Hey y’all! Nothing says summer like a bowl of homemade classic potato salad—creamy, tangy, and loaded with flavor in every bite. Whether you’re headed to a backyard BBQ, family picnic, or just want a comforting side for dinner, this classic recipe is always a hit. It’s simple to make, customizable, and brings nostalgia and deliciousness to any table. Let’s get cooking!
Why You’ll Love This Classic Potato Salad
- Perfectly creamy texture thanks to a balanced mayo dressing.
- Ideal make-ahead side for barbecues, picnics, and potlucks.
- Crowd-pleasing flavors that everyone from kids to adults enjoy.
- Simple, easy-to-find ingredients and quick prep.
- Delicious both chilled and at room temperature.
Ingredients for Classic Potato Salad
- 2 pounds russet or Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 3 large eggs
- 3/4 cup celery, finely chopped
- 1/2 cup red onion, finely chopped
- 1/4 cup dill pickles, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt (plus more for boiling water)
- 1/2 teaspoon black pepper
- Paprika, for garnish
How to Make Classic Potato Salad
Step 1: Cook the Potatoes
- Place the potato cubes in a large pot and cover with cold, salted water by about an inch.
- Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook for 8-10 minutes, or until potatoes are just tender when pierced with a fork. Do not overcook!
- Drain potatoes and spread them on a baking sheet to cool for 15 minutes.
Step 2: Hard-Boil the Eggs
- Place eggs in a small saucepan and cover with water by one inch.
- Bring to a boil, remove from heat, cover, and let stand for 10 minutes.
- Transfer eggs to an ice bath to cool, then peel and chop them.
Step 3: Prepare the Dressing
- In a large bowl, whisk together mayonnaise, mustard, apple cider vinegar, sugar, salt, and black pepper until smooth and creamy.
Step 4: Assemble the Classic Potato Salad
- Add cooled potatoes to the dressing. Gently toss to coat well.
- Add chopped eggs, celery, red onion, dill pickles, and parsley. Fold everything together, being careful not to mash the potatoes.
- Taste and adjust seasoning if needed.
Step 5: Chill and Serve
- Cover and refrigerate for at least 1 hour before serving (it gets even better the next day!).
- Just before serving, sprinkle with paprika and a little extra parsley for color.
Notes for Classic Potato Salad Success
- For best texture, avoid overcooking the potatoes; they should be just fork-tender.
- Chill the potato salad before serving to let the flavors meld together wonderfully.
- If you prefer a lighter version, try substituting Greek yogurt for half of the mayonnaise.
Classic Potato Salad Variations
- Bacon and Chive Potato Salad: Stir in 4 slices of cooked, crumbled bacon and 2 tablespoons chopped chives.
- Southern-Style Potato Salad: Add 2 teaspoons sweet relish and a teaspoon of creole mustard.
- Herby Potato Salad: Fold in 2 tablespoons each of chopped dill and tarragon for a fresh twist.
Required Equipment for Classic Potato Salad
- Large pot for boiling potatoes
- Medium saucepan for eggs
- Mixing bowls
- Sharp knife and cutting board
- Whisk
- Rubber spatula
Classic Potato Salad Storage Instructions
- Store potato salad in an airtight container in the refrigerator.
- Best enjoyed within 3-4 days.
- Do not leave unrefrigerated for more than 2 hours to maintain freshness and food safety (see food safety guidelines).
Pairings and Serving Recommendations for Classic Potato Salad
- Serve alongside grilled burgers, hot dogs, pulled pork, or fried chicken.
- Pairs beautifully with fresh corn on the cob and baked beans for a BBQ spread.
- Enjoy as a satisfying lunch with leafy greens and a slice of crusty bread.
Classic Potato Salad Pro Tips
- Dressing too thick? Add a tablespoon of milk or pickle juice to loosen it up (get more texture tips).
- Dice ingredients evenly so every bite is balanced.
- For maximum flavor, make the salad a day ahead—flavors develop as it chills!
Classic Potato Salad FAQ
- Can I make classic potato salad in advance?
- Absolutely! Potato salad tastes even better after a day in the fridge, letting the flavors meld beautifully.
- Can I freeze classic potato salad?
- Freezing isn’t recommended as the texture of potatoes and mayonnaise can become unpleasant after thawing.
- What type of potatoes are best?
- Yukon Gold and russet potatoes both work well—Yukon yields a creamier texture, while russets give a fluffier, lighter bite.
Ingredients
- 2 pounds Yukon gold potatoes, peeled and cut into 1-inch cubes
- 3 large eggs
- 3/4 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/3 cup dill pickles, diced
- 1 tablespoon fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
Instructions
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1Place the potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 10-15 minutes, or until fork-tender. Drain and set aside to cool.
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2Meanwhile, place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, remove from heat, cover, and let stand for 10 minutes. Drain, cool under cold water, peel, and chop.
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3In a large bowl, whisk together mayonnaise, mustard, salt, and pepper until smooth.
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4Add the cooled potatoes, chopped eggs, celery, red onion, dill pickles, and parsley to the bowl. Gently toss until everything is evenly coated.
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5Cover and refrigerate for at least 1 hour before serving to let the flavors meld. Garnish with extra parsley as desired and serve chilled.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
260cal
Protein:
6 gg
Fat:
14 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
28 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
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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