop the eggs coarsely for that classic, hearty appearance.

Step 3: Whisk Up the Creamy Dressing

In a large mixing bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, finely diced celery, red onion, sweet pickle relish, kosher salt, and black pepper. Grab a sturdy whisk or spatula and mix until everything is smooth, creamy, and flecked with those beautiful specks of color. This dressing is what sets Classic Potato Salad apart: tangy, bright, and lusciously creamy.

Step 4: Bring It All Together

Once the potatoes and eggs have cooled, gently add them to the bowl with the dressing. Use a large spoon or spatula to fold everything together—be careful not to overmix! You want to keep those potato cubes mostly intact, letting the dressing just barely cling to the shapes. Every scoop should promise creamy dressing, tender potatoes, bits of egg, and a crunch of celery.

Step 5: Chill for Maximum Flavor

Transfer the finished salad to a serving bowl, cover, and chill it in the refrigerator for at least one hour (longer if you can stand to wait!). This simple step allows all the flavors to meld beautifully and gives the salad that delectable, slightly cool temperature—absolutely essential for Classic Potato Salad. When ready to serve, sprinkle over fresh parsley for a fresh, herby finish.

How to Serve Classic Potato Salad

Garnishes

A sprinkle of fresh chopped parsley over the top not only makes the salad look extra inviting but adds a pop of flavor and color. Some folks also like to dust on a little smoked paprika or even a few extra chopped hard-boiled eggs for show. However you top it, remember—Classic Potato Salad is at its best when dressed with care!

Side Dishes

This is the must-have partner for grilled burgers, juicy hot dogs, or barbecued chicken. But Classic Potato Salad also shines alongside baked beans, crunchy coleslaw, or fresh ear of corn. Its cool creaminess balances out anything smoky and hot, making it the MVP of any picnic or potluck table.

Creative Ways to Present

If you’re feeling playful, serve Classic Potato Salad scooped onto crisp lettuce leaves, tucked into mason jars for easy transport, or even on a platter with a sprinkle of chives and extra pickles. For parties, mini “shot glasses” of salad make for bite-sized, fuss-free portions guests adore.

Make Ahead and Storage

Storing Leftovers

Once everyone’s had their fill, scoop leftovers into an airtight container and refrigerate. Classic Potato Salad keeps beautifully cold for up to 4 days. Just give it a gentle stir before serving to reincorporate any separated dressing.

Freezing

While freezing isn’t recommended for Classic Potato Salad (the creamy dressing and texture of potatoes can become watery and grainy), you can freeze cooked potatoes and eggs separately if planning ahead for future batches. For best results, enjoy potato salad fresh from the fridge.

Reheating

Classic Potato Salad is meant to be enjoyed cold or at cool room temperature, so no need to reheat. If it’s made ahead and the dressing has thickened, you can stir in a spoonful of milk or mayonnaise to restore its creamy smoothness.

FAQs

Can I use red potatoes instead of Yukon Gold or russet?

Absolutely! Red potatoes hold their shape and offer a lovely waxy texture. Just know they’ll be slightly firmer and the color adds a rosy twist—delicious and beautiful.

Is it okay to make Classic Potato Salad a day in advance?

Not only is it okay, it’s highly recommended! Making your salad early lets the flavors meld and actually improves the overall taste. Just garnish right before serving for the freshest look.

What can I use instead of mayonnaise?

If you’re not a mayo fan, try using half Greek yogurt for tang or a combination of sour cream and mayo for a lighter twist. Just be aware that flavor and creaminess will change a bit.

How do I keep my potato salad from getting watery?

Be sure to let your potatoes cool and drain completely after boiling. If they’re too hot or wet when mixing with the dressing, excess moisture can seep into the salad.

Can I add other veggies or mix-ins?

Definitely! Some folks love diced bell pepper, chopped dill pickles, or even a sprinkle of bacon. Classic Potato Salad is endlessly customizable, so make it yours!

Final Thoughts

It’s hard to imagine a backyard gathering, potluck, or family picnic without a big bowl of Classic Potato Salad on the table. No matter how you serve it up, its simplicity and comfort are guaranteed to win smiles. I hope your next batch brings just as much joy and nostalgia to your table—so go ahead, whip up a bowl and share the classic goodness!

Classic Potato Salad Recipe

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4.6 from 10 reviews

Author: admin
Total Time: 30 minutes (plus chilling)
Yield: 8 servings 1x
Diet: Gluten-Free, Vegetarian

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Description

A classic potato salad recipe that’s perfect for picnics and summer gatherings. Creamy and flavorful, this dish features tender potatoes, hard-boiled eggs, crunchy vegetables, and a tangy dressing.

Ingredients

Scale

Potato Salad:

2 pounds Yukon Gold or russet potatoes, peeled and cut into 1-inch cubes
1 tablespoon salt (for boiling)

Dressing:

3 large eggs
1 cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons apple cider vinegar

Add-Ins:

2 celery stalks, finely diced
½ cup finely chopped red onion
¼ cup sweet pickle relish
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons chopped fresh parsley (optional)

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Instructions

Prepare Potatoes: Place potatoes in a large pot, cover with cold water, add 1 tablespoon salt, and boil until tender.
Boil Eggs: In a separate pot, boil eggs, then cool, peel, and chop.
Prepare Dressing: In a bowl, combine mayonnaise, mustard, vinegar, celery, onion, relish, salt, and pepper.
Combine: Add potatoes and eggs to the dressing, fold gently until coated.
Chill: Refrigerate for at least 1 hour before serving. Garnish with parsley if desired.