Potato salad is one of those dishes you can find at almost any picnic, barbecue, or potluck table. Everyone seems to have their own version. Some families swear by adding vinegar. Others wouldn’t dare skip the crunch of celery. And then there’s the mayo vs. no-mayo crowd.
I’ve made a lot of different potato salads over the years. I’ve done the tangy French style with vinaigrette. I’ve tried the warm German style with bacon and mustard. But when I think about the kind of potato salad I want to eat most days, it’s the classic creamy one. The one that’s cool, soft, a little tangy, and feels like comfort food.
In this article, I’ll walk you through the simple recipe I use, step-by-step. I’m not going to sell it as “life-changing” or “the best you’ll ever have.” I’ll just say this: it’s easy, it tastes like home, and you can make it in about half an hour if you plan well.
Choosing Your Potatoes
The first choice you make will decide the texture of your salad.
If you like your potatoes to hold their shape and stay firm, go for waxy varieties like Yukon Gold or red potatoes. They won’t fall apart easily, and you’ll get nice, clean chunks in your bowl.
If you’re okay with something a bit softer where some potatoes break down and make the dressing creamier, you can use regular white potatoes or russets. Just keep an eye on the boiling time, because they break apart quickly.
I’ve noticed that people often overcook their potatoes for salad. A soft, falling-apart potato works for mashed potatoes, but not here. You want tender, not mushy. That means testing them with a fork and removing them the second they’re ready.
The Ingredients
For a medium-sized batch that serves about six people, you’ll need:
- 1 kg potatoes (about medium size)
- 3 boiled eggs — optional, but I like what they add
- 1 cup mayonnaise
- 1 tablespoon mustard — yellow or Dijon
- ½ cup chopped onion — red onion if you want less bite
- ½ cup chopped celery — optional, for crunch
- 2 tablespoons pickle relish — or chopped dill pickles
- Salt and black pepper — to taste
A note about mayonnaise: use the one you actually like the taste of. Some prefer the tang of brands like Hellmann’s or Kewpie; others like homemade. Same for mustard — yellow is mild and classic, Dijon is sharper.
Step 1: Boil the Potatoes
Scrub your potatoes well. If you like the skins, leave them on — Yukon Gold and red potatoes have thin skins that add texture and color. If not, peel them before cutting.
Cut potatoes into chunks that are big enough to hold their shape — about 1 to 1.5-inch pieces. Smaller pieces cook faster, but can fall apart in mixing.
Fill a pot with enough salted water to cover the potatoes by at least an inch. Start with cold water, add potatoes, then bring to a gentle boil. This helps them cook evenly.
Boil until a fork goes in easily — usually 10–15 minutes, depending on the size of your chunks. Check early to avoid overcooking.
Step 2: Cool Them Down
This is a step people skip because they’re in a hurry. But hot potatoes and mayonnaise don’t mix well. You’ll end up with oily dressing.
Drain the potatoes and spread them on a baking sheet or tray to cool quickly. If the weather is cool or your kitchen isn’t too warm, they’ll reach room temperature in 15–20 minutes. You can also put them in the fridge for a short while to speed it up.
Step 3: Boil the Eggs (Optional but Worth It)
Eggs add richness and a slightly firmer bite to salad. They’re not everyone’s choice, but I find they make the salad more filling.
To boil: place eggs in a small saucepan, cover with water by at least an inch, and bring to a boil over medium heat. Once boiling, turn off the heat, cover, and let them sit for 10–12 minutes.
Drain, then run under cold water or place in ice water to cool. Peel and chop into small pieces.
Step 4: Make the Dressing
This is the flavor base of your potato salad. In a large mixing bowl, stir together:
- Mayonnaise
- Mustard
- Chopped onion
- Chopped celery (if using)
- Pickle relish or chopped pickles
- Salt and pepper
Taste it before adding potatoes. Adjust to your liking — more mustard for tang, more relish for sweetness, more salt if you like a bolder flavor.
Step 5: Combine Gently
Add the cooled potatoes and chopped eggs into the bowl with your dressing. Use a spatula or large spoon to fold everything together. Be gentle — don’t mash the potatoes unless you want a creamier, less chunky salad.
If the dressing seems too thick, you can loosen it with a spoonful of pickle juice, milk, or even a little sour cream.
Step 6: Chill Before Serving
This is not a salad you serve right after mixing. Let it rest in the fridge for at least an hour. This gives the flavors time to blend and makes the salad cold and refreshing.
Cover the bowl so the salad doesn’t dry out or absorb fridge smells.
Optional Additions and Variations
Here are a few ideas if you like to customize:
- Herbs: Parsley, dill, or chives work well.
- Paprika: A sprinkle on top adds color and a mild smoky flavor.
