Classic Potato Salad
When it comes to timeless summer side dishes, our Classic Potato Salad is always requested by family and friends. Whether it’s a backyard barbecue, a family potluck, or a casual picnic, it’s an easy make ahead recipe that completes the menu.
What’s a summer cookout without potato salad? Not one I want to be at! C’mon now, classic potato salad is an essential side dish! Like lots of summer side dish salads, there are hundreds of versions and strong opinions on how it should be made. This recipe happens to be passed down from my grandmother to my mother and now to me – so I can tell you it’s tried and true!
Save The Recipe!
Add your email below and we’ll send it straight to your inbox+ you’ll receive all our newest recipes!
My old fashioned potato salad is thick, has a mild sweetness from the sweet relish, is rich in flavor from the dried herbs, and has a savory tang and creaminess from the mustard, eggs, and mayonnaise. Made a day ahead of time, it’s the perfect accent to your cookout spread, and one folks will keep coming back for more! You might want to make a double batch.
If you’re looking for more delicious salads for potlucks, backyard barbecues or get-togethers, be sure to check out my viral Macaroni Salad and Spaghetti Pasta Salad!
Table of Contents
Why You’ll Like this Recipe
- Easy Entertaining Side Dish: You can make this classic potato salad recipe ahead of time with simple ingredients!
- Customizable: Homemade potato salad a versatile side dish that can be customized to individual preferences!
- No-Fuss Make Ahead Side: My grandmother knew how to make this right, it’s even better if you make it the day before, so it’s ideal for party prep.
- Amazing Flavor: My easy potato salad is the perfect blend of tanginess, creaminess, and subtle sweetness making it a super delicious side dish!
What You’ll Need
Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card
- Russet Potatoes: The backbone of the salad — starchy potatoes that become fluffy and tender when cooked, perfect for absorbing flavors.
- Mayonnaise: Creates the creamy base of the dressing, binding all ingredients together.
- Yellow Mustard: Adds tanginess and depth of flavor to the sauce. Dijon Mustard can be used as well.
- Sweet Pickle Relish: Provides sweetness and a touch of acidity.
- Dried Minced Onion: Adds subtle onion flavor.
- Garlic Salt: Seasoning that enriches the dressing.
- Dried Dill Weed: Brings a fresh herbal note that elevates the dish.
- Paprika: Adds color and a mild smoky flavor.
- Hard Boiled Eggs: Adds richness, texture, and protein. Visit Perfect Peel Boiled Eggs for your easiest egg-peeling experience ever!
Tools You’ll Need
- Mixing Bowl
- Spatula
- Measuring Cups and Spoons
- Cooling Rack (optional for eggs)
- Cutting Board
- Chef’s Knife
- Large Stockpot
How to Make Classic Potato Salad
- Place the washed and cubed unpeeled potatoes in a large pot of salted water. Bring it to a boil over hight heat. Cook the potatoes until they are just fork-tender, typically around 10-15 minutes. Be careful not to overcook them as you want them to hold their shape. Once the potatoes are cooked, drain them in a colander and let them cool to room temperature.
- In a large mixing bowl, combine mayonnaise, mustard, relish, dried minced onion, garlic salt, dried dill weed, paprika, black pepper, and hard-boiled eggs. Whisk together until you have a smooth and creamy dressing. Taste and adjust the seasonings according to your preference.
- Once the potatoes have cooled, add them to the dressing. Gently fold until the potatoes are evenly coated with the dressing.
- Transfer to a serving bowl, and if desired, garnish with additional paprika and/or dill weed.
Tips and Substitutions
- Customize It. Some popular additions include diced sweet pickles, diced dill pickles or pickle juice, bacon bits, cheddar cheese, celery seed, white vinegar, white wine vinegar, chopped fresh herbs (such as fresh dill or chives), onion powder, fresh chopped green onion, celery, apple cider vinegar, sugar, and/or scallions.
- Make it Creamier. If you like your potato salad creamier, decrease the potatoes or make more dressing.
- Type of Potatoes: Russet potatoes are my gold standard, but Yukon gold potatoes and red new potatoes work as well.
- Mayo or Salad Dressing. Miracle Whip and real mayonnaise both can be used in my classic potato salad.
