Classic potato salad is loaded with traditional ingredients like onion, celery and hard-boiled eggs in a creamy, mayonnaise-based dressing perfect for any gathering. Indulge in the flavorful goodness of this summer side dish all season long.
This post contains affiliate links. See our Disclosure Statement for more information.
Potato salad is probably my favorite summer side dish. I make it in a very similar way as my mom made hers, which seems to be a very traditional way to prepare it. Her potato salad was always requested whenever we had family gatherings in the summertime.
The main difference between the potato salad I ate most growing up and this recipe that I make now is that I like to add a little bit of whole grain mustard. It gives the potato salad a little acidity and texture. Most classic potato salad recipes that I come across add yellow mustard, so if you prefer that, it’s an easy swap.
If you like all kinds of potato salad recipes, then you may also be interested to make your own Amish Potato Salad or a more unique Tarragon Potato Salad.
Why This Recipe Works
Potato Salad is a pretty easy recipe to make. The hardest part is making sure that you don’t under- or over-cook the potatoes.
It has a familiar, classic potato salad flavor that you know and love.
The recipe is very adaptable. Just about any ingredient, with the exception of the potatoes and mayonnaise, can be omitted or swapped out for something else you might like better.
Step-By-Step Instructions
Ingredients
- 3 pounds Yukon gold potatoes (peeled and diced into 1-inch pieces): or red, fingerling or new potatoes.
- 6 hard boiled eggs (chopped)
- 2 ribs celery (diced, about 1 cup)
- 2 shallots (diced, about 1/2 cup): red or sweet onion can be used, if preferred.
- 1 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon whole grain mustard (or yellow or Dijon, if preferred)
- 1/2 teaspoon celery seeds
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Prepare the hard boiled eggs ahead of time. Allow them to cool.
Peel and dice the potatoes into 1-inch pieces. Try to keep the potatoes uniform in size so that they cook evenly.
Dice the celery and shallots.
Create!
Place the potatoes in a large pot of salted water. Bring to a boil and cook until just fork-tender, about 15-20 minutes. Drain.
Meanwhile, combine the eggs, celery and shallots in a large bowl. When the potatoes are done, add them to the bowl and gently stir to combine.
In a smaller bowl, whisk together the mayonnaise, apple cider vinegar, mustard and celery seeds. Taste and adjust seasonings, as desired.
Chef’s Tip: you can add a little sugar if a sweeter dressing is desired. If you find the dressing too acidic, you can add more mayonnaise.
Add the dressing to the potatoes and vegetables and stir to evenly coat in the dressing.
Present!
Serve warm or chill before serving.
Tips and Techniques
- The best potatoes for potato salad are waxy varieties like Yukon gold, red, fingerling or new potatoes.
- Most ingredients, with the exception of the potatoes and mayonnaise, can be modified. You can omit or swap them out for different ingredients or more of other ingredients.
- Store any leftover potato salad in an airtight container in the refrigerator. Consume within 3-4 days. If the potato salad sat out for longer than 2 hours in temperatures above 40°F, discard it.
More Summer Side Dish Recipes
Love this Classic Potato Salad recipe? Follow me on Pinterest, Instagram, and Facebook for more.
If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!
Classic Potato Salad
Ingredients
- 3 pounds Yukon gold potatoes (peeled and diced into 1-inch pieces)
- 6 hard boiled eggs (chopped)
- 2 ribs celery (diced, about 1 cup)
- 2 shallots (or red onion, diced, about 1/2 cup)
- 1 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon whole grain mustard (or yellow or Dijon mustard)
- 1/2 teaspoon celery seeds
Instructions
- Place the potatoes in a large pot of salted water. Bring to a boil and cook until just fork-tender, about 15-20 minutes. Drain.3 pounds Yukon gold potatoes
- Meanwhile, combine the eggs, celery and shallots in a large bowl. When the potatoes are done, add them to the bowl and gently stir to combine.6 hard boiled eggs, 2 ribs celery, 2 shallots
- In a smaller bowl, whisk together the mayonnaise, apple cider vinegar, mustard and celery seeds. Taste and adjust seasonings, as desired.1 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 tablespoon whole grain mustard, 1/2 teaspoon celery seeds
- Add the dressing to the potatoes and vegetables and stir to evenly coat in the dressing.
- Serve warm or chill before serving.
Notes
Tips and Techniques
- The best potatoes for potato salad are waxy varieties like Yukon gold, red, fingerling or new potatoes.
- Most ingredients, with the exception of the potatoes and mayonnaise, can be modified. You can omit or swap them out for different ingredients or more of other ingredients.
- Store any leftover potato salad in an airtight container in the refrigerator. Consume within 3-4 days. If the potato salad sat out for longer than 2 hours in temperatures above 40°F, discard it.
Leave a Reply