- Vinegar: A splash of apple cider vinegar over the warm potatoes before dressing adds tang.
- Bacon: Crispy bacon bits make it richer.
Storage and Food Safety
Potato salad should be kept cold. If you’re serving it outside, use a cooler or place the bowl inside a larger bowl with ice to keep it below room temperature.
In the fridge, it will stay good for about 3 days. After that, the texture of the potatoes starts to change and the dressing can separate.
Why This Salad Works
It’s not fussy. Most of the work is boiling, cooling, and stirring. It’s also flexible — you can keep it as basic as potatoes, mayo, mustard, and seasoning, or dress it up with all the extras.
The key is balance: enough mayo for creaminess, enough mustard and pickles for brightness, and enough salt to bring out the flavor of the potatoes.
Serving Ideas
- As a side dish for grilled meats, especially chicken or ribs
- Alongside sandwiches for lunch
- At picnics with coleslaw and corn on the cob
- As part of a buffet table for gatherings
Final Thoughts
I’ve made this salad for weekday lunches, for weekend cookouts, and even for winter meals where I just needed something cool to balance a hot dish. It always hits the spot.
It’s not complicated. And that’s the point. Some food is about impressing, but other food is about comfort. This potato salad sits firmly in that second category.
If you’ve never made it from scratch, try it once. You might find, like me, that it becomes the version you keep coming back to.
The Potato Salad I Keep Coming Back To
Course: Sides, LunchCuisine: AmericanDifficulty: Easy6
servings15
minutes15
minutes320
kcal1
hour10
minutesCooling/Chilling time:
1 hour 15 minutes
A cool, creamy, mashed-style potato salad with mayo, mustard, a little relish, and optional egg—soft, smooth, and simple. Balanced flavor, no fuss. Matches the article version: classic, creamy, mostly
Ingredients
1 kg potatoes (Yukon Gold or red preferred; thin skins are fine)
3 large eggs, hard-boiled (optional but recommended)
1 cup mayonnaise
1 tablespoon mustard (yellow for classic, Dijon for a sharper bite)
1/2 cup finely chopped onion (red onion for milder bite)
1/2 cup finely chopped celery (optional, for light crunch)
2 tablespoons pickle relish or finely chopped dill pickles
1–2 tablespoons pickle juice or milk/sour cream (optional, to loosen if needed)
1/2–3/4 teaspoon fine salt, plus more to taste
1/2 teaspoon black pepper, or to taste
Paprika, for dusting (optional)
Chopped fresh dill or chives, for garnish (optional)
Directions
- Prep and boil potatoes
Scrub potatoes well; leave skins on for thin-skinned varieties or peel if preferred.
Cut into 1–1.5 inch chunks so they cook evenly.
Place in a pot, cover with cold salted water by at least 1 inch.
Bring to a gentle boil; cook until a fork slides in easily, about 10–15 minutes.
Do not overcook; you want tender, not falling apart. - Cool potatoes properly
Drain well.
Spread potatoes on a baking sheet or tray to release steam and cool faster.
Let them cool to room temperature, about 15–20 minutes; refrigerate briefly if needed.
Note: Warm potatoes and mayo can separate and turn oily, so let them cool. - Hard-boil the eggs (optional)
Place eggs in a small saucepan, cover with water by 1 inch.
Bring to a boil over medium heat.
Once boiling, turn off heat, cover, and let sit 10–12 minutes.
Drain, chill under cold water or in ice water, peel, and finely chop. - Make the dressing
In a large bowl, mix mayonnaise, mustard, onion, celery (if using), relish, salt, and pepper.
Taste and adjust: more mustard for tang, more relish for sweetness, more salt/pepper as needed. - Mash and combine
Add cooled potatoes to the dressing.
Mash lightly with the spatula or the back of a spoon until mostly smooth with a few soft bits; this should look like a creamy, mashed potato salad, not a chunky one.
Fold in chopped eggs gently (if using).
If too thick, loosen with 1–2 tablespoons pickle juice, milk, or a spoonful of sour cream until creamy but not runny. - Chill and finish
Smooth the surface; cover and refrigerate at least 1 hour to set and let flavors meld.
Before serving, taste and adjust seasoning.
Garnish with a light dusting of paprika and a sprinkle of chopped dill or chives (optional).
Notes
- Texture target: mostly smooth and creamy, light peaks or fork marks on top, not stiff or soupy.
Potato choice: Yukon Gold or red hold up well yet mash smoothly.
Flavor balance: mayo for creaminess; mustard and pickles for brightness; enough salt to lift the potatoes.
Food safety: keep chilled; if serving outdoors, nest the bowl in ice.
Storage: refrigerate in a sealed container up to 3 days. Stir and re-season before serving.
