Name: Classic Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: For the Salad:; 1 1/2–2 pounds red potatoes; 3–4 hard-boiled eggs, chopped; 1/2 cup chopped celery; 1/2 cup finely chopped onion; For the Dressing:; 2/3 cup mayonnaise; 1 tablespoon milk; 1 tablespoon yellow mustard; 1 teaspoon sugar; 1 teaspoon salt; 1/2 teaspoon black pepper; For Garnish:; 2 tablespoons fresh parsley, finely chopped

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Classic Potato Salad is one of those timeless recipes I turn to whenever I want to bring a comforting, homemade dish to the table. It’s creamy, slightly tangy, and packed with textures and flavors that remind me of sunny afternoons, backyard barbecues, and family get-togethers. This version sticks to the basics—tender red potatoes, chopped celery, hard-boiled eggs, and a mayo-based dressing—but it delivers everything I want in a side dish that never goes out of style.

Classic Potato Salad

Why You’ll Love This Recipe

Quick and Easy: I can put this together in just about 30 minutes, which is perfect when I’m short on time but still want to impress.
Creamy and Flavorful: The mayo and mustard combo adds just the right amount of tang and smoothness.
Versatile Dish: I like how it fits in at just about any occasion—summer BBQs, holiday meals, or casual dinners.
Nutritious Ingredients: With eggs and potatoes, I get a mix of carbs and protein that’s satisfying and wholesome.
Make Ahead Option: It actually tastes better after it sits in the fridge, which makes prepping ahead super convenient.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Salad
1 1/2–2 pounds red potatoes
3–4 hard-boiled eggs
1/2 cup chopped celery
1/2 cup finely chopped onion

For the Dressing
2/3 cup mayonnaise
1 tablespoon milk
1 tablespoon yellow mustard
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper

For Garnish
2 tablespoons fresh parsley, finely chopped

Directions

1. Boil the Potatoes
I place the red potatoes in a large pot, cover them with cold water, and bring it to a boil. After about 15 minutes, they’re fork-tender and ready to drain.

2. Cool the Potatoes
Once drained, I run them under cold water to stop the cooking. I usually peel them once they’ve cooled down, but that part’s up to personal preference.

3. Prepare the Dressing
In a small bowl, I whisk together mayo, milk, mustard, sugar, salt, and pepper until smooth. I always taste it and adjust the seasoning to my liking.

4. Combine the Ingredients
In a large bowl, I gently mix the cooled, chopped potatoes with chopped eggs, celery, and onion. Then I pour the dressing over and stir just enough to coat everything without mashing the potatoes.

5. Chill Before Serving
I cover the bowl and chill it in the fridge for at least an hour. That resting time really helps the flavors come together.

Servings and timing

Servings: Serves approximately 6 people
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

I sometimes add chopped dill pickles or a splash of pickle juice for an extra tang.
Fresh herbs like dill or chives can brighten the flavor beautifully.
Swapping mayo for Greek yogurt gives it a lighter, slightly tangy twist.
A dash of paprika or cayenne can add a subtle kick.
I’ve even added chopped green olives when I wanted something briny and bold.

Storage/Reheating

Storage:
I store leftovers in an airtight container in the refrigerator for up to 3–5 days. It’s best once fully chilled, so I always let it cool completely before sealing.

Freezing:
I don’t usually freeze this dish because the mayo-based dressing and potatoes can become grainy or watery once thawed. If I do freeze it, I keep it in a tightly sealed freezer-safe container and try to use it within 1–2 months.

Reheating:
This salad is best served cold, but if I want it warm:

Microwave: I heat it in 30-second bursts, stirring in between.
Oven: I cover the dish with foil and warm it at 350°F (175°C) for 15–20 minutes.
Stovetop: I reheat over low heat while stirring gently to keep the texture intact.

FAQs

Can I make Classic Potato Salad ahead of time?

Absolutely. I actually prefer making it a day in advance—it gives all the flavors time to meld together beautifully.

What types of potatoes work best?

I go with red potatoes because they hold their shape well after boiling and have a creamy texture. Yukon Golds are another great option if I want something extra buttery.

How can I customize this potato salad?

I like to toss in extras like chopped pickles, fresh dill, or even a little chopped green onion. It’s easy to make it my own depending on the occasion.

Is this potato salad gluten-free?

Yes, all the ingredients I use are naturally gluten-free, which makes it a safe side for those avoiding gluten.

What can I serve with Classic Potato Salad?

I love serving it next to grilled chicken, ribs, or burgers. It also works well with sandwiches, wraps, and even as part of a picnic spread with fresh fruit and veggies.

Conclusion

Classic Potato Salad is more than just a side—it’s a nostalgic, comforting recipe that never fails to please. I love how simple it is to make, how easy it is to tweak to my taste, and how reliably it disappears at every event I bring it to. Whether I’m preparing for a cookout or just craving something cozy, this recipe always hits the spot.