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+ servings
A white s erving bowl with potato salad.

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.
Course Salad, Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 10 servings (1 cup each)
Calories 395kcal



  • 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 1/2 teaspoons salt and 3/4 teaspoon pepper). Garnish with paprika.



  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.


Serving: 1cup | Calories: 395kcal | Carbohydrates: 28g | Protein: 7g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 126mg | Sodium: 282mg | Potassium: 652mg | Fiber: 3g | Sugar: 4g | Vitamin A: 218IU | Vitamin C: 27mg | Calcium: 40mg | Iron: 2mg