This Potato Salad Recipe is the ultimate combination of comfort and crowd-pleaser, blending creamy potatoes with crisp veggies, tangy dressing, and classic seasonings. Every bite delivers a nostalgic taste of home, making it a must-have dish at summer barbecues, family gatherings, and holiday potlucks alike.

Ingredients You’ll Need

The best thing about this Potato Salad Recipe is how it transforms simple ingredients into something truly special! Each one enhances the flavor, color, or texture, building layers of deliciousness in every forkful.

Potatoes: The star of the show, giving the salad its hearty, tender base—Yukon Gold or Russet work beautifully here.
Onion: Adds a crisp, sharp bite that perks up the entire dish.
Celery: Brings irresistible crunch and just a hint of earthy flavor.
Eggs: Hard-boiled and chopped, the eggs make this extra creamy and satisfying.
White distilled vinegar: A splash brightens and balances the rich dressing.
Mayonnaise: This creamy essential is what makes the Potato Salad Recipe decadently smooth and luscious.
Yellow mustard: Adds a gentle tang and sunny color for that classic taste.
Pickle relish: Sweet and tangy, it brings the perfect zesty punch and a little pop.
Salt and pepper: The must-have duo for dialing in just the right seasoning.
Spring onions: Sliced and sprinkled on top for fresh flavor and gorgeous color.
Paprika: Just a dusting finishes the salad with smoky-sweet aroma and a splash of red.

How to Make Potato Salad Recipe

Step 1: Prep the Potatoes

Start by giving your potatoes a good scrub and peel—there’s nothing worse than sandy skin sneaking into your salad. Chop them into one-inch cubes so they cook evenly and absorb loads of flavor. Pop the cubes in a big pot, cover with cold water, and get ready to boil!

Step 2: Boil Until Tender

Bring the potatoes to a gentle boil over medium-high heat. Keep an eye out: after about 10 minutes, pierce a cube with a fork to check if it’s tender but not mushy. Once done, drain off the water and let the potatoes cool—this helps them stay intact when mixing.

Step 3: Add Crunch and Eggs

As the potatoes are cooling, finely chop onion and celery. If you want to mellow the onion a bit, rinse it under cold water before adding. Meanwhile, hard-boil your eggs. Once they’re cool, peel and either chop them or, my favorite trick, push them through a cooling rack right over the bowl for quick, perfect pieces.

Step 4: Mix That Creamy Dressing

In a separate bowl, whisk together mayonnaise, yellow mustard, pickle relish, a splash of vinegar, and a good shake of salt and pepper. This dreamy dressing brings all the flavors together in your Potato Salad Recipe.

Step 5: Combine and Finish

Gently fold the dressing into the potato, egg, and veggie mixture—careful not to break up the potatoes too much! Once everything is evenly coated, scatter over sliced spring onions and a dusting of paprika for a beautiful, tasty finish.

How to Serve Potato Salad Recipe

Garnishes

A final sprinkle of paprika and sliced spring onions isn’t just for looks—it adds a pop of spicy warmth and fresh crunch. Go big with the garnish if you want your Potato Salad Recipe to really wow on the table!

Side Dishes

This salad loves company! Pair it with grilled chicken, sausages, or burgers for a classic cookout vibe. It also plays well alongside roasted veggies, corn on the cob, or even tangy baked beans for a hearty meal.

Creative Ways to Present

Try serving the Potato Salad Recipe in a vintage mixing bowl, nestled on a platter with pickles and extra sliced eggs, or even scoop it into individual mason jars for a fun picnic twist. You can shape it with a ring mold for an elegant buffet spread!

Make Ahead and Storage

Storing Leftovers

Store any extra Potato Salad Recipe in an airtight container in the fridge. It stays fresh and flavorful for up to 4 days, and sometimes tastes even better as the flavors meld overnight.

Freezing

While most potato salads don’t freeze well due to the creamy dressing and texture changes, if you must, freeze only the cooked, cooled potatoes and add the dressing after thawing for maximum freshness.

Reheating

Potato salad is meant to be served cold or at room temperature, not hot. If you accidentally leave it in a chilly spot, simply let it sit out for 15–20 minutes before serving to bring out the best flavors and creamy texture.

FAQs

Can I use a different type of potato?

Absolutely! While Yukon Gold or Russet are tradition, red potatoes or fingerlings also work beautifully and hold their shape well in this Potato Salad Recipe.

Why do I need to cool the potatoes before adding the dressing?

Letting the potatoes cool helps preserve their texture and stops the dressing from getting watery or separating, keeping your Potato Salad Recipe creamy every time.

Is it okay to make this Potato Salad Recipe the day before?

Yes! Making it ahead actually lets the flavors meld and deepen. Just wait to add the final fresh garnishes until right before serving for the best appearance.

How can I lighten this recipe?

If you’d like a lighter version, try using light mayo, Greek yogurt, or even a half-and-half blend. The Potato Salad Recipe will still be creamy and satisfying, just with fewer calories.

Can I add other vegetables or mix-ins?

Go for it! Chopped dill pickles, radishes, fresh herbs, or even a handful of crispy bacon can be delightful additions to customize your Potato Salad Recipe to your tastes.

Final Thoughts

This Potato Salad Recipe has a permanent place in my summer kitchen, and I can’t recommend it enough if you want a side dish everyone will love. Give it a try, share it with your family, and I guarantee you’ll come back for seconds—maybe even thirds!