Why You’ll Love This Recipe

Simple Potato Salad is a classic side dish that’s creamy, tangy, and perfectly comforting. With just a few basic ingredients like potatoes, mayonnaise, mustard, and a touch of seasoning, this potato salad is quick to make and a guaranteed crowd-pleaser for picnics, BBQs, or family meals.

ingredients

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

3 pounds potatoes (Yukon Gold or red potatoes work best)
1 cup mayonnaise
2 tablespoons Dijon mustard (or yellow mustard)
2 tablespoons white vinegar
1 tablespoon sugar (optional, for sweetness)
1/2 teaspoon salt
1/4 teaspoon black pepper
2-3 hard-boiled eggs (optional, for added richness)
1/2 small red onion (diced)
1/2 cup celery (chopped)
Fresh parsley or chives (optional, for garnish)

directions

Boil the Potatoes:
Peel the potatoes if desired (or leave the skins on for added texture) and cut them into bite-sized cubes. Place them in a large pot and cover with cold water. Bring to a boil and cook for 10-12 minutes, or until the potatoes are tender when pierced with a fork. Drain and let them cool.
Prepare the Dressing:
In a separate bowl, whisk together mayonnaise, mustard, vinegar, sugar (if using), salt, and pepper until smooth and well combined.
Assemble the Salad:
Once the potatoes have cooled to room temperature, transfer them to a large mixing bowl. Add the diced red onion, chopped celery, and hard-boiled eggs (if using).
Combine:
Pour the dressing over the potatoes and gently stir to coat everything evenly. Be careful not to mash the potatoes.
Chill:
Cover the potato salad and refrigerate for at least 1 hour before serving to let the flavors meld.
Garnish and Serve:
Before serving, garnish with fresh parsley or chives for a burst of color.

Servings and timing

This recipe yields about 6 servings.
Preparation time: 15 minutes
Boiling time: 10-12 minutes
Chilling time: 1 hour
Total time: about 1 hour 30 minutes

Variations

For extra flavor, add chopped pickles or relish to the salad.
Use Greek yogurt instead of mayonnaise for a lighter version.
Add cooked bacon or smoked paprika for a smoky twist.
For a vegan version, skip the eggs and use a vegan mayo alternative.

storage/reheating

Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
Do not freeze, as the texture will change when thawed.

FAQs

Can I make this potato salad ahead of time?
Yes, it’s actually better if it sits in the fridge for a few hours or overnight for the flavors to develop.

What kind of potatoes are best for potato salad?
Yukon Gold or red potatoes are ideal because they hold their shape when boiled and are creamy in texture.

Can I use sour cream in place of mayonnaise?
Yes, sour cream can be used for a tangier, lighter version of the dressing.

Do I need to peel the potatoes?
Peeling the potatoes is optional. Leaving the skins on adds texture and nutrients, but peeled potatoes make for a smoother salad.

Can I add other veggies?
Yes, you can add peas, bell peppers, or even shredded carrots for more color and crunch.

Conclusion

Simple Potato Salad is a timeless, easy-to-make side dish that pairs well with almost anything. With its creamy dressing and satisfying potatoes, it’s the perfect addition to any gathering. Whether you enjoy it as a BBQ side or a comfort food staple, it’s always a crowd favorite!