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This classic potato salad recipe is cool, creamy, and the perfect side dish for any cookout! Easy to make ahead and so flavorful!

Looking for more potluck-ready side dishes? Try these! Cajun deviled eggs, the best egg salad, and bacon-wrapped smokies!

Potato salad served in a white bowl and garnished with green onions, paprika, and herbs.

Why You’ll Love this Potato Salad Recipe

It’s the best. Nothing like the mashed, mushy potato salad in the plastic tubs at the grocery store! Totally understand if you want to stay away from those. But this classic potato salad recipe is a must-make! One bite and you’ll be a believer.

This potato salad is loaded with tender chunks of Yukon gold potatoes, hard boiled eggs, and has a creamy, herby mayo dressing that is full of so much flavor! It’s made with yellow mustard, apple cider for some tang, and tasty seasonings like paprika and dill. A simple but delicious side dish that you’ll want at every cookout as the temperatures warm up!

Ingredients Needed

The basic components of a solid potato salad! This is what I added, but feel free to switch things up with your favorite mix-ins. (I have a few ideas in the tips section below!) And as always, exact measurements are in the recipe card at the end of the post.

How to Make the Best Potato Salad

So easy to whip up for a weeknight dinner or get-together with friends and family! This classic potato salad recipe is one that you’ll come back to time and time again.

  1. Boil Potatoes: Bring a large pot of salted water to a boil on the stove. Cook the potatoes until tender, about 5-8 minutes. Drain well and move to a large bowl, then cover and place in the fridge to cool completely.
  2. Add Eggs: Once the potatoes have cooled, add the eggs to the bowl and toss to evenly distribute.
  3. Sauce Mixture: In a smaller bowl whisk together the mayonnaise, mustard, vinegar, relish, green onion, paprika, dill, salt, and pepper.
  4. Combine: Pour the sauce onto the potatoes and eggs, then stir to evenly coat the eggs and potatoes in the sauce.
  5. Enjoy or Store for Later: Enjoy fresh, or cover and let it stand in the fridge for a few hours to allow the flavors to develop.
4-photo collage of the potatoes and hard boiled eggs being mixed together with the mayo dressing.

Tips and Variations

  • Start With the Potatoes: You want to choose good potatoes for boiling, ones that are going to cook up nice and creamy. I like Yukon gold or petite yellow potatoes. I also prefer to choose something with a smooth, thin skin as I usually don’t peel my potatoes! If you prefer no skins on your potatoes, just peel them before they are chopped and boiled.
  • Add More Texture: If you like a bit of crunch in your potato salad, toss in 2 ribs of finely chopped celery.
  • Add Those Eggs: You can definitely skip the hard-boiled eggs if you prefer, but I think they add a little variety and some extra creaminess to the salad. Plus, protein!
  • Make it Your Own: Add in some fresh chopped dill (my favorite!), some crispy bacon, a splash of barbecue sauce or even Sriracha! Feel free to experiment a little until you get your ultimate flavor combination.
Closeup of potato salad on a wooden spoon.

Storing Leftover Potato Salad

Keep leftovers in the fridge in an airtight container for up to 6 days. It’s great for keeping a stash in the fridge during the week to round out easy meals of grilled meats, burgers, hot dogs, you name it! So feel free to make a big batch and enjoy straight from the fridge!

This potato salad is also great for taking on the go, so bring on the summer potlucks!

A serving of potato salad on a stoneware plate.

More Tried & True Side Dishes

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  • Bring a large pot of salted water to a boil on the stove. Cook the potatoes until tender, about 5-8 minutes. Drain well and move to a large bowl, cover and place in the fridge to cool completely.

  • Once the potatoes have cooled, add the eggs to the bowl and toss to evenly distribute.

  • In a smaller bowl whisk together the mayonnaise, mustard, vinegar, relish, green onion, paprika, dill, salt, and pepper.

  • Pour the sauce onto the potatoes and eggs, stir to evenly coat the eggs and potatoes in the sauce.

  • Enjoy fresh, or cover and let it stand in the fridge for a few hours to allow the flavors to develop.

Originally posted July 11, 2018
Updated on March 1, 2024

Calories: 366kcalCarbohydrates: 31gProtein: 7gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 105mgSodium: 565mgPotassium: 777mgFiber: 4gSugar: 2gVitamin A: 312IUVitamin C: 34mgCalcium: 41mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.