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!
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Classic Potato Salad Recipe
Potato salad has been a family favorite for generations. It’s easy to make with humble and inexpensive ingredients. It’s also 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.
Helpful Reader Review
“I made a double batch with 4 pounds of potatoes and it was really good. I like dill and the dill weed with dill pickles was perfect. I ended up adding a little extra mayonnaise but not much a tbsp or 2? Everyone at the potluck really liked it. Cooking the potatoes whole with the skin on was a great tip because they didn’t fall apart.” – Janine ★★★★★
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!
- Corn on the Cob – it doesn’t get any easier!
- Avocado Corn Salad – vibrant, fresh and so satisfying
- Greek Orzo Salad (Vikalinka)
- Coronation Chicken Salad (Vikalinka)
- Macaroni Salad
- Egg Salad – with the best dressing
Classic Potato Salad
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
- 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
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love this potato salad and so did my family thank you so much for sharing Natasha
You’re welcome, Heidi! I’m so glad you and your family enjoyed it!
After I cook the potatoes and cool slightly I dice them and add italian dressing and let that sink into the potatoes for an hour or so then I add the mayo, eggs, green onions and some celery. Season with salt and pepper and dry mustard. Try it! ps I love your site!
Thanks for sharing that with us, Janet. I’m glad you’re enjoying my website and recipes!
My recipe for potato salad came from my ex-Mother-in-law in the late 1960’s, who used the potatoes, eggs, like yours, but then she diced up celery and sweet onion and crisp BACON as well! She started with hard boiled eggs, and boiled potatoes that had cooled. Peel potatoes, of course, then she added the celery, onion, eggs and bacon (at least 6 strips broken into small pieces). Then added Hellman’s mayonnaise that she had whipped with a little milk and tossed with the salad!! Prior to this recipe, I hated potato salad, but love the taste of this one… and have had many tell me that they normally won’t eat potato salad, but love this recipe!
Thank you so much for sharing that with me.
Yours is very similar to my mom’s (which is always the best right?) Except for the dill, which I love. Mom also adds a little very finely diced green pepper and celery seeds for that pop of freshness. Looking forward to herb growing season to try this!
Sounds like a great plan, Missy. I’m sure your mom’s version is so good too!
Just had this for lunch, It was a refreshing change from classic potato salad. Thank you for sharing your amazing cooking skills, love the videos. I do have at least fair kitchen skills but often need help combining ingredients, spices etc. to bring out the best flavors. Your website is now my first go to for ideas & recipes.
Aww, that’s the best! Thank you so much for sharing that with me, Robert! I’m glad you’re enjoying our recipes!
Can someone recommend Valentines Day Chemise Sets? Thanks xx
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!