Potato salad just has to be at any summer get-together, right? And somehow, everyone’s convinced their version is the best.
This one’s my take on the traditional potato salad most of us grew up eating. It’s creamy, tangy, totally no-fuss and made with fridge and pantry staples. It always disappears fast.
You get that rich creamy dressing with mayo, a punch of tang from mustard and vinegar, a little sweetness to balance things out, and some crunchy bits from celery and onion. Chopped eggs make it yummy. And don’t skip the smoked paprika on top – it’s the easiest way to make it look fancy without even trying.
I’ve made this for cookouts, weeknight dinners, and even holiday potlucks. There are never leftovers. Whether you’re pairing it with grilled burgers or just spooning it straight from the fridge, this is the kind of recipe you’ll come back to every summer.
Try my not-so-classic Bacon Potato Salad. Tiny buttery potatoes, peppery arugula, salty bacon, and creamy parmesan make this extra special potato salad recipe out of this WORLD.
If you are not into mayonnaise based potato salads, try German Potato Salad!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Why you’ll love this recipe
Whether you’re meal prepping or headed to a cookout, this one’s a guaranteed crowd-pleaser.
Quick and easy. Just 40 minutes start to finish.
Make-ahead friendly. Tastes even better after chilling.
Feeds a crowd. Perfect for BBQs, potlucks, and parties.
Classic flavor. Familiar and comforting with zero fuss.
Totally customizable. Add pickles, herbs, or leave out the eggs if you want.
Dill pickles even show up in classic potato salad – and if you love those tangy bites, don’t miss this creamy Dill Pickle Dip to scoop with chips alongside it.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Yukon gold potatoes. These are my favorite kind of potato because they stay firm but creamy. Use whatever potatoes you’ve got and just adjust the cooking time if needed. Russet potatoes or red skinned potatoes will work too.
- Mayonnaise. Go with the brand you like best. Full-fat gives the best texture but you can swap if needed.
- Apple cider vinegar. Adds a little zip and brightness. White wine vinegar or even pickle juice totally works too.
- Yellow mustard. Brings that classic potato salad flavor. Just enough tang without being too much. Dijon mustard can also be used.
- Red onion. Dice it super fine so no one gets a big bite. Adds crunch and a little pop of color.
- Hard-boiled eggs. These make the salad extra creamy and filling. Chop and mix right in. Need an easy peel boiled egg method? I got you! Try Instant Pot Boiled Eggs!
- Smoked paprika. A quick sprinkle on top adds color and a hint of smokiness.
How to make the Best Potato Salad
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
STEP 1: Cook the potatoes
Peel the potatoes, and dice into chunks, then place potatoes in a large pot of cold salted water.
Bring to a boil, then boil until the potatoes are tender but still hold their shape (we don’t want mashed potatoes. Drain.
STEP 2: Chop the veggies
Dice the celery, and finely dice the onion. Chop the hard boiled eggs.
STEP 2: Make the dressing
In a large bowl, whisk together the mayonnaise, apple cider vinegar, mustard, sugar, celery seed, salt, and pepper.
STEP 4: Combine, and chill.
Add the warm potatoes to the bowl with the dressing and gently toss to coat. Fold in the celery, red onion, and chopped eggs. Mix until combined.
Cover the potato salad and refrigerate for at least 2 hours. Sprinkle with smoked paprika just before serving. Serve chilled.
Common Mistakes to Avoid
Overcooking the potatoes
You want them fork tender, not falling apart. Mushy potatoes = potato salad soup.
Skipping the salt in the cooking water. Potatoes need seasoning from the inside out. Salt that water like pasta water.
Mixing while the potatoes are too hot. Warm is good -it helps the dressing soak in – but piping hot will melt the mayo and make it greasy.
Not chilling the salad
If you skip the chill time, the dressing will stay too runny. Letting it rest helps the dressing soak in and coat the potatoes properly.
Overmixing. Be gentle when stirring it all together. You want the potatoes to stay chunky, not fall apart.
Kylee’s Notes
- Start the potatoes in cold water for even cooking.
- Taste and adjust seasoning after chilling – flavors settle and mellow.
- Don’t skip chilling time. It really makes a difference.
- Use a gentle hand when mixing to keep the potatoes intact.
- Make it your own with mix-ins like relish, herbs, or chopped pickles.
- Keep it cold if you serve outdoors. Nest the bowl in ice.
- Chop onion finely so no one gets a big bite.
- Add some diced dill pickles for add added flavor.
How to store leftovers
Refrigerator
Store in an airtight container in the fridge for up to 4 days.
Some more of our favorite salad recipes:
- Summery White Bean Salad. Served chilled or at room temperature, this Summery White Bean Salad is great to make ahead, or to grab and go! A short prep time means you can have it on the table fast!
- Easy Southwest Pasta Salad with Lime Vinaigrette Dressing. Black beans, corn, red peppers, jalapenos, cilantro and red onions feature in this easy to make pasta salad. With the addition of the lime vinaigrette… oh, myyyyyyy.
- Greek Chickpea Salad An excellent make-ahead Summery Vegan Chickpea Salad, that will stay good for a few days in the fridge, making this perfect for lunches.
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Easy Potato Salad
Ingredients
- 3 pounds Yukon gold potatoes (about 8 large)
- 2 celery ribs (diced)
- ½ cup red onion (finely diced)
- 5 hard-boiled eggs (chopped)
Dressing
- 1½ cups mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon yellow mustard
- 1 tablespoon white sugar
- 1 teaspoon celery seed
- 1 teaspoon salt
- ½ teaspoon pepper
Garnish
- Smoked paprika (for garnish)
Directions
- Get prepped: Peel and dice the 3 pounds Yukon gold potatoes into bite-sized chunks. Dice 2 celery ribs. Finely dice ½ cup red onion. Chop 5 hard-boiled eggs. Measure out remaining ingredients.
- Cook the potatoes: Place 3 pounds Yukon gold potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then simmer for 10 to 12 minutes or until fork-tender. Drain and let cool slightly.
- Make the dressing: In a large bowl, whisk together 1½ cups mayonnaise,2 tablespoons apple cider vinegar, 1 tablespoon yellow mustard, 1 tablespoon white sugar, 1 teaspoon celery seed, 1 teaspoon salt, and ½ teaspoon pepper.
- Assemble: Add the warm potatoes to the bowl with the dressing and gently toss to coat.
- Fold in the celery, red onion, and chopped eggs. Mix until combined.
- Cover and refrigerate for at least 2 hours.
- Sprinkle with Smoked paprika just before serving. Serve chilled.
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Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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