Classic Potato Salad Recipe

Classic potato salad is the ultimate side dish for summer gatherings, BBQs, and family picnics. This timeless recipe combines tender potatoes with a creamy dressing, hard-boiled eggs, and crisp vegetables. Whether you’re hosting a backyard cookout or attending a potluck, this potato salad always disappears first. The secret to perfect potato salad lies in choosing the right potatoes and dressing them while still warm. This recipe serves 8-10 people and can be made ahead for convenience.

Why This Recipe Works

This classic potato salad recipe uses waxy potatoes that hold their shape after boiling. The creamy mayonnaise-based dressing is tangy with mustard and sweet pickle relish. Eggs add protein and richness while celery provides essential crunch. The dish balances creamy, tangy, sweet, and savory flavors perfectly. Making it 2-4 hours ahead allows flavors to meld beautifully. This crowd-pleasing side pairs with grilled meats, fried chicken, and sandwiches.

Ingredients

For the Salad:

• 3 lbs Yukon Gold or red potatoes
• 6 hard-boiled eggs
• 1 cup celery, diced
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped

For the Dressing:

• 1 1/2 cups mayonnaise
• 2 tbsp Dijon mustard
• 2 tbsp yellow mustard
• 1/4 cup sweet pickle relish
• 2 tbsp apple cider vinegar
• 1 tsp sugar
• Salt and pepper to taste
• 1/2 tsp paprika

Instructions

1. Cook Potatoes: Place potatoes in large pot, cover with cold salted water. Boil 15-20 minutes until fork-tender. Drain and cool slightly.
2. Prepare Eggs: Hard-boil eggs 10 minutes. Transfer to ice bath. Peel and chop.
3. Cut Potatoes: Cut warm potatoes into 3/4-inch cubes. Leave skins on for texture.
4. Make Dressing: Whisk mayonnaise, both mustards, relish, vinegar, sugar, salt, pepper in bowl.
5. Combine: Mix potatoes, eggs, celery, onion, parsley in large bowl. Pour dressing over. Fold gently.
6. Chill: Refrigerate 2-4 hours before serving. Sprinkle with paprika before serving.

Pro Tips

• Potato Choice: Waxy potatoes (Yukon Gold, red) hold shape better than russets
• Season Early: Salt potato cooking water generously for better flavor
• Dress Warm: Add dressing while potatoes are still warm to absorb flavors
• Don’t Overmix: Fold gently to avoid mashing potatoes
• Make Ahead: Tastes better after chilling overnight
• Storage: Keeps 3-5 days refrigerated in airtight container

Variations

Southern Style: Add sweet pickle juice and a splash of hot sauce

German Potato Salad: Use vinegar-based dressing with bacon

Dill Potato Salad: Replace relish with fresh dill

Lighter Version: Use half Greek yogurt, half mayo

Serving Suggestions

Perfect alongside:

• Grilled burgers and hot dogs
• BBQ ribs or pulled pork
• Fried chicken
• Grilled fish
• Sandwiches and wraps

Nutrition Information

Per Serving (1 cup):

• Calories: 320
• Protein: 7g
• Carbohydrates: 28g
• Fat: 20g
• Fiber: 3g

FAQs

Can I make it ahead? Yes! Make 1-2 days ahead. Flavors improve with time.

Why are my potatoes mushy? Overcooking causes mushiness. Test with fork at 15 minutes.

Can I use Miracle Whip? Yes, but flavor will be sweeter and tangier.

How long does it last? 3-5 days refrigerated. Don’t freeze.

Can I leave out eggs? Yes, though they add traditional richness.

Conclusion

This classic potato salad recipe delivers creamy, tangy perfection every time. Simple ingredients combine into a crowd-pleasing side dish perfect for any occasion. Make it ahead for stress-free entertaining. Your guests will ask for the recipe!