Nothing says summer like a big bowl of creamy potato salad. It’s the kind of side dish that makes every BBQ, picnic, or family dinner feel complete. With the perfect balance of tender potatoes, creamy dressing, and fresh herbs, this dish has become a tradition on tables around the world. Whether you’re serving it alongside grilled meats or making it the star of your potluck, this recipe will show you exactly how to create the best potato salad at home.
Why You’ll Love This Potato Salad
There’s a reason why this dish is a classic. First, it’s versatile—you can make it as simple or as fancy as you like. Some people love a straightforward mayo-based salad, while others can’t resist variations like loaded potato salad with bacon and cheese or a tangy dill potato salad with fresh herbs.
Second, it’s a crowd-pleaser. Whether you’re hosting a 4th of July potato salad celebration or just need something quick for a weeknight dinner, this dish always disappears fast.
Ingredients You’ll Need for Potato Salad
The beauty of this dish is that you don’t need anything complicated. Most of the potato salad ingredients are already in your pantry or fridge.
- 3 pounds of Yukon Gold potatoes (or red potatoes if you prefer)
- 1 small red onion, finely chopped
- 3 hard-boiled eggs, chopped
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- ½ cup chopped celery
- 2 tablespoons sweet pickle relish
- 2 teaspoons fresh dill (or dried if that’s all you have)
- Salt and black pepper, to taste
- Paprika and chives, for garnish
These ingredients make a classic, creamy salad, but you can swap things out to fit your taste.
Step-by-Step Instructions
- Cook the potatoes: Place the potatoes in a large pot, cover with water, and add a big pinch of salt. Bring to a boil and cook until tender (about 15–20 minutes). Drain and let cool slightly.
- Prep the dressing: In a large bowl, whisk together mayonnaise, Dijon mustard, lemon juice, pickle relish, salt, and pepper.
- Mix it all together: Peel the potatoes if you like (some prefer to keep the skins on for texture). Chop them into bite-sized chunks and add them to the bowl with the dressing. Toss gently until coated.
- Add the extras: Stir in celery, onion, and chopped eggs. Taste and adjust seasoning if needed.
- Garnish and chill: Sprinkle paprika and fresh chives on top. Refrigerate for at least an hour before serving to let the flavors develop.
That’s it! You’ve got a creamy, flavorful potato salad ready to share.
Recipe Time ⏱
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Nutrition Information (per serving)
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 320 kcal | 16% |
| Protein | 6 g | 12% |
| Carbohydrates | 32 g | 11% |
| Sugars | 3 g | — |
| Fat | 19 g | 29% |
| Saturated Fat | 3 g | 15% |
| Fiber | 4 g | 16% |
| Sodium | 420 mg | 18% |
Percent Daily Values are based on a 2,000 calorie diet.
Expert Tips
- Choose the right potatoes: Waxy potatoes like Yukon Gold or red potatoes hold their shape better than starchy ones.
- Season as you go: Salt the water when boiling potatoes and taste the dressing before mixing.
- Chill before serving: An hour in the fridge helps the flavors come together beautifully.
- Get creative: Add extras like bacon, roasted garlic, or even a touch of hot sauce for kick.
Popular Variations of Potato Salad
- Loaded potato salad: Mix in cheddar cheese, green onions, and crumbled bacon for a hearty twist.
- Dill potato salad: Fresh dill and a splash of vinegar make this version bright and tangy.
- Roasted potato salad: Roast potatoes in olive oil instead of boiling for a deeper flavor.
- Blue cheese potato salad: Crumbled blue cheese adds a bold, creamy bite.
- Bacon ranch potato salad: Combine ranch dressing with crispy bacon for a flavor-packed side dish.
Frequently Asked Questions (FAQ)
1. How long does potato salad last in the fridge?
It keeps for up to 3–4 days in an airtight container. Just give it a quick stir before serving.
2. Can I make potato salad ahead of time?
Yes! In fact, it tastes better when made a day ahead since the flavors blend more.
3. What’s the best potato for potato salad?
Yukon Gold or red potatoes are best because they’re creamy but still hold their shape after cooking.
═══ ✨ Get Recipe ✨ ═══
Classic Potato Salad Recipe Everyone Will Love
Ingredients
- 3 pounds of Yukon Gold potatoes or red potatoes
- 1 small red onion, finely chopped
- 3 hard-boiled eggs, chopped
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- ½ cup chopped celery
- 2 tablespoons sweet pickle relish
- 2 teaspoons fresh dill (or dried if that’s all you have)
- Salt and black pepper, to taste
- Paprika and chives, for garnish
Instructions
- Cook the potatoes: Place the potatoes in a large pot, cover with water, and add a big pinch of salt. Bring to a boil and cook until tender (about 15–20 minutes). Drain and let cool slightly.
- Prep the dressing: In a large bowl, whisk together mayonnaise, Dijon mustard, lemon juice, pickle relish, salt, and pepper.
- Mix it all together: Peel the potatoes if you like (some prefer to keep the skins on for texture). Chop them into bite-sized chunks and add them to the bowl with the dressing. Toss gently until coated.
- Add the extras: Stir in celery, onion, and chopped eggs. Taste and adjust seasoning if needed.
- Garnish and chill: Sprinkle paprika and fresh chives on top. Refrigerate for at least an hour before serving to let the flavors develop.
Notes
- Choose the right potatoes: Waxy potatoes like Yukon Gold or red potatoes hold their shape better than starchy ones.
- Season as you go: Salt the water when boiling potatoes and taste the dressing before mixing.
- Chill before serving: An hour in the fridge helps the flavors come together beautifully.
- Get creative: Add extras like bacon, roasted garlic, or even a touch of hot sauce for kick.
