This delicious Potato Salad recipe has tender potatoes, a handful of add-ins, and eggs all tossed in a quick creamy & tangy 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!

top view of Classic Potato Salad with a spoon

Everyone Loves a Great Potato Salad Recipe!

  • Much like pasta salad, potato salad is an inexpensive and filling side dish.
  • Every family has their favorite add-ins so feel free to add whatever you love.
  • This dish is best made ahead making it potluck perfect.
  • This potato salad recipe has just the right amount of crunch, tang, and creaminess.

Ingredients for Potato Salad

Potatoes – Red potatoes or Yukon gold potatoes are our top pick for potato salad. They’re thinner-skinned and tend to hold their shape fairly well.

The texture of russet potatoes is more grainy and then tend to fall apart more (so ensure you don’t overcook them). Russets will need to be peeled as the skins are thick.

Fingerling potatoes, baby potatoes, or new potatoes don’t require peeling and tend to hold their shape well but they don’t absorb the dressing as well If using these potatoes, I sometimes give a few of them a slight mash.

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

Add a bit of crunch with radishes and celery. 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 a sweet pickle relish.

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

  • Mayonnaise can be substituted with Miracle Whip. You can also substitute 1/2 of the mayonnaise with Greek yogurt to lighten it up a bit.
  • Add sweet pickles or dill pickles in place of relish.
  • Try pickle juice or red wine vinegar in place of cider vinegar.
  • Add dried or fresh herbs like parsley, chives, basil, tarragon, or even a bit of thyme.
ingredients to make a Classic Potato Salad in a glass bowl

How to Make Potato Salad

  1. Boil Potatoes & Cool: Boil potatoes in a large pot of salted water until fork tender. Drain well and cool completely.
  2. Prep Add-Ins: While the potatoes boil, chop the other ingredients (per the recipe below).
  3. 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.
  4. Chill: Refrigerate before serving to allow flavors to blend. Season with salt and black pepper to taste.

Tips for Perfect Potato Salad

  • Cook potatoes just until fork tender but don’t overcook them or they can absorb water and get too mushy.
  • Thin-skinned 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 will absorb some of the dressing.
  • Be sure to leave time to refrigerate the potato salad before serving, this allows the flavors to blend.
close up of Classic Potato Salad in a white bowl

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 Summer Sides

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

Potato salad in a bowl
4.99 from 65 votes↑ Click stars to rate now!
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The Best Potato Salad Recipe

This is a classic potato salad recipe with just the right amount of crunch, tang, and complex flavors to satisfy any appetite!
Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 40 minutes
Servings 12 servings

Ingredients  

  • 2 ½ pounds Yukon gold 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

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.

Video

Notes

Red potatoes or Yukon gold potatoes are our top picks for potato salad. They’re thin-skinned and tend to hold their shape fairly well.
The texture of russet potatoes is more grainy and they fall apart more (so ensure you don’t overcook them). Russets will need to be peeled as the skins are thick.
  • Cook potatoes just until fork tender but don’t overcook them or they can absorb water and get too mushy.
  • Thin-skinned 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 will absorb some of the dressing.
  • Be sure to leave time to refrigerate the potato salad before serving, this allows the flavors to blend.
  • Leftovers can be refrigerated for up to 4 days.
4.99 from 65 votes

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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Comments

  1. Great recipe. If you do need to freeze, don’t include your crunchy veggies till after thaw and use miracle whip instead of mayo as it doesn’t separate.
    When making fresh I like to substitute some sour cream for mayo. A 60/40 mix. I top with a smoked paprika that gives it a little something special..4 stars

  2. Ok..what am I doing wrong!? I cooked the potatoes let them cool completely let my eggs cool completely add my celery other veggies Miracle Whip Etc and the next day it’s and watery I don’t know what I’m doing wrong unless I should put the stuff on the potatoes when they’re warm so that it absorbs the Miracle Whip Etc I don’t know

    1. We allow the potatoes to cool before adding the dressing. Did you use a low fat version by chance? Ensure the potatoes are very well drained and cooled. If you do happen to find it watery, give it a stir or even mash a few of the potatoes to soak up the excess liquid.