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
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!
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.
Refrigerate before serving to allow flavors to blend.
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
- 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.
Store leftovers in an airtight container in the fridge for up to 3 days.