Creamy, tangy, and loaded with flavor—this classic potato salad is the perfect addition to any cookout, picnic, or family gathering. With just the right balance of soft potatoes, crunchy celery, and a rich mayo-mustard dressing, it’s a timeless side dish that everyone loves.
Growing up, potato salad was a staple at every summer barbecue in our family.
My grandmother made it from scratch, always using red potatoes and a dash of vinegar while they were still warm.
That simple trick made all the difference.
Over the years, I’ve added my own touches to her beloved recipe—like a pinch of smoked paprika and some chopped pickles for extra zest.
It’s a dish that carries memories, and now I’m excited to share it with you.
Why You’ll Love This
- Creamy and flavorful: The combination of mayo, mustard, and spices makes the perfect classic dressing.
- Easy to make ahead: This salad tastes even better the next day, making it ideal for parties.
- Customizable: Add bacon, boiled eggs, or fresh herbs to suit your taste.
- Perfect for gatherings: Always a hit at BBQs, picnics, and potlucks!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Cuisines: American
Servings: 6–8
Estimated Cost: $6–$8
Equipment:
- Large pot
- Mixing bowls
- Cutting board
- Knife
- Potato peeler (optional)
- Spatula or spoon
Ingredients
- 2 pounds Yukon Gold or red potatoes, peeled (optional) and cubed
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 teaspoons apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- 1 stalk celery, finely chopped
- ½ small red onion, finely diced
- ¼ cup dill pickles or relish
- 2 hard-boiled eggs, chopped (optional)
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Step-by-Step Instructions
- Boil the potatoes: Add cubed potatoes to a large pot of salted water. Bring to a boil and cook for about 10–12 minutes, or until fork-tender. Drain and let them cool slightly.
- Add vinegar while warm: While the potatoes are still warm, drizzle them with the apple cider vinegar. This helps them absorb flavor. Let cool completely.
- Make the dressing: In a large bowl, whisk together the mayonnaise, mustard, salt, pepper, and paprika until smooth.
- Mix in veggies: Add the chopped celery, red onion, and pickles to the dressing and stir well.
- Combine everything: Gently fold in the cooled potatoes and chopped eggs (if using) until everything is evenly coated.
- Chill: Cover and refrigerate for at least 1 hour to let the flavors meld.
- Serve: Garnish with fresh parsley and an extra sprinkle of paprika if desired. Serve cold.
Nutrition Facts
Per Serving (based on 8 servings):
- Calories: 290
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 27g
- Fiber: 3g
- Sugars: 2g
- Protein: 5g
- Sodium: 380mg
Tips for Success
- Use waxy potatoes like Yukon Gold or red potatoes—they hold their shape better after boiling.
- Drizzle with vinegar while warm to enhance flavor and prevent blandness.
- Chill before serving so the dressing has time to soak in—at least 1 hour, ideally overnight.
- Don’t overmix—fold gently to keep the potatoes from getting mushy.
Classic Creamy Potato Salad
Ingredients
- 2 pounds Yukon Gold or red potatoes peeled (optional) and cubed
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 teaspoons apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika optional
- 1 stalk celery finely chopped
- ½ small red onion finely diced
- ¼ cup dill pickles or relish
- 2 hard-boiled eggs chopped (optional)
- 1 tablespoon chopped fresh parsley optional, for garnish
Instructions
- Boil the potatoes: Add cubed potatoes to a large pot of salted water. Bring to a boil and cook for about 10–12 minutes, or until fork-tender. Drain and let them cool slightly.
- Add vinegar while warm: While the potatoes are still warm, drizzle them with the apple cider vinegar. This helps them absorb flavor. Let cool completely.
- Make the dressing: In a large bowl, whisk together the mayonnaise, mustard, salt, pepper, and paprika until smooth.
- Mix in veggies: Add the chopped celery, red onion, and pickles to the dressing and stir well.
- Combine everything: Gently fold in the cooled potatoes and chopped eggs (if using) until everything is evenly coated.
- Chill: Cover and refrigerate for at least 1 hour to let the flavors meld.
- Serve: Garnish with fresh parsley and an extra sprinkle of paprika if desired. Serve cold.
Notes
- Use waxy potatoes like Yukon Gold or red potatoes—they hold their shape better after boiling.
- Drizzle with vinegar while warm to enhance flavor and prevent blandness.
- Chill before serving so the dressing has time to soak in—at least 1 hour, ideally overnight.
- Don’t overmix—fold gently to keep the potatoes from getting mushy.
Common Questions
Can I make potato salad ahead of time?
Yes! It actually tastes better after a few hours in the fridge. You can make it a day in advance.
Should I peel the potatoes?
Totally up to you. Yukon Golds and red potatoes have thin skins and work well either way.
Can I use Greek yogurt instead of mayo?
Yes, for a lighter version. Try half Greek yogurt and half mayo for a creamy texture with fewer calories.
How long does potato salad last in the fridge?
Stored in an airtight container, it will stay fresh for up to 4 days.
Thanks for stopping by and trying out this classic potato salad recipe!
I hope it becomes a staple at your gatherings, just like it has at mine.
Wishing you happy cooking and even happier eating!
