Potato salad always takes me right back to the summers of my childhood. I can still picture my grandmother’s backyard, the folding tables covered in checkered tablecloths, and the sound of kids running barefoot through the grass while the grown-ups lingered over second helpings.
There was always a big bowl of potato salad right in the center, chilled to perfection, its creamy dressing clinging to tender potatoes and flecked with just the right amount of crunch. For me, this recipe tastes like sunshine, laughter, and the simple joy of being together.
This version of the classic potato salad is everything you want it to be: creamy without being heavy, tangy with a touch of sweetness, and studded with little bites of celery, onion, and hard-boiled egg.
It’s the kind of side dish that feels at home just about anywhere. Whether you are hosting a summer barbecue, packing up for a picnic at the park, or serving alongside roast chicken for a Sunday supper, this potato salad always feels right.
The aroma of the potatoes mixing with mustard and mayo brings a nostalgic comfort that never fails to make guests smile.
If you are looking for a dish that’s as timeless as it is satisfying, this easy potato salad recipe is the one you will come back to again and again.
Potato Salad Recipe
Ingredients
Method
- Place the potatoes in a large pot and cover with cold water. Add 1 tablespoon of salt to the water. Bring to a boil, then reduce to a simmer. Cook for 10–12 minutes, or until the potatoes are just fork-tender. Do not overcook.
- Drain the potatoes and spread them out on a baking sheet to cool slightly. Letting them steam off excess moisture helps the dressing cling better.
- In a large mixing bowl, whisk together the mayonnaise, mustard, apple cider vinegar, and relish until smooth. Taste and adjust seasoning with salt and pepper.
- Add the cooled potatoes to the bowl. Gently fold them into the dressing, being careful not to mash them.
- Stir in the chopped hard-boiled eggs, celery, and red onion. Mix just until everything is evenly coated.
- Cover and refrigerate for at least 1 hour before serving. Chilling allows the flavors to meld beautifully.
- Just before serving, garnish with paprika and fresh parsley for color.
About the Recipe
What makes this the best potato salad recipe? It is simple, adaptable, and foolproof. The potatoes are cooked just until tender, never mushy, then tossed in a dressing that balances creamy mayonnaise with tangy yellow mustard, a splash of vinegar, and a hint of sweetness from relish.
The flavor is rounded out by celery for crunch, onion for bite, and hard-boiled eggs for richness.
This recipe serves about 6 to 8 people, which makes it perfect for family gatherings or potluck tables. You can easily double it for a big crowd or halve it for a smaller weeknight dinner.
It is also endlessly adaptable. Add fresh herbs like dill or parsley for brightness, sprinkle in paprika for color, or stir in crumbled bacon if you want to take it up a notch.
At its heart, though, this potato salad keeps to the classics that have stood the test of time.
Ingredients
- 3 pounds Yukon Gold or russet potatoes, peeled and cut into 1-inch cubes
- 1 tablespoon salt (for boiling water)
- 1 ½ cups mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons sweet pickle relish
- 4 hard-boiled eggs, chopped
- 2 celery stalks, finely diced
- ½ cup red onion, finely diced
- Salt and freshly ground black pepper, to taste
- Optional garnish: paprika and fresh parsley
Instructions
- Place the potatoes in a large pot and cover with cold water. Add 1 tablespoon of salt to the water. Bring to a boil, then reduce to a simmer. Cook for 10–12 minutes, or until the potatoes are just fork-tender. Do not overcook.
- Drain the potatoes and spread them out on a baking sheet to cool slightly. Letting them steam off excess moisture helps the dressing cling better.
- In a large mixing bowl, whisk together the mayonnaise, mustard, apple cider vinegar, and relish until smooth. Taste and adjust seasoning with salt and pepper.
- Add the cooled potatoes to the bowl. Gently fold them into the dressing, being careful not to mash them.
- Stir in the chopped hard-boiled eggs, celery, and red onion. Mix just until everything is evenly coated.
