Classic Potato Salad

Small Story About Recipe

Every time I make this Classic Potato Salad, I’m transported back to my childhood summers. I remember watching my mother gently stir warm potatoes in a big white bowl while the smell of mustard and onions filled the kitchen. She always made it look so simple, yet it tasted like love in every bite. Now that I’m a baker and cook, I’ve taken her timeless recipe and added a few little touches of my own—still true to its roots, still just as comforting.

Whether it’s a casual barbecue or a festive picnic, this potato salad has become a staple on my summer table. It’s creamy, slightly tangy, and packed with flavor. Most importantly, it brings smiles and second helpings every time I serve it. That’s what keeps me coming back to it year after year.

Why You’ll Love This Recipe

You’ll absolutely love how this recipe hits that perfect balance—creamy, flavorful, and refreshing. The combination of soft potatoes, crunchy celery, and a smooth mayo-mustard dressing creates a nostalgic, comforting experience. What’s even better is that it’s quick to make, easily adaptable, and always a crowd favorite.

First of all, the ingredients are straightforward and easy to find. Secondly, the steps are simple, and no fancy equipment is needed. Plus, you can prepare it ahead of time, which makes entertaining so much easier.

Versatile

One of the best parts about this salad is how easy it is to customize. You can add dill pickles for a bit of zing, toss in some green peas for sweetness, or use fresh herbs like parsley or chives. Prefer a lighter dressing? Swap out part of the mayo with plain yogurt. Making it your own is effortless.

Budget-Friendly

This recipe uses basic pantry and fridge staples, which makes it friendly on the wallet. Red potatoes, eggs, mayo, mustard, celery, and onion—these are ingredients you likely already have on hand. With minimal cost, you can whip up a hearty side that feeds a family or a small gathering.

Ingredients for Classic Potato Salad

• 1 ½ to 2 pounds red potatoes

• 3 to 4 hard boiled eggs

• ½ cup celery, chopped

• ½ cup onion, finely chopped

• ⅔ cup mayonnaise

• 1 tablespoon milk

• 1 tablespoon yellow mustard

• 1 teaspoon sugar

• 1 teaspoon salt

• ½ teaspoon black pepper

  How to Make This Recipe

  Making Classic Potato Salad at home is surprisingly easy, even if you’re not used to preparing side dishes from scratch. The key is to use fresh ingredients and follow each step carefully. I always recommend giving yourself enough time for the potatoes to cool—this helps the dressing coat every bite beautifully.

  You’ll begin by cooking your red potatoes until they’re perfectly fork-tender. I prefer leaving the skins on for added texture, but they can easily be removed after boiling. Once they’re cooked and cooled, the rest comes together quickly. A creamy dressing made from mayonnaise, mustard, milk, and simple seasonings gives this salad its signature taste.

  Step-by-Step Instructions for Making

  Step 1: Boil the Potatoes
  Place the red potatoes in a large pot. Add enough cold water to cover them by about two inches. Bring to a boil over medium-high heat. Once boiling, reduce the heat slightly and simmer for about 15 minutes. Check for doneness by piercing a potato with a fork. It should go in easily. If not, give it a few more minutes.

  Step 2: Cool and Peel
  Once the potatoes are cooked, drain them and run under cold water to stop the cooking process. Let them cool until they’re safe to handle. You can peel the skins off with your hands or leave them on, depending on your preference. Then cut the potatoes into bite-sized pieces.

  Step 3: Prepare the Dressing
  In a small mixing bowl, combine ⅔ cup mayonnaise, 1 tablespoon milk, 1 tablespoon yellow mustard, 1 teaspoon sugar, 1 teaspoon salt, and ½ teaspoon black pepper. Mix until smooth. Taste the dressing and adjust seasoning if necessary. You may like a little more salt or an extra dash of mustard.

  Step 4: Mix the Salad
  In a large bowl, add your cooled, chopped potatoes. Then add the chopped hard-boiled eggs, celery, and finely diced onion. Pour the prepared dressing over the mixture and gently stir everything together. Use a soft spatula to ensure each piece is evenly coated without breaking the potatoes too much.

  Step 5: Chill Before Serving
  Once everything is combined, give it a final taste. Add more salt or pepper if needed. Then cover the bowl and refrigerate for at least one hour. This allows the flavors to blend and the salad to become wonderfully creamy.

