This Classic Potato Salad is the ultimate side dish that strikes the perfect balance between creamy, tangy, and satisfying. With tender potatoes, crunchy celery, and a perfectly seasoned dressing, this recipe comes together in just 30 minutes. It’s the ideal make-ahead dish for everything from summer barbecues to weeknight dinners!

Why You’ll Love This Recipe

Quick and Straightforward: From start to finish in about 30 minutes, making it perfect for those evenings when you need something delicious without spending hours in the kitchen.
Customizable: This recipe provides a fantastic base that you can easily adjust to suit your taste preferences or whatever ingredients you have on hand.
Make-Ahead Friendly: This potato salad actually tastes better after it sits for a while, making it perfect for meal prep or preparing before a gathering.
Crowd-Pleaser: Let’s be honest – who doesn’t love a good potato salad? This recipe consistently wins over even the pickiest eaters!

Ingredients You’ll Need

Potatoes: The star of the show! Medium potatoes work perfectly here – they hold their shape well after cooking but still get tender. Russets or Yukon Golds both work wonderfully.
Red Onion: Adds a beautiful pop of color and a lovely sharp bite that balances the creaminess of the dressing. Finely chopped to distribute that flavor evenly.
Celery: Brings essential crunch and freshness to contrast with the soft potatoes. Don’t skip this – it’s the textural element that makes this salad special!
Hard-Boiled Eggs: Creates richness and additional texture. The eggs blend perfectly with the dressing while adding protein.
Salt and Pepper: Simple seasoning that lets the other ingredients shine. Season to your taste!
Paprika: Adds a subtle warmth and beautiful color to the finished dish.
Sweet Relish: The secret ingredient that brings a touch of sweetness and tang without overpowering.
Mayonnaise: Creates the creamy base for the dressing. Use full-fat for the best flavor, but light works too if you prefer.
Yellow Mustard: Provides that classic tangy kick that makes potato salad so irresistible.

Variations

Herb-Loaded Version

Mix in 2 tablespoons each of fresh dill, parsley, and chives for a garden-fresh twist that’s particularly wonderful in the spring and summer.

Bacon Lover’s Potato Salad

Add 6-8 slices of crispy, crumbled bacon and reduce the salt slightly. The smokiness transforms this into an even more indulgent side dish.

Lighter Option

Replace half the mayonnaise with Greek yogurt for a tangier, lighter version with extra protein.

German-Inspired

Skip the mayonnaise entirely and dress with a warm vinaigrette made from bacon fat, apple cider vinegar, and a touch of sugar for a completely different but equally delicious potato salad.

How to Make the Classic Potato Salad

Step 1: Cook the Potatoes

Place your potatoes in a large saucepan and cover them completely with water, adding an extra 1-2 inches above the potatoes. Bring to a boil, then reduce to a simmer and cook until they’re fork-tender but not falling apart (about 15-20 minutes depending on size).

Step 2: Cool and Prepare the Potatoes

Once tender, transfer them immediately to a bowl of ice water. This stops the cooking process and makes peeling much easier. Let them sit for about 5 minutes, then peel and cube them into bite-sized pieces.

Step 3: Combine Salad Ingredients

In a large mixing bowl, combine your cubed potatoes with the finely chopped celery, red onion, and hard-boiled eggs.

Step 4: Make the Dressing

In a separate smaller bowl, whisk together mayonnaise, yellow mustard, sweet relish, salt, pepper, and paprika until smooth and well combined.

Step 5: Mix and Chill

Pour the dressing over your potato mixture and gently fold everything together until evenly coated. Cover the bowl and refrigerate for at least an hour before serving (though longer is even better).

Pro Tips for Making the Perfect Potato Salad

Don’t Overcook: Test your potatoes frequently while boiling. You want them tender enough to eat but firm enough to hold their shape when mixed.
Season the Water: Add a generous pinch of salt to your potato cooking water – this seasons them from the inside out.
Mix While Warm: Toss your potatoes with the dressing while they’re still slightly warm (not hot). They’ll absorb more flavor this way!
Texture Balance: Cut your ingredients to similar sizes for the perfect bite – not too chunky, not too small.
Taste and Adjust: Always taste your potato salad before chilling and adjust the seasonings. Remember that flavors mellow in the refrigerator, so you might want it slightly more seasoned than seems necessary.

How to Serve

Perfect Pairings

This potato salad shines alongside grilled meats like burgers, steak, or chicken. It’s the ideal companion for anything cooked on the barbecue!

Picnic Perfect

Pack it in a sealed container for picnics or potlucks – just be sure to keep it cold with ice packs if it will be sitting out.

Complete the Meal

Serve alongside coleslaw, baked beans, corn on the cob, or a fresh green salad for a complete spread that will satisfy everyone at your table.

Make Ahead and Storage

Make Ahead

This potato salad actually improves with time! Make it up to 24 hours in advance for the best flavor as the ingredients have time to meld together.

Storing Leftovers

Keep leftover potato salad in an airtight container in the refrigerator for up to 3-4 days. The texture may change slightly as the potatoes absorb more dressing, but the flavor remains delicious.

Food Safety

Never leave potato salad at room temperature for more than 2 hours (1 hour if it’s over 90°F outside). When serving at gatherings, consider placing the serving bowl in a larger bowl filled with ice.

Freezing

Unfortunately, potato salad doesn’t freeze well due to the mayonnaise-based dressing. The texture becomes grainy and separated once thawed.

FAQs

What type of potatoes work best for potato salad?
Waxy potatoes like Yukon Golds or red potatoes are ideal because they hold their shape well after cooking. Russets can work too but tend to break down more easily. The most important thing is to avoid overcooking them – they should be tender but still firm.

Can I make this potato salad ahead of time?
Absolutely! In fact, potato salad often tastes better after it’s had time to chill and allow the flavors to meld together. You can safely make it up to 24 hours in advance of serving. Just keep it refrigerated in an airtight container.

My potato salad seems dry after refrigeration. How can I fix this?
The potatoes naturally absorb the dressing as the salad sits in the refrigerator. Simply stir in a little more mayonnaise and perhaps a splash of pickle juice before serving to refresh the creaminess. Always taste and adjust the seasonings again after adding more dressing.

How can I tell when my potatoes are perfectly cooked for potato salad?
Test them with a fork or knife – you should feel slight resistance, but the utensil should slide through. If they fall apart or feel mushy, they’re overcooked. If you encounter significant resistance, they need more time. Remember that potatoes will continue cooking slightly after you remove them from the hot water, which is why the ice bath is so important.

Final Thoughts

This Classic Potato Salad brings together simple, humble ingredients to create a dish that’s somehow both comforting and exciting. It’s the side dish that often becomes the star of the meal! Whether you’re hosting a backyard barbecue or just want to elevate your weeknight dinner, this potato salad delivers big flavor with minimal effort. Give it a try – I’m confident it will become your go-to potato salad recipe that friends and family will request again and again!

Classic Potato Salad Recipe