This classic potato salad is creamy, cold, and always one of the first dishes gone at cookouts and family dinners. Made with simple ingredients and a rich homemade dressing, it’s a side dish you’ll love.
The Best Cookout Side
- Flavor: Creamy and savory with a bit of tang from mustard and hearty goodness from tender potatoes and crunchy celery.
- Skill Level: It’s a beginner friendly recipe that uses simple and affordable ingredients plus is super easy to prepare.
- Technique: Boil potatoes until fork tender, then fold in gently so they stay chunky instead of mashed.
- Serving: Best served cold with barbecue, sandwiches, burgers, grilled chicken, or fried chicken.
Ingredient Notes
- Potatoes: Yukon Gold potatoes are creamy, while red potatoes stay firm. For a rustic look and extra fiber, leave the peels on.
- Hard Boiled Eggs: Chop them into large or small pieces, depending on how you like the texture of your salad
- Celery: Add fresh crunch and light flavor, plus some extra color.
- Onion: Dice fine so it blends in without overpowering each bite. Rinse diced onion briefly if you want an even milder flavor.
- Dressing:
- Use full fat mayonnaise for the best tasting, rich, and creamy base.
- Tangy and colorful yellow mustard is essential for this classic! Dijon mustard works too but will have more bite.
- Apple cider vinegar will brighten the dressing and balance the rich mayo flavor.
- Use just enough sugar to round out the tang, but you can leave it out for a less sweet version.
- Kosher salt and pepper are essential to bring the potatoes to life. Taste again just before serving.
Variations
- For a milder bite, use chopped green onion, instead of white or yellow.
- Add finely chopped dill pickles or relish for an extra tangy, deli style version.
- Stir in fresh dill or parsley for a fresh tasting finish. A sprinkle of paprika on top adds a special touch.
- Swap part of the mayo for sour cream or Greek yogurt to create a slightly tangier dressing.
- Skip the eggs if needed and add a little extra celery for texture.
Quick Potato Salad Overview
- Cook the potatoes, then drain and cool slightly.
- Boil, cool, peel, and chop the eggs.
- Whisk the dressing ingredients together. (Full recipe below.)
- Fold in the potatoes, eggs, celery, and onion.
- Chill, then serve cold.
Make Ahead and Storage
- Cover potato salad, or place in an airtight container, and refrigerate for up to 3 days for the best quality and food safety.
- Stir gently before serving, and freshen up with a spoon of mayonnaise or a splash of vinegar.
- Potato salad does not freeze well because the dressing tends to separate and the potatoes can turn grainy.
More Cookout Sides Worth Making
Did you make this classic potato salad recipe? Leave a comment and rating below.
Classic Potato Salad Recipe
Made with simple ingredients and a classic mayo mustard dressing, this old fashioned potato salad is the perfect summer side dish.
Equipment
Ingredients
Salad
- 2½ pounds Yukon Gold or red potatoes peeled and cut into bite sized pieces
- 3 eggs
- ½ cup finely diced celery
- ¼ cup finely diced onion
Dressing
- 1 cup mayonnaise
- 2 Tablespoons yellow mustard
- 1 Tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- To a large pot, add potatoes and cover with cold water. On medium high heat, bring to a boil and cook until fork tender, about 10 to 12 minutes. Drain and allow the potatoes to cool slightly.
- Meanwhile, place a medium pot on medium high heat. Once water is boiling, carefully add the eggs. Cook for 10 minutes. Carefully remove eggs and transfer them to a bowl filled with ice water to cool.
- Once cooled, peel eggs and cut into bite sized pieces
- In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, and pepper.
- Add potatoes, eggs, celery, and onion and gently fold into the dressing until well combined.
- Chill for at least 1 hour before serving.
Notes
- Serve chilled as a classic barbecue or picnic side.
- Pairs well with grilled meats, sandwiches, or fried chicken.
- Ideal for make ahead entertaining
- Store covered in the refrigerator for up to 3 days.
- Not suitable for freezing.
- This potato salad tastes even better after chilling and can be made a day in advance.
- Leaving the skins on works well, especially with red potatoes, for a more rustic texture.
Nutrition Information
Calories: 441 | Carbohydrates: 35g | Protein: 7g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 923mg | Potassium: 875mg | Fiber: 5g | Sugar: 3g | Vitamin A: 188IU | Vitamin C: 38mg | Calcium: 47mg | Iron: 2mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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