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Potato Salad

Classic Potato Salad (The Only Potato Salad Recipe You'll Ever Need)

This classic potato salad is creamy, flavorful, and easy to make with tender potatoes, crunchy celery, hard-boiled eggs, and a perfectly seasoned dressing. It's the ultimate side dish for barbecues, picnics, potlucks, and family dinners, delivering delicious results every time.

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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 6 Serves
Course: Salad, Side Dish
Cuisine: American
Calories: 340
Ingredients Notes

Ingredients
  

  • 2 lbs 900g Yukon Gold or red potatoes, halved or quartered if large
  • 1 tbsp salt plus more for the cooking water
  • 3/4 cup mayonnaise
  • 1 tbsp yellow or Dijon mustard
  • 1 tbsp apple cider vinegar or dill pickle brine
  • 2 stalks celery finely diced
  • 1/4 cup red onion finely diced
  • 2 hard-boiled eggs chopped (optional, but traditional)
  • 2 tbsp fresh dill or chives chopped
  • Salt and black pepper to taste
  • Paprika for garnish

Notes

Before You Start Cooking:
  • Waxy potatoes (Yukon Gold, red, fingerling) hold together. Starchy potatoes (russet) fall apart.
  • Start potatoes in cold, salted water — never drop them into boiling water.
  • Dress the potatoes while they’re still warm; they absorb far more flavor that way.
  • Mayonnaise is the classic base, but mustard, vinegar, and pickle brine do the real work of flavor.
  • Potato salad is a food-safety risk at room temperature — treat it like the dairy-adjacent dish it basically is.