Classic Potato Salad

5 from 1 vote

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.

Prep Time25

Cook Time20

Total Time45

Course: Salad, Side Dish

Cuisine: American

Keyword: barbecue

Servings: servings

Calories: 165kcal

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

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