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This old-fashioned recipe for Easy Potato Salad has probably been passed down by our grandmas for generations. It’s a summer classic destined for backyard barbecues, family celebrations, and picnics.
I’d probably eat (and enjoy) any potato salad you put in front of me, but this is the one that makes my heart sing. I love chunks of potatoes paired with hard-boiled eggs and celery, all coated in a dressing that is creamy and flavorful.
It’s the classic American potato salad, and it’s as good as your mom made but better than you remember. Try it at your next picnic or barbecue – you’ll love it!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Potatoes: Waxy varieties like new potatoes or Yukon golds hold their shape well. But, I like big Russets because they are easiest to peel and I don’t mind if the potatoes fall apart a bit in the salad.
- Vinegar: Or substitute cider vinegar or white wine vinegar.
- Mustard: Substitute 1 teaspoon ground mustard for the prepared yellow mustard.
- Paprika: I love to garnish potato salad with sweet paprika, but dill (fresh or dried), chives, or scallions are also delicious. Or use a combination.
Step-by-step instructions
- In a large pot, add potatoes, 1 tablespoon salt, and enough water to cover. Bring to boil, reduce heat, and simmer until potatoes are tender, about 10 minutes. Drain well and cool slightly.
- Meanwhile, in a small bowl whisk together mayonnaise, sugar, vinegar, mustard, and garlic powder.
- In a large bowl, add potatoes, onion, celery, and chopped eggs. Add mayonnaise mixture.
- Stir to combine and season to taste with salt and pepper (I like 1 ½ teaspoons salt and ¾ teaspoon pepper). Garnish with paprika.
Recipe tips and variations
- Yield: This recipe makes about 10 cups of potato salad, enough for 10 large (1-cup) servings or even more smaller servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The potatoes can be cubed and submerged in water in the refrigerator up to 24 hours in advance. The hard-boiled eggs can be boiled a week in advance.
- Mix-ins: Make this potato salad your own by adding cooked bacon, fresh chives or other herbs, minced pickles or relish, peas, capers, or slivered radishes.
Recipe FAQs
Potato salad should not sit out at room temperature longer than 2 hours. According to the USDA, “If the potato salad was held in excess of 41°F for over two hours, then discard.” It’s better to be safe than sorry.
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Easy Potato Salad
Ingredients
- 3 pounds potatoes peeled and cut into 3/4-inch chunks (see note 1)
- Salt and freshly ground black pepper
- 1 1/2 cups mayonnaise
- 2 tablespoons granulated sugar
- 2 tablespoons white vinegar
- 1 tablespoon yellow mustard (see note 2)
- 1 teaspoon garlic powder
- 1/2 medium onion minced (about 1 cup)
- 2 ribs celery thinly sliced
- 6 hard-boiled eggs peeled and chopped
- paprika for garnish
Instructions
- In a large pot, add potatoes, 1 tablespoon salt, and enough water to cover. Bring to boil, reduce heat, and simmer until potatoes are tender, about 10 minutes. Drain well and cool slightly.
- Meanwhile, in a small bowl whisk together mayonnaise, sugar, vinegar, mustard, and garlic powder.
- In a large bowl, add potatoes, onion, celery, and chopped eggs. Add mayonnaise mixture and stir to combine.
- Season to taste with salt and pepper (I like 1 ½ teaspoons salt and ¾ teaspoon pepper). Garnish with paprika.
Recipe Video
Notes
- Potatoes: Waxy varieties like new potatoes or Yukon golds hold their shape well. But, I like big Russets because they are easiest to peel and I don’t mind if the potatoes fall apart a bit in the salad.
- Mustard: Or substitute 1 teaspoon ground mustard.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The potatoes can be cubed and submerged in water in the refrigerator up to 24 hours in advance. The hard-boiled eggs can be boiled a week in advance.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Good old fashioned potato salad!!!
So happy you loved it, Suzanne! – Meggan
Halved the recipe and turned out great.
So glad you loved the potato salad, Nancy! – Meggan
just made my potato salad ahead to be served tomorrow.
Tastes delicious
Thank you for your comment, Anna! I appreciate it! I’m so glad you loved it. :) – Meggan
Made this for the first time for a family gathering and wave reviews all around!!!! Thank you for this wonderful recipe.
I did not add the garlic nor the paprika (just my preference).
You’re welcome, Susan! Thank you for trusting my recipe, I’m glad it was a hit! – Meggan