My Classic Potato Salad recipe is creamy, tangy, and perfectly balanced. It’s the kind of old-fashioned potato salad that’s a staple at every backyard cookout, family reunion, and summer picnic. This is my mom’s creamy potato salad recipe, so that makes it the best in my book!
Why You’ll Love This Recipe
This classic American potato salad with egg is everything a creamy potato salad should be. It’s cool, comforting, and full of flavor. With tender potatoes, a creamy dressing, crunchy celery, and just the right tang from apple cider vinegar and yellow mustard, it’s the perfect side dish for grilled meats or sandwiches. It uses simple ingredients and tastes even better the second day.
Ingredient Insights
- Yukon gold potatoes: Buttery, waxy potatoes that hold their shape and deliver a creamy texture. Red potatoes or russet potatoes also work depending on your personal preference.
- Mayonnaise: About a cup of mayonnaise creates a smooth, rich base for the creamy dressing. You can replace a portion with sour cream or use salad dressing for a sweeter profile.
- Apple cider vinegar: Adds bright, tangy flavor. White wine vinegar or a squeeze of lemon juice are good alternatives.
- Yellow mustard: Classic flavor and color. Dijon mustard offers a sharper option if you like.
- Celery and onion: Crunchy celery and finely diced onion add texture. Try sweet onion, red onion, or green onions if you prefer a milder bite.
- Hard-boiled eggs: Make the salad more traditional and satisfying. Hard boil eggs ahead to streamline prep.
- Optional extras: Sweet pickles, dill relish, fresh dill, or fresh parsley add pop and freshness.
How to Make Classic Potato Salad
See the full recipe card below for exact measurements and steps.
Step One: Add the potatoes to a large pot and cover with cold water. Bring to a gentle boil and cook 15 to 20 minutes, until fork tender. Drain, let cool to room temperature, then peel and dice.
Step Two: In a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar, mustard, salt, celery seed, and black pepper until smooth.
Step Three: Add the diced potatoes, celery, and onion to the dressing and gently fold with a rubber spatula until evenly coated.
Step Four: Fold in the chopped hard-boiled eggs and sprinkle with paprika or fresh parsley if you like.
Step Five: Cover and refrigerate until thoroughly chilled before serving. Cooling lets the flavors blend and helps you land on the right amount of dressing.
If you love this, try my classic Macaroni Salad, this crunchy Broccoli Salad, or my one-of-a-kind Million Dollar Deviled Eggs.
Varieties of Potatoes for Potato Salad
Choosing the right type of potatoes makes a big difference in texture and flavor of your potato salad recipe.
- Yukon golds: The gold standard for creamy texture with tidy, large chunks that hold together. This is my personal favorite.
- Red potatoes: These are ideal for a classic red potato salad; waxy and hold their shape nicely. They will definitely work in this recipe.
- Russet potatoes: More starchy potatoes that soak up dressing for a softer bite.
- Mix and match: Combining varieties of potatoes (like Yukon golds and reds) gives balanced texture and flavor.
To Egg or Not to Egg?
Whether or not to add eggs to potato salad can spark a little debate at any picnic table. Personally, I think hard-boiled eggs in potato salad make all the difference! I LOVE potato salad with hard-boiled egg!
If you’re in the “no-egg” camp, don’t worry—this recipe works beautifully without them, too. But for me, a potato salad with eggs is the real deal. It’s that little something that turns a good side dish into the kind of creamy potato salad everyone goes back for second helpings of. What’s your opinion?
Substitutions & Variations
- Add some crunch: Bell peppers, green onions, or chopped sweet pickles offer great texture.
- Brighten the flavor: A spoon of dill relish, a splash of pickle juice, or a touch of lemon juice will add acid and brightness to this classic potato salad recipe.
- Fresh herbs: Want a little extra freshness? Stir in fresh dill or fresh parsley right before serving.
