When it comes to timeless summer side dishes, Classic Potato Salad reigns supreme. Whether it's a backyard barbecue, a family potluck, or a casual picnic, it's always a hit!
What's a summer cookout without potato salad? Not one I want to be at! C'mon now, potato salad is a side dish essential and as American as apple pie! Like lots of summer side dish salads, there are hundreds of versions. The way our momma made it and how her momma made is how we like it, and that's different for everyone.
Potato salad can vary from region to region:
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- Starchy Fork-tender Russets versus Creamier Waxy Potato Varieties
- Served Cold versus Served Warm
- Sweeter versus Tangier
- Potatoes Peeled versus Not Peeled
- Smashed Potatoes versus Gently Folded to Keep the Potatoes' Shape
My Classic Potato Salad is thick, has a mild sweetness from the sweet relish, is rich in flavor from the dried herbs, and has a savory tang and creaminess from the mustard, eggs, and mayonnaise. Made a day ahead of time, it's the perfect accent to your cookout spread, and one folks will keep coming back for more!
Table of Contents
What You’ll Need
Ingredient Amounts Listed in the Recipe Card Below
- Russet Potatoes
- Mayonnaise
- Yellow Mustard
- Sweet Relish
- Dried Minced Onion
- Garlic Salt
- Dill Weed
- Paprika
- Black Pepper
- Hard Boiled Eggs
Tools You’ll Need
- Large Mixing Bowl
- Spatula
- Measuring Spoons
- Measuring Cups
- Colander
- Cooling Rack (optional for eggs)
Why You’ll Like Classic Potato Salad
- It's a great make-ahead dish for any get-together!
- It's a versatile side dish that can be customized to individual preferences!
- It brings back happy memories of family gatherings, potlucks, and holidays!
- My easy potato salad is the perfect blend of tanginess, creaminess, and subtle sweetness making it a super delicious side dish!
How to Make Classic Potato Salad
- Place the potato cubes in a large pot of water mixed with 1 tablespoon salt and bring it to a boil. Cook the potatoes until they are just fork-tender, typically around 10-15 minutes. Be careful not to overcook them as you want them to hold their shape. Once the potatoes are cooked, drain them in a colander and let them cool to room temperature.
- In a large mixing bowl, combine the mayonnaise, mustard, relish, seasonings, and hard-boiled eggs Whisk the ingredients together until you have a smooth and creamy dressing. Taste the dressing and adjust the seasoning according to your preference.
- Once the potatoes have cooled, add them to the dressing. Gently fold until the potatoes are evenly coated with the dressing.
- Transfer to a serving bowl, and if desired, garnish with additional paprika and/or dill weed.
Tips and Substitutions
- Classic potato salad can be customized to your liking. Some popular additions include diced pickles, bacon bits, cheddar cheese, chopped fresh herbs (such as dill or chives), fresh chopped onion, celery, apple cider vinegar, sugar, and/or scallions.
- If you like your potato salad creamier, decrease the potatoes or make more dressing.
- Visit Perfect Peel Boiled Eggs for your easiest egg-peeling experience ever!
- I prefer potato salad made with russet potatoes, but Yukon and red potatoes work as well.
- Either mayonnaise or Miracle Whip can be used in my classic potato salad.
- Fresh dill can be used in place of dried dill. Simply switch to ¾-1 tablespoon fresh.
- Fresh yellow, red, or sweet onion can substitute for dried minced onion. Simply use ¼-1/2 cup finely diced onion.
- Classic Potato salad is a great side dish to prepare ahead of time as it allows time for the flavors to meld together and enhance the taste. Just remember to give it a stir and adjust the seasoning before serving.
Frequently Asked Questions
It is a matter of personal preference. Some people prefer to leave the skin on for added texture and flavor, while others prefer a smoother consistency and choose to peel the potatoes.
If you prefer a healthier option, you can substitute part or all of the mayonnaise with Greek yogurt, sour cream, or a combination of both. This will give the salad a tangy and creamy taste while reducing the calorie content.
I prefer dried minced onions over fresh because they are milder with a toasted, rich flavor. However, as noted under Tips and Substitutions, fresh can substitute dried if that's what you prefer.
Make sure not to overcook the potatoes. Cook them until they are fork-tender but still hold their shape. Additionally, allow the potatoes to cool completely before mixing them with the other ingredients.
Yes, you can omit the eggs if you prefer an egg-free potato salad. The eggs add a creamy texture and flavor, but the classic potato salad will still taste delicious without them.
Use vegan mayonnaise or plant-based yogurt as a substitute for traditional mayonnaise. Omit the eggs, if desired.
As described, there are no gluten-containing ingredients in this recipe, but check the label of the brands you're using to ensure this as well.
While classic potato salad is typically served chilled, you can enjoy it warm if you prefer. Just keep in mind that the flavors may differ slightly, and the texture might be softer due to the warmth.
Properly stored potato salad can last for 3-4 days in the refrigerator. Make sure to keep it in an airtight container to maintain freshness.
Freezing potato salad is not recommended as the texture and flavors upon thawing result in a less-than-desirable consistency.
If served at a gathering and left out at room temperature longer than 2 hours, discard it as it's not safe to eat. If possible, serve in a chilled bowl.
More Recipes Like This
If you're looking for more delicious salads to bring to your next potluck, cookout or get-together, all of these will be a HIT!
- The Best Pasta Salad
- Best Ever Macaroni Salad
- Old Fashioned Orange Jello Salad
- Italian Pasta Salad
- Sweet and Crunchy Ramen Salad
Classic Potato Salad
Ingredients
- 2 ½ lb russet potatoes washed thoroughly, dried & cut into bite-sized pieces
- ¾ cup regular or light mayonnaise
- 2 tablespoon yellow mustard
- 3 tablespoon sweet relish
- 2 tbsp dried minced onion
- ½ teaspoon garlic salt
- ½ teaspoon dill weed
- ½ teaspoon paprika
- ½ tsp black pepper
- 3-4 hard boiled eggs peeled & chopped
Instructions
- Place the potato cubes in a large pot of water mixed with 1 tablespoon salt and bring it to a boil. Cook the potatoes until they are just fork-tender, typically around 10-15 minutes. Be careful not to overcook them as you want them to hold their shape. Once the potatoes are cooked, drain them in a colander and let them cool to room temperature.
- In a large mixing bowl, combine the mayonnaise, mustard, relish, seasonings and hard boiled eggs Whisk the ingredients together until you have a smooth and creamy dressing. Taste the dressing and adjust the seasoning according to your preference.
- Once the potatoes have cooled, add them to the dressing. Gently fold until the potatoes are evenly coated with the dressing.
- Transfer to a serving bowl, and if desired, garnish with additional paprika and/or dill weed.
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