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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.
I .made this and was so surprised at the fantastic taste. I did not put eggs in it because I diced veggies instead like carrots, yellow, red, orange bell peppers and celery used 1 cup of mayo.it was fantastic
Thank you so much for the comment, Carleen! I’m so glad you loved it! – meggan
I made this it was excellent, won’t buy store made any more, I also added 1 tsp of sweet relish
Glad you loved it, Bill! – Meggan
I followed the recipe and the Potato Salad came out perfectly well. I made Potato Salad Sandwiches and they where great. Your recipe is great especially easy to prepare and have plenty for dinner tonight and lunch tomorrow.
Thank You.
You’re welcome, Wes! So glad you loved it! – Meggan
So good! The kids even loved it lol
Hi Samantha, I’m so happy they loved it! Take care! – Meggan
Excellent! Loved this! Followed recipe to a ‚T‘! I especially liked the mayo ‘mix’ (mayonnaise, sugar, vinegar, mustard, and garlic powder)….I suggest making extra….I used it as one of my fondue Bourguignonne sauces as well as using it as a sauce to fill my avocados!! Great Salad/Dip sauce as well!!! Thank you!
Thanks Mark! So glad you enjoyed. – Meggan
I need this for 4-6 people. How do I revise the recipe
Thank you
Hi T, you can adjust the serving size with the slider tool on the recipe card. Hope you enjoy! – Meggan
Make 2 batches LOL
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.
Thanks so much Ricky, so glad you all enjoyed it! – Meggan