Nothing says summer like a big bowl of classic potato salad at a backyard barbecue. I swear, this dish disappears faster than the burgers at our family cookouts! My mom always made hers with just the right balance of creamy dressing and tangy mustard – simple, comforting, and absolutely packed with flavor.
What I love most about classic potato salad is how effortlessly it brings people together. Whether it’s a picnic in the park or a potluck dinner, this humble side dish always earns compliments. And the best part? You probably have most of the ingredients in your kitchen right now. No fancy techniques, no complicated steps – just good, honest food that tastes like home.
Over the years, I’ve tweaked my recipe here and there (sometimes adding a little extra mustard when no one’s looking), but the heart of it remains unchanged. It’s the kind of dish that sparks memories and creates new ones – like the time my cousin accidentally doubled the vinegar and we all pretended it was fine (it wasn’t, but we ate it anyway!).
Why You’ll Love This Classic Potato Salad
This isn’t just any potato salad—it’s the kind that makes people go back for seconds (and thirds!). Here’s why it’s become my go-to recipe for every gathering:
- Crowd-pleasing magic: That perfect balance of creamy and tangy makes this disappear fast at potlucks
- Effortless to make: Just boil, mix, and chill – no fancy techniques needed
- Picnic perfect: Holds up beautifully outdoors (no mayo worries when chilled properly)
- Endlessly customizable: Add bacon, pickles, or fresh herbs to make it your own
- Tastes like home: That comforting flavor we all remember from family gatherings
Ingredients for Classic Potato Salad
Here’s what you’ll need to make my go-to classic potato salad – trust me, every ingredient plays an important role in creating that perfect balance of flavors and textures:
- 2 lbs russet potatoes, peeled and diced into 1-inch cubes (waxy potatoes work too, but russets soak up that dressing beautifully)
- 1/2 cup real mayonnaise (none of that low-fat stuff – we’re making comfort food here)
- 2 tbsp yellow mustard (or Dijon if you’re feeling fancy)
- 1/4 cup finely chopped yellow onion (soak in cold water for 10 minutes if you want to tame the bite)
- 2 hard-boiled eggs, chopped (don’t skip these – they add such wonderful richness)
- 1/4 cup diced celery (for that essential crunch)
- 1 tsp salt (plus more for the potato water)
- 1/2 tsp black pepper (freshly cracked if you’ve got it)
- 1 tbsp white vinegar (this little splash makes all the difference)
- 1 tsp sugar (just enough to balance the tanginess)
Equipment You’ll Need
You won’t need any fancy gadgets for this classic potato salad – just a few trusty kitchen staples that you probably already have:
- Large pot for boiling those potatoes
- Mixing bowl (I like a nice big one so I can stir without making a mess)
- Sharp knife and cutting board for prepping veggies
- Spoon or spatula for mixing everything together
- Measuring spoons (though I’ll admit, I sometimes eyeball the mustard)
That’s it! See? Told you this was simple.
How to Make Classic Potato Salad
Okay, let’s get to the fun part – making this simple yet irresistible classic potato salad! I’ve made this recipe more times than I can count, and these foolproof steps will give you perfect results every time.
Step 1: Preparing the Potatoes
First things first – those potatoes! I always start by putting my diced potatoes in a large pot of cold, salted water (about 1 teaspoon salt per quart). Bring it to a boil, then reduce to a simmer. You’ll know they’re done when a fork slides in easily but they still hold their shape – usually about 12-15 minutes. Drain them immediately (don’t let them sit in hot water or they’ll turn mushy) and let them cool slightly while you make the dressing.
Step 2: Making the Dressing
While the potatoes are cooling, grab your mixing bowl and whisk together the mayonnaise, mustard, vinegar, sugar, salt, and pepper. Taste it – this is when I usually sneak in an extra pinch of sugar if it’s too tangy for my liking. The dressing should be creamy with just the right balance of sweet and savory.
Step 3: Combining Everything
Now for the magic! Add the cooled potatoes, chopped eggs, onions, and celery to the dressing. Here’s my secret: fold everything together gently with a rubber spatula instead of stirring vigorously. You want each potato cube coated in dressing but still maintaining its shape. Too much mixing = potato mush, and nobody wants that!
Step 4: Chilling Before Serving
Patience, my friend! Cover the bowl and pop it in the fridge for at least an hour before serving. I know it’s tempting to dig in right away, but trust me – this waiting time lets all those flavors get to know each other. The vinegar mellows, the potatoes absorb the dressing, and everything comes together beautifully. If I’m making this ahead, I’ll sometimes let it chill overnight – it only gets better!
