Potato Salad Recipe

Why You’ll Love This Recipe
This classic Potato Salad Recipe is creamy, tangy, and packed with texture from tender potatoes, crunchy celery, and zesty pickles. Perfect for barbecues, picnics, or everyday sides, it’s a comfort food favorite that’s simple to make and easy to customize. Whether you prefer it with mustard, eggs, or both, this version delivers flavor in every bite.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

russet or Yukon Gold potatoesmayonnaiseDijon mustard or yellow mustardhard-boiled eggs (optional)celeryred onion or green oniondill pickles or sweet relishapple cider vinegar or pickle juicesalt and black pepperpaprika (for garnish)fresh dill or parsley (optional)

directions

Peel and cut the potatoes into chunks. Boil in salted water until fork-tender, about 10-12 minutes.

Drain and let the potatoes cool slightly.

In a large bowl, mix together mayonnaise, mustard, vinegar or pickle juice, salt, and pepper.

Chop the celery, onions, pickles, and eggs if using.

Add the cooled potatoes to the bowl and gently mix with the dressing.

Fold in the chopped vegetables and eggs until well combined.

Taste and adjust seasoning as needed.

Chill in the refrigerator for at least 1 hour before serving.

Sprinkle with paprika and fresh herbs just before serving.

Servings and timing

This recipe serves 6-8.Preparation time: 15 minutesCooking time: 10-12 minutesChilling time: 1 hourTotal time: 1 hour 25 minutes

Variations

Use sour cream or Greek yogurt for a tangier, lighter dressing.

Swap pickles for olives or capers for a briny twist.

Add crumbled bacon for extra flavor.

Use red potatoes or baby potatoes with skins on for a rustic version.

Include chopped bell peppers or peas for added color and crunch.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.Serve cold or bring to room temperature before serving.Do not freeze, as the texture of the potatoes and dressing will degrade.

FAQs

Can I make potato salad a day ahead?
Yes, it’s even better after the flavors meld overnight.

Should I peel the potatoes?
Peeling is traditional, but you can leave the skins on for more texture and nutrients.

Can I use different types of potatoes?
Yes, Yukon Gold and red potatoes hold their shape well and taste great.

Is mustard required?
No, but it adds great tang and depth to the dressing.

How do I avoid mushy potatoes?
Boil until just fork-tender and avoid overcooking.

Is this salad gluten-free?
Yes, as long as all your ingredients are gluten-free.

Can I make it vegan?
Yes, use plant-based mayo and skip the eggs.

Conclusion

This Potato Salad Recipe is the perfect balance of creamy, tangy, and crunchy, making it a timeless side dish for any occasion. Easy to whip up and full of flavor, it’s a must-have at summer gatherings, family meals, or anytime you’re craving a classic comfort dish.

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