Crisp celery and onion, a creamy mayonnaise dressing, and tender Yukon Gold potatoes — yes, please! This American Classic Potato Salad combines all those familiar flavors into a comforting, easy-to-make summer side.
The Best Potato Salad Recipe
When the weather heats up, potato salad is the ultimate comfort side: cool, flavorful, and satisfying. This version features perfectly cooked Yukon Gold potatoes coated in a creamy mayonnaise-based dressing brightened with apple cider vinegar and yellow mustard. Crunchy celery and diced onion add texture, while hard‑boiled eggs contribute creaminess and protein.
Make a big batch to accompany grilled mains, or keep leftovers in the fridge for an easy lunch. This from-scratch classic is more flavorful than store-bought versions and quick to prepare.
What You’ll Need
This recipe keeps things traditional — real mayonnaise, yellow mustard, celery seed, and a touch of sugar and vinegar for balance. You can customize it later with add-ins like bacon or pickles, but the classic combination is reliably delicious.
- Potatoes: 8 medium Yukon Gold potatoes, peeled and diced.
- Mayonnaise: 1 1/2 cups mayonnaise (use your preferred type — regular, light, or vegan).
- Apple cider vinegar: 2 tablespoons for bright acidity.
- Yellow mustard: 2 tablespoons.
- Sugar: 1 1/2 tablespoons (optional).
- Salt: 1 teaspoon, to taste.
- Celery seed: 1 teaspoon for classic flavor.
- Pepper: 1/2 teaspoon.
- Celery: 3 small ribs, diced for crunch.
- Onion: 1/4 cup yellow or white onion, diced.
- Eggs: 5 hard‑boiled eggs, diced or sliced.
- Garnish: Smoked paprika and chopped green onion (optional).
How to Make Classic Potato Salad
This recipe is straightforward: cook the potatoes until just tender, combine the chopped ingredients, stir in a flavorful dressing, and chill. Detailed steps are below.
- Prepare the potatoes: Peel and dice potatoes into roughly 3/4‑inch chunks. Place them in a pot, cover with cold water, add a pinch of salt, and bring to a low boil. Cook about 15–20 minutes or until just tender when pierced with a fork. Drain and rinse under cold water to stop cooking, then transfer to a large bowl.
- Prep the mix‑ins: Dice the celery, onion, and hard‑boiled eggs. Add them to the cooled potatoes.
- Make the dressing: In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar (if using), mustard, salt, celery seed, and pepper until smooth.
- Combine: Pour the dressing over the potatoes and chopped ingredients. Gently fold until everything is evenly coated.
- Chill: Cover and refrigerate for at least 30 minutes to let flavors meld. Before serving, garnish with chopped green onion and a light dusting of smoked paprika, if desired.
Enjoy!
Tips for Success
Follow these simple tips for the best texture and flavor:
- Drain thoroughly: Make sure cooked potatoes are well drained to avoid a watery salad. Pat celery and onion dry if they’re wet.
- Don’t overcook: Slightly undercooking potatoes helps them hold their shape when tossed with dressing.
- Choose the right potato: Yukon Gold, red, or fingerling potatoes keep their texture well.
- Customize: This recipe is a great base — add pickles, bacon, chopped herbs, or additional seasonings to suit your taste.
Serving Suggestions
This potato salad pairs beautifully with many summer mains. Try it alongside grilled steak, pork chops, or citrus‑garlic chicken for a well-rounded meal.
How to Store Potato Salad
- Store leftovers in airtight containers in the refrigerator for 3–5 days.
American Classic Potato Salad
Ingredients
- 8 Yukon Gold potatoes, peeled and diced
- 1 1/2 cups mayonnaise
- 2 tablespoons apple cider vinegar
- 1 1/2 tablespoons granulated sugar (optional)
- 2 tablespoons yellow mustard
- 1 teaspoon salt
- 1 teaspoon celery seed
- 1/2 teaspoon pepper
- 3 small celery ribs, diced
- 1/4 cup yellow or white onion, diced
- 5 hard‑boiled eggs, diced or sliced
- Smoked paprika and chopped green onion for garnish (optional)
Instructions
- Peel and roughly dice the potatoes into 3/4‑inch chunks. Place in a pot, cover with cold water, add a dash of salt, and bring to a low boil. Cook until just tender, then drain and rinse with cold water. Transfer to a large mixing bowl.
- Chop the celery, onion, and hard‑boiled eggs. Add them to the bowl with the cooled potatoes.
- In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar (if using), mustard, salt, celery seed, and pepper.
- Pour the dressing over the potato mixture and gently stir until evenly combined.
- Cover and chill for at least 30 minutes. Before serving, garnish with chopped green onion and a sprinkle of smoked paprika.
Equipment
- Stove
Nutrition
Calories: 480 kcal | Carbohydrates: 33 g | Protein: 8 g | Fat: 35 g
Nutritional info is an estimate and provided as a courtesy. Values may vary according to ingredients and portion sizes.
More Easy Side Dishes
Need other simple sides for summer? Try grilled corn on the cob, maple bacon baked beans, or a seven‑layer Mexican dip for a crowd-pleasing spread.
- Grilled Corn on the Cob
- Maple Bacon Baked Beans
- Seven Layer Mexican Dip