Classic Potato Salad Recipe: Creamy, Make-Ahead Potluck Favorite

This classic potato salad recipe is the one I bring to every backyard barbecue and holiday potluck, and it is usually the dish that empties out first. Tender Yukon Gold potatoes get tossed in vinegar while they are still warm, then folded into a creamy mayonnaise and mustard dressing with crunchy celery, sweet pickle relish and diced hard boiled eggs. It takes about 35 minutes of hands on time, plus a chill in the fridge so the flavors have time to come together.

Why this classic potato salad recipe works

A good potato salad recipe comes down to a few small details done right, not a long ingredient list. Starting the potatoes in cold water and pulling them the moment a fork slides in easily keeps every cube intact instead of falling apart into mush. Splashing the warm potatoes with vinegar before they cool is the step a lot of home cooks skip, and it is the one that actually seasons the potato all the way through instead of just coating the outside.

The first time I made this, I stirred the mayonnaise into the potatoes the second they came out of the pot, straight out of habit. They turned gluey and the dressing basically melted into the bowl by the time it hit the table. Letting the potatoes cool for about 15 minutes on a sheet pan before mixing in the dressing fixed it completely, and now that cooling step is non negotiable in my kitchen.

If cold, make-ahead salads are becoming a regular in your rotation, our ranch chicken salad is another one worth keeping in the mix, it leans on a lot of the same make-ahead logic.

Ingredient notes and substitutions

Potatoes: Yukon Gold and red potatoes both work well here because they are waxy enough to hold their shape after boiling. Starchier potatoes like russets tend to break down and turn the salad pasty, so it is worth sticking with one of those two if you can find them.

Dressing: mayonnaise and Dijon mustard are the base, with apple cider vinegar for tang. For a sharper, more old fashioned style, swap in a little more vinegar and a spoonful of yellow mustard instead of Dijon.

Relish and pickles: sweet pickle relish is the classic choice, but chopped dill pickles or bread and butter pickles both work well if you want something less sweet.

Eggs: hard boiled eggs are optional, but they are what make this feel like a true classic potato salad to me. Leave them out entirely if you are not a fan, the salad still holds together fine without them.

Onion: soaking the diced red onion in cold water for a few minutes before adding it takes the raw bite down a notch, especially useful if you are making the salad more than an hour ahead of time.

Feeding a crowd: this recipe doubles well for a potluck or a bigger holiday spread. Boil the potatoes and eggs in batches instead of overcrowding one pot, and mix the dressing in a large bowl so everything has room to fold together evenly.

Classic potato salad recipe

Classic Potato Salad

Recipe by Mounalisa

0.0 from 0 votes

Servings

6

servings

Prep time

20

minutes

Cooking time

15

minutes

Total time

35

minutes

A classic potato salad recipe with tender Yukon Gold potatoes, a creamy mayonnaise and mustard dressing, crunchy celery, sweet peas and diced hard boiled eggs. Ready in about 35 minutes, plus a chill in the fridge.

Ingredients

• 3 lbs Yukon Gold or red potatoes, scrubbed and cut into 3/4-inch cubes

• 4 large eggs

• 1 cup mayonnaise

• 2 tablespoons Dijon mustard

• 2 tablespoons apple cider vinegar, divided

• 1/3 cup sweet pickle relish (or finely chopped dill pickles)

• 1/2 cup celery, finely diced

• 1 cup frozen peas, thawed

• 1/3 cup red onion, finely diced

• 1 teaspoon celery salt (or 1/2 teaspoon salt plus a pinch of celery seed)

• 1/4 teaspoon black pepper, plus more to taste

• 2 tablespoons fresh dill or parsley, chopped, plus paprika, for garnish

Directions

• Boil the potatoes: place the potato cubes in a large pot and cover with cold water by about an inch. Add a big pinch of salt, bring to a boil, then reduce to a simmer and cook for 8 to 10 minutes, until just fork-tender. Drain well.
• Season while warm: spread the hot potatoes on a baking sheet or wide platter and drizzle with 1 tablespoon of the vinegar. Let them cool at room temperature for about 15 minutes, this is what really seasons the potatoes from the inside out.
• Boil the eggs: while the potatoes cook, place the eggs in a small saucepan and cover with water. Bring to a boil, then cover, remove from heat and let sit for 10 to 12 minutes. Transfer to an ice bath, then peel and dice.
• Mellow the onion: put the diced red onion in a small bowl of cold water for 5 minutes, then drain. This softens the sharp bite so it does not take over the salad.
• Make the dressing and combine: in a large bowl, whisk together the mayonnaise, Dijon mustard, remaining vinegar, celery salt and pepper. Add the cooled potatoes, diced eggs, celery, peas, drained onion and pickle relish. Fold gently until everything is coated, being careful not to mash the potatoes.
• Chill and serve: cover and refrigerate for at least 1 hour, or up to overnight, so the flavors have time to meld. Taste and adjust the salt before serving, then top with fresh dill or parsley and a sprinkle of paprika.

Notes

Servings and timing are estimates based on the ingredients in this recipe, adjust to taste and to your own tested version. Chill time (1 hour minimum) is not included in the times above since it is hands off, but plan for it before serving.

Tips for the best potato salad

Cut the potatoes into similar sized cubes so they all finish cooking at the same time. Uneven pieces mean some will be perfectly tender while others turn mushy before the rest catch up.

Salt the cooking water generously. It is one of the only chances you get to season the potato itself, rather than just the dressing around it.

Taste the salad again after it has chilled. Cold food needs more seasoning than warm food, so what tasted right in the bowl can taste flat straight out of the fridge. A little extra salt or a small squeeze of lemon juice usually brings it back to life.

Ways to vary this potato salad

Bacon and cheddar: fold in cooked, crumbled bacon and a handful of shredded cheddar for a heartier, smokier version.

Herb and mustard: skip the relish and add extra Dijon, a spoonful of whole grain mustard and a generous handful of fresh dill or chives for a lighter, herb-forward take.

Warm, German-style: skip the mayonnaise entirely. Toss the warm potatoes with the vinegar, a pinch of sugar, and cooked bacon along with a little of its rendered fat, then serve warm instead of chilled.

Storage and make-ahead

This potato salad actually improves after a few hours in the fridge, which makes it one of the easier make-ahead dishes for a potluck or holiday table. Make it up to a day in advance, keep it covered and cold, and give it a quick stir before serving.

Leftovers keep in an airtight container in the refrigerator for 3 to 4 days. Because of the mayonnaise, avoid leaving the salad out at room temperature for more than about 2 hours, especially outdoors in warm weather. The USDA food safety guidelines have more detail on safely holding and storing dishes made with mayonnaise.

This is not a great candidate for the freezer. The mayonnaise dressing tends to separate and turn watery once thawed, and the potatoes get grainy, so it is best made fresh within a few days of serving rather than frozen ahead.

Nutrition estimate

These numbers are an estimate only, based on the ingredients in this recipe, not lab tested or calculated automatically. Actual values will vary depending on the exact brands and quantities you use. Per serving (based on 6 servings): approximately 300 to 330 calories, 6 to 7g protein, 24 to 27g carbohydrates, 20 to 23g fat, and 420 to 480mg sodium.

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