- Jazz it up: Want to try something that’s the opposite of classic? Give my delicious Loaded Potato Salad recipe a whirl.
Crissy’s Classic Potato Salad Tips
- Start in cold water: Place potatoes in cold water and bring to a boil for even cooking.
- Cut evenly: Slice potatoes into even chunks before boiling so they cook at the same rate and hold their shape.
- Cool before mixing: Let potatoes reach room temperature before adding dressing for a creamy, even coating.
- Season smart: Taste and adjust salt, black pepper, or a tablespoon of vinegar for balance.
- Chill to set: Chilling helps flavors develop; this is a perfect side dish to make ahead.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Storage Instructions
Store your classic potato salad recipe in the refrigerator, in an airtight container, for up to 3 days. The flavors improve as the salad chills.
Frequently Asked Questions
What kind of potatoes are best for potato salad?
Yukon gold potatoes or red potatoes are ideal for a creamy texture that holds together. Russet potatoes work if you prefer a softer bite.
Can I make Classic Potato Salad the day before?
Yes. It tastes even better the second day as the flavors blend.
How do I keep the dressing from getting thin?
Let the potatoes cool to room temperature before mixing; avoid hot potatoes with mayo-based dressing.
Can I change the add-ins?
Absolutely. Try green onions, dill relish, sweet pickles, or fresh herbs to tweak flavor without changing the base recipe.
How long does potato salad with egg last in the fridge?
Potato salad with egg will stay fresh for about 3 days in the refrigerator when stored in an airtight container. Keep it chilled until serving and avoid leaving it at room temperature for more than two hours.
Can you freeze potato salad?
No, you shouldn’t freeze potato salad. The mayonnaise-based dressing can separate once thawed, and the potatoes may become watery or grainy. For the best texture and flavor, enjoy it fresh or within a few days of making it.
This is such a simple, old-fashioned potato salad recipe. I just know your family is going to love it as much as mine does!
More Creamy Side Dishes
Classic Potato Salad
Ingredients
- 8 medium Yukon Gold potatoes cooked, peeled, and diced
- 1 ½ cups mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon yellow mustard
- 1 teaspoon salt
- 1 teaspoon celery seed
- ½ teaspoon pepper
- 2 celery ribs diced
- ¼ cup onion diced
- 5 hard-boiled eggs diced or sliced
- Paprika for garnish (optional)
Instructions
- Boil the potatoes in salted water for 15 to 20 minutes, or until tender. Drain and let cool to room temperature, then peel and dice.
- In a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar, mustard, salt, celery seed, and pepper until smooth.
- Add the diced potatoes, celery, and onion to the dressing and stir gently until everything is evenly coated.
- Fold in the chopped eggs.
- Sprinkle with paprika if desired.
- Cover and refrigerate until thoroughly chilled before serving.
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I thought it was delicious! I used a bit less mayonnaise but otherwise followed it to a “t”. Thanks for a great recipe!
I really loved this recipe. I was out of mayo but I used sour cream with a little lemon juice and a dab of mayo in the jar.
I add fine diced onion & sweet relish, always.
I say it’s just a matter of opinion… if you like eggs in your potato salad then put some it… or if you don’t like eggs in it then leave them out.
Also, instead of regular onion I used the same amount of green onion.
I made this and it was amazing. I did change two things. Instead of vinegar, I used the same amount of pickle juice and I added some tiny diced up pickles to it. It was so good!
I guess I’ve lead a sheltered life. I didn’t know anyone ever made potato salad without hard boiled eggs? Do you know of anyone that makes their potato salad with “tater tots”? I’m an 82 yr old, recently widowed fella that is just learning to cook. I will eat most anything so taking risks isn’t hard. I will eat it no matter what. I’ve had one near miss, when I put Chic-fil-a sauce on my breakfast oat meal. I love the sauce and the oat meal but never together again! thanks for all the hints I’ve seen today. I’ll see what I can do with them. grumpyb, 82, retired and waiting to expire in Iowa