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.

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!

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

1. 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.

2. Meanwhile, in a small bowl whisk together mayonnaise, sugar, vinegar, mustard, and garlic powder.

3. In a large bowl, add potatoes, onion, celery, and chopped eggs. Add mayonnaise mixture.

4. 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

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Easy Potato Salad

By Meggan Hill

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.

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings 10 servings (1 cup each)

Course Salad, Side Dish

Cuisine American

Calories 395

5 from 185 votes

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 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

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. Mustard: Or substitute 1 teaspoon ground mustard.
3. Storage: Store leftovers covered in the refrigerator for up to 4 days.
4. 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

Serving: 1cupCalories: 395kcalCarbohydrates: 28gProtein: 7gFat: 29gSaturated Fat: 5gPolyunsaturated Fat: 16gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 126mgSodium: 282mgPotassium: 652mgFiber: 3gSugar: 4gVitamin A: 218IUVitamin C: 27mgCalcium: 40mgIron: 2mg

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Meggan Hill

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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.

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