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I’m excited to share with you the absolute Traditional Potato Salad Recipe. Skip the store bought stuff and make this delicious potato salad at home. This is so amazing and has just the perfect combination of seasonings for the best side dish for your next BBQ or potluck.

Potato salad in a bowl with a serving on a wooden spoon
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We have the best recipe for potato salad and you will never make another type again. I love potato salad but can be a bit picky so this is really saying a lot. This recipe has the perfect blend of mayonnaise, sweet pickles, spices and more for such a flavorful potato salad. .

In fact, whenever I make this everyone wants the side dish recipe. This classic potato salad is one of our favorite summer salad recipe.

Why We Love This Recipe

We absolutely love it and you can really make it your own. Try baking potatoes or red potatoes. Add sour cream and miracle whip if you like.

If you prefer a vinegar based salad, add apple cider vinegar and dijon mustard for a different flavor. I love to garnish with green onions for a pop of color. You are going to love this potato salad.

Ingredients

Ingredients - yukon gold potatoes, mayonnaise, sweet pickle relish, yellow mustard, celery seeds, paprika, boiled eggs, celery, sweet onion, chopped dill, salt and pepper

For the full recipe and ingredients scroll to the recipe card.

How do you Make Potato Salad from Scratch

Diced potatoes in a large pot of water with a bowl of mayonnaise, diced onions and boiled eggs

Step 1 – Cut the potatoes into quarters and place them in a large stock pot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil.

Tablespoon of salt with the large pot of potatoes in water

Step 2 – Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender. You can also cook them in the Instant pot.

Soft potatoes in a bowl topped with mayo mixture

Step 3 – Once the potatoes are very tender, drain off all the water. Remove the loose peels and chop the potatoes into 1/2-inch chunks. It’s okay if they are soft and crumbly. Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Then stir in the eggs, celery, onions, and dill.

Potato Salad in a clear bowl covered with a plastic wrap

Step 4 – Cover the potato salad and refrigerate for at least 4 hours. If you have time to make it ahead, refrigerate overnight. Keep refrigerated in an airtight container for up to one week

Expert Tips

  • Prepare Vegetables – This recipe like many calls for diced onions. Another time saving tip is to use a small food chopper or food processor to quickly and easily chop the onions. Learn and  how to freeze onions and also how to freeze peppers to save so much time in the kitchen and to cut ahead of time.
  • Potatoes – To evenly cook the potatoes in a large pot we recommend cutting them about the same size.
  • Chill Potato Salad – After preparing the potato salad, we recommend to allow it to chill before serving. We usually make the night before serving for best results.
Potato salad in a bowl topped with fresh dill

Serving Suggestions

Potato salad is a classic side dish for all our summertime BBQ’s and potlucks. It pairs perfectly with Juicy Lucy Burger and Grilled Hot Dogs. It is even delicious with Grilled Teriyaki Steak or Grilled Chicken Kabobs.

The creamy texture and amazing flavor makes this side dish a crowd favorite.

A serving of potato salad on a white plate

Frequently Asked Questions

What Kind of Potatoes are Best for Potato Salad?

Yukon gold and white potatoes are best for potato salad. They have less starch than russet potatoes that tend to fall apart while cooking. Yukon and white potatoes also have a thinner skin which makes it easier if you don’t feel like peeling the potatoes and leave the skin on.

Can you Freeze Potato Salad?

While technically you can freeze it, I wouldn’t. Mayonnaise based potato salad tends to separate when you freeze it. Plus, the texture changes once it defrosts. This dish is best eaten fresh.

Can I Make Potato Salad Ahead of Time?

I think it is better made a day in advance. The flavors have longer to blend the potato salad is even tastier.

How Long do you Boil Potatoes for Potato Salad?

It takes about 13-15 minutes to boil potatoes for potato salad. You want them to be tender when pierced with a fork but not mushy.

Should You Peel Potatoes before Boiling for Potato Salad?

We like easy recipes, so we did not peel the potatoes before boiling or mixing the ingredients. We keep the peel on when making this potato salad.

More Easy Potato Recipes

We love to hear from you. If you make this Classic Potato Salad Recipe, please leave us a comment or a star review.

Traditional Potato Salad Recipe

5 from 5 votes
This is the best potato salad recipe. Skip the store bought stuff and make this delicious potato salad at home. This southern potato salad will be a hit!
Prep Time 20 minutes
Refrigerate 4 hours
Total Time 4 hours 20 minutes
Servings 8
Cuisine American
Course Side Dish
Calories 347

Ingredients

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Instructions

  • Cut the potatoes into quarters and place them in a large stock pot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender. You can also cook them in the Instant pot.
  • In a medium bowl mix the mayonnaise, sweet pickle relish including juices, mustard, celery seeds, paprika, and about ½ teaspoon salt, and pepper to taste. Stir until smooth. Then chop the eggs, celery, onions, and dill.
  • Once the potatoes are very tender, drain off all the water. Remove the loose peels and chop the potatoes into 1/2-inch chunks. It’s okay if they are soft and crumbly. Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Then stir in the eggs, celery, onions, and dill. Taste, then salt and pepper as needed. Garnish with fresh dill and paprika.
  • Cover the potato salad and refrigerate for at least 4 hours. If you have time to make it ahead, refrigerate overnight. Keep refrigerated in an airtight container for up to one week

Nutrition Facts

Calories 347kcal, Carbohydrates 29g, Protein 6g, Fat 23g, Saturated Fat 4g, Cholesterol 82mg, Sodium 423mg, Potassium 644mg, Fiber 3g, Sugar 2g, Vitamin A 172IU, Vitamin C 28mg, Calcium 33mg, Iron 2mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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