I’ve been making this classic potato salad recipe for several years now, and everyone loves it when I bring it to outdoor barbecue parties. I learned the recipe back in the day from my Dad, and over the years, I just revised it to add my own flair. Get ready for friends and family to say, “Can you bring your potato salad?”
Why our family loves this recipe
- perfect for summer outdoor barbecues
- easy to make
- simple ingredients
- good memories
What You Will Need for This Recipe
- Potatoes: Yukon Gold or red potatoes work best; they’re the main staple of this recipe.
- Celery: for added crunch
- Onions: Yellow onions or Vidalia onions for crunch and taste
- Hard-boiled eggs: for more protein, flavor, and to elevate texture
- White vinegar: balances the mayo and helps potatoes from getting mushy
- Mayo: for dressing, creaminess, and coats potatoes
- Yellow mustard: sharp, tangy ping; also helps blend dressing, provides a bit of yellow color.
- Salt
- Pepper
- Bacon bits – extra little salty crunch and flavor, and pair nicely with creamy dressing.
How to Make this Potato Salad
Step 1: Chop! Finely chop the celery and onions. Then chop the potatoes into bite-sized pieces.
Step 2: Boil! Boil Potatoes. Add 1/2 tsp. salt and add potatoes to boiling water. Cook for about 10-15 minutes on high, then check that the potatoes are cooked. Continue checking until the potatoes are easily pierced with a fork, but not mushy. Drain and let cool. Boil Eggs and let cool.
Step 3: Add mix-ins! Add the potatoes to a large mixing bowl, then add in the chopped ingredients and mix-ins. Blend until evenly combined. Chill for at least an hour, or overnight is best.
Step 4: Garnish with chopped parsley and bacon bits (optional).
Step 5: Chill for at least an hour, or overnight is best. Serve and Enjoy!
Want this Recipe?
Just enter your email to receive it in your inbox. Plus, you’ll get new recipes, tips, guides, and product reviews every month.
How to Store
- Store in a glass Pyrex bowl with a lid or an aluminum pan with aluminum foil for 3 days in the fridge.
- Veggies can be prepped ahead of time and stored in meal prep containers in the fridge for 1 day.
- Eggs can be prepped ahead of time and stored in a bowl in the fridge.
Classic Potato Salad Pro Tips
- Toss out green or horned potatoes. Don’t use those!
- Don’t try to salvage onions with horns either.
- Prep the chopped veggies and potatoes the night before, and let them cool in the fridge overnight.
- Boil the eggs the night before, and let them cool in the fridge overnight.
- Add the mayo and mix-ins right before you serve it. I find this makes the recipe taste better.
- Sometimes once the salad has been cooled overnight, the mayo is absorbed into the potatoes, so you may need to refresh it with some more mayo prior to serving.
- If you are not a mayo fan, I would recommend adding about 1 cup instead. I like mayo in my salad, but some people prefer to keep it light.
Frequently Asked Questions
Can I use different potatoes?
Yes, you can use other potatoes, like red potatoes.
Can I add more vinegar?
Yes, you can add up to 1 more tbs. of vinegar
Can I add relish?
Yes, some recipes call for relish or chopped sweet pickles.
Can I add different onions?
Yes, you can add shallots or green onions instead of yellow onions. Just adjust the recipe to taste.
Can I add celery seed?
Yes, you can add celery seed. I’m not a super fan, I don’t like the taste or texture, so I avoid it. However, some people love it.
Can I use a dicer or food processor?
Yes, absolutely, whatever makes your life easier.
More Family-Friendly Recipes
Classic Potato Salad
Ingredients
Chopped Ingredients
- 3 pounds chopped potatoes
- ½ cup chopped celery
- ½ cup chopped onions
- 5 hard-boiled eggs
Mix-Ins
- 2 tbs. white vinegar
- 1 ½ cups mayo
- 1 tbs. yellow mustard
- 1 tsp. salt (use 1/2 tsp. for water)
- ½ tsp. ground pepper
Garnish
- paprika
- parsley
- bacon bits
Instructions
Chop Vegetables and Potatoes.
- Finely chop onions and celery (about ½ – 1 onion and 2-3 celery stalks). Set aside.
- Peel and chop potatoes in bite size pieces. Set aside.
Boil
- Boil Potatoes. Add ½ tsp. salt and add potatoes to boiling water. Cook for about 10-15 minutes on high, then check that the potatoes are cooked. Continue checking until the potatoes are easily pierced with a fork, but not mushy. Drain.
- Boil Eggs
Cool potatoes and eggs
Add mix-ins
- Chop the eggs
- Add the potatoes to a large mixing bowl, then add in the chopped ingredients and mix-ins. Blend until evenly combined.
Chill for at least an hour or overnight is best.
Garnish
- Garnish with chopped parsley and bacon bits (optional).
Comments are closed.