Classic Potato Salad Recipe

This classic potato salad recipe is the ultimate side dish that never goes out of style—creamy, tangy, and absolutely packed with flavor in every bite. Whether you’re preparing for a summer picnic, a backyard barbecue, or just craving a taste of nostalgia, this dish brings everyone together around the table. With tender potatoes, perfectly boiled eggs, a zesty mustard-mayo dressing, and the unbeatable crunch of pickles and onions, every mouthful delivers comfort and satisfaction. It’s the kind of potato salad that always disappears first at gatherings, and you’ll find yourself making it again and again!

Ingredients You’ll Need

The secret to a memorable classic potato salad recipe is starting with simple, top-quality ingredients. Every element plays its part, from the humble potato to the tangy relish, coming together for that signature creamy, flavorful finish that’s impossible to resist.

• Potatoes: Use 6 large potatoes, peeled and cubed; their starchy, tender texture is the heart of this salad and soaks up all the flavors beautifully.
• Eggs: 4 eggs provide richness and a slight bit of extra creaminess—plus that pop of yellow always looks inviting.
• Mayonnaise: 1 cup of mayonnaise ties everything together with its luxurious creaminess, making every bite smooth and delicious.
• Yellow Mustard: 2 tablespoons add just the right tang and a subtle, sunny color—don’t skip this for that classic flavor!
• Dill Pickle Relish: A quarter cup brings a zippy crunch, infusing the salad with briny brightness and a bit of texture.
• Chopped Onion: Just a quarter cup of chopped onion wakes up every forkful with a fresh, slightly spicy bite.
• Salt and Pepper: Add to taste for seasoning and balance—season as you go, so the flavors really pop.
• Paprika: A sprinkle for garnish adds smoky color and just a touch of earthy flavor—plus, it makes the presentation special.
• Chopped Fresh Parsley (optional): Parsley is your finishing flourish, adding a vibrant green and hint of freshness.

How to Make Classic Potato Salad Recipe

Step 1: Cook the Potatoes

Start by placing your peeled, cubed potatoes in a large pot and cover them completely with cold water. Bring the pot to a boil over high heat, then reduce to medium-low and let the potatoes simmer gently for 10 to 15 minutes. You want them tender enough to pierce with a fork but not so soft that they fall apart. Drain them well and let them cool slightly in a large mixing bowl—this prevents them from turning mushy when you mix in the other ingredients.

Step 2: Boil and Chop the Eggs

While the potatoes are cooking, add your eggs to a saucepan and cover with water. Bring them to a boil, then immediately remove from heat, cover with a lid, and let them sit for 12 minutes. This results in perfectly set yolks every time. Drain off the hot water and run cold water over them until cool, then peel and chop the eggs. The eggs will contribute a rich, creamy texture and a beautiful presentation.

Step 3: Prepare the Dressing

In a small bowl, whisk together mayonnaise, yellow mustard, dill pickle relish, onion, salt, and pepper. This creamy dressing gives the classic potato salad recipe its signature tang, creaminess, and crunch. Adjust the salt and pepper now, as this is the moment to balance the seasoning before combining with the potatoes and eggs.

Step 4: Combine Everything

Add the chopped eggs to the bowl with the slightly cooled potatoes. Next, pour your creamy dressing over the top. Using a spatula or large spoon, gently fold everything together until the potatoes and eggs are evenly coated—take your time to avoid mashing the potatoes. Every kernel of dressing mingling with the vegetables is a promise of flavor in each bite.

Step 5: Chill and Garnish

Cover the bowl and refrigerate the potato salad for at least one hour. This chilling step is essential: it allows all the tangy, creamy flavors to meld and the texture to firm up. Right before serving, sprinkle a generous dusting of paprika across the top and add a handful of chopped fresh parsley if you like. The result is a classic potato salad recipe that looks as good as it tastes!

How to Serve Classic Potato Salad Recipe

Garnishes

The final touches make your salad pop! Dust the top liberally with paprika for a splash of color and a gentle smokiness. Chopped parsley brings a bright, herby note that lifts the whole dish and looks inviting on any buffet or picnic table. If you want extra pizzazz, scatter a handful of thin-sliced green onions on top for a little bite and touch of green.

Side Dishes

This classic potato salad recipe is the ultimate companion to grilled favorites—think juicy burgers, sizzling hot dogs, smoky barbecue chicken, or tender ribs. It also shines beside roasted meats and sandwiches or as a cool, creamy counterpoint to spicy dishes. When you need a potluck hit, just add baked beans, grilled corn, or a crunchy slaw and let your potato salad be the star!

Creative Ways to Present

If you’re ready to take presentation up a notch, serve your classic potato salad in a hollowed-out loaf of crusty bread or spoon it into individual mason jars for picnics and outdoor parties. For a brunch or shower, try piping it into endive leaves or topping with sliced radishes and chives for elegance. However you serve it, expect to hear a chorus of “Wow, that looks amazing!”

Make Ahead and Storage

Storing Leftovers

Store any leftover classic potato salad recipe in an airtight container in the refrigerator. It will keep well for up to three days. If it thickens as it sits, just stir in a splash of milk or a spoonful of extra mayo to refresh its creaminess before serving again.

Freezing

While freezing a classic potato salad recipe isn’t generally recommended—mayonnaise can break and potatoes become watery—you can safely store components (like boiled potatoes and eggs) in the freezer and assemble fresh dressing when needed. For the best taste and texture, stick to refrigeration and enjoy within a few days.

Reheating

This dish is best enjoyed chilled or at room temperature, so reheating isn’t necessary. If you prefer it less cold, take the salad out of the fridge about 20 minutes before serving to take off the chill and let the flavors shine through.

FAQs

Can I use different types of potatoes for this classic potato salad recipe?

Absolutely! While large russet or Yukon Gold potatoes are traditional for their creamy texture, red potatoes or other waxy varieties hold their shape well and add a pretty color. Just avoid potatoes that get too mushy after boiling.

Is it okay to add extra ingredients or swap out the dressing?

Yes! This classic potato salad recipe is a perfect canvas for your creativity. Try chopped celery, green onions, or a pinch of celery seed for extra crunch. If you love more zip, a bit of apple cider vinegar or Dijon mustard in the dressing works beautifully.

How do I keep my potato salad from becoming watery?

Let your boiled potatoes cool a bit and drain thoroughly before adding the dressing. Excess water from hot potatoes can dilute the creamy dressing, so don’t rush this step and your salad will stay luscious and thick.

Can I make this classic potato salad recipe vegan?

To make a vegan version, simply use your favorite plant-based mayonnaise and leave out the eggs (or use chopped chickpeas for a protein boost). The rest of the flavors will still create a delicious salad everyone can enjoy!

Is this potato salad gluten-free?

Yes, the classic potato salad recipe as written is naturally gluten-free, as long as all the ingredient labels are checked for possible gluten-containing additives or cross-contamination.

Final Thoughts

If there’s one dish guaranteed to bring smiles and prompt recipe requests, it’s this classic potato salad recipe. The flavors and memories layered in every scoop are unforgettable, and I hope you enjoy making (and sharing) it just as much as I do. Give it a try at your next get-together and watch it disappear—there’s nothing quite like the comfort and joy of classic potato salad!

Print