Potato Salad is a summertime staple for good reason!
This delicious Potato Salad recipe has tender potatoes, a handful of add-ins, and eggs, all tossed in a quick creamy & tangy dressing!
Potato salad tastes even better when made ahead of time, making it the perfect dish anytime!
Potluck Perfect Potato Salad
- Much like pasta salad, potato salad is an inexpensive and filling side dish.
- Every family has their own favorite add-ins, so feel free to personalize it with your favorite ingredient.
- Prepare this dish in advance, making it ideal for potlucks or picnics.
- My potato salad recipe offers the perfect combination of crunch, tanginess, and creaminess.
Ingredients for Potato Salad
Potatoes for potato salad
- Red potatoes or Yukon gold potatoes are our top pick for potato salad. They have thinner skins and hold their shape well.
- Russet potatoes have a grainy texture and tend to fall apart, but they do work if it’s all you have. Peel the potatoes if using russets or baking potatoes.
- Fingerling potatoes, baby potatoes, or new potatoes don’t require peeling and hold their shape well. They don’t absorb dressing as well so lightly smash if using baby potatoes.
- Boiled eggs are a classic addition, but feel free to skip them if desired.
- Add crunch with radishes and celery.
- Customize with your favorites: chopped dill pickles or sweet pickles, cheddar cheese, or crumbled bacon.
- Add flavor and freshness with herbs like dill, parsley, or chives.
Potato Salad Dressing
The dressing brings all the flavors together in a potato salad.
- Classic dressing: Ingredients like cider vinegar, Dijon mustard, sugar, and sweet pickle relish create a balanced and flavorful dressing.
- Mayonnaise substitutions: Substitute mayonnaise with Miracle Whip for a tangier flavor, or lighten up the dressing with half mayonnaise and half Greek yogurt.
- Add sweet or dill pickles instead of sweet relish.
- Replace the cider vinegar with red wine vinegar or dill pickle juice.
- Stir in fresh herbs like parsley, chives, basil, tarragon, or thyme.
How to Make Potato Salad
- Boil potatoes & cool: Boil potatoes in a large pot of salted water until fork tender. Drain well and cool completely.
- Prepare add-ins: While the potatoes boil, chop the other ingredients (per the recipe below).
- Mix dressing: Mix the dressing in the bottom of a large bowl (one less dish to wash!) and stir in the cooked and cooled ingredients.
- Chill: Refrigerate before serving to allow flavors to blend. Season with salt and black pepper to taste.
Tips for Perfect Potato Salad
- Cook the potatoes until fork tender. Avoid overcooking to prevent them from getting mushy.
- Thin-skinned potatoes can be left unpeeled or easily peeled after boiling.
- Ensure the potatoes are cooled before adding the dressing.
- Dress the salad generously as the potatoes absorb some of the dressing.
- Allow the potato salad to chill in the refrigerator before serving to let the flavors blend.
Fridge: Store leftover potato salad in the refrigerator for about 3 to 4 days.
Freezer: Unfortunately, potato salad does not freeze well. The raw veggies that give it such a delightful crunch will get mushy, and the mayonnaise will separate when it thaws.
Did your family love this Classic Potato Salad? Be sure to leave a rating and a comment below!
The Best Potato Salad Recipe
- 2 ½ pounds Yukon gold potatoes or red potatoes
- 6 hard-boiled eggs chopped (optional)
- 1 cup diced celery
- ½ cup sliced radishes
- 2 green onions sliced
- paprika for garnish, optional
- ¾ cup mayonnaise
- ¼ cup sweet relish or dill pickle relish
- 2 tablespoons cider vinegar
- 1 tablespoon Dijon mustard or yellow mustard
- 1 teaspoon sugar
- salt & pepper to taste
- Peel the potatoes and cut them potatoes into bite sized pieces.
- Add the potatoes to a large pot of cold salted water. Bring to a boil and cook until fork tender, about 15 minutes. Drain well and cool completely.
- In a large bowl, combine the mayonnaise, relish, cider vinegar, mustard, sugar, and salt & pepper. Mix well.
- Add the cooled potatoes and gently smash a few of them to make the salad creamier. Stir in boiled eggs if using, celery, radishes, and green onions. Mix well to combine.
- Refrigerate for at least two hours before serving. Garnish with paprika if desired.
- Cook potatoes just until fork tender. Don’t overcook or they can absorb water and become mushy.
- Thin-skinned or baby potatoes do not have to be peeled or can easily be peeled after boiling.
- Potatoes should be cooled before adding the dressing.
- Dress the salad generously as the potatoes absorb the dressing.
- Be sure to refrigerate the potato salad for a couple of hours before serving to blend flavors and allow the dressing to absorb.
- Leftovers can be refrigerated for up to 4 days.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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