Classic Creamy Potato Salad
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!
