The BEST Potato Salad Recipe
This isn’t your average potato salad! Tender bites of perfectly seasoned potatoes are tossed in a creamy dressing with crisp celery and onions. A splash of vinegar adds a zesty kick to every bite.
This classic potato salad is one of those summer recipes that is a must-have at every cookout and will quickly become your go-to BBQ side dish. You’ll be making this all season long!
What You’ll Love About This Recipe
- This recipe is easy to make.
- Flexible ingredients. The basic potato salad is boiled potatoes and creamy dressing. But the other ingredients are all up to you. Everything can be adjusted to your preference.
What is a classic potato salad recipe made of?
Classic potato salad is made with russet potatoes, a creamy potato salad dressing, and a variety of onions, herbs, and other add-ins.
What Type of potatoes?
3 main types of potatoes are commonly used in potato salad. The type of potatoes you choose will depend on the texture that you like. My personal preference is Yukon gold potatoes when making potato salad. But you can use any potatoes that you want.
- Russet potatoes. Russet potatoes are starchy potatoes. This gives you a softer potato salad.
- Yukon Gold potatoes. Yukon gold potatoes are waxy potatoes. They keep their firmness better than Russets and give you.
- Red Potatoes. Red potatoes are also waxy, commonly used in German and warm potato salad recipes.
How do you boil potatoes for potato salad?
- Cut the potatoes into large chunks.
- Add to cold salted water.
- Bring the water to a boil.
- Reduce the heat slightly and simmer the potatoes until they are tender. You should be able to quickly push a toothpick or fork into them, but you don’t want them too soft.
- Peel the skins off of the cooked potatoes. You can leave on some of the potato skins for a more rustic texture. Dice the boiled potatoes.
Potato Salad Ingredients
- Potatoes. You’ll need about 3 ½ pounds of potatoes.
- Vinegar. I usually use apple cider vinegar, but you can also use red or white wine vinegar.
- Mayonnaise. Your favorite brand, but steer clear of Miracle Whip, which is more of a salad dressing than a mayonnaise.
- Mustard. Traditional yellow mustard for flavor and color. You can use Dijon mustard or a mixture of yellow and Dijon mustard. Or leave the mustard out.
- Onion. Finely diced sweet onion or red onion.
- Green onions. Freshly sliced green onions or scallions
- Fresh parsley. You can use other fresh herbs as well. A popular one is fresh dill.
- Fresh celery. Diced celery stalk adds freshness and extra texture.
- Seasonings. Celery salt, celery seed, paprika, black pepper, and salt to taste.
Additional Ingredients To Try
- Sweet pickles. Diced sweet pickles or sweet pickle relish.
- Dill pickles. Diced dill pickles or dill pickle relish.
- Hard-boiled eggs. Chopped hard-boiled eggs.
- Bacon. Fresh bacon crumbles.
- Sour cream. Sour cream or Greek yogurt will add a tangy zip to potato salad. Greek yogurt also adds a boost of protein.
How To Make Potato Salad
Step 1 Boil potatoes
Peel and dice the potatoes into half-inch chunks. Place the potatoes into a large pot of water. Salt the water with about 1 tablespoon of kosher salt. Bring the potatoes to a boil and then reduce the heat to a simmer. Simmer for 5 to 8 minutes, until the potatoes are fork-tender but not mushy. Drain and return to the pot.
Step 2 Add the vinegar
Add the vinegar and the onions to the potatoes while they are still warm. Adding vinegar to warm potatoes allows them to absorb more flavor. Set aside and let the potatoes cool while you prepare the remaining ingredients.
Step 4 Toss
Add the cooled potatoes to a large mixing bowl. Add the mayo, mustard, celery seed, salt, and pepper. Add the minced onion and the herbs. Toss to combine.
Step 4 Chill
For the best flavor, chill for several hours before serving.
Common potato salad mistakes to avoid
- Overcooking or undercooking the potatoes. Overcooking will give you a mushy potato salad. And undercooking will leave your potatoes to hard, which is not the best texture for potato salad.
