How do you make classic potato salad from scratch?

To make classic potato salad, start by boiling 2 pounds of peeled and cubed potatoes until tender but still firm, about 10-15 minutes. Drain and let cool slightly. In a large bowl, mix 1 cup mayonnaise, 2 tablespoons yellow mustard, 1 tablespoon apple cider vinegar, salt, and pepper. Add chopped celery, diced onions, and hard-boiled eggs for texture. Gently fold the potatoes into the dressing mixture, refrigerate for at least an hour, and serve chilled for the best flavor.

What type of potatoes are best for potato salad?

Waxy potatoes like Yukon Gold or red potatoes are ideal for classic potato salad because they hold their shape well after boiling and have a creamy texture. Avoid starchy potatoes such as Russets, which can become mushy and break apart during cooking.

How long can you store potato salad in the refrigerator?

Classic potato salad can be stored safely in an airtight container in the refrigerator for up to 3 to 4 days. Always keep it chilled and avoid leaving it out at room temperature for more than two hours to prevent bacterial growth.

Can potato salad be made ahead of time?

Yes, potato salad often tastes better after chilling for several hours or overnight because the flavors have time to blend. Prepare the salad up to a day in advance and store it in the refrigerator. Stir gently before serving.

What are some healthy variations to classic potato salad?

To make a lighter potato salad, substitute half or all of the mayonnaise with Greek yogurt for added protein and fewer calories. You can also add fresh herbs like dill and parsley, include crunchy vegetables like cucumber or radishes, and use a vinegar-based dressing instead of a creamy one to reduce fat content.

Classic Potato Salad Recipes That Impress Every Time

Ingredients

Scale

2 pounds red potatoes or Yukon Gold potatoes

2 1/2 teaspoons kosher salt, divided, plus more as needed

3 large eggs (optional)

2 dill pickle spears or 1/4 cup sweet pickle relish

2 medium stalks celery

1 large shallot

2 medium scallions (optional)

1/4 small bunch fresh parsley, dill, or a combination

1/2 cup mayonnaise

1 tablespoon Dijon mustard

2 tablespoons apple cider vinegar or rice vinegar, divided

Freshly ground black pepper

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Instructions

1-Cut potatoes into 3/4-inch chunks. Place in a large pot with 2 teaspoons kosher salt. Cover with cold water by about 1 inch. Bring to a boil, then reduce heat and simmer until fork-tender (8-10 minutes).

2-Prepare dressing: Combine peeled and diced eggs (if using), diced pickles or relish, chopped celery, minced shallot, sliced scallions (if using), chopped fresh herbs, remaining 1/2 teaspoon kosher salt, mayonnaise, Dijon mustard, and 1 tablespoon vinegar in a medium bowl. Stir to combine.

3-Drain potatoes and spread on a rimmed baking sheet in a single layer. Sprinkle remaining 1 tablespoon vinegar evenly over potatoes. Let cool to room temperature (about 15 minutes).

4-Add potatoes to the dressing bowl. Fold gently to combine. Taste and adjust salt and pepper as needed. Cover and refrigerate for at least 1 hour or up to 1 day before serving.

Last Step:

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Notes

🥔 Use waxy potatoes like Red Bliss or Yukon Gold to ensure tender but firm salad.
🍳 Add diced hard-boiled eggs for richness and texture, though they are optional.
🍋 Season hot potatoes with vinegar to enhance tangy flavor throughout the salad.

Author: Brandi Oshea
Prep Time: 20 minutes
Cook Time: 20 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Boiling and Mixing
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 2.7 grams
Sodium: 431 mg
Fat: 13.2 grams
Saturated Fat: 2.3 grams
Carbohydrates: 21.1 grams
Fiber: 2.8 grams
Protein: 5.1 grams