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.

Potato salad sprinkled with dill in beige bowl

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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

Potato salad ingredients. Potatoes, eggs, green onions, dill

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

potato salad close up

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.

Diced potato salad ingredients in a metal bowl without potato salad dressing

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

Potato Salad in bowl

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!

Natasha's Kitchen Cookbook

Classic Potato Salad

4.95 from 36 votes
Author: Julia Frey
Potato Salad in bowl
A classic potato salad flavoured with dill pickles, green onions, fragrant fresh dill and a zesty mayonnaise based dressing. 
Prep Time: 20 minutes
Cook Time: 20 minutes
Time in Refrigerator: 1 hour
Total Time: 40 minutes

Ingredients 

Servings: 6 people

For the potato salad dressing

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

  • 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. 
  • 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.
  • 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. 

Nutrition Per Serving

270kcal Calories20g Carbs9g Protein18g Fat3g Saturated Fat144mg Cholesterol575mg Sodium692mg Potassium4g Fiber1g Sugar350IU Vitamin A17.7mg Vitamin C86mg Calcium5.5mg Iron
Nutrition Facts
Classic Potato Salad
Amount per Serving
Calories
270
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
144
mg
48
%
Sodium
 
575
mg
25
%
Potassium
 
692
mg
20
%
Carbohydrates
 
20
g
7
%
Fiber
 
4
g
17
%
Sugar
 
1
g
1
%
Protein
 
9
g
18
%
Vitamin A
 
350
IU
7
%
Vitamin C
 
17.7
mg
21
%
Calcium
 
86
mg
9
%
Iron
 
5.5
mg
31
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Salad, Side Dish
Cuisine: American
Keyword: classic potato salad
Skill Level: Easy
Cost to Make: $
Calories: 270

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Julia Frey

I am Julia, a London based food blogger and photographer, and vikalinka.com is my space to share bits of my life with the world. Incidentally, much of my life is taken up by cooking, due to 2 very hungry children and husband, so you will become witnesses to my culinary endeavours if you choose to stay around.

Read more posts by Julia

Leave a Comment

Recipe Rating




Comments

  • Lynn
    October 8, 2022

    Love this recipe and I have tried many. I used 1 tbsp of dill pickle relish (didn’t have dill pickles) and only 1/8 tsp dill. Flavor was great. We liked this much better than the creamy version.

    Reply

    • Natashas Kitchen
      October 8, 2022

      I’m so happy you enjoyed that. Thank you for sharing that with us, Lynn!

      Reply

  • Lynn
    September 19, 2022

    How much dill relish can you use in place of the dill pickles?

    Reply

    • NatashasKitchen.com
      September 19, 2022

      Hi Lynn, I have not used dill relish in this recipe to advise on quantity. I would add this to taste.

      Reply

  • Rana
    May 30, 2022

    Looking forward to trying this. How many pounds of potatoes would you use?

    Reply

    • Natashas Kitchen
      May 30, 2022

      Hi Rana, we used 5 medium-sized Yukon Gold potatoes for this recipe. A medium potato typically weighs between 5-10 ounces. I hope this helps.

      Reply

  • Cristina
    May 28, 2022

    My mom would add some pickle juice from the jar of dill pickles to her potato salad, which is the acidity you talk about. It was so delicious and I still make it this way.

    Reply

    • Natasha's Kitchen
      May 29, 2022

      Thanks for sharing that with us, we’ll try that next time too!

      Reply

  • Cathy
    May 28, 2022

    Hello,

    This looks Amazing!

    Just a question I have never boiled a whole potato with the skin on. How long are we looking at boiling time?

    I think I might find it a bit hard to tell when I’m meant to stop boiling the potato. (Sounds silly but I had to ask Lol)

    Thankyou for all your Wonderful Recipes!
    Cathy x

    Reply

    • Natasha
      May 29, 2022

      Hi Cathy, just boil until you can easily pierce into the center with a butter knife or a fork. They should not be falling apart which is an indication that they potatoes are over-cooked.

      Reply

  • virginia veselovec
    May 19, 2022

    i make this same potato salad except i use sweet relish instead of dill pickles

    Reply

    • Natashas Kitchen
      May 19, 2022

      Thank you so much for sharing that with me, Virgina! I hope you try our version soon!

      Reply

  • Joanne
    May 19, 2022

    I have made it this way for years except I slice the egg whites in and smash the yolks with a fork and add the mayo mustard dill salt and pepper and toss in with potatoes. One of my kids always had the yolks stacked on the side of his plate.

    Reply

    • Natashas Kitchen
      May 19, 2022

      Thank you so much for sharing that with me, Joanne!

      Reply

  • Linda
    January 27, 2022

    Why do I keep getting Julia Frey as the author of this recipe?

    Reply

    • Natashas Kitchen
      January 27, 2022

      Hi Linda, Julia is the author of this recipe. We, at times, partner with other food bloggers to share their recipes favorite recipes!

      Reply

  • Linda Binns
    September 6, 2021

    I made this today and was undoubtedly outstanding. My husband said it was the best I’ve ever made. I gave you all the credit.

    Reply

    • Natasha's Kitchen
      September 6, 2021

      Credit goes to you too for doing a great job! Thanks for sharing that with us, Linda.

      Reply

  • Denise
    September 5, 2021

    This is my kind of potato salad. No sweetness but creamy dill freshness. Love it!

    Reply

    • Natasha's Kitchen
      September 6, 2021

      Awesome! Thanks for your review, Denise.

      Reply

  • Alexa
    July 2, 2021

    I’ve tried many of your recipes and they are always amazing!!

    Reply

    • Natashas Kitchen
      July 3, 2021

      You’re so nice! Thank you for that wonderful compliment, Alexa!

      Reply

  • Beth
    June 16, 2021

    Your Potato Salad and the dressing are best ever!! Thank you for.

    Reply

    • Natasha's Kitchen
      June 16, 2021

      Thank you so much for your awesome feedback, Beth!

      Reply

  • Deb Willms
    June 9, 2021

    Love most of your recipes. I disagree with your comment about mustard and vinegar in potato salad. I like to substitute bacon ranch dressing for mayonnaise for a punch of flavour.

    Reply

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