A classic potato salad is creamy, tangy, and loaded with tender potatoes, crunchy vegetables, and flavorful dressing. Perfect for picnics, barbecues, or family dinners, this side dish is always a crowd-pleaser and pairs wonderfully with grilled meats and sandwiches.

Why You’ll Love This Recipe

Potato salad offers a satisfying blend of textures and flavors—soft potatoes, crisp celery, savory eggs, and a rich, tangy dressing. It’s easy to customize and even better when made ahead, allowing the flavors to meld together beautifully.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

russet or Yukon Gold potatoesmayonnaiseDijon mustardapple cider vinegarhard-boiled eggs (chopped)celery (chopped)red onion (finely diced)saltblack pepperpaprika (for garnish)fresh dill or parsley (optional)

directions

Boil the potatoes in salted water until fork-tender, about 10-15 minutes, then drain and let them cool slightly.

Peel the potatoes (if desired) and cut them into bite-sized cubes.

In a large mixing bowl, combine mayonnaise, Dijon mustard, and apple cider vinegar. Mix until smooth.

Add the cubed potatoes, chopped eggs, celery, and red onion to the bowl.

Gently toss everything together until evenly coated.

Season with salt and black pepper to taste.

Refrigerate for at least 1 hour to let the flavors meld.

Before serving, sprinkle with paprika and fresh herbs if using.

Servings and timing

This recipe yields approximately 6-8 servings.Preparation time: 15 minutesCooking time: 15 minutesChilling time: 1 hourTotal time: 1 hour 30 minutes

Variations

Use sour cream or Greek yogurt in place of some or all of the mayonnaise for a tangier flavor.

Add diced pickles or relish for extra crunch and zest.

Include chopped bacon or shredded cheddar for a heartier version.

Try a dash of hot sauce or horseradish for a spicy kick.

Swap red onion for green onion for a milder taste.

storage/reheating

Store potato salad in an airtight container in the refrigerator for up to 4 days.Do not freeze, as the texture will suffer.Potato salad is best served cold or at room temperature. Stir gently before serving to redistribute the dressing.

FAQs

What potatoes are best for potato salad?

Waxy potatoes like Yukon Gold or red potatoes hold their shape well, but russets work if you prefer a softer texture.

Can I make potato salad ahead of time?

Yes, making it a few hours or even a day in advance enhances the flavor.

How long can potato salad sit out?

No more than 2 hours at room temperature due to the mayonnaise.

Can I skip the eggs?

Yes, eggs are traditional but optional. The salad will still be delicious without them.

What if I don’t like mayonnaise?

You can substitute with sour cream, Greek yogurt, or a vinaigrette-based dressing.

How do I avoid mushy potatoes?

Don’t overcook them—boil just until tender, then cool promptly.

Should I peel the potatoes?

It’s up to you. Some prefer the rustic look and extra fiber with skins on.

How can I make this vegan?

Use a plant-based mayo and skip the eggs.

Can I add other vegetables?

Yes, peas, bell peppers, or even corn can add flavor and texture.

Is this gluten-free?

Yes, as long as all ingredients (especially mayo and mustard) are gluten-free.

Conclusion

This potato salad recipe delivers comfort and flavor in every bite. Whether you’re preparing it for a picnic, cookout, or casual dinner, it’s an easy and dependable side dish that everyone loves. Customize it to your taste and make it your own—it’s sure to be a staple in your recipe box.