- Rinsing Potatoes After Cooking: Do not rinse the potatoes (or pasta) after cooking. Rinsing removes starches that are imperative to flavor and texture.
- Overmixing the Salad: Overmixing potato salad breaks down the tender potatoes and creates a mushy mess.
- Underseasoning: You don’t want to underseason. Seasoning starts by boiling the potatoes in salted water. Adding the vinegar to hot potatoes adds more flavor. Make sure to taste your potato salad and adjust the seasoning as needed.
- Not Letting the Salad Chill: Chilling potato salad is crucial. It allows the dressing time to soak in and develop flavor.
- Using Too Much or Too Little Dressing:
Potato Salad Variations
There are a lot of different ways to make potato salad. Here are a few of my favorite variations.
Red Potato Salad
Red potato salad is made with a sour cream and dill-based dressing. Use ½ cup of mayo + ½ sour cream to adjust this recipe. Substitute the celery seed for dried dill.
Loaded Potato Salad
This recipe also calls for sour cream. Use ½ cup of mayo + ½ sour cream. Take out the celery seed and add in 6 slices of crumbled bacon and 3 hard-boiled eggs (optional)
Potato Salad With No Mustard
You can leave out the mustard if you want to make a potato salad with no mustard.
German Potato Salad (No Mayo)
German potato salad is made with no mayo. For this recipe, leave out the celery seed.
The vinegar-based dressing is made with bacon and a little bit of sugar. Brown the bacon and remove it from the pan. Add the onions to the bacon grease and sauté until clear. Add the vinegar, a few teaspoons of sugar, parsley, and green onions.
Add the dressing to the potatoes and toss.
German potato salad is traditionally served warm.
Storing Tips
In an airtight container, Homemade potato salad will be kept in the fridge for up to a week.
Frequently Asked Questions
It is best if potatoes are warm when making potato salad. When the potatoes are warm they absorb the flavors of the vinegar and seasonings better.
It is best to use apple cider vinegar or white wine vinegar on potato salad.
Yes, potato salad can be made several days ahead and kept in the fridge until ready to serve. In fact, the flavor of potato salad gets better if it’s made ahead of tie.
Fresh herbs such as green onions, parsley, and dill add great flavor to potato salad. I recommend using celery seed, celery salt, and paprika in potato salad. Always add salt and pepper to taste.
To make vegan potato salad use a vegan mayo.
What To Serve With Potato Salad
Potato salad is the perfect side dish for grilled meats and makes a great accompaniment to sandwiches.
More Summer Side Dishes
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Traditional Potato Salad
Ingredients
- 3 ½ lbs potatoes, about 4 large potatoes, russet, yukon gol or red potatoes
- 3 tbsp vinegar
- 1 cup mayonnaise
- 2 tsp mustard
- 2 to 3 stalks celery, finely diced
- ⅓ cup onion, finely diced
- 1 bunch green Onions, finely diced
- ¼ cup fresh parsley , finely minced
- 1 tsp celery seed
- ¼ tsp black pepper
- 1 tsp kosher salt (affiliate link), to taste
Optional Add-Ins
- 6 slices bacon, cooked and crumbled
- 4 hard boiled eggs, chopped
Instructions
- Place the potatoes in a large pot of water add a few teaspoons of vinegar.
- Bring the potatoes to a boil. Add the eggs.
- Reduce the temperature to a slow boil.
- Continue to boil the potatoes until a toothpick can be inserted relatively easily. You want them tender but not falling apart.
- Drain the potatoes and let them cool until you can handle them.
- Peel the potatoes and cut them into a medium to large dice.
- Place the diced potatoes into a large bowl and add two to three tablespoons of white vinegar to them, toss gently. It is best to do this when they are still warm.
- Add the salt, pepper, and celery seed to the potatoes. Toss gently.
- Add the onions, celery, mayonnaise, mustard, and diced eggs. Toss gently.
Laura’s Tips + Notes
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