Tips for the Best Classic Potato Salad
After years of making this classic potato salad (and plenty of trial and error), I’ve picked up some tricks that make all the difference:
- Potato perfection: Use russets for fluffier texture or waxy potatoes if you prefer them to hold their shape better. Just don’t overcook – mushy potatoes ruin everything!
- Dressing decisions: Start with less mustard and add more to taste. I usually end up adding an extra teaspoon because I love that tangy kick.
- Chill time matters: That hour in the fridge isn’t just for show – it lets the flavors really come together beautifully.
- Egg-cellent tip: Shock your boiled eggs in ice water for easier peeling. Nothing worse than losing half the egg to stubborn shells!
- Salt smart: Taste after chilling – potatoes love to absorb salt, so you might need a final pinch before serving.
Variations for Classic Potato Salad
While I adore my basic recipe, sometimes I love shaking things up with fun additions. Here are my favorite ways to customize classic potato salad:
- Bacon boost: Toss in crispy crumbled bacon – because everything’s better with bacon, right?
- Pickle power: A handful of chopped dill pickles adds wonderful tang and crunch
- Herb garden: Fresh dill or parsley brightens up the whole dish beautifully
- Spicy twist: A dash of paprika or diced jalapeños for those who like heat
- Creamy swap: Sometimes I use half Greek yogurt for a lighter version (shh, don’t tell Grandma!)
The best part? You can mix and match these to create your perfect version!
Serving and Storing Classic Potato Salad
This classic potato salad truly shines when served chilled – I always pull it from the fridge about 15 minutes before serving to take the edge off that fridge-cold temperature. It’s the perfect side for grilled burgers, hot dogs, or fried chicken at summer cookouts. Leftovers? They’ll keep beautifully in the fridge for up to 3 days (if they last that long!). Just give it a quick stir before serving again – sometimes I’ll add a tiny splash of vinegar to brighten it up.
Nutritional Information for Classic Potato Salad
Keep in mind, nutritional values are estimates and can vary based on your specific ingredients and portions. Here’s the breakdown per generous 1-cup serving of my classic potato salad:
- Calories: 250
- Fat: 15g (2g saturated)
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Sugar: 3g
Not bad for something this delicious, right? Remember – these numbers might shift a bit if you add extras like bacon or pickles (not that I’d blame you!).
Frequently Asked Questions About Classic Potato Salad
I’ve gotten so many questions about this classic potato salad over the years – here are the ones that pop up most often:
Can I use Greek yogurt instead of mayo?
Absolutely! I’ve done this when I want a lighter version – just swap half the mayo for Greek yogurt. The texture will be slightly different (a bit tangier and less rich), but still delicious. Full disclosure though – my grandmother would definitely side-eye this substitution!
How long does potato salad last in the fridge?
Properly stored in an airtight container, it keeps beautifully for 3-4 days. Just give it a good stir before serving leftovers. Pro tip: if it starts looking a little dry, add a tiny splash of vinegar or a spoonful of mayo to refresh it.
What’s the best potato type to use?
I swear by russets because they soak up the dressing wonderfully, but Yukon Golds or red potatoes work great too if you prefer them to hold their shape better. Just avoid overcooking them – mushy potatoes make sad salad!
Can I make this ahead for a party?
You bet! In fact, I think it tastes even better made the night before. The flavors have more time to mingle and develop. Just keep it chilled until serving time – food safety first!
Share Your Classic Potato Salad Experience
I’d love to hear how your classic potato salad turns out! Did you stick to my version or add your own special twist? Drop a comment below with your favorite variations or family secrets – I’m always looking for new ideas. And if you loved this recipe, share it with your fellow potato salad enthusiasts!
Print
71
- Total Time: 35 mins
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A simple and delicious classic potato salad perfect for picnics and gatherings.
Ingredients
- 2 lbs potatoes, peeled and diced
- 1/2 cup mayonnaise
- 2 tbsp mustard
- 1/4 cup chopped onions
- 2 hard-boiled eggs, chopped
- 1/4 cup chopped celery
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp vinegar
- 1 tsp sugar
Instructions
- Boil potatoes until tender, then drain and cool.
- Mix mayonnaise, mustard, vinegar, sugar, salt, and pepper in a bowl.
- Add potatoes, onions, celery, and eggs to the dressing.
- Stir gently until well combined.
- Refrigerate for at least 1 hour before serving.
Notes
- For extra flavor, add chopped pickles or bacon.
- Adjust seasoning to taste.
- Best served chilled.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
Keywords: potato salad, classic, picnic, side dish, vegetarian