There was a time when potato salad felt like one of those “easy” dishes that somehow always turned out wrong. Overcooked potatoes, bland dressing, or worse — that heavy mayo taste that makes you wonder if you accidentally ate a bowl of mayonnaise.

I used to avoid making it, honestly. But once I nailed the balance of tang, crunch, and creaminess, I realized this is one of those recipes that actually makes summer feel like summer.

Now, I don’t hesitate to bring a big bowl to cookouts, picnics, or even just a casual weeknight dinner. The version I make is classic — tender potatoes, crunchy celery, briny pickles, and hard-boiled eggs, all tossed in a mayo-mustard dressing with a little vinegar for brightness.

It’s simple, but the details matter. And if you follow the steps the way I do, you’ll get that perfect potato salad texture every time.

Ingredients Needed for the Recipe

• Red potatoes or Yukon Gold potatoes – these hold their shape when boiled and don’t turn mushy, which is the whole point of a good potato salad.
• Kosher salt – used in the boiling water and the dressing to season the potatoes and bring out the flavors.
• Hard-boiled eggs (optional) – add richness and that classic potato salad texture, especially when chopped small.
• Dill pickle spears or sweet pickle relish – provide tang and that unmistakable pickle bite that makes the salad feel “real.”
• Celery – gives crunch, which is essential to balance the softness of the potatoes.
• Shallot – adds a gentle onion flavor without overpowering the salad.
• Scallions (optional) – for a mild, fresh onion lift, especially if you want a brighter flavor.
• Fresh parsley, dill, or both – herbs bring freshness and make the salad taste less heavy.
• Mayonnaise – the base of the dressing, giving the salad its creamy, comforting texture.
• Dijon mustard – cuts through the mayo with a gentle tang and depth.
• Apple cider vinegar or rice vinegar – used twice: once on the potatoes and once in the dressing for bright, tangy flavor.
• Freshly ground black pepper – for a finishing touch of warmth and balance.

How to make Classic Potato Salad?

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Step 1 – Prep and Cut the Potatoes

Start by washing your potatoes and cutting them into roughly 3/4-inch chunks. If you prefer peeled potatoes, go ahead and peel them first. I usually leave the skins on for texture and because they hold up nicely in this salad.

Place the potatoes in a large pot and cover them with cold water. This step is crucial because starting in cold water helps the potatoes cook evenly, so you won’t end up with mushy pieces mixed with undercooked chunks. Add 2 teaspoons of kosher salt to the water before you turn on the heat.

Step 2 – Boil Until Fork-Tender

Bring the water to a boil over high heat, then reduce it to a gentle simmer. Cook the potatoes for about 8 to 10 minutes, until they’re fork-tender but still holding their shape. The moment you see the fork slide in easily, you’re done.

Drain the potatoes well in a colander. You don’t want extra water in the salad, or it will turn watery and bland. Transfer the potatoes to a rimmed baking sheet and spread them into a single layer so they cool evenly.

Step 3 – Season the Hot Potatoes

Here’s a little trick that makes the salad taste more “restaurant-quality”: sprinkle the potatoes with the remaining 1 tablespoon of vinegar while they’re still warm. This lets the vinegar soak into the potatoes and gives the salad a tangy base that carries through every bite.

Let the potatoes cool to room temperature, about 15 minutes. If you try to toss them while they’re still hot, the mayo dressing will become too thin, and the salad won’t hold together as well.

Step 4 – Make the Dressing Bowl

While the potatoes cool, combine the remaining ingredients in a medium bowl. Start with the chopped hard-boiled eggs if you’re using them, then add diced dill pickles (or sweet pickle relish), celery, and minced shallot. The texture here is everything — you want crunch, tang, and a little bit of bite.

Next add the scallions (if using) and the chopped herbs. Then stir in the remaining 1/2 teaspoon of kosher salt, mayonnaise, Dijon mustard, and 1 tablespoon of vinegar. Mix until everything is evenly coated and the dressing looks smooth and creamy.

Step 5 – Combine Potatoes with the Dressing

Add the cooled potatoes to the bowl of dressing and fold everything together gently. You want the potatoes coated, but you don’t want them to break apart. So take your time, and use a soft folding motion rather than stirring aggressively.

At this stage, taste the salad and adjust the seasoning with more salt or black pepper if needed. The potatoes should taste bright and balanced — not too mayo-heavy, not too vinegary, just right.

Step 6 – Chill and Let the Flavors Meld

Cover the potato salad and refrigerate for at least 1 hour before serving. This gives the flavors time to marry and lets the dressing thicken slightly. If you can, make it a day ahead — it honestly tastes even better after a few hours.

When you’re ready to serve, give it one last gentle stir. If it looks a bit dry, add a small spoonful of mayo and toss again. Potato salad should be creamy but not sloppy.

