Name: Classic Potato Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3 pounds Yukon Gold Potatoes; 4 large eggs; 2 tablespoons green onions, finely chopped; 1/3 cup celery, diced; 2 tablespoons fresh dill, finely chopped; 1/4 cup pickles, diced; 1 cup mayonnaise; 2 tablespoons dijon mustard; 1 tablespoon pickle juice (optional); 1/4 teaspoon paprika; 1/4 teaspoon salt (or to taste); 1/4 teaspoon ground black pepper (or to taste)

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This Classic Potato Salad is tangy and creamy with chunks of fluffy potatoes, soft eggs, and crunchy vegetables. It's a perfect refreshing side dish that compliments all kinds of summer cookout or BBQ meals. Plus, it's a super quick and easy recipe to make.

Classic Potato Salad is tangy and creamy with chunks of fluffy potatoes, soft eggs, and crunchy vegetables. It’s a perfect, quick and easy summer side dish. | aheadofthyme.com

In just 30 minutes, you can get make this potato salad from scratch and ready to serve or give it a quick chill in the fridge before serving. It's straightforward and simple to make, and the flavor payoff is huge! This recipe will easily become your go-to for homemade potato salad.

Why You'll Love this Potato Salad Recipe

Perfectly old-fashioned. This isn't just any experimental potato salad - this classic potato salad is the traditional type you probably grew up eating. Drawing on homegrown recipes of decades past, it's nostalgic and every bit as delicious as you remember.
Quick and easy to make. My favorite part may just be how easy it is to make. Just boil the potatoes and eggs, chop the vegetables, make the dressing, and combine. It takes about 10-15 minutes of active prep time for this delicious salad.
Creamy mayo dressing. What really makes this classic potato salad the fan favorite that it is? The tangy dressing that marries all the flavors of the different ingredients together. Made of just mayonnaise, mustard, pickle juice, and paprika, it makes it hard to have only one serving!
Great for summer occasions. Having a picnic? Pack classic potato salad! Hosting a cookout? Serve it as a side! Heading to a sporting event or carry-in? Potato salad it is.This summer side dish is appropriate for all warm-weather dining activities.
It's vegetarian and gluten-free. This classic potato salad is suitable for various dietary preferences as it's vegetarian and gluten-free.

Ingredient Notes

To make this easy and delicious Classic Potato Salad, you will need the following ingredients (full measurements in recipe card below):

potatoes - we use Yukon gold potatoes because they hold their shape well. You can also use red potatoes or fingerling potatoes, both of which will retain their shape better than some of the other household varieties.
eggs - the fresher, the better! It's best to boil them when you're ready to make this recipe but you can use eggs boiled a day or two in advance.
green onion - if you're out of green onion, use thinly sliced shallot, red onion, or chives instead.
celery - diced celery adds a nice crunch. You can also use diced cucumbers if you don't have celery available.
fresh dill - you can also use dried dill, but it will change the texture slightly.
pickles - dill pickles, bread and butter pickles, or another savory pickle works well.
mayonnaise - use your preferred store-bought brand or make it yourself!
dijon mustard - you can also use your favorite stone-ground mustard or yellow mustard if that's what you have on hand.
paprika - smoked paprika, chili powder, or a pinch of cayenne pepper can be used in place of the paprika if necessary.
salt and pepper

You will also need measuring cups and spoons, cooking pots, and mixing bowls.

How to Make the Best Classic Potato Salad

Cook potatoes. Place potatoes in a large pot and fill with water to cover them by about one inch. Bring to a boil over high heat, then turn down to low, cover, and simmer for 15-20 minutes, or until potatoes are fork tender.

Chop potatoes. Drain well and cut the potatoes into ½-inch pieces. You can also peel the potatoes if desired.

Hard-boil the eggs. Place eggs in a medium pot and cover with water by at least 1 or 2 inches. Bring to a boil on high heat. Boil for 5 minutes, then turn off the heat and let the eggs sit in the hot water for 10 minutes. Remove from the stove and run eggs under cold water. Once they are cool enough to handle, peel and chop into small cubes.

Combine ingredients. Transfer the chopped potatoes and eggs to a large mixing bowl. Add green onions, celery, dill, and pickles. Stir to combine well.

Make dressing. In a small mixing bowl, stir together mayonnaise, mustard, pickle juice, paprika, salt, and pepper.

Assemble and chill. Pour the mayonnaise dressing over potato mixture and stir well until evenly combined. Chill in the refrigerator for 1 hour and serve.

Recipe Variations

Add bacon. A common variation to classic potato salad is to add bacon bits. Just fry up some bacon, crumble it, and toss into the salad.
Change the herbs. Adding fresh herbs instantly elevates the flavor profile of your potato salad. We added in fresh dill and green onions. Feel free to use what you like such as parsley, chives, or thyme.
Make it spicy. Add a kick of heat to your potato salad by including chopped jalapeños, red pepper flakes, or a dash of hot sauce.
Add roasted vegetables. Roast a medley of colorful vegetables like bell peppers, zucchini, and eggplant, then toss them into the potato salad. See our Oven Roasted Vegetables for instructions on roasting veggies.
Mediterranean twist. Give your potato salad a Mediterranean twist by adding ingredients like diced roasted red peppers, Kalamata olives, feta cheese, and a drizzle of olive oil.

How to Serve

This Classic Potato Salad is delicious served on its own for a light lunch or paired with some delicious summer dishes at a summer cookout, BBQ, picnic, or potluck. Some of our favorites are:

For more summer recipes, see our 60+ Summer Dinner Ideas.

Recipe Tips and Tricks

Let the potatoes cool. Patience is key! Make sure you allow the potatoes to cool down a bit before adding the mayonnaise dressing. Otherwise, you run the risk of melting or separating the dressing because of the heat from the newly-boiled potatoes. Warm potatoes are fine, but hot potatoes will make your classic potato salad a runny mess.
Cook the potatoes until fork tender. When boiling the potatoes for the salad, be careful not to overcook them. Test the doneness by piercing them with a fork. They should be tender but still hold their shape. Overcooking can result in mushy potatoes.
Dice the potatoes evenly. To ensure that your potato salad has a consistent texture, cut the potatoes into similar-sized pieces.
Make the dressing ahead of time. You can make the mayonnaise dressing a few hours or even a day in advance to help the flavors combine and save yourself some time during the final assembly of the potato salad! Just be sure to refrigerate it in an airtight container to keep it fresh.
Let the flavors meld. Once you've mixed the potato salad, you can serve it at room temperature or chilled. I recommend refrigerating it for at least an hour before serving. This allows the salad to chill but it also allows the flavors to meld together, resulting in a more flavorful and cohesive dish.

Storing and Freezing Instructions

How to Store

Transfer leftover classic potato salad into an airtight container and refrigerate for up to 4 days.

How to Freeze

You can freeze leftover potato salad in an airtight container or freezer bag for up to 3 months. Allow it to defrost in the refrigerator overnight before serving.

More Potato Recipes

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