This delicious Potato Salad recipe has tender potatoes, crisp veggies, and eggs in a tangy and creamy dressing! A summertime staple for good reason!

Perfect to serve alongside a thick grilled burger, grilled chicken, or even next to a juicy steak! This easy potato salad recipe tastes even better when made ahead of time making it the perfect dish anytime!

close up of Classic Potato Salad in a white bowl

A Classic Side Dish

For an inexpensive and filling side dish, you can’t beat a great potato salad (and of course a delicious pasta salad recipe right next to it).

Every family has their favorite add-ins and of course, this is ours with just the right amount of crunch, tang, and creaminess.

Ingredients for Potato Salad

Russet or Yukon gold potatoes are great for potato salad. I sometimes use baby potatoes (or new potatoes) if I have them as they are a little sweeter and don’t require peeling.

The possibilities are endless. We love potato salad with eggs but if eggs aren’t your thing, skip them!

Sliced radishes and celery add a bit of crunch. You can also add in your favorites such as chopped pickles, cheddar cheese, or a handful of crumbled bacon!

This recipe has a creamy dressing and it’s super easy to prepare. Classic flavors include cider vinegar, Dijon mustard, a touch of sugar, and relish (sweet or dill).

It is important to ensure that your potatoes are cooled before you add this dressing as it has a mayonnaise base.

ingredients to make a Classic Potato Salad in a glass bowl

How to Make Potato Salad

  1. Boil Potatoes & Cool
    Bite-sized potatoes (or potato pieces) will take about 12-15 minutes after the water boils. Test by piercing them with a fork to ensure they’re tender throughout but not falling apart. Just like when making mashed potatoes ensure they don’t overcook as potatoes can absorb water and get too mushy.
  2. Prep Add-Ins
    Chop boiled eggs, celery, and other ingredients (per recipe below).
  3. Mix Dressing
    Mix the dressing in the bottom of a large bowl (one less dish to wash!) and add the cooked and cooled ingredients to the dressing. Mix well.
  4. Chill
    Refrigerate before serving to allow flavors to blend.

top view of Classic Potato Salad with a spoon


Fridge For the best potato salad, always plan on making it fresh. It will keep in the refrigerator for about 3 to 4 days.

Freezer Unfortunately potato salad is one of those rare dishes that doesn’t hold up well to freezing. The raw veggies that give it such a delightful crunch will get mushy, and the mayonnaise will separate when it thaws.

More Easy Potato Sides

Did your family love this Classic Potato Salad? Be sure to leave a rating and a comment below! 

close up of Classic Potato Salad in a white bowl
5 from 39 votes↑ Click stars to rate now!
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The Best Potato Salad Recipe (Easy)

This is a classic potato salad recipe with just the right amount of crunch, tang, and complex flavors to satisfy any appetite.
Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 35 minutes
Servings 12 servings


  • 2 ½ pounds potatoes cut into bite size pieces and peeled*
  • 6 hard-boiled eggs chopped (optional)
  • 1 cup celery diced
  • ½ cup radishes sliced
  • 2 green onions sliced
  • paprika for garnish, optional


  • ¾ cup mayonnaise
  • ¼ cup relish (sweet or dill pickle)
  • 2 tablespoons cider vinegar
  • 1 tablespoon dijon or yellow mustard
  • 1 teaspoon sugar
  • salt & pepper to taste


  • Boil the potatoes in salted water until tender (approx. 15 minutes). Cool completely.
  • Mix all dressing ingredients in a large bowl. Add remaining ingredients and toss well. (I slightly mash some of the potatoes while mixing to make it creamy).
  • Refrigerate at least two hours before serving.