- Cover and refrigerate for at least 1 hour before serving. Chilling allows the flavors to meld beautifully.
- Just before serving, garnish with paprika and fresh parsley for color.
Tips for Success
The secret to a great potato salad starts with the potatoes themselves. Use Yukon Gold or russet potatoes, as they hold their shape while still turning creamy when cooked.
Be sure to start with cold water and bring the potatoes up to a boil gradually. This ensures they cook evenly from the inside out.
Another key tip is to let the potatoes cool slightly after draining. If you toss hot potatoes directly into the mayo-based dressing, the dressing can become oily and separate.
A short rest on a baking sheet lets steam escape, leaving the potatoes dry enough to absorb flavor without turning the salad greasy.
Finally, resist the urge to overmix. Potato salad should have a little texture, not turn into mashed potatoes. Fold gently, taste as you go, and remember that the flavors will deepen after chilling.
If you can, make this recipe a few hours ahead of time or even the day before, it only gets better overnight.
What Goes Well With It
Potato salad is one of those dishes that pairs with just about everything. At a summer barbecue, it sits happily alongside grilled burgers, hot dogs, and smoky ribs. The creaminess of the salad is the perfect foil to charred, savory meats.
It also shines at picnics. Pack it in a chilled container and enjoy it with fried chicken, sandwiches, or cold cuts. There’s something deeply satisfying about a bite of cool, creamy potato salad on a hot day under the shade of a tree.
For a cozier pairing, serve this salad with baked ham or roast chicken during the cooler months. The tangy dressing and tender potatoes balance hearty, comforting mains beautifully.
And if you want to dress it up, spoon it into small bowls alongside seared salmon or steak for a surprising but welcome combination.
Nutrition & Health Benefits
While potato salad is a comfort dish first and foremost, it also comes with some quiet nutritional perks. Potatoes themselves are rich in potassium, vitamin C, and fiber, especially if you leave a bit of the skin on. They provide slow-burning energy that keeps you satisfied.
The hard-boiled eggs add protein and essential nutrients like vitamin B12 and choline, making the salad more balanced than you might expect from a side dish. Celery and onions, while small players, bring in fiber and antioxidants that round out the bowl.
Of course, the mayonnaise brings richness, but you can lighten things up by substituting part of the mayo with Greek yogurt for added protein and tang.
At the end of the day, this potato salad offers both comfort and a touch of nourishment, making it a dish you can feel good about enjoying with your family.
How to Store & Reheat
Potato salad is best eaten cold, so the goal is proper storage rather than reheating. Keep leftovers in an airtight container in the refrigerator for up to 4 days. Always return it to the fridge promptly after serving, as dairy and eggs should not sit out at room temperature for more than 2 hours.
If you plan to make it ahead, prepare the salad the night before and keep it covered in the fridge. This not only keeps it fresh but also improves the flavor as the ingredients meld together. For picnics or potlucks, transport the salad in a cooler with plenty of ice packs to keep it safe and delicious.
Freezing potato salad is not recommended, as the mayonnaise can separate and the potatoes can become grainy after thawing. For best results, enjoy it fresh within a few days.
If you want an easy grab-and-go option, portion the salad into small containers so family members can pack it in their lunches without scooping from the big bowl each time.
Closing Personal Touch
Every time I make this potato salad, I am reminded of the way food connects generations. My grandmother never wrote her recipe down, but through trial and memory, I have recreated something close to hers. Now my kids ask for it at birthdays, barbecues, and even on random weeknights when they want a taste of comfort.
This dish has a way of sparking conversation around the table. Someone always mentions how it tastes like their mom’s or how it reminds them of a favorite family gathering.
That is the beauty of recipes like this, they are more than ingredients and steps; they are stories carried forward in every bite.
I hope this recipe becomes that kind of touchstone in your own kitchen. It is foolproof, crowd-pleasing, and endlessly comforting. So the next time you want a dish that feels like home, mix up a bowl of this potato salad and share it with the people you love most.
