A classic recipe, this is the last Potato Salad recipe you’ll need! Tender potatoes are combined with eggs, celery, onions, and a creamy dressing for this classic side dish. Make sure to make this ahead of time for the best results – the flavor gets better and better as it sits.
This potato salad is perfect for a pot luck. If you want more pot luck favorites, try these Baked Beans with Bacon or this Avocado and Tomato Salad.
I have been a potato salad fan for a very long time.
Yet here I have been blogging for so very long, and have never published a traditional potato salad recipe. I do love this Potato Salad with Corn and Poblanos, but really, we all need a classic potato salad.
And I think I hadn’t posted one because I’m kind of picky, and I wanted it just how I like it. So today is the day!
This Potato Salad recipe is filled with potatoes, eggs, pickles, and of course, a creamy dressing. I like my potatoes to keep their shape, but if you like when the potatoes are falling apart, make sure and read through the tips and tricks below.
But I’ve got you covered just in time for all of the pot lucks and backyard bbq’s!
Ingredients
- Potatoes: My favorite potatoes for potatoes are Yukon gold. They hold their shape well and have great flavor.
- Mayonnaise: I typically go full fat with the mayonnaise, but low fat mayonnaise will also work.
- Mustard: I like Dijon mustard for this potato salad, but you could definitely swap in yellow mustard.
- Pickle Juice: A lot of potato salad recipes call for a splash of vinegar, but I really love to swap that out for pickle juice instead. You get the acidity you need, plus some extra pickle flavor!
- Smoked Paprika: Smoked paprika > regular paprika. I almost always go for smoked because it adds such great flavor.
- Eggs: My recipe calls for 3 boiled eggs, but I really love boiled eggs in potato salad, so sometimes I will add in an extra egg.
- Red Onion: I love red onion because it is a little more mild and sweet and works well in this recipe.
- Dill Pickles: I am always team dill pickle when it comes to potato salad. If you are a sweet pickle fan, you can certainly use them, but I love dill!
- Celery: The celery adds some extra crunch and texture.
- Salt and Pepper: It is very important to season this to taste with salt and pepper.
How to Make Potato Salad
PHOTO 1: Start your potatoes – I like to dice mine before boiling them (they hold their shape best this way). I don’t worry about peeling the potatoes – the skin of a Yukon gold is tender enough to eat.
PHOTO 2: While your potatoes are boiling, mix together 1 cup of the mayonnaise, mustard, pickle juice, and smoked paprika. Do this in a large bowl so that you can just add all of the other ingredients without getting an extra bowl dirty.
PHOTO 3: Once the potatoes are cooked and drained, add them to the bowl and stir them into the dressing. I like to do this when the potatoes are still warm so that they soak up that dressing.
PHOTO 4: Add in the remaining ingredients.
PHOTO 5: Mix this all together. Now you’ll want to cover the bowl and refrigerate the potato salad for at least 2 hours.
PHOTO 6: Remove the salad from the fridge and stir in the remaining 1/3 cup of mayonnaise. The salad will have absorbed a lot of the dressing as it marinated together, and adding extra mayonnaise here makes it nice and creamy again.
Tips and Tricks
Like I said above, I like my potatoes to keep their shape. If you like the potatoes softer and more mashed, you can cook the potatoes longer. Or you can also cook the potatoes whole, and then let them cool slightly and then dice them. Either of these ways will give you softer potatoes that will fall apart a little more.
Don’t forget to to season to taste with salt and pepper. This is very important, as you will most likely need extra salt.
I like to sprinkle a little extra smoked paprika on the salad before serving.
Potato Salad Variations
You really can make this your own! Feel free to leave out any of the listed ingredients, or add some of these ingredients to change things up:
- Bacon
- Fresh Herbs (parsley, dill, etc)
- Peas
- Green Onions
- Swap in sour cream for half of the mayo
More Potato Recipes
Baked Potato Wedges
Ranch Potatoes
Crockpot Cheesy Potatoes
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Potato Salad Recipe
Ingredients
- 2 1/2 pounds Yukon gold potatoes
- 1 1/3 cup mayonnaise divided
- 1 tablespoon Dijon mustard
- 1 tablespoon pickle juice
- 1/2 teaspoon smoked paprika
- 3 boiled eggs chopped
- 1/2 cup diced red onion
- 1/2 cup diced dill pickles
- 1/2 cup diced celery
- Salt and pepper to taste
Instructions
- Clean the potatoes well, then cut into 1/2” pieces.
- Bring a large pot of water to a boil, then salt generously. Cook the potatoes until fork tender. Drain and reserve.
- While the potatoes are cooking, combine 1 cup of the mayonnaise, the Dijon mustard, pickle juice, and paprika in a large bowl.
- When the potatoes are done, add them to the bowl with the mayonnaise mixture. Add the eggs, onion, pickles, and celery. Mix everything to combine. Season to taste with salt and pepper.
- Cover and chill for at least 2 hours, but preferably overnight.
- When ready to serve, remove from the refrigerator and stir in the remaining 1/3 cup of mayonnaise. Taste again, and season with more salt and pepper, if needed.
Rebecca says
Made this for a family dinner and it was perfect.
Deborah says
I’m so glad you loved it!