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I’m excited to share with you the absolute Traditional Potato Salad Recipe. Skip the store bought stuff and make this delicious potato salad at home. This is so amazing and has just the perfect combination of seasonings for the best side dish for your next BBQ or potluck.
We have the best recipe for potato salad and you will never make another type again. I love potato salad but can be a bit picky so this is really saying a lot. This recipe has the perfect blend of mayonnaise, sweet pickles, spices and more for such a flavorful potato salad. .
In fact, whenever I make this everyone wants the side dish recipe. This classic potato salad is one of our favorite summer salad recipe.
Table of Contents
Why We Love This Recipe
We absolutely love it and you can really make it your own. Try baking potatoes or red potatoes. Add sour cream and miracle whip if you like.
If you prefer a vinegar based salad, add apple cider vinegar and dijon mustard for a different flavor. I love to garnish with green onions for a pop of color. You are going to love this potato salad.
Ingredients
For the full recipe and ingredients scroll to the recipe card.
How do you Make Potato Salad from Scratch
Step 1 – Cut the potatoes into quarters and place them in a large stock pot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil.
Step 2 – Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender. You can also cook them in the Instant pot.
Step 3 – Once the potatoes are very tender, drain off all the water. Remove the loose peels and chop the potatoes into 1/2-inch chunks. It’s okay if they are soft and crumbly. Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Then stir in the eggs, celery, onions, and dill.
Step 4 – Cover the potato salad and refrigerate for at least 4 hours. If you have time to make it ahead, refrigerate overnight. Keep refrigerated in an airtight container for up to one week
Expert Tips
- Prepare Vegetables – This recipe like many calls for diced onions. Another time saving tip is to use a small food chopper or food processor to quickly and easily chop the onions. Learn and how to freeze onions and also how to freeze peppers to save so much time in the kitchen and to cut ahead of time.
- Potatoes – To evenly cook the potatoes in a large pot we recommend cutting them about the same size.
- Chill Potato Salad – After preparing the potato salad, we recommend to allow it to chill before serving. We usually make the night before serving for best results.
Serving Suggestions
Potato salad is a classic side dish for all our summertime BBQ’s and potlucks. It pairs perfectly with Juicy Lucy Burger and Grilled Hot Dogs. It is even delicious with Grilled Teriyaki Steak or Grilled Chicken Kabobs.
The creamy texture and amazing flavor makes this side dish a crowd favorite.
Frequently Asked Questions
Yukon gold and white potatoes are best for potato salad. They have less starch than russet potatoes that tend to fall apart while cooking. Yukon and white potatoes also have a thinner skin which makes it easier if you don’t feel like peeling the potatoes and leave the skin on.
While technically you can freeze it, I wouldn’t. Mayonnaise based potato salad tends to separate when you freeze it. Plus, the texture changes once it defrosts. This dish is best eaten fresh.
I think it is better made a day in advance. The flavors have longer to blend the potato salad is even tastier.
It takes about 13-15 minutes to boil potatoes for potato salad. You want them to be tender when pierced with a fork but not mushy.
We like easy recipes, so we did not peel the potatoes before boiling or mixing the ingredients. We keep the peel on when making this potato salad.
More Easy Potato Recipes
Easy Side Dishes
German Potato Salad
Easy Side Dishes
Easy Twice Baked Potatoes
Quick and Easy Instant Pot
Easy Instant Pot Red Potatoes Recipe
We love to hear from you. If you make this Classic Potato Salad Recipe, please leave us a comment or a star review.
Traditional Potato Salad Recipe
Ingredients
- 2.5 pounds Yukon Gold potatoes
- 1 cup real mayonnaise
- 1/2 cup refrigerated sweet pickle relish
- 1 tablespoon yellow mustard
- 1 teaspoon celery seeds
- 1/4 teaspoon paprika
- 3 hard boiled eggs peeled and chopped
- 1 celery stalk diced
- 1/4 cup sweet onion diced
- 1 teaspoon fresh chopped dill
- 1/2 salt and pepper
Instructions
- Cut the potatoes into quarters and place them in a large stock pot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender. You can also cook them in the Instant pot.
- In a medium bowl mix the mayonnaise, sweet pickle relish including juices, mustard, celery seeds, paprika, and about ½ teaspoon salt, and pepper to taste. Stir until smooth. Then chop the eggs, celery, onions, and dill.
- Once the potatoes are very tender, drain off all the water. Remove the loose peels and chop the potatoes into 1/2-inch chunks. It’s okay if they are soft and crumbly. Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Then stir in the eggs, celery, onions, and dill. Taste, then salt and pepper as needed. Garnish with fresh dill and paprika.
- Cover the potato salad and refrigerate for at least 4 hours. If you have time to make it ahead, refrigerate overnight. Keep refrigerated in an airtight container for up to one week
