This post may contain affiliate links. For more information, please see our affiliate policy.
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.
Table of Contents
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 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 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.
How to Hard Boil Eggs
Never battle tough-to-peel boiled eggs again. Learn how to hard-boil eggs so the peel just slides right off and the hard-boiled egg is perfectly cooked underneath. Hard-boiled eggs are an all-star breakfast, fantastic snack, and…
View Recipe
For your next picnic
Grilling and Smoker Recipes
Wisconsin Beer Brats
Side Dish Recipes
Slow Cooker Calico Beans
Working with Fruits and Vegetables
Corn on the Cob (4 Ways)
Salad Recipes
Broccoli Salad with Bacon and Cheese
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.
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
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
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!
Iβm the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.
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 βTβ! I especially liked the mayo βmixβ (mayonnaise, sugar, vinegar, mustard, and garlic powder)β¦.I suggest making extraβ¦.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