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 am of the opinion that however your mom made it is the right way to do things. :) As long as you liked it when you were a kid, that is. But at our house, nope, no eggs in the potato salad. Eggs belong in tuna salad or egg salad, not in potato salad. But that’s just for our house. If your mom made it with eggs, then that is, of course, the right way to do it at your house. End of story.
I love this: If your mom made it with eggs, then that is, of course, the right way to do it at your house. End of story.
Unless of course, your mother in law made it with eggs and your mother didn’t, then my mom wins, right?
I don’t never put eggs in But what I do I put them on top in a circle as decoration then whoever wants eggs can take
Good idea, Vicki!
Good idea…BUT,”the whole purpose of the eggs mixed into the salad is that it”Gives the sauce “flavor…People don’t realize this fact…Also Doesn’t bother me to use 100 “mayo(only HELLMENS will do)But to “OMIT the sugar…To “still have that “slight pinch of sweetness(and to “Satisfy everyone…Here is “my recipe passed down over 100 years in our “Polish family”…Mix 2/3 Hellmand Mayo to 1/3rd Salad dressing…Add to that a “pinch of mustard, pinch of “creamy horseradish sauce, and smash of Apple cider vinegar/salt/pepper/onion and garlic powder…OH…I actually “toss my “potatoes with the apple cider vinegar and a “little canola oil to “coat, add all my dry seasoning”…THEN, mix in the mayo blend dressing…add eggs last, toss, and Then add sliced eggs on top to decorate with hint of pap ricks “for color…Oh, chop chives or green onion on top…Try this Chrissy…I guarantee you’ll love it!…My hubby wants “Russett or Idaho as they are a firmer potato……Mixing the “little bit of “canola oil in “both your mayo mixture AND tossing your potatoes in (with vinegar) makes the Potato salad “more creamy and keep potatoes from “absorbing to much of the dressing “overnight.(Who wants “dry potato salad? Gotta have the “pinch of “horseradish cream sauce(not as strong as “grated horseradish)
Sorry hubby…eggs belong in tater salad. plus mustard, olives, pickles, onions, mayo, spices.
Only thing I DON”T LIKE about potato salad is the EGGS. My mom made one much like yours, and I just didn’t care for the eggs. But I don’t like deviled eggs or hard boiled eggs, either. Scrambled and fried are okay. I would LOVE to find a good potato salad recipe that doesn’t call for eggs
My husband & I have the same disagreement. He is from the northeast and likes “deli” style potato salad which is basically potatoes & mayo, little else. I prefer mine with eggs, chopped sweet baby gerkins with juice plus the usual mayo, etc.
OHH YES INDEED….. love eggs in my potato salad !!
Gosh your picture is just wonderful…
Yes, yes! Absolutely! If it doesn’t have eggs, it just is missing the magic! My whole gang votes YES!
Love your recipes. Thank you.
Yes, hard boiled eggs are a must. I love potato salad!
I love eggs in my potato salad!!
Looks like you win this one Crissy! Lol. I don’t like hard-boiled eggs just to eat, but they have to be mashed up in a potato salad. Minus the mustard though.