With familiar ingredients and a creamy homemade dressing, this classic Potato Salad with Egg is a reliable favorite. It’s ideal for summer potlucks, barbecues, and picnics, and it’s easy to prepare a day ahead so the flavors have time to meld.
Best Potato Salad
Potato salad is a summer staple and a welcome addition to any cookout. This version, studded with tender Yukon Gold potatoes, crunchy celery, pickles (optional), and chopped hard-boiled eggs, is dressed in a tangy, creamy mixture of mayonnaise, mustard, and vinegar. The texture and balance of flavors make it a crowd-pleaser every time.
It stores well in the refrigerator and can be assembled the night before, making it a convenient choice when you’re preparing food ahead of guests arriving.
Potato Salad Recipe
Classic potato salad recipes vary from family to family. This rendition keeps things straightforward and familiar—no unusual ingredients, just comfort and flavor. The printable recipe card below includes exact measurements and step-by-step instructions for easy preparation.
Potato Salad Ingredients
- Potatoes – Yukon Gold potatoes are recommended for their creamy texture and ability to hold shape after boiling.
- Celery – Adds a crisp, fresh bite.
- Red onion – Mild and colorful when finely diced.
- Pickles (optional) – Finely diced dill pickles or relish lend a bright tang. Omit if you don’t care for them.
- Scallions – For a mild oniony flavor and color.
- Hard-boiled eggs – Chopped eggs make the salad more substantial; save a few slices for garnish.
Dressing Ingredients
- Mayonnaise – The base of the dressing. Use your preferred brand or substitute part with Greek yogurt or sour cream for a lighter version.
- Apple cider vinegar – Adds brightness; white or red wine vinegar can also be used.
- Dijon mustard – Gives a subtle depth and tang.
- Seasonings – Celery seed, garlic powder, paprika, salt, and pepper are classic additions.
Possible Variations
This potato salad is versatile. Try any of the following to match your taste:
- Mayo swap: Use a mixture of mayonnaise and Miracle Whip, or blend some Greek yogurt or sour cream into the dressing.
- Texture: Mash a portion of the potatoes for a creamier, rustic texture.
- Bacon: Add crumbled, crispy bacon for a smoky, savory note.
- Herbs: Stir in fresh parsley, chives, or dill for extra freshness.
- Radishes: Thinly sliced radishes add color and peppery crunch.
- Pickle preference: Increase or omit pickles or add a splash of pickle juice to the dressing for extra tang.
- Spice: Add Sriracha or hot sauce for heat.
- Presentation: Serve on a bed of lettuce for a bright, attractive display.
How to Make Potato Salad
This classic potato salad is easy to prepare. The following steps give an overview—see the recipe card below for exact quantities.
- Make the hard-boiled eggs. Prepare eggs in advance and let them cool before chopping.
- Cook the potatoes. Cut potatoes into uniform 3/4-inch cubes, cover with water by 1 inch, bring to a boil, then simmer until fork-tender (about 5–8 minutes). Drain and cool to room temperature.
- Mix the dressing. In a large bowl, whisk together mayonnaise, Dijon mustard, vinegar, paprika, celery seed, and garlic powder until smooth. Stir in diced red onion, pickles, and celery.
- Combine. Gently fold in cooled potatoes, chopped hard-boiled eggs, and scallions. Season with salt and freshly ground black pepper. Add pickle juice if you prefer a punchier flavor.
- Chill and serve. Refrigerate covered for 1–2 hours to allow flavors to meld. Garnish with egg slices, a sprinkle of paprika, and extra scallions before serving.
About the Potatoes
What are the best potatoes for potato salad?
Yukon Gold or other waxy potatoes are best because they hold their shape and offer a creamy bite. Avoid starchy russets for boiling; they tend to fall apart. Small red or yellow new potatoes also work well, either alone or mixed with Yukon Gold.
Should you cut the potatoes before boiling them?
Either method works. Cutting potatoes into cubes shortens cooking and cooling time; boiling whole potatoes retains more surface starch. Choose the method you prefer—both yield delicious results.
How long to boil potatoes for Potato Salad?
Boil cubed potatoes in water that covers them by about an inch. Simmer for 5–8 minutes until fork-tender but not crumbly. Uniform cubes ensure even cooking.
Do you peel the skin or leave it on?
Either is fine. Leaving the skins on adds texture and color and reduces prep time; peeling gives a smoother appearance. Both taste great.
Make Ahead and Storing Leftovers
- Make ahead: Assemble the salad the day before and chill overnight to let flavors develop.
- Storage: Keep in an airtight container in the refrigerator for up to 3 days. Do not leave mayo-based salads at room temperature for extended periods.
- Freezing: Freezing is not recommended; thawed potatoes become grainy and the dressing may separate.
What Goes with Potato Salad
Potato salad pairs well with grilled and picnic fare: burgers, hot dogs, grilled chicken, steak, or any cold cuts and sandwiches. It’s a versatile side that complements many main dishes and is a reliable option for summer gatherings.
More Summer Potluck Recipes:
- Macaroni Salad
- Coleslaw
- Fruit Salad
- Creamy Cucumber Salad
- Broccoli Salad
If you try this recipe, consider leaving a review to share how it went. I hope you enjoy this simple, satisfying potato salad!
Classic Potato Salad
Ingredients
- 3 pounds Yukon Gold potatoes, cut into 3/4-inch cubes
- Kosher salt, to taste
- 1 1/2 cups mayonnaise
- 1/2 small red onion, finely diced
- 1/4 cup finely diced dill pickles (or 1/3 cup relish)
- 2 stalks celery, diced
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon paprika (regular or smoked)
- 1/4 teaspoon celery seed
- 1/4 teaspoon garlic powder
- 4 hard boiled eggs, chopped (plus slices for garnish)
- 1/4 cup finely diced scallions
- Freshly ground black pepper, to taste
Instructions
- Place diced potatoes in a large pot and cover with water by 1 inch. Bring to a boil, then reduce to a medium simmer and cook 5–8 minutes until potatoes are fork tender but not falling apart. Drain and cool to room temperature.
- In a large bowl, whisk together mayonnaise, red onion, pickles, celery, Dijon mustard, apple cider vinegar, paprika, celery seed, and garlic powder until smooth.
- Gently fold in cooled potatoes, chopped hard-boiled eggs, and scallions. Season with kosher salt and freshly ground black pepper. Add pickle juice if desired.
- Cover and refrigerate 1–2 hours to chill and allow flavors to meld.
- Transfer to a serving bowl and garnish with egg slices, a sprinkle of paprika, and a few diced scallions. Serve chilled.
Nutrition (per serving, approximate)
Calories: 464 kcal | Carbohydrates: 32 g | Protein: 7 g | Fat: 34 g | Sodium: 377 mg
