Best Classic Potato Salad

If you're looking for a classic, no-fuss potato salad to bring to all your summer picnics and BBQs, your search stops here. Based off of my dad's recipe, this potato salad checks off all the boxes: It's creamy and tangy, with a little bit of crunch from the onion and pickles. What it's not: too sweet, which is one of my potato salad pet peeves. Read all of our top tips below to master this tried-and-true take on the simple, staple summer side.

What People Are Saying:
"Just made this using mini red skin potatoes with sweet and spicy (bread and butter) pickles! WOW So tasty and super easy to prepare! You are my new go-to recipe site!" - deliz

"My husband does not like potato salad typically because too plain and very heavy in mayo. He could not stop raving about this recipe, had seconds (whoa!!!), and asked I make it throughout the summer! Finally a recipe we agree on! Delicious!!! Thank you 🙏🏻 ❤️" - OrangeFlame

How To Make Potato Salad

INGREDIENTS

• Potatoes: Now is not the time to use extra-starchy russet potatoes. Those are great for baking and frying, but not so great when boiled (they'll crumble apart!). For potato salad purposes, you need waxy potatoes, such as red potatoes, Yukon Golds, and fingerlings. They have creamier interiors and will hold their shape better when cooking.
• Red Onion: If you want to mellow the bite of the onion a little bit, feel free to soak in water while the potatoes cook. They provide a nice crunch and color to the finished salad, but shallots would also work in a pinch.
• Mayonnaise: A divisive yet important ingredient for a classic potato salad. If you're looking for a non-mayo recipe, this one isn't for you. But I think 1 1/2 cups for 3 pounds of potatoes doesn't overwhelm the dish with creaminess, yet brings that luscious texture folks are looking for, and pair quite well with creamy Yukon Golds.
• Pickles...Really?: Yes, but I promise you: You do not need to like pickles to enjoy this recipe. I speak from the experience of someone who has served this potato salad to many so-called pickle haters. Dill pickles add a subtle but fresh bite to this creamy mayo-based salad, and honestly, people are usually blissfully unaware of their presence. Think of them more as a secret condiment and less as a feature element.
• Dijon Mustard: Dijon mustard provides the salad with a wonderfully tangy/mildly spicy note, so be sure not to go overboard with it. Whole grain mustard would be a good substitute as well.
• Lemon Juice: Just a touch really brightens up this potato salad, giving a nice contrast to the other savory elements used here.
• Hard-Boiled Eggs: I do ask you to have some hard-boiled eggs on hand for this recipe. They take minutes to make, and this extra bit of effort really puts this salad over the top. Though, if you don't have time, you can omit them, but I highly suggest not to!

STEP-BY-STEP INSTRUCTIONS

Time to prep the potatoes! Unlike the skins of russet potatoes, which are very tough, astringent, and distracting, waxy potatoes have a much more delicate skin that adds color and helps to hold the cubed potatoes' shape better during the cooking process. If you like it all smooth and entirely creamy, go ahead and peel! It all comes down to personal preference.

Whatever you decide, to get cubes, first cut the potato in half lengthwise. Arrange cut side down, then continue cutting lengthwise to yield large rectangular-ish sticks about 1/2" wide, trimming as needed. Cut the sticks crosswise, spacing about 1/2" apart, to make cubes.

Place the potatoes in a large pot, then cover with cold water. Generously season with lots of salt to infuse the potatoes with flavor. Bring to a boil and cook until you can pierce them with a knife, about 15 minutes.

If you don't have hard-boiled eggs on hand (you should, they keep in the fridge well for a fun snack or topping!), it's the perfect time to get them going as the potatoes cook. Follow our recipe on how to make hard-boiled eggs for the, in my opinion, best results. Let them cool, then halve lengthwise and finely chop.

Now for the rest of the components: chopped onions and pickles, mayo, mustard, paprika, and a squeeze of lemon juice—I'm guessing you have most if not all of these ingredients already in your pantry and spice cabinet.

Add the potatoes and eggs, and a nice sprinkling of sliced chives provides a bright green finishing touch. Toss it all well...and you're done and ready to serve!

Full list of ingredients and directions can be found in the recipe above.

Potato Salad Variations

Looking for some tips and on tricks on how to mix up the classic version? Here are some recipes to inspire you!

• Red Potato Salad: Not really feeling the Yukons? This recipe uses almost all of the same ingredients as this recipe, but swaps gorgeous-looking red potatoes for the morStoragee traditional Yukons.
• French Potato Salad: Here, baby red or purple potatoes are used (go for the purple if you can find 'em!), and the addition of white wine vinegar is a refreshing twist in the dressing.
• Loaded Baked Potato Salad: Bacon? Sour cream? Cheddar cheese? Why not turn your go-to baked potatoes into a potato salad? A question for the ages. Check this one out to see how.
• Southern Potato Salad: The addition of sour cream, celery, and paprika gives this potato salad a Southern twang.

Storage

If you have any leftovers, store in an airtight container in the refrigerator for up to 1 week, though potato salad is best consumed within 3 days for maximum freshness.