Classic Potato Salad – a homemade potato salad that is just like mom used to make. Super creamy, tangy, easy to make and the perfect addition to any summer meal!
Potato salad makes an appearance at pretty much any summer get together. It doesn’t matter if it is a potluck, you are grilling out, or you are on a picnic; it is a staple. This Loaded Potato Salad recipe that includes cheese and bacon is a fun twist, but my family are traditionalists and have a soft spot for the classic version that mom used to make.
This homemade potato salad is so much better than any store bought kind and my family devours it whenever it is made. It took quite a few tries to get it perfect since my mother in law never really measured when making it. But now I think I have it mastered and my son says it is just as good as hers!
Best Potatoes for Potato Salad
I like to use a waxy potato, like red potatoes for potato salad because they hold their shape when cooking and when you are mixing with the dressing. They don’t break down and can hold up to the whole process. Starchy potatoes like russets tend to fall apart during the cooking and assembly, so they aren’t the best for this recipe.
- Red Potatoes
- Yukon Gold
- Fingerling Potatoes
- New Potatoes
Potato Salad Ingredients
This easy potato salad recipe has basic ingredients that you can find at any grocery store and probably have in your fridge already! It is such a classic and easy recipe just like mom used to make.
- Hard Boiled Eggs
- Salt and Pepper
How To Make Potato Salad
- Start by boiling your potatoes. Make sure they are all about the same size, so if this means cutting some in half that is fine. Because you are using red potatoes are another waxy potato, peeling the skin is optional. I personally like to boil them with the skin on and then peel after they are boiled. The steam from the water makes it really easy to just take the skin off when you run them under cold water after they are cooked.
- Boil the eggs. This can be done a couple days ahead of time, or you can buy the hard boiled eggs from the grocery store.
- Make the dressing by mixing together mayo, sugar, mustard, salt, pepper and a little bit of milk.
- Chop the potatoes, eggs, onion and celery and add to a large bowl.
- Toss the potatoes with the dressing until everything is evenly coated. Taste and adjust the salt and pepper if necessary.
- Store in the fridge until ready to use. We like potato salad cold, so I make it early in the day so it is cold when we want to eat it.
How Long Do You Boil Potatoes For Potato Salad
They key is to make sure your potatoes are roughly the same size, this way they will all be done at the same time. You don’t want one bite of potato salad that is tender and creamy and the next is still hard to chew because the potato is not done. For baby red potatoes you will boil the potatoes for about 15 minutes until you can easily put a fork into the potatoes. You don’t want them to fall apart when you put a fork in, but you don’t want much resistance either.
Can I Boil Potatoes Ahead of Time for Potato Salad
Yes, you definitely can. I like to boil my potatoes and then let them sit in the fridge to get cold before I even start making my potato salad. You can do this the day before, so the day you want to serve, it is just chop and mix everything together.
Can I Freeze Potato Salad
You can, but the texture will change. As the mayo and potatoes freeze and thaw it won’t be the same creamy texture as before. It won’t be bad, but just not exactly the same. If this doesn’t bother you, or you have a ton and really don’t want to waste it, go for it! Put it in an air tight container and place in the freezer for a couple of months. To Thaw Potato Salad you will want to put the frozen potato salad into the fridge to slowly thaw overnight.
This old fashioned potato salad will make the perfect side dish for just about any summer dinner. So if you are Grilling Hamburgers this weekend, add this to your menu for the perfect summer experience!
More Summer Side Dishes
- Italian Pasta Salad
- Grilled Zucchini
- Greek Salad
- Cucumber Tomato Salad
- Balela (Mediterranean Chickpea Salad)
- Homemade Baked Beans
- BLT Pasta Salad
- 1 1/2-2 pounds red potatoes
- 3-4 hard boiled eggs
- 1/2 cup celery, chopped
- 1/2 cup onion, finely chopped
- 2/3 cup mayo
- 1 Tbsp milk
- 1 Tbsp yellow mustard
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
- Place potatoes in a large pot, cover with 2 inches of cold water and bring to a boil. Boil for about 15 minutes or until you can easily insert a fork into the potatoes.
- After the potatoes are fork tender run them under cold water and remove the skin if desired. Let the potatoes cool before mixing with the dressing.
- In a small bowl mix together the mayo, milk, mustard, sugar, salt and pepper. Taste and adjust the seasonings if necessary.
- In a large bowl add potatoes, chopped hard boiled eggs, celery and onion. Pour the dressing over and mix until everything is evenly coated.
- Taste and adjust seasoning. Cover and place in the fridge for at least an hour or until ready to serve.
Amount Per Serving Calories 370Total Fat 22gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 17gCholesterol 135mgSodium 644mgCarbohydrates 34gFiber 3gSugar 5gProtein 8g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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