by Holly
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!
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
POTATOES
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.
ADD-INS
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!
POTATO SALAD DRESSING
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.
How to Make Potato Salad
- 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. - Prep Add-Ins
Chop boiled eggs, celery, and other ingredients (per recipe below). - 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. - Chill
Refrigerate before serving to allow flavors to blend.
Leftovers?
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
- Scalloped Potatoes Recipe – Classic Creamy Side Dish
- Twice Baked Potato Casserole
- Potatoes Au Gratin – Easy, cheesy, and delicious.
- Simple Southern Potato Salad – easy
- Easy Oven Roasted Potatoes – Perfect alongside your favorite meat entrees but can also be used in potato salads!
- Colcannon Recipe (Cabbage and Potatoes)
Did your family love this Classic Potato Salad? Be sure to leave a rating and a comment below!
Classic Potato Salad
Prep Time 15 minutes
Servings 12 servings
Ingredients
- 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
Dressing
- 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
Follow Spend with Pennies on Pinterest
Instructions
- 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.
Recipe Notes
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Fabulous flavor and super easy to make!
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?
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.
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.
Hi Holly
Which relish do you recommend? Sweet onion or sweet tomato?
I use sweet pickle relish or dill relish Zandile. But any relish will work!
I love your recipes Holly ! Will make several of them
Thank you
Thank you so much Ana!
Always love your recipes. Will definitely make this one. Thank you!
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!
Thank you so much! :) They should be dry but they will dry as they cool if left uncovered. Enjoy the recipe Shannon!
Thanks, Holly, for your recipes…I love them xxx
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 (Pennies.com). I cook frequently and love to cook and you never fail me. Thank you.
Thank you for making my day Joanie!
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.
That sounds delicious Wendy! Thanks for sharing.
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.
That sounds delicious Kathe! Thanks for sharing.
Made as directed and did add the Dill. Was absolutely DELISH. Thanks Hubby ate seconds.
Yay! That is so awesome Wendy! Glad you both loved it.
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.
Wow, that’s amazing BonJon! Gotta love great neighbors like that! Definitely add the radishes and let us know what you think!
Thank you for sharing! Love the way this potato salad looks. Cannot wait to try it at home.
We can’t wait for you to try it either Billy!! It’s delicious!
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 :)
I hope you enjoy the recipe when you try it!