Variations to Try

If you want to switch things up without straying too far from the classic, there are a few simple variations that still feel familiar. One easy swap is using sweet pickle relish instead of diced pickle spears — it adds sweetness and tang without changing the texture too much.

For a little more flavor depth, try swapping Dijon mustard for whole grain mustard or spicy brown mustard. It adds a bit more bite and gives the dressing a slightly rustic feel. And if you want extra crunch, add a handful of finely chopped red bell pepper — it’s not traditional, but it’s surprisingly good.

Tips

• Start potatoes in cold water to prevent uneven cooking and avoid mushy pieces.
• Use waxy potatoes like red potatoes or Yukon Gold for the best texture and shape retention.
• Season the hot potatoes with vinegar before cooling to infuse them with tangy flavor.
• Let the salad chill for at least an hour to let the flavors develop fully.
• Don’t over-stir once the potatoes are added — gentle folding keeps the chunks intact.
• If the salad feels dry after chilling, add a little extra mayo, but do it gradually.
• For extra freshness, add chopped herbs like parsley and dill just before serving.

Storage and Make-Ahead Notes

This potato salad is one of those dishes that actually improves when it sits. You can make it up to one day ahead and keep it in an airtight container in the fridge. The flavors blend beautifully overnight, and it stays creamy without becoming watery.

Leftovers will keep for up to 5 days in the refrigerator. Just make sure the container is sealed well so the salad doesn’t absorb other fridge odors. Before serving again, give it a gentle stir and check the seasoning — sometimes a small pinch of salt or a splash of vinegar brings it back to life.

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Classic Potato Salad Recipe

Author: Elly Cooking Method: Boiling Cuisine: American Courses: Side Dish

Difficulty: easy Prep Time 20 mins Cook Time 20 mins Rest Time 60 mins Total Time 1 hr 40 mins

Servings: 7 Estimated Cost: $ 12 Calories: 207

Best Season: Summer, Spring

Description

Master this classic cookout side dish with tender potatoes, briny pickles, crunchy celery, and hard-boiled eggs. Perfectly balanced with a tangy mayo-mustard dressing and seasoned while warm for maximum flavor, this potato salad is a guaranteed crowd-pleaser at any summer gathering, picnic, or backyard BBQ.

ingredients

Servings

• 2 pounds red potatoes or Yukon Gold potatoes (peeled if desired, cut into 3/4-inch chunks)
• 2.5 teaspoons kosher salt (divided, plus more to taste)
• 3 hard-boiled large eggs (optional, peeled and diced)
• 2 spears dill pickle spears (or 1/4 cup sweet pickle relish)
• 2 stalks celery (diced)
• 1 large shallot (minced)
• 2 medium scallions (thinly sliced (optional))
• ¹⁄₄ bunch fresh parsley, dill, or a combination (finely chopped (~2 tablespoons))
• ¹⁄₂ cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons apple cider vinegar or rice vinegar (divided)
• freshly ground black pepper (to taste)

Instructions

1. Cut the potatoes into 3/4-inch chunks (peel if desired). Place in a large pot with 2 teaspoons of kosher salt and enough cold water to cover by 1 inch.
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2. Bring to a boil over high heat, then reduce to a gentle simmer. Cook until fork-tender, about 8–10 minutes. Drain well.
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3. Transfer hot potatoes to a rimmed baking sheet. Sprinkle with 1 tablespoon of vinegar and let cool to room temperature (~15 minutes).
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4. In a medium bowl, combine diced eggs (if using), chopped pickles, celery, shallot, scallions (if using), herbs, remaining 1/2 teaspoon salt, mayonnaise, Dijon mustard, and 1 tablespoon vinegar. Stir to form the dressing.
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5. Add cooled potatoes to the dressing and gently fold to combine. Season with additional salt and black pepper to taste.
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6. Cover and refrigerate for at least 1 hour (or up to 1 day) before serving to allow flavors to meld.
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Nutrition Facts

Servings 7

Serving Size 1 cup

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Amount Per Serving

Calories 207kcal

% Daily Value *

Total Fat 12.9g20%

Saturated Fat 2.3g12%

Cholesterol 77mg26%

Sodium 300mg13%

Potassium 371mg11%

Total Carbohydrate 17.1g6%

Dietary Fiber 1.7g7%

Sugars 2.6g

Protein 4.3g9%

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Calcium 26 mg

Iron 0.9 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make ahead: This salad tastes even better the next day! Prepare up to 24 hours in advance.
• Storage: Keep refrigerated in an airtight container for up to 5 days.
• Customize it: Add chopped radishes, capers, or a dash of hot sauce for extra zing.
• Egg-free? Simply omit the hard-boiled eggs—still delicious!

Keywords: potato salad, classic potato salad, summer side dish, picnic recipes, easy potato salad