Classic Potato Salad Recipe
Updated May 09, 2024
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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.
I could truly eat potato salad by the buckets. 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. Long live all the classics that are perfect for a party and get rave reviews!
It’s the perfect party dish to bring to all sorts of gatherings because you can make a large batch at once. You are going to love this simple recipe. Move over grilled burgers and dogs, it’s all about the sides.
Table of Contents
Why You’ll Love This Recipe
- Basic ingredients that are probably in your kitchen right now!
- An easy-to-make recipe that’s as simple as boiling potatoes and eggs and whipping up a dressing.
- Potato salad is always a favorite dish at gatherings, and it can be made in larger batches to feed more people.
Recipe Ingredients
- Potatoes – russet, red, or yellow potatoes are all options
- Eggs – use any size you have on hand
- Mayonnaise
- Sweet pickle relish – you can also cut up sweet pickles as a substitute for relish
- White vinegar
- Yellow mustard – basic yellow mustard is a classic potato salad ingredient, but you can also use Dijon mustard
- Green onions – any onions can be used as long as they are cut into small pieces
- Dried dill weed
- Celery seed – this is optional, but it really does give this salad its classic taste!
- Salt, pepper & sugar
See the recipe card below for full information on ingredients and quantities.
How to Make Classic Potato Salad
- Cook the potatoes in a pan with water until tender or cook potatoes in the Instant Pot. Boil the eggs at the same time.
- Drain the potatoes and eggs, placing the eggs in cold water. Peel and chop the eggs after they’ve cooled.
- Mix the dressing ingredients.
- Combine potatoes, eggs, and dressing and mix gently.
Recipe FAQs
Potato salad can be kept in the fridge for 3 to 4 days. If it has been sitting out 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.
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.
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.
Expert Tips
- For an even quicker, hands-off way to make potato salad, check out this Instant Pot Potato Salad recipe—cook the potatoes and eggs in 5 minutes!
- 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 it. That’s a simple way to keep mayo-based foods cold on the serving table.
- 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 to enhance the flavors. Or substitute sour cream with Dijon for the mayo.
More Party Food Recipes to Consider
No Bake Desserts
Watergate Salad Recipe
Quick Dinner Ideas
Chili Dogs Recipe
Holiday Recipes
Slow Cooker Apple Cider
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Classic Potato Salad Recipe
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
- 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.
- While the potatoes are boiling, boil the 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.)
- 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.
- 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 in a very large bowl and let them release their steam.
- While the potatoes are steaming, mix together the dressing.
- 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.
- Mix the dressing into the potatoes while they are still hot.
- Peel and lightly chop the 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.
- 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 whether 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.
- You can also mix in some fresh herbs, like basil, to bring in another layer of flavor.
- This recipe can be made in larger batches to feed more people.
- 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 substitute sour cream with Dijon for the mayo.
This was so delicious!
Ohhh now I want to make it! Thank you for reminding me!