A Classic Potato Salad Recipe is a quintessential dish at American summer barbecues. Especially in the Midwest, a backyard gathering without potato salad just feels incomplete. This particular version comes from my mother-in-law, the family’s potato-salad authority, and one of my favorite cooks.
Homemade Potato Salad Recipe
This is a straightforward, comforting potato salad that leans into simplicity. A short list of quality ingredients—good potatoes, real mayonnaise, and a few seasonings—delivers a creamy, familiar flavor that always gets compliments. The balance of tender potatoes and firm diced eggs makes it satisfying and hearty, perfect as a side dish for grilled meats, sandwiches, or family meals.
We skip raw onions here—if you like them, you can certainly add them, but this recipe keeps the flavors clean and classic. I prefer the salad to highlight the potatoes and creamy dressing rather than a lot of crunchy raw onion bite.
Recipe Shopping List
Plan a quick trip to the store if you don’t already have these on hand. For exact measurements and the printable recipe card, see the recipe section below.
- Red and yellow potatoes
- Eggs
- Celery (optional)
- Mayonnaise (real/full-fat)
- Apple cider vinegar
- Salt and black pepper
- Paprika (sweet, not smoked)
- Mustard powder
How To Make This Recipe
Below is a clear overview of the steps. When you cook, follow the full recipe for exact amounts and times.
- Boil and prep: Bring a large pot of well-salted water to a boil and cook peeled (or scrubbed) potatoes until fork-tender. Drain thoroughly. Hard-boil the eggs, chill them in an ice bath, then peel and dice. Cut the potatoes into bite-sized pieces and chill them in the refrigerator briefly—do not dress hot potatoes with a mayo-based sauce.
- Make the dressing: In a large bowl, whisk the mayonnaise with apple cider vinegar, salt, pepper, paprika, and mustard powder. Taste and adjust seasoning to your preference.
- Combine: Gently fold the cooled potatoes, diced eggs, and celery (if using) into the dressing so the pieces stay intact.
- Chill: Refrigerate the salad for at least 2–3 hours to let the flavors meld. Overnight chilling improves the texture and taste.
- Serve: Before serving, give the salad a gentle stir and sprinkle with additional paprika or chopped green onions if desired.
Recipe FAQ
Keep potato salad covered in the refrigerator. If it’s being served on a buffet, keep the bowl chilled or set it in an ice bath while it’s on display. Do not let mayonnaise-based salads remain at room temperature for more than 1–2 hours.
Eat the potato salad within 2–3 days for the best flavor and food safety.
This recipe is designed around real, full-fat mayonnaise. Other emulsions can change the texture and flavor; if you prefer a different base, test a small batch first.
Red or yellow potatoes are ideal because they hold their shape after boiling. Russets tend to fall apart and become mealy.
Boil until fork-tender but not so long that they begin to disintegrate—timing varies with potato size, so check often.
For a mayo-based dressing, cool the potatoes first. Dressing hot potatoes can cause the mayonnaise to break down and become oily.
Salt the cooking water generously so the potatoes absorb seasoning; the water should taste noticeably salty. A well-salted pot adds foundational flavor to the finished salad.
Try serving this potato salad alongside smoked pulled pork, grilled corn, or your favorite main dishes for a classic backyard barbecue spread.
More Backyard BBQ Favorites
- Greek Pasta Salad
- Homemade Caesar Salad
- Corn on the Cob
- Homemade Baked Beans
- Grilled Zucchini
- Smoked Cream Cheese
- Jalapeño Poppers
- Smoked Shotgun Shells
- Pig Shots (smoked garlic appetizers)
- Bacon-Wrapped Scallops
- Loaded Baked Potato Salad
Classic Potato Salad Recipe
This classic potato salad is creamy, simple, and an ideal side for summer gatherings. It highlights tender potatoes, hard-boiled eggs, and a tangy, mayo-based sauce.
Ingredients
Salad
- 3 pounds red and yellow potatoes
- 8 hard-boiled eggs
- 1 cup finely diced celery (optional)
Sauce
- 2 ½ cups real mayonnaise (Duke’s or Hellmann’s/Best Foods recommended)
- 2–3 tablespoons apple cider vinegar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika (not smoked)
- ½ teaspoon mustard powder
Instructions
- Boil potatoes in well-salted water until fork-tender but still holding their shape. Drain and cool slightly.
- Hard-boil eggs, cool in an ice bath, peel, and dice.
- Dice the potatoes into bite-sized pieces and place them in a large bowl.
- Whisk together the mayonnaise, apple cider vinegar, salt, pepper, paprika, and mustard powder. Taste and adjust seasoning.
- Add the diced eggs and celery to the potatoes. Gently fold in the dressing until everything is coated.
- Chill the salad for at least 2–3 hours before serving. Overnight refrigeration enhances the flavor.
Notes
This is meant to be a saucy potato salad. If you prefer a drier texture, reduce the amount of dressing. The salad tastes best after chilling, when the flavors meld.
Nutrition Information
Yield: 12 servings • Serving Size: 1
Amount Per Serving: Calories: 402 • Total Fat: 38g • Saturated Fat: 6g • Cholesterol: 144mg • Sodium: 431mg • Carbohydrates: 9g • Fiber: 1g • Sugar: 1g • Protein: 6g
Nutrition data provided here is an estimate.