Classic Potato Salad
This Classic Potato Salad only has a handful of ingredients but packs loads of flavor. The dressing recipe alone is worth saving. You will want it on everything. This potato salad recipe will become a hit for barbecue and picnic season!
If you are a potato salad fan, don’t miss our crowd pleasing Creamy Potato Salad Recipe and Chicken Potato Salad.
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Classic Potato Salad Recipe:
Hi, Julia of Vikalinka here, and today I am bringing you my classic potato salad recipe. This recipe has been in my family for generations. It’s versatile, delicious and beautiful to look at with just the right amount of dressing.
This potato salad is the most requested side dish for barbecues and potlucks.
What Ingredients are in Potato Salad?
As the name suggests, potato is the main ingredient but we also need a few more things to compliment the potatoes and make this salad exciting.
- potatoes
- hard boiled eggs
- green onions
- dill pickles
- fresh or frozen dill
- mayonnaise-based dressing
What Type of Potatoes are Best for Potato Salad?
Have you ever seen a potato salad that looks like a sad mush? That usually happens from using the wrong kind of potatoes. Ideal spuds for your salad will be of waxy variety that cook up creamy, yet firm. They tend to hold their shape and give pleasant texture to your salad. The potato varieties you are looking for are:
- Red Bliss
- New Potatoes
- Yukon Gold
- Fingerling
- Carola
Potatoes to Avoid in Potato Salad:
Idaho Russet. Save them for your mashed potatoes. They are too starchy for a salad but perfect for a creamy mash.
What Dressing is Best for Classic Potato Salad?
Usually a mayonnaise is used to dress a potato salad and while I continue with the tradition, I also add a dash of white wine vinegar, a bit of Dijon mustard and plenty of fresh black pepper.
Potatoes need a little bit of heat from the mustard and a touch of acidity of vinegar to bring them to life.
Tips for Making the Best Potato Salad
- Choose waxy potatoes and boil them unpeeled until tender but firm
- Cut all ingredients in equal dice to allow even flavor distribution
- Use plenty of fresh herbs like dill, parsley or chives for extra flavor and freshness
- Introduce contrasting flavors and textures. (eg. Crunchy dill pickles vs. creamy potatoes)
- Refrigerate the salad for at least one hour before serving for flavors to meld
- Salt your potato salad after adding the dressing to avoid over-salting
- Sprinkle the salad with a handful of fresh dill or microgreens before serving for visual appeal and more texture
Can I Make Potato Salad Ahead?
I prefer to cook potatoes and eggs the day before, then assemble the following day. Once the potato salad is fully assembled, it will keep in a fridge up to 24 hours without compromising the flavor.
More Picnic and BBQ Sides:
Enjoy these crowd pleasing BBQ side dishes. Do you have a favorite side dish you bring to barbecues? Let me know in comments!
- 15-Min Corn on the Cob – it doesn’t get any easier!
- Avocado Corn Salad – vibrant, fresh and so satisfying
- Greek Orzo Salad
- Coronation Chicken Salad
- Tuscan Panzanella Salad
- Egg Salad – with the best dressing
Classic Potato Salad
A classic potato salad flavoured with dill pickles, green onions, fragrant fresh dill and a zesty mayonnaise based dressing.
Ingredients
For the potato salad dressing
- 1/2 cup mayonnaise (full fat or low fat)
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tbsp water to loosen the dressing
- 1/2 tsp black pepper
For the potato salad
- 5 Yukon gold potatoes (medium) or other waxy potato like Red Bliss
- 5 eggs
- 4 dill pickles (not sweet) small
- 3-4 green onions sliced
- 1 tbsp fresh dill chopped
- salt to taste
- 2 tbsp microgreens (such as cress, or more dill) optional garnish
Instructions
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In a small bowl combine 1/2 cup of mayonnaise, 1 tbsp white wine vinegar, 1 tsp Dijon mustard, 1 tbsp water and black pepper, whisk until combined and set aside.
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Cook unpeeled potatoes until tender but still firm, drain and air dry in single layer. Cook the eggs and cool until safe to touch. Then peel the potatoes and the eggs.
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Dice the potatoes, eggs and pickles in a uniform dice. In a large bowl combine the diced potatoes, eggs, dill pickles, sliced green onions and chopped dill. Add the salad dressing and combine everything with a flexible spatula taking care not to mash the ingredients. Refrigerate for 1 hour.
-
Sprinkle with 1 tablespoon of fresh dill and/or 1 Tbsp microgreens immediately before serving.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Julia Frey
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
What do you have aginst a good cteamy style Sounthern Potati Salad. Radiahes, cucumbers, now tarragon and dill pickles. Tryed both and both went in garbage. Not My grandmothers potato salad for sure.
Hi Joli, It sounds like you are describing a different recipe? We don’t have tarragon here. You might enjoy our radish potato salad.
Just love this potato salad. So flavorfull. Followed recipe. Have made it 3 times now. Hubby loves it to. Thanks Natasha.
You’re welcome, Wendy! I’m so glad you enjoyed that!
So good! Very similar to my mom’s potato salad. I put Italian dressing in place of the water and pickle juice in place of the vinegar, in the dressing.
Thank you so much for sharing that with me.
Just made this for lunch can’t stop eating it and it’s all your fault Natasha … Never disappointed with all the recipes I had tried … Glad I found you!!
I can never stop eating this one either. Isn’t the flavor amazing! I’m so glad you discovered our blog, Naomi!
Hi, what’s the alternative for dijon mustard?
I think a yellow mustard should work too. If you decide to do an experiment please share how it goes
Made this potato salad as is and it is DELISH. Thanks for another great recipe.
I’m so happy to hear that! Thank you for sharing your great review!
What can I use instead of wine vinegar? Thanks
Hi Lena, a plain vinegar would also work – maybe start with half the amount and add more to taste. I hope you love the potato salad!
This is a great variation on potato salad. One thing though- much better to use juice from pickles rather than water in the dressing!
Thank you for that suggestion Kat!
Hi Kat, you can definitely use the pickle juice, just bear in mind that the dressing already has white wine vinegar. Adding pickle juice, which contains a lot of salt and vinegar, might throw off the flavour balance and make the dressing too acidic.
I love this recipe! I usually add a handful of chopped celery for extra crunch. Perfect!
I’m so happy to hear that! Celery is a great idea! I’ll have to try that!
I love how simple this is to make! Perfect suggestions on the right potatoes to use!
Isn’t that the best! I’m happy you enjoyed that Ashley!
I love all the greens in this potato salad recipe. YUM!
Hi Emily! Thank you so much for sharing that with me.
Potato salad is seriously one of my favorites!! I could eat it anytime! Love all the green in this one!
Thanks Kristyn, the green really does lighten up and brighten the potato salad!
This potato salad is as delicious as it looks! Thank you!
I’m so happy you enjoyed that. Thank you for sharing that with us!
My favorite summer side dish right here!
I’m so happy to hear that! Thank you for sharing your great review!