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.

Potato salad on a white plate.
Table of Contents
  1. Ingredient notes
  2. Step-by-step instructions
  3. Recipe tips and variations
  4. Easy Potato Salad Recipe

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

  1. In a large stock pot over medium-high heat, 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.
A sliced, boiled potato being held over a silver colander.
  1. Meanwhile, in a large bowl whisk together mayonnaise, sugar, vinegar, mustard, and garlic powder. Add the potatoes, onion, celery, and chopped eggs. Stir to combine, then season to taste with salt and pepper (I like 1 ½ teaspoons salt and ¾ teaspoon pepper). Garnish with paprika if desired.
Potato salad in a white oval serving dish.

Recipe tips and variations

  • Make ahead: Make up to three days in advance and store covered in the refrigerator. 
  • Shelf life: 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.
  • 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.

For your next picnic

Potato salad on a white plate.

Easy Potato Salad

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.
5 from 29 votes
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Servings 10 servings
Course Salad, Side Dish
Cuisine American
Calories 349

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 (see note 2)
  • 1 tablespoon yellow mustard (see note 3)
  • 1 teaspoon garlic powder
  • 1/2 onion minced (about 1 cup)
  • 2 celery ribs thinly sliced
  • 6 hard-boiled eggs peeled and chopped
  • Paprika for garnish, optional (see note 4)

Instructions 

  • In a large stock pot over medium-high heat, 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.
  • Meanwhile, in a large bowl whisk together mayonnaise, sugar, vinegar, mustard, and garlic powder. Add the potatoes, onion, celery, and chopped eggs. Stir to combine, then season to taste with salt and pepper (I like 1 ½ teaspoons salt and ¾ teaspoon pepper). Garnish with paprika if desired.

Recipe Video

Notes

  1. 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.
  2. Vinegar: Or substitute cider vinegar or white wine vinegar.
  3. Mustard: Substitute 1 teaspoon ground mustard for the prepared yellow mustard.
  4. 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.
  5. Make ahead: Make up to three days in advance and store covered in the refrigerator. 
  6. Shelf life: 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.
  7. 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.

Nutrition

Calories: 349kcalCarbohydrates: 27gProtein: 3gFat: 25gSaturated Fat: 4gTrans Fat: 1gCholesterol: 16mgSodium: 246mgPotassium: 615mgFiber: 3gSugar: 4gVitamin A: 65IUVitamin C: 27mgCalcium: 25mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!
Culinary School Secrets
Pro-level tricks to transform your cooking!

Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. This recipe was a hit, I gave my wife a break and prepared supper and everybody, even myself was amazed as to how good the potato salad came out. Oh another thing was that you were spot on about it being the past down from generation recipe, tasted just like my grandmother and my mothers. Delicious. Thanks for everything.

View all comments