Homemade Potato Salad Recipe

Homemade potato salad is one of those dishes that doesn’t need much explaining, but everyone has opinions about it. This is the version I make most often—creamy, balanced, and familiar without being heavy or bland. It’s the kind of potato salad that works just as well at a backyard cookout as it does next to a simple weeknight dinner. I usually make it earlier in the day and let it chill so the flavors have time to settle.

I grew up with potato salad being a staple at gatherings, but I found that many versions leaned too far in one direction—either overly mayo-heavy or under-seasoned. After plenty of small tweaks, I landed on this version that keeps the potatoes front and center while still feeling creamy and well-seasoned. It’s reliable, flexible, and easy to adjust depending on who you’re serving.

Recipe Origin or Trivia

Potato salad has roots in European cuisine and evolved into many regional variations after becoming popular in the United States. Creamy versions, especially those made with mayonnaise and eggs, became a classic side dish for picnics, barbecues, and family gatherings.

Why You’ll Love This Recipe

• Classic and familiar: Nothing unexpected
• Creamy but balanced: Not overly heavy
• Make-ahead friendly: Tastes better after chilling
• Easy to customize: Adjust mix-ins easily
• Crowd-pleasing: Works for most tastes
• Great texture: Tender potatoes with a little bite
• Perfect side dish: Pairs with almost anything

Chef’s Pro Tips for Perfect Results

• Salt the cooking water well: Potatoes need seasoning early
• Dress potatoes while warm: Helps absorb flavor
• Cut evenly: Ensures consistent texture
• Chill before serving: Flavor improves with time

Kitchen Tools You’ll Need

1. Large pot: For boiling potatoes
2. Colander: For draining
3. Mixing bowl: For combining ingredients
4. Knife and cutting board: For prep
5. Spoon or spatula: Gentle mixing

Ingredients in This Recipe

1. Potatoes: Yukon Gold or red potatoes work best
2. Mayonnaise: Creamy base of the salad
3. Yellow mustard: Adds tang and balance
4. Apple cider vinegar: Brightens the dressing
5. Hard-boiled eggs: Add richness and texture
6. Celery: Adds crunch
7. Red onion: Mild bite and color
8. Salt: Enhances all flavors
9. Black pepper: Gentle warmth
10. Paprika: Mild flavor and classic finish
11. Fresh herbs (optional): Parsley or dill for freshness

Ingredient Substitutions

• Mayonnaise → Greek yogurt: Lighter texture
• Yellow mustard → Dijon: Slightly sharper flavor
• Red onion → green onions: Milder bite
• Apple cider vinegar → pickle juice: Extra tang

Ingredient Spotlight

• Potatoes: The foundation—creamy, not mushy

Homemade Potato Salad

This potato salad involves boiling peeled potatoes until tender, then mixing them with a tangy dressing made from mayonnaise, mustard, and herbs. The final dish has a creamy texture with chunks of potatoes coated in the vibrant dressing, garnished with fresh herbs for added flavor.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Salad

Cuisine: American

Calories: 250

Ingredients Equipment Method

Ingredients

  

• Potatoes: Yukon Gold or red potatoes work best
• Mayonnaise: Creamy base of the salad
• Yellow mustard: Adds tang and balance
• Apple cider vinegar: Brightens the dressing
• Hard-boiled eggs: Add richness and texture
• Celery: Adds crunch
• Red onion: Mild bite and color
• Salt: Enhances all flavors
• Black pepper: Gentle warmth
• Paprika: Mild flavor and classic finish
• Fresh herbs optional: Parsley or dill for freshness

Equipment

• Large pot: For boiling potatoes
• Colander: For draining
• Mixing bowl: For combining ingredients
• Knife and cutting board: For prep
• Spoon or spatula: Gentle mixing

Method

 

1. Boil potatoes: Cook in salted water until fork-tender
2. Drain and cool slightly: Let steam escape
3. Prepare dressing: Mix mayonnaise, mustard, vinegar, salt, and pepper
4. Dress warm potatoes: Gently fold together
5. Add mix-ins: Stir in eggs, celery, and onion
6. Adjust seasoning: Taste and tweak
7. Chill: Refrigerate until ready to serve
8. Finish: Sprinkle with paprika and herbs

You can also try out other recipes

Apple Cider Pork Roast

Cheesy Garlic Bread Recipe

Strawberry Shortcake Cupcakes Recipe

Make-Ahead and Storage Tips

• Make ahead: Up to 24 hours in advance
• Refrigerate: Store up to 4 days
• Stir before serving: Refreshes texture

How to Serve This Dish

• Barbecues: Classic side for grilled meats
• Potlucks: Travels well when chilled
• Weeknight meals: Simple and filling

Creative Leftover Transformations

• Potato salad bowls: Add greens and protein
• Stuffed wraps: Spoon into tortillas
• Fried potato cakes: Pan-fry leftovers

Additional Tips

• Use waxy potatoes: Best texture
• Season gradually: Especially after chilling
• Add crunch last: Keeps celery crisp

Make It a Showstopper

• Finish with paprika: Classic look
• Top with herbs: Fresh and clean
• Serve in a chilled bowl: Keeps it fresh longer

Variations to Try

• Classic deli-style: Add sweet relish
• Dill potato salad: Use fresh dill generously
• Egg-free version: Skip eggs for lighter texture
• Bacon potato salad: Fold in crisp bacon
• German-inspired: Use vinegar-based dressing

FAQ’s

1. What potatoes work best?: Yukon Gold or red
2. Can I make this ahead?: Yes, it’s better chilled
3. Is this gluten-free?: Yes
4. Can I reduce mayo?: Yes, replace with yogurt
5. How long does it last?: About 4 days
6. Can I freeze potato salad?: Not recommended
7. Should I peel the potatoes?: Optional
8. Why does it taste bland?: Needs more salt or acid
9. Can I add pickles?: Yes
10. Can I double the recipe?: Easily

Himani Jawa

Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.