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Classic Potato Salad – a easy 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!
This Easy Potato salad makes an appearance at pretty much any summer get together. It doesn’t matter if it is a potluck, we are grilling out, or going on a picnic; it is a staple.
Loaded Potato Salad is a version that includes cheese and bacon for a tasty 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!
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
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.
- Potatoes – see notes below for how to pick the best variety of potatoes to use for this recipe
- Hard Boiled Eggs
- Mayo
- Milk – this just helps to slightly thin the dressing and make it creamier
- Celery
- Onion
- Sugar – If you use Miracle Whip you can omit this
- Mustard
- Salt and Pepper
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.
- Yukon Gold
- Fingerling Potatoes
- Red Potatoes
- New Potatoes
How To Make Easy 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.
Recipe Tips & Tricks
- 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.
- Make Ahead. You have 2 options with this, you can boil the potatoes ahead of time and have them in the fridge already cold. Or you can make the full recipe and have in the fridge for up to 24 hours before serving.
- Sugar. Yes there is a tiny bit of sugar called for in the dressing. It does not make it sweet. If you use Miracle Whip omit the sugar, and if you want to leave it out, leave it out.
- Let it rest. This really is best if you make it at least an hour before serving. You want it to sit in the fridge and let the flavors combine. So if you make it in the morning or the night before that works great as well.
Storage
Cover potato salad tightly or store in an airtight container. It will last in the fridge for about 3 days. This isn’t something you really want to freeze, the texture will become a little watery and not creamy like it is supposed to be.
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
Classic Potato Salad
Ingredients
- 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 Tablespoon milk
- 1 Tablespoon yellow mustard
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- 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.1 1/2-2 pounds red 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.2/3 cup mayo, 1 Tablespoon milk, 1 Tablespoon yellow mustard, 1 teaspoon sugar, 1 teaspoon salt, 1/2 teaspoon black pepper
- In a large bowl add potatoes, chopped hard boiled eggs, celery and onion. Pour the dressing over and mix until everything is evenly coated.3-4 hard boiled eggs, 1/2 cup celery, 1/2 cup onion
- Taste and adjust seasoning. Cover and place in the fridge for at least an hour or until ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I’ve had this classic many times, but this recipe tops them all! So yummy
Who can resist to a classic potato salad?! Looks fabulous! Yum!
I love a classic potato salad! This is SO delicious!!
I am so excited to try this classic potato salad! It looks amazing!
Nothing beats a classic recipe like this one. This is a must make for this weekend and our family bbq.
This has me missing my grandmother something fierce! We used to make potato salad together all the time! This looks amazing!
Erin,
Thanks for the great potato salad recipe.I made it and it was a big hit!!!
Thanks again!!!
Ron from Wisconsin
I love your easy potato salad recipe thank you
I used pickle juice in place of the milk to add just a little more flavor. Really good!