  Quick and Easy

  There’s no complicated technique required here. Just boiling, chopping, mixing, and chilling. That’s why this recipe works so well when you’re short on time but still want something homemade. From start to finish, it takes less than 30 minutes of actual work. The rest is just waiting for that chill to set in.

  Customizable

  You can play around with the ingredients to suit your tastes. Want it creamier? Add a bit more mayo. Looking for a tangier bite? Increase the mustard slightly. For extra crunch, diced pickles or even chopped green bell pepper can be added. You can even turn it into a full meal by mixing in shredded chicken or turkey bacon.

  Crowd-Pleasing

  This potato salad doesn’t just sit quietly on the table—it gets noticed. The rich texture, balanced flavor, and vibrant look always draw compliments. It fits perfectly alongside grilled meats, sandwiches, or other cold salads. If you’re hosting guests, this dish guarantees you won’t have leftovers.

  FAQs

  Can I make this potato salad ahead of time?
  Yes, absolutely! In fact, it tastes even better after a few hours in the fridge. The flavors blend and deepen over time. Just be sure to store it in an airtight container and give it a gentle stir before serving.

  Can I use a different type of potato?
  Red potatoes work best because they hold their shape well, but you can also use Yukon Gold or white potatoes. Avoid starchy ones like Russets, as they tend to fall apart and make the salad mushy.

  How do I make this recipe lighter?
  If you’re looking for a lighter version, replace part of the mayo with plain Greek yogurt. It will reduce the fat content and add a nice tang without losing creaminess.

  Can I skip the eggs?
  Yes, you can leave out the eggs if you prefer. The salad will still be delicious. You might want to add a bit more celery or even some chopped pickles for added texture and flavor.

  What if I don’t have yellow mustard?
  You can substitute it with Dijon mustard or a bit of apple vinegar. Keep in mind that this may slightly alter the taste, but it will still be flavorful and tangy.

  How long can this potato salad stay fresh?
  Stored properly in the fridge, it will last up to 4 days. Make sure to keep it chilled and covered tightly. Don’t leave it out at room temperature for long periods, especially in warm weather.

  Can I freeze potato salad?
  It’s not recommended. The mayonnaise-based dressing may separate and the texture of the potatoes can become grainy after freezing. Fresh is best with this recipe

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  Classic Potato Salad

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  This Classic Potato Salad is creamy, tangy, and full of nostalgic flavor. It’s the perfect side dish for summer picnics, BBQs, or family dinners. Made with red potatoes, eggs, crunchy celery, and a simple homemade dressing, it’s a timeless favorite that’s both easy to prepare and budget-friendly.

  • Total Time: 35 minutes
  • Yield: 8 servings 1x

  Ingredients

  Scale 1x2x3x

  • 1 ½ to 2 pounds red potatoes

  • 3 to 4 hard boiled eggs

  • ½ cup celery, chopped

  • ½ cup onion, finely chopped

  • ⅔ cup mayonnaise

  • 1 tablespoon milk

  • 1 tablespoon yellow mustard

  • 1 teaspoon sugar

  • 1 teaspoon salt

  • ½ teaspoon black pepper

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  Instructions

  • Place red potatoes in a large pot and cover with cold water (about 2 inches above potatoes). Bring to a boil.

  • Boil for approximately 15 minutes, or until potatoes are fork tender.

  • Drain and run under cold water. Peel the skins if desired. Let the potatoes cool completely.

  • In a small bowl, mix mayonnaise, milk, yellow mustard, sugar, salt, and pepper. Taste and adjust seasoning as needed.

  • In a large mixing bowl, combine cooled potatoes, chopped hard boiled eggs, celery, and onion.

  • Pour the dressing over and mix gently until everything is evenly coated.

  • Cover and refrigerate for at least one hour before serving. Adjust seasoning if needed before serving.

  Notes

  • You can peel or leave the skins on the potatoes depending on texture preference.

  • Chill time enhances the flavor—don’t skip it.

  • For extra crunch, add chopped dill pickles or green bell pepper.

  • Store leftovers in an airtight container for up to 4 days in the fridge.

  • Author: Mohamed
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes