If you’re searching for the perfect picnic side that always gets rave reviews, look no further than this Classic Potato Salad. Creamy, tangy, and full of fresh crunch, it brings together tender potatoes, crisp celery, zippy Dijon, and fresh herbs in every forkful. Whether you’re hosting a backyard barbecue, prepping for a family gathering, or just craving a nostalgic comfort dish, this beloved recipe never goes out of style and is a guaranteed crowd-pleaser.

Classic Potato Salad Recipe - Recipe Image

Ingredients You’ll Need

This Classic Potato Salad only requires a handful of simple yet essential ingredients. Each one adds its own pop of taste, texture, or color, turning a bowl of spuds into a dish that’s anything but ordinary.

Yukon gold or red potatoes (2 pounds, cut into chunks): Their creamy texture and buttery flavor make the perfect base for this salad. Plus, their skin stays tender and adds extra color.
Mayonnaise (3/4 cup): The classic creamy element that ties everything together for that iconic mouthfeel.
Dijon mustard (1 tablespoon): A spoonful of Dijon gives a gentle tang and just the right amount of zing.
Apple cider vinegar (1 tablespoon): This brightens up the entire salad with its subtle acidity.
Salt (1/2 teaspoon): Enhances all the other flavors, making them pop.
Black pepper (1/4 teaspoon): Adds gentle heat and balances the creaminess.
Celery (2 stalks, finely chopped): For fresh crunch in every bite.
Red onion (1/4 cup, finely chopped): Brings mild sharpness and a pop of color.
Fresh dill or parsley (2 tablespoons, chopped): Herbal freshness for a summery vibe.
Hard-boiled eggs (2, chopped, optional): Classic, extra-creamy, and totally optional—adds even more richness.
Paprika (optional, for garnish): A sprinkle on top for a classic look and subtle warmth.

How to Make Classic Potato Salad

Step 1: Cook the Potatoes

Begin by placing your potato chunks in a large pot and covering them with cold, salted water. Cold water ensures that the potatoes cook evenly, so you don’t get a mushy exterior and hard center. Bring the pot to a boil, then simmer for 10 to 12 minutes, just until the potatoes are fork-tender—think soft but still holding together. Once done, drain them well and let them cool slightly so they won’t get mushy when you mix in the dressing.

Step 2: Make the Creamy Dressing

While the potatoes cool a bit, grab a big bowl. Whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. This rich, tangy blend is the soul of Classic Potato Salad and gives every potato chunk that signature flavor we all love.

Step 3: Combine Everything

Add your cooled, slightly warm potatoes to the bowl with the dressing. Toss in the finely chopped celery, red onion, and fresh dill or parsley. If you like a little extra richness, fold in the chopped hard-boiled eggs now. Gently stir, making sure the potatoes get evenly coated but not broken up—this keeps your salad nice and chunky, never mushy.

Step 4: Chill and Let Flavors Mingle

This might be the hardest part: waiting. Cover the bowl and refrigerate your Classic Potato Salad for at least one hour. The time in the fridge lets the flavors mingle and meld, making every forkful more delicious.

Step 5: Garnish and Dig In!

Right before serving, give your salad a gentle toss and transfer it to a serving bowl. A light sprinkle of paprika on top adds that retro touch (and a little extra flavor). Now you’re ready to enjoy!

How to Serve Classic Potato Salad

Garnishes

Garnishing Classic Potato Salad is half the fun. A sprinkle of paprika is timeless, but you can also use extra chopped dill or parsley for a vivid green flourish. Want even more? Add a handful of sliced green onions or a few thinly sliced radishes for color and crunch.

Side Dishes

This salad pairs beautifully with just about anything off the grill—think juicy burgers, smoky ribs, or sizzling veggie skewers. It’s also right at home next to fried chicken, baked beans, or a fresh corn on the cob. Basically, if it’s a classic picnic or potluck dish, Classic Potato Salad fits right in.

Creative Ways to Present

Why not switch up your presentation? Scoop Classic Potato Salad into pretty individual cups for parties, or serve it in lettuce cups for an extra fresh feel. For a rustic backyard vibe, try piling it into a vintage mixing bowl or arranging it on a platter nestled among sliced tomatoes and pickles.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Classic Potato Salad well covered in the fridge for up to three days. The flavors continue to mellow and deepen, and the texture stays creamy as long as it’s refrigerated.

Freezing

Freezing is not recommended for Classic Potato Salad. The mayo-based dressing tends to separate and become watery after thawing, and the potatoes can turn grainy. For the best texture and taste, enjoy it fresh or just out of the fridge.

Reheating

This dish is best served cold or at room temperature—no reheating required! If it’s been in the fridge for a while, give it a gentle stir before serving to redistribute the dressing and restore its creamy texture.

FAQs

Can I use a different type Side Dish

Absolutely! Yukon golds and red potatoes hold their shape and have a lovely flavor, but you can use russets for a softer texture, or fingerlings for something more colorful and fun. Just avoid starchy potatoes that may fall apart.

How do I keep my Classic Potato Salad from getting watery?

Make sure you drain the cooked potatoes thoroughly and let them cool a bit before mixing with the dressing. Sometimes, refrigerating the salad for a bit before serving helps the dressing cling to the potatoes instead of pooling at the bottom.

Is it possible to make Classic Potato Salad vegan?

Yes! Simply swap in your favorite vegan mayonnaise and skip the hard-boiled eggs. The rest of the ingredients are naturally plant-based, so it’s an easy switch.

What can I add to Classic Potato Salad for extra flavor?

Chopped pickles, a splash of pickle juice, sweet relish, chopped green onions, or even a handful of crumbled bacon can take your salad to the next level of deliciousness. Play around until you find your perfect mix!

Can I make Classic Potato Salad the day before?

Definitely! In fact, it usually tastes even better when made ahead of time and chilled for several hours or overnight, making it an ideal make-ahead side for busy hosts.

Final Thoughts

Classic Potato Salad has rightfully earned its place at summer tables, and now you can make your own batch that will have friends and family asking for seconds. Don’t hesitate to give this recipe a try—you’ll find it just as satisfying to make as it is to eat, and you may even discover some new favorite add-ins along the way!

Classic Potato Salad Recipe