A bowl of classic potato salad is more than just a side dish—it’s a staple of summer cookouts, family reunions, potlucks, and weekday dinners alike. Creamy yet bright, hearty but not heavy, and packed with tender potatoes, tangy pickles, and crunchy celery, this version of American-style potato salad gets everything right. It’s nostalgic, crowd-pleasing, and endlessly customizable to suit your tastes.
This recipe sticks to tradition: a mayo-based dressing with a touch of mustard, perfectly cooked potatoes, and just the right balance of acidity and seasoning. But we’re also diving deep into what makes a potato salad great—from selecting the best potatoes and mastering the dressing, to avoiding common mistakes like mushy texture or bland flavor. Whether you’re new to making potato salad or just want to perfect your go-to version, this is the guide you need.
Why Classic Potato Salad Is Always a Hit
Potato salad’s appeal lies in its versatility and familiar comfort. It bridges the gap between a warm, starchy side and a cool, creamy salad—making it a perfect pairing for grilled meats, sandwiches, and summer vegetables.
A good potato salad should hit multiple notes: tender potatoes that hold their shape, a tangy dressing that clings to every bite, crunchy mix-ins for texture, and seasoning that elevates the dish without overpowering the ingredients. This recipe hits all of those marks, with thoughtful tips to ensure it turns out perfectly every time.
Common Mistakes (And How to Avoid Them)
Potato salad is deceptively simple, but there are a few mistakes that can keep it from reaching its full potential. Here’s how to steer clear:
- Overcooking the potatoes: Mushy potatoes fall apart and soak up too much dressing. Boil until just fork-tender and no further.
- Under-seasoning: Potatoes need salt during cooking and in the dressing. Season at every step.
- Mixing while hot: A little warmth helps absorb flavor, but mixing too early can melt the dressing. Let the potatoes cool slightly before tossing.
- Too dry or too soupy: Use just enough dressing to coat the potatoes. You can always add more, but you can’t take it out once mixed.
The Best Potatoes for Salad
Potato variety plays a big role in texture and flavor. Here’s how to choose:
- Yukon Golds (recommended): Creamy texture, naturally buttery, and hold their shape well.
- Red potatoes: Waxy and firm, with a subtle flavor. Great for salads with more bite.
- Russet potatoes: Fluffy and starchy, but can fall apart easily. Not ideal for classic mayo-based salads.
No matter the type, be sure to cut the potatoes into even-sized pieces for uniform cooking. You can peel them before or after boiling, depending on preference.
Classic Ingredients Breakdown
This is a traditional, no-frills version of potato salad—with just a few fresh tweaks for balance and bite:
- Potatoes: Yukon Gold or red, peeled or skin-on.
- Hard-boiled eggs: Add creaminess and protein.
- Celery: Adds crunch and a clean, grassy flavor.
- Dill pickles or sweet pickles: Tang and texture. Choose your favorite.
- Red onion: Optional, but adds sharpness and color.
- Mayonnaise: Forms the creamy base of the dressing.
- Yellow mustard: Brightens the flavor.
- Apple cider vinegar or pickle juice: Adds acidity and depth.
- Celery seed or dill (optional): Adds subtle herbaceous notes.
Tools You’ll Need
You don’t need much to make excellent potato salad, but the right tools can help:
- Large pot (for boiling potatoes)
- Slotted spoon or strainer
- Mixing bowls
- Sharp knife and cutting board
- Rubber spatula or spoon (for gentle mixing)
- Timer (to avoid overcooking)
Optional but helpful: Potato masher for gently crushing a few potatoes into the dressing for extra creaminess.
Ingredients
For the Salad:
- 2½ pounds Yukon Gold or red potatoes, cut into 1-inch chunks
- 1 tablespoon kosher salt (for boiling water)
- 4 large eggs, hard-boiled and chopped
- ¾ cup celery, finely chopped (about 2 ribs)
- ½ cup dill pickles or sweet pickles, finely chopped
- ¼ cup red onion, finely diced (optional)
For the Dressing:
- ¾ cup mayonnaise
- 1½ tablespoons yellow mustard
- 1 tablespoon apple cider vinegar or pickle juice
- ½ teaspoon celery seed (optional)
- Salt and pepper to taste
- Optional: 1 tablespoon chopped fresh dill or parsley
Step-by-Step Instructions
Step 1: Boil the Potatoes
Place the diced potatoes in a large pot and cover with cold water by 1–2 inches. Add 1 tablespoon of kosher salt to the water.
Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 10–12 minutes, or until the potatoes are just fork-tender. Avoid overcooking.
Drain the potatoes and spread them out on a baking sheet or large plate to cool slightly—about 10–15 minutes.
Step 2: Make the Dressing
In a large mixing bowl, whisk together the mayonnaise, mustard, vinegar or pickle juice, celery seed (if using), and a pinch of salt and pepper.
Taste and adjust seasoning as needed.
Step 3: Mix the Salad
Once the potatoes have cooled slightly but are still a bit warm, add them to the bowl with the dressing.
Add the chopped celery, pickles, red onion, and hard-boiled eggs. Gently fold everything together using a rubber spatula, being careful not to mash the potatoes too much.
Optional: Crush a few potatoes slightly for a creamier consistency.
Step 4: Chill and Serve
Cover and refrigerate the potato salad for at least 1 hour, preferably 2–4 hours, to let the flavors meld.
Before serving, taste again and adjust seasoning with more salt, pepper, or vinegar if needed. Garnish with a sprinkle of paprika or chopped herbs if desired.
Serve cold or at cool room temperature.
Tips and Troubleshooting
- Too dry? Stir in a spoonful of mayo or a splash of pickle juice just before serving.
- Too tangy? Add a pinch of sugar or a bit more mayo to balance.
- Want more crunch? Add chopped radishes, green bell pepper, or extra celery.
- Want it lighter? Substitute half of the mayo with Greek yogurt or mashed avocado.
Storage and Make-Ahead
To Store: Keep in an airtight container in the refrigerator for up to 4 days. Stir before serving.
To Make Ahead: Potato salad actually improves with time. Make it 1 day ahead for best flavor.
Not freezer-friendly: Mayo-based salads don’t hold up well to freezing.
What to Serve with Classic Potato Salad
This potato salad is an all-star side dish that pairs well with:
- Grilled burgers, hot dogs, or sausages
- Fried or grilled chicken
- BBQ ribs or pulled pork
- Grilled salmon or shrimp skewers
- Veggie sandwiches or wraps
- A picnic spread with coleslaw, baked beans, and watermelon
Whether it’s a backyard BBQ, a holiday gathering, or a weekday lunch, this classic potato salad adds that perfect creamy, tangy element that rounds out every meal. It’s simple, traditional, and just downright satisfying—exactly how a good potato salad should be.