Classic Potato Salad
This post may contain affiliate links. Please read my disclosure policy.
Make Classic Potato Salad at home! Creamy, tangy, and loaded with pickles and celery, the ultimate BBQ side dish that’s ready in 30 minutes.
Spud Love
Here’s the thing: I’ve eaten a lot of potato salad in my life, and I’m picky. It’s gotta be creamy, tangy, and loaded with enough crunch to keep things interesting.
This Classic Potato Salad hits every note for me. It’s the one I’ll be hauling to every BBQ and picnic all summer long. It’s creamy thanks to plenty of mayo, tangy from a good hit of Dijon and lemon juice, and full of personality with dill pickles, crunchy celery, and pops of red onion. And yes, hard-boiled eggs are totally invited.
I even sneak a splash of pickle juice into the dressing for an extra burst of zing. Fresh chives bring a bit of oniony bite, and paprika gives it that pretty color. It’s basically the potato salad I grew up eating only better. Once you try it, I’m betting you’ll ditch the store-bought tubs for good.
Why You’ll Love My Potato Salad
- Creamy, tangy dressing that clings to every potato chunk.
- Crunchy bits of celery, onion, and dill pickles keep it interesting.
- A splash of pickle juice makes the flavors pop in the best way.
- Perfect for BBQs, picnics, or just sneaking forkfuls from the fridge.
- Ready in about 30 minutes.
Before You Start: Tips & Ingredient Notes
- Potatoes: Yukon Golds are my fave because they hold their shape and look pretty. Russets will fall apart and give you mashed potato salad vibes.
- Eggs: Hard boiled eggs add creaminess and a little richness. Totally optional if you’re not an egg person.
- Pickles: Dill pickles bring crunch and tang. Sweet pickles will work if that’s your jam, but I’m firmly Team Dill.
- Celery & Onion: For crunch and a little bite. Don’t skip them unless you love bland potato salad.
- Mayo & Mustard: Good mayo matters. Dijon mustard gives a subtle kick. Regular yellow works too if you want it milder.
- Pickle Juice: Sneak a splash into the dressing for extra zing. Trust me on this one.
- Chill Time: Potato salad tastes way better once it’s had time to chill. Give it at least an hour if you can stand waiting.
Serve It With
This potato salad doesn’t like to be lonely. Here’s what I love to serve it alongside:
Pulled Pork
Mustard Balsamic Pork Chops
Instant Pot BBQ Ribs
The Best Cheeseburger
Frequently Asked Questions
Can I make potato salad ahead of time?
Absolutely! In fact, it’s even better the next day once the flavors have had time to hang out. Just keep it in the fridge and give it a gentle stir before serving.
Why does my potato salad turn watery?
Two words: hot potatoes. Always let your potatoes cool completely before mixing them into the dressing, or you’ll end up with a watery mess. And drain them well after boiling!
Can I skip the eggs?
Sure thing. I love the texture and creaminess they add, but if eggs aren’t your thing, leave them out.
How do I lighten this up?
Swap half the mayo for Greek yogurt or light sour cream. Still creamy, with a bit less guilt.
What kind of potatoes should I use?
Yukon Golds are my go-to because they hold their shape and have great flavor. Russets will get mushy, so skip those unless you want mashed potato salad (which… no).
Leftovers
You can store potato salad in an airtight container in the fridge for 3 – 4 days. This salad does not freeze well so I don’t recommend storing it that way as the eggs and the mayo based sauce will separate when thawed.
More Delicious Recipes To Try
This recipe was originally published in June 2017 and has been updated with new tips and photos.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Classic Potato Salad
Video
Ingredients
- 3 pound potatoes (peeled and cut into cubes (I used Yukon Gold potatoes))
- 1 teaspoon salt
- 1½ cups mayonnaise
- 1 tablespoon dijon mustard
- 1 small red onion (finely chopped)
- 1 tablespoon lemon juice (freshly squeezed)
- 3 medium dill pickles (chopped)
- 1 teaspoon paprika
- ¼ cup chives (chopped)
- 2 stalks celery (chopped)
- 6 hard boiled eggs (peeled and chopped)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Add the cubed potatoes to a large pot and cover with water. Season with the tsp of salt. Bring the water to a boil and cook the potatoes until they are fork tender, should take about 15 minutes. Drain and let the potatoes cool.
- In a large bowl, add the mayonnaise, dijon mustard, red onion, lemon juice, pickles and paprika and stir until well combined. Stir in the chives, celery, hard boiled eggs and season with salt and pepper. Add the potatoes and toss them until well combined. Alternatively, you can add all the ingredients to the bowl and gently toss until well incorporated.
- Refrigerate until ready to serve.
Notes
- Potatoes: Yukon Golds hold up best. Russets = mashed potato salad.
- Pickle Juice: Sneak some into the dressing for extra zing.
- Chill Time: Give it at least an hour in the fridge so the flavors can become best friends.
- Make Ahead: Even tastier the next day. Perfect for prepping before a BBQ.
- Storage: Keeps in the fridge for 3–4 days. Don’t freeze it, it’ll go weird and watery.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
