Classic American Potato Salad Recipe

There’s just something about a cold, creamy scoop of potato salad on your plate next to grilled burgers or barbecue chicken that feels like summer. And this recipe? It’s the one. No frills, no unnecessary twists—just the old-school flavor that brings back every backyard memory.

This is the recipe I grew up with, the one that showed up at every family cookout and potluck. My mom would make a giant bowl, stash it in the fridge, and somehow it would taste even better the next day (pro tip: it always does). I still make it the same way, and every time it gets rave reviews—because when it comes to potato salad, simple and classic wins.

Why You’ll Love This Recipe

• Creamy + tangy: The combo of mayo and mustard is pure comfort.
• Great texture: Soft potatoes + crunchy celery and onion = perfection.
• Easy to make ahead: Tastes even better after a few hours in the fridge.
• Perfect for parties: This is the side dish everyone expects—and loves—at any summer get-together.
• Customizable: Add pickles, eggs, or your own twist if you like.

It’s cool, creamy, a little zippy from the mustard, and totally satisfying.

Prep Time and Servings

• Prep Time: 15 minutes
• Cook Time: 15–20 minutes
• Chill Time: 1 hour (optional but recommended)
• Total Time: 30–35 minutes (plus chill time)
• Servings: 6–8
• Calories per serving: 280
• Protein: 4g | Carbs: 28g | Fat: 17g

Ingredients

• 2 ½ pounds Yukon Gold or red potatoes, peeled and cubed
• 1 cup mayonnaise
• 1 tablespoon yellow mustard
• 1 tablespoon apple cider vinegar
• ½ teaspoon sugar
• Salt and black pepper, to taste
• ½ cup finely chopped celery
• ¼ cup finely chopped red onion or scallions
• 2 hard-boiled eggs, chopped (optional but classic)
• 1 tablespoon chopped fresh parsley (optional, for garnish)
• A pinch of paprika (optional, for garnish)

Potatoes: Yukon Golds are creamy and hold their shape well. Red potatoes also work great.
Mayonnaise: The base of the dressing—go full-fat for best flavor.
Mustard + vinegar: Add that classic tangy zip.
Celery and onion: Bring crunch and a little sharpness to balance the creaminess.
Hard-boiled eggs: Totally classic, but feel free to leave them out if that’s not your thing.

Step-by-Step Instructions

1. Cook the potatoes

• Place peeled and cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
• Bring to a boil, then reduce heat and simmer for 10–15 minutes, or until potatoes are fork-tender.
• Drain and let cool slightly.

Pro tip: Don’t overcook—you want them tender but not falling apart.

2. Make the dressing

• In a large bowl, whisk together the mayonnaise, mustard, vinegar, sugar, salt, and pepper.
• Taste and adjust seasoning to your liking. Want it tangier? Add a splash more vinegar.

3. Assemble the salad

• Add the cooked, slightly cooled potatoes to the bowl with the dressing.
• Gently fold everything together until the potatoes are well coated.
• Add in celery, onion, and chopped hard-boiled eggs (if using). Stir gently to combine.

4. Chill and serve

• Cover and chill the potato salad for at least 1 hour before serving. This helps the flavors meld and makes the texture perfect.
• Just before serving, sprinkle with chopped parsley and a pinch of paprika for that classic look.

How to Serve

• At a cookout with grilled burgers, hot dogs, or barbecue chicken.
• Alongside sandwiches for a classic deli-style lunch.
• In a picnic basket with fresh fruit, chips, and iced tea.
• Next to fried chicken for a comfort food dream combo.

Tips for the Best Potato Salad

• Start with cold water when boiling the potatoes for even cooking.
• Salt the water well—this is your only chance to season the potatoes themselves.
• Cool the potatoes slightly before mixing so they don’t melt the mayo.
• Chop everything small and even so each bite has a good mix of textures.
• Let it chill—potato salad is always better after a little time in the fridge.

Variations

• Dill pickle potato salad: Add chopped pickles or relish for a tangy twist.
• Southern-style: Add more mustard and a touch of sweet relish.
• Bacon ranch: Mix in crumbled cooked turkey or beef bacon and a few tablespoons of ranch dressing.
• No-mayo version: Swap mayo for Greek yogurt or sour cream for a lighter twist.
• Loaded potato salad: Add shredded cheddar, green onions, and crumbled bacon.

Storage and Leftovers

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Not recommended—mayonnaise and potatoes don’t freeze well together.
• Make-ahead: Potato salad is a dream make-ahead dish. Just give it a stir before serving.

Special Equipment

• Large pot: For boiling the potatoes.
• Colander: For draining.
• Mixing bowl and spatula: For stirring everything together.
• Potato masher or fork (optional): If you like a slightly mashed, creamier texture.

FAQ

Can I leave the skins on the potatoes?
Yes! Especially if you’re using red or Yukon Gold potatoes. Just scrub them well.

Do I have to use mayo?
It’s traditional, but you can use Greek yogurt, sour cream, or a mix if you prefer.

Can I make this the day before?
Yes—and it’s even better that way.

How do I make it more tangy?
Add more mustard or a splash of extra vinegar.

Can I serve this warm?
Classic potato salad is served cold, but if you love it warm, go for it—just mix it gently and serve right away.

Is this halal-friendly?
Yes, just skip bacon or use halal-certified turkey or beef bacon if adding.

What other herbs can I use?
Dill, chives, or even tarragon work beautifully.

Can I add peas or carrots?
Totally! Frozen peas or small diced cooked carrots are great additions.

Can I use leftover boiled potatoes?
Absolutely. Just cube and follow the rest of the recipe.

Is this recipe gluten-free?
Yes, all the ingredients are naturally gluten-free.

Conclusion

Classic American Potato Salad is one of those dishes that never goes out of style. It’s cool, creamy, and packed with nostalgic flavor that pairs with just about anything you’re grilling. Whether you’re making it for a picnic, potluck, or just because it’s Tuesday and you need some comfort food, this recipe will never let you down.

If you make it, I’d love to see how it turns out! Snap a pic and tag me—I love seeing your side dish spreads.

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