Classic Potato Salad

Name: Classic Potato Salad
Prep time: 20 min
Cook time: 10 min
Total time: 60 min
Ingredients: 6 medium medium potatoes (about 3 pounds) (Use waxy potatoes like Yukon Gold or red potatoes for better texture.); 1 cup mayonnaise (For a lighter version, swap half with plain Greek yogurt.); 2 tablespoons white distilled vinegar (Add an extra teaspoon for tangier dressing.); 1 tablespoon yellow mustard (Can be swapped with Dijon mustard for a sharper flavor.); 2 tablespoons pickle relish (For chunkier texture, use chopped sweet pickles instead.); 4 large eggs, hard-boiled and peeled (Chop eggs into small, even pieces for consistent texture.); 1 stalk celery, chopped (Adds crunch to the salad.); 1 medium onion, chopped (Yellow or sweet onion can be used.); 2 spring onions sliced (Green parts for garnish.); 1 teaspoon paprika (For color and mild smoky warmth.); to taste Salt and freshly ground black pepper (Adjust seasoning to taste.)

By:

Chloe King

| Posted on:

February 7, 2026

Bowl of creamy classic potato salad with herbs and spices garnished

Recipes

Jump to Recipe Print Recipe

I’ve been making this Classic Potato Salad for years when friends bring a sunny side dish request. Creamy, tangy, and just a little crunchy from celery, it’s the kind of simple comfort that fits potlucks, picnics, and weeknight sides alike. If you enjoy creamy comfort food, pair it with a rich main like creamy herb chicken and mashed potatoes for a truly satisfying meal.

Why you’ll love this dish

This recipe nails the balance between rich mayonnaise, bright vinegar, and the mellow sweetness of cooked potatoes. It’s budget-friendly, kid-approved, and quick to pull together on a busy day. The texture contrast — firm-tender potatoes, chopped hard-boiled eggs, crisp celery, and a little onion bite — keeps every forkful interesting.

“A simple classic that never fails: creamy dressing, soft potatoes, and a pop of pickle relish for a nostalgic, family-friendly side.”

Make it for casual backyard dinners, family luncheons, or any time you want an easy make-ahead dish that feeds a crowd.

Preparing Classic Potato Salad

Here’s the short version of what you’ll do so you know what to expect: cube and gently boil potatoes until just tender. While they cool, chop onion and celery and hard-boil eggs. Whisk the dressing from mayonnaise, mustard, relish, and vinegar. Fold everything together, season, then chill so flavors meld. Total active time is mostly chopping and whisking; the rest is hands-off cooling and chilling.

What you’ll need

6 medium potatoes (about 3 pounds)
1 onion, chopped (yellow or sweet)
1 celery stalk, chopped
4 eggs, hard-boiled and peeled
2 tablespoons white distilled vinegar
1 cup mayonnaise
1 tablespoon yellow mustard
2 tablespoons pickle relish
Salt and freshly ground black pepper to taste
2 spring onions, sliced (green parts for garnish)
1 teaspoon paprika (for color and mild smoky warmth)

Notes on ingredients: use a waxy potato like Yukon Gold or red potatoes for creamier texture that holds shape. If you prefer tangier dressing, add an extra teaspoon of vinegar. For a lighter version, swap half the mayonnaise for plain Greek yogurt.

Step-by-step instructions

Rinse and peel the potatoes. Cut them into one-inch cubes so they cook evenly.
Put the potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt.
Bring to a boil over medium-high heat. Lower the heat to keep a gentle boil and cook about 10 minutes, until the potatoes are firm-tender when pierced with a fork.
Drain the potatoes in a colander and let them cool until warm or room temperature. Cooling slightly prevents the dressing from becoming too loose.
In a large mixing bowl, combine the chopped onion and celery.
Hard-boil the eggs: place eggs in a saucepan, cover with cold water, bring to a boil, then remove from heat and let sit 10 minutes. Cool, peel, and finely chop or press through a cooling rack for small pieces.
In a small bowl, whisk together mayonnaise, yellow mustard, pickle relish, vinegar, salt, and pepper until smooth. Taste and adjust seasoning.
Add the cooled potatoes and chopped eggs to the onion and celery. Pour the dressing over and gently fold with a spatula to coat without breaking up the potatoes.
Garnish with sliced spring onions and a sprinkle of paprika for color and a hint of warmth.
Cover and chill for at least 30 minutes so flavors marry before serving.

Best ways to enjoy it

Serve this potato salad chilled or at cool room temperature. It pairs beautifully with grilled vegetables, roasted chicken, or sandwiches. For a heartier weeknight pairing, serve a bowl of soup alongside it, for example crockpot creamy potato hamburger soup makes a comforting match.

Plating idea: mound the salad on a shallow bowl, sprinkle additional chopped green onion and paprika, and tuck a few celery heart leaves for a fresh look.

Storage and reheating tips

Store leftover potato salad in an airtight container in the refrigerator. It will keep well for 3 to 4 days. Because mayonnaise and hard-boiled eggs are part of the recipe, do not leave the salad at room temperature longer than two hours. Freezing is not recommended; the mayo separates and the potatoes become mealy after thawing. If you want to prepare ahead, make the potatoes and dressing separately and combine on the day you plan to serve.

Pro chef tips

Start potatoes in cold water so they cook evenly from the inside out.
Test potatoes with a fork; they should be tender but not falling apart. Overcooked potatoes will turn mushy when mixed.
Let potatoes cool slightly before adding the dressing to avoid a watery salad.
Chop eggs into small, even pieces for consistent texture. Pressing hot-boiled eggs through a cooling rack gives small, uniform crumbles.
Adjust acidity at the end with an extra splash of vinegar if the salad tastes flat after chilling.
For cleaner flavor, rinse chopped onion briefly under cold water to mellow sharpness if desired.

Flavor swaps

Swap half the mayonnaise for Greek yogurt for tang and reduced fat.
Use Dijon mustard instead of yellow mustard for a sharper note.
Add chopped dill or parsley for herbal brightness.
Stir in some sweet pickle chopped finely if you prefer chunkier pickles over relish.
Make a curried version by adding 1 to 2 teaspoons of curry powder and substituting a little honey for the relish.
For a vegan version, use mashed chickpeas for “eggs” and vegan mayonnaise.

Common questions

How long does this potato salad take to make?

Active prep time is about 20 to 30 minutes, with roughly 10 minutes to boil the potatoes and another 10 to 15 for chopping and mixing. Add at least 30 minutes of chilling time for best flavor.

Can I make potato salad ahead of time?

Yes. You can make it a few hours up to a day ahead. Make sure to chill it well. If you want maximum texture, hold back some garnish or a little dressing and fold it in right before serving.

Is it safe to keep potato salad with eggs in the fridge?

Yes, refrigerate promptly in a covered container and consume within 3 to 4 days. Do not leave the salad out for more than two hours at room temperature to reduce the risk of bacterial growth.

Can I use different potatoes?

You can. Waxy potatoes like Yukon Gold or red potatoes hold their shape best. Russets will break down more and create a fluffier salad, which some people like.

What is the best way to get the right texture?

Cut potatoes into even one-inch cubes and avoid overcooking. Gently fold the dressing into cooled potatoes rather than stirring vigorously to prevent them from breaking apart.