Classic Potato Salad Recipe

It doesn’t get better than these tried and true flavors of starchy potato, chopped egg, and green onion tossed in a dill, celery, mayo, and mustard sauce in my Classic Potato Salad Recipe.

Classic Potato Salad Recipe

I could truly eat potato salad by the buckets. There’s something addicting about this dish that always beckons me back for seconds. It somehow takes a bunch of seemingly bland or boring ingredients and mixes them together into a magically flavorful side dish that families and crowds adore.

I mean, think about it… Potatoes. Eggs. Mayo? None of these are particularly standout items on their own, but take them for a spin with some mustard, pickle relish, a little white vinegar, and a pinch of seasonings, and you’ve got yourself a splendid side to any summertime cookout. It’s the perfect party dish to bring to all sorts of gatherings because you can make such a big batch of it at once.

When does potato salad go bad?

Potato salad can be kept in the fridge for up to 3 to 4 days. But, if you had it sitting out for serving for more than two hours, you may want to toss it after that. The warmer temperature and open air could allow certain bacteria to come into contact with the salad, and I’d always rather be safe than sorry. And if you know it’s going to be out for a while before serving, consider bringing a second larger bowl of ice and setting your serving bowl on top of the ice. That’s a simple way to keep mayo-based foods cold on the serving table.

Can potato salad be frozen?

It can, but it might not maintain its same consistency when you thaw it out. Thawing might create a mushy or soggy sensation, so just beware before you freeze it! If you do freeze it, it’ll keep for up to 3 months frozen.

Can you make potato salad without mayo?

This recipe is a super traditional take on potato salad, which calls for mayonnaise, but there are tons of versions out there with varying ingredients. If you’re not a big mayo fan, opt for a bit of olive oil (about a quarter cup to make the mixture seem creamier) and a flavored mustard, like Dijon, to enhance the flavors. You can also mix in some fresh herbs, like basil, to bring in another layer of flavor.

Classic Potato Salad Recipe

---

• Author: Melissa
• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 minutes
• Yield: Serves 12 as a side 1x

Print Recipe

Pin Recipe

Description

It doesn’t get better than these tried and true flavors of starchy potato, chopped egg, and green onion tossed in a dill, celery, mayo, and mustard sauce in my Classic Potato Salad Recipe.

---

Scale 1x2x3x

Ingredients

• 8 cups peeled and cubed potatoes, about 9 medium potatoes or about 3 pounds
• 4–6 large eggs
• 1 cup mayonnaise
• 1/2 cup sweet pickle relish
• 2 tablespoons white vinegar
• 2 tablespoons yellow mustard
• 1/4 cup thinly sliced green onion
• 1 tablespoon dried dill weed
• 1 teaspoon celery seed, optional
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon sugar
• Additional salt and pepper to taste

---

Instructions

1. Place the potatoes in a large pot, and cover them with cold water. Set the pot on the stove, and turn on the burner to high. When the potatoes start to boil, reduce the heat to medium-high. Simmer, stirring occasionally, until the potatoes are very tender, about 25 minutes.
2. While the potatoes are boiling, boil your eggs. I boil my eggs for 12 minutes. (Sometimes, I just nestle clean eggs in with my potatoes to boil, if there’s room, and fish them out after 12 minutes of cooking.)
3. When the eggs are finished cooking, place them in an ice-water bath. If you are short on time or want to prep ahead, feel free to make the eggs ahead of time.
4. When the potatoes are very tender, drain the potatoes. (They should be soft enough that some fall apart when you stir in the dressing.) Place the potatoes back in a very large bowl and let them release their steam.
5. While the potatoes are steaming, mix together the dressing.
6. In a small bowl, add the mayo, pickle relish, vinegar, yellow mustard, green onion, dill weed, celery seeds, salt, black pepper, and sugar. Mix well to combine.
7. Mix the dressing into the potatoes while they are still hot.
8. Peel and lightly chop your boiled eggs. Add to the potato mixture, and stir to combine. Adjust the salt and pepper to taste, and add up to 1/2 cup more mayo if needed to reach the desired consistency.
9. Serve to potato salad warm right away (also called “picnic style potato salad”), or let it chill for at least 4 hours or overnight.

---

Notes

• There’s some hot debate about if you should peel and chop your potatoes before boiling or after? My mom boils her potatoes whole and then peels and chops them for potato salad. I peel and chop and THEN boil. I haven’t found much of a difference when it comes to the end product. Feel free to do what you prefer.

• Category: side
• Method: stove top
• Cuisine: American

Nutrition Information: YIELD: 12 SERVING SIZE: 1/2 cup

Amount Per Serving: Calories: 236 Fat: 15.6g Cholesterol: 69.7mg Sodium: 461.4mg Carbohydrates: 20.4g Sugars: 4.7g Protein: 4.2g Vitamin A: 39.7µg Vitamin C: 9.6mg

Keywords: potato salad, party, picnic, summer, potato recipe, potato

Other recipes you’ll want to take to a picnic or party this summer

• Chicken Bacon Ranch Pasta Salad
• Grilled Corn and Avocado Salad
• Instant Pot Potato Salad
• Classic Layered Bean Dip
• Classic Macaroni Salad Recipe

Long live all the classics that are perfect for a party and get rave reviews. You are going to love this simple recipes as much as my family did! Move over burgers and dogs, it’s all about the sides.