This classic American potato salad is simple, creamy, and packed with nostalgic flavor.
Tender potatoes, hard-boiled eggs, crunchy celery and a tangy mayonnaise dressing come together to create the ultimate make-ahead side dish.
No summer gathering feels complete without a bowl of classic potato salad on the table. This old-fashioned version keeps things simple with a creamy dressing, tender potatoes and just the right amount of crunch from celery and onion.
It's easy to make ahead, travels well, and pairs perfectly with everything from burgers and hot dogs to fried chicken and barbecue. For more sides you'll absolutely love, try my Steakhouse Potato Salad and these Creamy Scalloped Potatoes, next.
Ingredients
- Yukon Gold or red potatoes: Hold their shape well after cooking while providing a creamy, tender texture.
- Large eggs: Add richness, protein and the classic flavor found in traditional potato salad.
- Mayonnaise: Creates the creamy base that coats every bite.
- Yellow mustard: Adds tangy flavor and a touch of color.
- Apple cider vinegar: Brightens the dressing and balances the richness.
- Sugar: Adds subtle sweetness that rounds out the flavors.
- Celery: Provides fresh crunch and texture.
- Onion: Adds a savory bite that balances the creamy dressing.
See recipe card for quantities.
Instructions
- Step 1: Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 10-12 minutes. Drain and cool.
- Step 2: Drain the potatoes thoroughly and allow them to cool slightly.
- Step 3: Hard-boil the eggs, then peel and chop them into bite-sized pieces.
- Step 4: In a large mixing bowl, whisk together the mayonnaise, mustard, apple cider vinegar, sugar, salt and black pepper until smooth.
- Step 5: Add the potatoes, eggs, celery, and onion to the bowl. Gently fold until evenly coated with the dressing. Chill for an hour before serving.
Substitutions
- Replace part of the mayonnaise with plain Greek yogurt for a lighter dressing.
- Use red onion instead of white onion for a slightly sharper flavor.
- Swap yellow mustard for Dijon mustard for a more robust taste.
Variations
- Dill potato salad: Stir in fresh dill for a bright, herbaceous flavor.
- Bacon potato salad: Add crumbled crispy bacon before serving.
- Loaded potato salad: Mix in shredded cheddar cheese and sliced green onions.
Equipment
You'll need a large pot, colander, mixing bowl, whisk and a sharp knife for chopping the vegetables and eggs.
Storage
Store potato salad covered in the refrigerator for up to 3 days. Stir before serving and do not freeze, as the mayonnaise based dressing can separate after thawing.
Top tip
Let the potatoes cool for a few minutes before mixing them with the dressing. Warm potatoes absorb flavor beautifully without becoming mushy.
FAQ
Yukon Gold and red potatoes are ideal because they hold their shape after cooking while still having a creamy texture. Russet potatoes can work, but they tend to break down more easily.
Related
Looking for other recipes like this? Try these:
Classic American Potato Salad
Ingredients
- 2½ lbs Yukon Gold or red potatoes peeled and cut into bite-size chunks
- 3 large eggs
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup celery finely diced
- ¼ cup onion finely diced
Instructions
- Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 10-12 minutes.
- Drain and allow potatoes to cool slightly.
- Hard-boil the eggs, peel, and chop.
- In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, and pepper until smooth.
- Add potatoes, eggs, celery, and onion. Gently fold until evenly coated.
- Cover and refrigerate for at least 1 hour before serving.
Notes
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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