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Why This Potato Salad Works
This classic potato salad is exactly what it sounds like: my family’s favorite version that my mom made for every picnic and church potluck while I was growing up. It has decades of memories in every bite, and is the perfect recipe for a summer barbecue. Maybe it’s just a Midwestern thing (I don’t necessarily think so), but a good potato salad makes any summer meal that much better.
There’s nothing fussy about this recipe, and that’s exactly the point. The potatoes, boiled whole with their skins on, are chopped the way my mom and grandma always did, into irregular pieces that give you a little bit of creaminess and a little bit of chunkiness in every scoop. This, by far, is the crucial step that makes this recipe perfect.
I also love that this potato salad leans into all the “classic” flavors: yellow mustard, some apple cider vinegar, pickle relish, and crunchy celery. It’s comfortably familiar and exactly what everyone (secretly) hopes to see next to the burgers and brats.
Why you’ll love this family favorite potato salad:
- Red potatoes hold their shape but still turn tender and creamy.
- The creamy dressing is pantry-friendly and easy to whisk together in minutes.
- Hard-boiled eggs add richness.
- Celery, onion, and relish add crunch and a little sweet, tangy bite.
- Great for potlucks, picnics, and even holiday tables.
My new favourite potato salad recipe-love the dressing!
Classic Potato Salad Ingredients
The ingredients for this classic recipe are pretty standard. Here’s what you’ll need:
- Red potatoes – Chosen specifically for their great texture and ability to hold their shape once cooked. This means they stay tender after being cooked and don’t turn gluey or mushy. We’re not looking for mashed potatoes here.
- Mayonnaise – Forms the base of the dressing. Choose your favorite: homemade mayo or your favorite purchased brand.
- Apple cider vinegar – Adds brightness and some subtle tang.
- Yellow mustard – Classic picnic flavor that makes this dressing have the perfect level of sharpness.
- White onion – Diced and mixed into the dressing so you get some onion flavor in every bite without big pieces.
- Kosher salt and black pepper – Season everything so it’s packed with flavor.
- Pickle relish – Adds some sweet, pickle-like crunch. If you want to make your own at home, check out my pickle relish recipe.
- Celery seed – A small but mighty spice that amps up the diced celery.
- Celery – Adds fresh crunch and flavor that pairs well with the creamy potatoes.
- Hard–boiled eggs – Folded in for richness and creaminess from the yolks. Plus, it’s that traditional texture everyone expects in a classic potato salad.
The full amount of each ingredient can be found in the recipe card below.
How to Make Potato Salad
There are 3 easy steps to make this potato salad:
Step 1: Cook the potatoes – Place whole, unsliced potatoes in cold water on the stove over high heat, making sure the potatoes are covered by an inch of water. Cook the potatoes until a knife inserted into the center meets no resistance. Once cooked, drain the potatoes and set them aside while preparing the dressing.
Step 2: Prepare the dressing – In a bowl, combine mayonnaise, apple cider vinegar, prepared yellow mustard, diced onion, salt, black pepper, pickle relish, and celery seed. Whisk to ensure all ingredients are incorporated.
Step 3: Assemble the salad – Chop up the potatoes. Use whatever tool you prefer to chop your potatoes; a knife or a masher works well. Bite-sized pieces work best here, with some bigger pieces and some smaller pieces. To the chopped potatoes, add the celery, roughly chopped hard-boiled eggs, and the dressing. Mix everything together, making sure not to overmix. Serve and enjoy!
Recipe Tips
- Start the potatoes in cold water – When the water is cold, the potatoes will cook more evenly as the water is heated on the stove. Boiling water tends to cook the potatoes unevenly, which is undesirable.
- Check for doneness with a knife – Test a few potatoes, making sure to check a variety of sizes, by sliding a small knife into the center. If there is no resistance, they are ready. If the knife feels like it catches, give them a few more minutes to cook.
- Dress the potatoes while they’re still warm – This will ensure that the dressing soaks into the potatoes because the potatoes’ cell walls are more open, allowing the dressing to permeate.
- Keep it chilled – If serving this recipe at a party or outside, make sure it stays cold. Because the dish contains mayonnaise, it should not sit out at room temperature for an extended period.
- Let sit before serving – This potato salad will actually get better the longer it sits, so if possible, allow it to sit for 3-4 hours before serving.
Follow These Tips
Serving & Storage
To serve – Serve chilled in a large bowl, sprinkled with paprika or black pepper, and fresh chives or parsley. It’s perfect to serve alongside other summertime recipes such as burgers, brats, and baked beans.
To store – Store in an airtight container in the fridge for up to 3-4 days. Keep it chilled until serving, especially if outdoors.
Frequently Asked Questions
Yes, that is no problem! All potatoes cook at different times and rates, so the texture may vary. Red potatoes have a firmer texture when cooked, which works really well in potato salad.
No, not at all. Personally, I love to keep the skin on for some added color and texture in the potato salad. Plus, the skins have nutrients, so that’s an easy way to add some extra nutritional value to the dish. If you prefer to peel the potatoes, that is fine and will not affect the outcome of this recipe.
Absolutely. These two are interchangeable; choose whichever you like best.
No problem. Instead of a masher, use a knife and cut the potatoes into the size you prefer to eat. For some, this means small, bite-sized pieces. For others, larger pieces are more desirable.
More Side Dishes
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Classic Potato Salad
Ingredients
- 4 lbs red potatoes washed
- 1 ¾ cups mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp prepared yellow mustard
- ½ cup diced white onion
- 1 ½ tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp pickle relish
- ½ tsp celery seed
- 1 cup diced celery
- 4 large hard-boiled eggs diced
Instructions
- Cook the potatoes: Place the washed potatoes in a stockpot. Cover the potatoes with cold water by 1 inch. Place the stockpot over medium heat and bring to a boil. Once boiling, watch the water so it doesn't boil over, and cook the potatoes until they are tender. To check if the potatoes are cooked, insert a knife into the middle, and it should meet no resistance. Once cooked, drain and set the potatoes aside to cool slightly.4 lbs red potatoes
- Prepare the dressing: In a medium bowl, combine the mayonnaise, onion, mustard, apple cider vinegar, pickle relish, celery seed, salt, and pepper. Whisk to combine and set aside.1 ¾ cups mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp prepared yellow mustard, ½ cup diced white onion, 1 ½ tsp kosher salt, 1 tsp freshly ground black pepper, 2 tbsp pickle relish, ½ tsp celery seed
- Assemble: Prepare the potatoes by slicing them into small bite-sized pieces, or use a chopping tool (such as a potato chopper) to chop them irregularly. Place the prepared potatoes in a large bowl. Add the diced celery and hard-boiled eggs. Pour over the dressing and mix to combine all the ingredients. Cover and refrigerate 3-4 hours before serving to let the flavors incorporate.1 cup diced celery, 4 large hard-boiled eggs
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
Really good potato salad – my go to recipe.
I’ve made this potato salad a number
of times and it is delicious. I’m in Ontario Canada. The only difference is that I mash my eggs into the dressing and then keep one to slice and lay on top of the salad for presentation. Love your videos. ❤️