*If using thin-skinned potatoes or baby potatoes they do not need to be peeled.
Store leftovers in an airtight container in the fridge for up to 3 days. 
5 from 39 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 216 | Carbohydrates: 19g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 99mg | Sodium: 204mg | Potassium: 471mg | Fiber: 2g | Sugar: 1g | Vitamin A: 205IU | Vitamin C: 20mg | Calcium: 31mg | Iron: 1.2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad, Side Dish
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. This was the best potato salad! I made some for company at our fish fry and everyone LOVED IT. IM MAKING IT AGAIN FOR A COOKOUT THIS July 4th weekend5 stars

  2. My first time making potato salad from scratch and it turned out great! I didn’t add the eggs but definitely would next time.5 stars

  3. This potato sAlad was absolutely excellent!
    The only thing I did differently was leave out the rAdishes and added 2 more green onions. It was absolutely delicious! My guests really loved it! None left over! Which I was upset about. I wanted some for myself today!5 stars

    1. Oh no, I hear you Jo Ann! You’ll have to double the recipe next time so you have leftovers for yourself to enjoy!

  4. Thank you so very much for your recipe! I never would have thought to add Radishes! I can’t wait to try it!

    Many years ago a friends Mom said to add Dill Pickle Juice and I now also add chopped Dill Pickle and a little Dill Weed!

    Thank you for sharing your amazing recipes!5 stars

  5. I LOVE potato salad but I HATE making it. I never get the potatoes right. I try so hard but always fail.
    I followed this recipe. Set the timer for 10 minutes once my water started to boil. Potatoes were cut bite size and I used 3 lbs.
    I checked them with three minutes left and it was already too late. They were already too soft. If I had gone the full ten minutes they would have been mush, nevermind the 15 minutes the recipe called for.
    Why does this keep happening to me?

    1. I suggest trying a larger cut if that happens Kellie. Different potatoes will cook differently as well. Try checking the potatoes at about half of the time, and check them with a fork to see if they’re cooked. Checking often will help! Enjoy the recipe.

    2. I know it is against the norm, but I ALWAYS cut my potatoes into cubes BEFORE cooking them. That way they cook more evenly….and only take 5 MINUTES to cook. I drain them and let them cool before adding other ingredients. Hope this helps.

    3. When I peel and cut potatoes to boil I peel the potatoes, slice them in half lengthwise then cross cut the halves about three or four times to end up with medium cubes. Boil for 15 or 20 minutes. Never a problem. But now, I prep the potatoes as before but 8 minutes in my instant pot and they are done.5 stars

  6. Love the recipe, looks great. I grew up with a potato salad having the potatoes mashed not cubed. Everything else was similar to yours. Mom didn’t want cold chunks of potato.5 stars

  7. Do the potatoes have to be dry before they are added to the dressing? Spendwithpennies is my go-to recipe site. I want to make sure I do it right!

    1. Thank you so much! :) They should be dry but they will dry as they cool if left uncovered. Enjoy the recipe Shannon!

  8. This recipe is beyond delicious. Going to friend’s for bbq and bringing it with us. I used baby gold potatoes (1.5 lb. bag) but next time will double it. I love 99% of the recipes from Holly ( I cook frequently and love to cook and you never fail me. Thank you.5 stars

  9. This recipe sounds close to the way I make them….I never thought of using relish instead of Baby Dills….but it’s something I would try when we are in our house in Mexico because you can’t get pickles there…..but the one extra step I do is when the potatoes are cooked and still hot is I add some Italian Dressing and let them marinate in that until they are cooled….and then add the rest of the ingredients.5 stars

  10. This is very close to my mom’s potato salad. She put pickles and onions in it and soaked the onion in pickle juice and used that instead of cider vinegar.5 stars

  11. After living in Idaho for six years when I was first married, I’ve always used russets in salad. They have so much more flavor! And the whole time living there, folks were giving us free potatoes. There’s only two ways to cook a fresh Idaho potato: baked, or boiled whole. I’d boil them for salad. If you don’t like the flavor of the skin, which tastes quite nutty, is where all the vitamins reside, and is thin if it’s a good fresh Idaho potato, you can peel it with your fingers when slightly cooled. I’ll try this recipe, love the idea of using radishes – why didn’t I think of that? They are so nutritious.

    1. Wow, that’s amazing BonJon! Gotta love great neighbors like that! Definitely add the radishes and let us know what you think!

  12. Looks delicious! I love the idea of adding radishes and celery. I usually just add boiled egg and chopped chives to my potato salad, so I’ll be giving this a go for sure :)