• Salads | Side Dishes
  • Potato Salad

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    This classic potato salad recipe is seriously the best. Wonderfully creamy and tangy, it’s a wonderful addition to any meal. Make it ahead of time for easy entertaining.

    traditional potato salad with mayo in a bowl

    You really can’t go wrong when serving a traditional potato salad to a table. It’s a great side that works with so many mains. And it’s great to serve on your 4th of July bbq party or for Thanksgiving.

    This creamy salad is made with mayonnaise and eggs, and red onion, pickles and apple cider vinegar give it a great tang.

    For more classic salads, be sure to check out my Caesar Salad and Caprese Salad recipes.

    classic potato salad in a white bowl

    Why you will love this recipe!

    • Make ahead: This creamy potato salad is a great make-ahead dish. Perfect if you are serving it as part of a larger feast or at a cookout.
    • Quick and easy: Super quick to prep, this recipe is ready to serve in less than half an hour.
    • Dietary info: This salad is vegetarian and gluten-free.

    Potato Salad Ingredients

    To make this salad recipe, you will need the following ingredients:

    • Potatoes: Potatoes are rich in lots and vitamins, minerals, and antioxidants. They are a staple food in a well-balanced diet. I prefer to use Yukon Gold potatoes for this salad.
    • Pickles: Jarred pickles add a great tangy flavor and crunchy texture. You can also use relish.
    • Celery: Adds a nice texture and light crunch to this creamy salad.
    • Eggs: I love the texture of hard-boiled eggs in a Southern potato salad. Use free run/organic if you can.
    • Red Onion: Red onion is mild enough to be eaten raw. Chop it finely so that it’s not too overpowering.
    • Mayonnaise: I prefer to use a full-fat mayo for the best flavor and creamy texture, but you can use low fat if you prefer.
    • Mustard: Dijon mustard adds great sharpness. You can use whole grain mustard for a milder taste or mix yellow and Dijon mustard like I did here.
    • Apple Cider Vinegar: You can also use white wine vinegar if that’s what you have.
    potato salad ingredients

    How to make potato salad

    • Bring a large pot of water to a boil. Carefully, add the potatoes to the pot and boil until tender but not too much. Remove potatoes to a colander, cool with water, peel the skin, and cube the potatoes. Add to a large bowl.
    • In another bowl, mix the mayonnaise, Dijon mustard, apple cider vinegar, pickles, salt, and pepper.
    • Add the potato salad dressing to the cut potatoes and stir gently to coat.
    • Finally, add the hard-boiled eggs, celery, and chopped red onion to the bowl with potatoes. Toss to coat. Taste and adjust seasoning if necessary. Sprinkle some chives on top.
    process shots of making potato salad
    easy potato salad with mayo and mustard in a bowl for 4th of July celebration

    What are the best potatoes to use?

    I like to use Yukon Gold or Russet potatoes to make my quick & easy potato salad. They are quite starchy, so get nice and fluffy and are really soft in texture. If you prefer more bite, you can use a waxy potato like fingerlings or reds.

    Can you make it ahead of time?

    You can make this simple potato salad recipe ahead of time, cover it and store it in the refrigerator, and it will keep well for 3 to 4 days.

    You can also make ahead just the boiled potatoes, chop the pickles, red onion and eggs, or just prep the mayo Dijon dressing ahead to save some time.

    Because this salad contains mayo, it shouldn’t be kept at room temperature for more than 2 hours.

    quick and easy potato salad in a white bowl and a fork

    What do you serve with it?

    This healthy potato salad is great to serve with so many mains. It’s great with grilled steaks, seafood and chicken dishes. Try it with:

    TIPS FROM NELI’S KITCHEN

    Recipe Notes and Tips for the Best Potato Salad

    • Skip peeling the potatoes before boiling them. It’s much quicker and easier to do it after you’ve cooked them.
    • Cook the potatoes in salted water to start adding flavor right from the beginning.
    • Don’t cut the potatoes in too small cubes because they can break even more when you toss the salad and it will turn to mashed potatoes.
    • Let the potatoes cool before dressing them. The heat can cause the mayonnaise to melt and become oily.
    • Make it vegan by using plant-based mayonnaise and omitting the eggs.
    • You can make this recipe ahead of time, cover and store it in the refrigerator. You can also make ahead just the boiled potatoes, chop the pickles, red onion, and eggs, or just prep the mayo Dijon dressing ahead to save some time.

    More Summer Salad Recipes

    If you like this American potato salad recipe, be sure to check out my other salad recipes:

    classic potato salad
    5 from 1 vote
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    Potato Salad

    This classic potato salad recipe is seriously the best. Wonderfully creamy and tangy, it's a wonderful addition to any meal. Make it ahead of time for easy entertaining.
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 10 servings
    Calories 199kcal

    INGREDIENTS

    Potato Salad Dressing

    INSTRUCTIONS

    • Bring a large pot of water to a boil. Carefully, add the potatoes to the pot and boil until tender but not too much. Remove potatoes to a colander, cool with water, peel the skin, and cube the potatoes. Add to a large bowl.
    • In another bowl, mix the pickles, mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
    • Add the potato salad dressing to the cut potatoes and toss gently to coat.
    • Finally, add the hard-boiled eggs, celery, and chopped red onion to the bowl with potatoes. Toss to coat. Taste and adjust seasoning if necessary. Sprinkle some chives on top.

    TIPS & NOTES

    • Skip peeling the potatoes before boiling them. It’s much quicker and easier to do it after you’ve cooked them.
    • Cook the potatoes in salted water to start adding flavor right from the beginning.
    • Don’t cut the potatoes in too small cubes because they can break even more when you toss the salad and it will turn to mashed potatoes.
    • Let the potatoes cool before dressing them. The heat can cause the mayonnaise to melt and become oily.
    • Make it vegan by using plant-based mayonnaise and omitting the eggs.
    • You can make this recipe ahead of time, cover and store it in the refrigerator. You can also make ahead just the boiled potatoes, chop the pickles, red onion, and eggs, or just prep the mayo Dijon dressing ahead to save some time.

    NUTRITION

    Calories: 199kcal | Carbohydrates: 28g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 440mg | Potassium: 670mg | Fiber: 4g | Sugar: 3g | Vitamin A: 322IU | Vitamin C: 28mg | Calcium: 45mg | Iron: 2mg
    Course Salad, Side Dish
    Cuisine American
    Keyword creamy potato salad, how to make the best potato salad, potato salad with mayo
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    Comments

    Susan Poolarea

    5 stars
    The potato salad was absolutely wonderful. My only comment was if you don’t like celery, as I do not I would cut the celery in half! Thank you for the great receipe!!!

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