- Use Fresh Onion. Fresh yellow, red onion, or sweet onion can substitute for dried minced onion. Simply use 1/4-1/2 cup finely diced onion.
Make-Ahead, Storage and Freezing
Classic Potato salad is a great side dish to prepare ahead of time as it allows time for the flavors to meld together and enhance the taste. Just remember to give it a stir and adjust the seasoning before serving.
Properly stored macaroni salad can last for 3 to 5 days in the refrigerator. Make sure to keep it in an airtight container to maintain freshness.
Freezing potato salad is not recommended as the texture of the potatoes and other ingredients can change upon thawing, resulting in a less desirable consistency.
If served at a gathering and left out at room temperature longer than 2 hours, discard it as it’s not safe to eat. If possible, serve in a chilled bowl.
Frequently Asked Questions
It is a matter of personal preference. Some people prefer to leave the skin on for added texture and flavor, while others prefer a smoother consistency and choose to peel the potatoes.
If you prefer a healthier option, you can substitute part or all of the mayonnaise with Greek yogurt, sour cream, or a combination of both. This will give the salad a tangy and creamy taste while reducing the calorie content.
Make sure not to overcook the potatoes. Cook them until they are fork-tender but still hold their shape. Additionally, allow the potatoes to cool completely before mixing them with the other ingredients. The kind of potatoes you use will vary the amount of time for them to become fork tender.
While classic American potato salad is typically served chilled, you can enjoy it warm if you prefer. Just keep in mind that the flavors may differ slightly, and the texture might be softer due to the warmth. German potato salad is traditionally served warm.
More Delicious Side Dish Recipes
Classic Potato Salad
Ingredients
- 2 1/2 pounds russet potatoes washed thoroughly, dried & cut into bite-sized pieces
- 3/4 cup regular or light mayonnaise
- 2 tablespoons yellow mustard
- 3 tablespoons sweet relish
- 2 tablespoons dried minced onion
- 1/2 teaspoon garlic salt
- 1/2 teaspoon dried dill weed or 3/4-1 tablespoon fresh dill
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 3-4 hard boiled eggs peeled & chopped
Instructions
- Place the potato cubes in a large pot of water mixed with 1 tablespoon salt. Bring it to a boil. Cook the potatoes until they are just fork-tender, typically around 10-15 minutes. Be careful not to overcook them as you want them to hold their shape. Once the potatoes are cooked, drain them in a colander and cool to room temperature.
- In a large mixing bowl, combine mayonnaise, mustard, relish, dried minced onion, garlic salt, dried dill weed, paprika, black pepper, and hard-boiled eggs. Whisk together until you have a smooth and creamy dressing. Taste and adjust the seasonings according to your preference.
- Once the potatoes have cooled, add them to the dressing. Gently fold until the potatoes are evenly coated with the dressing.
- Transfer to a serving bowl, and if desired, garnish with additional paprika and/or dill weed.
Video
Notes
Tips and Substitutions
-
- Customize It. Some popular additions include diced sweet pickles, diced dill pickles or pickle juice, bacon bits, cheddar cheese, celery seed, white vinegar, white wine vinegar, chopped fresh herbs (such as fresh dill or chives), onion powder, fresh chopped green onion, celery, apple cider vinegar, sugar, and/or scallions.
-
- Texture. If you like your potato salad creamier, decrease the potatoes or make more dressing.
-
- Type of Potatoes: Russet potatoes are my gold standard, but Yukon gold potatoes and red new potatoes work as well.
-
- Mayo or Salad Dressing. Miracle Whip and real mayonnaise both can be used in my classic potato salad.
-
- Onion. Fresh yellow, red onion, or sweet onion can substitute for dried minced onion. Simply use 1/4-1/2 cup finely diced onion.
Make-Ahead, Storage and Freezing
Classic Potato salad is a great side dish to prepare ahead of time as it allows time for the flavors to meld together and enhance the taste. Just remember to give it a stir and adjust the seasoning before serving. Properly stored macaroni salad can last for 3 to 5 days in the refrigerator. Make sure to keep it in an airtight container to maintain freshness. Freezing potato salad is not recommended as the texture of the potatoes and other ingredients can change upon thawing, resulting in a less desirable consistency.Nutrition
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
