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Side Dishes 30 Minutes or Less Vegetarian
4.9 from 8 votes

Classic Potato Salad

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By: Joanna Cismaru •8/28/22 21 Comments

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pin for potato salad.

This Classic Potato Salad is super creamy, crunchy and absolutely delicious. It’s the perfect side dish for your summer BBQs or any protein packed entree, super easy to make and ready in just 30 minutes.

close up of potato salad in a white bowl.

We probably all have our favorite potato salad that we grew up with and I’m sure there are numerous versions out there, with mustard, without mustard, with cucumbers, with pickles, no celery, with olives, the list goes on. This one I’m sharing with you today is packed with pickles and crunchy celery.

Of course, the classic potato salad is really about potatoes and so there are lots of potatoes here. My favorite to use are Yukon gold potatoes, just because I love their yellow color. In reality this salad can be made with any kind of potatoes, even red skinned ones.

Potato Salad

  • Short 15 min prep time
  • Easy recipe done in 30 min
  • 3 Step fast prep and cook
  • Crowd Pleaser

This side dish originated in Germany and I’m ever so thankful that it’s become such a world wide renowned side dish! It’s a great blank canvas for tons of flavor so feel free to have fun with this side dish, I promise you’ll love whatever you come up with!

Ingredient Notes

overhead shot of all the ingredients needed to make potato salad.
  • Potatoes – I used Yukon gold as they’re perfect for this recipe. Avoid using starchier potatoes like Russets, since they’ll get too mushy in this type of salad.
  • Eggs – I use hard-boiled eggs for texture and extra creaminess.
  • Celery – I love adding celery to my potato salad for a little added crunch.
  • Onion – I used a red onion for a punchy acidic kick and some color.
  • Pickles – I chopped up 3 medium sized pickles for lots of tang and crunch.
  • Mayonnaise – I love using a good organic mayonnaise. If you’d like to make your own here’s my recipe!
  • Mustard – This adds an extra kick of flavor as well as a bit of color. I usually use Dijon mustard in this classic recipe.
  • Spices – Paprika and salt and pepper. I love to use a bit of paprika but it’s totally optional.
  • Lemon juice – Freshly squeezed is always best!
  • Herbs – Freshly chopped chives for adding to the salad and also for garnish.

How To Make Potato Salad

detailed process shots showing how to make potato salad.
  1. Prepare the potatoes: Add the cubed potatoes to a large pot and cover with water. Season with the tsp of salt. Bring the water to a boil and cook the potatoes until they are fork tender, should take about 15 minutes. Drain and let the potatoes cool.
  2. Make the potato salad: In a large bowl, add the mayonnaise, dijon mustard, red onion, lemon juice, pickles and paprika and stir until well combined. Stir in the chives, celery, hard boiled eggs and season with salt and pepper. Add the potatoes and toss them until well combined. Alternatively, you can add all the ingredients to the bowl and gently toss until well incorporated.
  3. Chill and serve: Refrigerate until ready to serve.
overhead shot of potato salad in a white bowl garnished with chives.

How To Boil The Perfect Eggs

  1. Place eggs in a sauce pan and cover with at least 2 inches of cold water. Bring the water to a boil over medium heat and let the eggs cook for 10 to 12 minutes, depending on the size. If using very fresh eggs, add 1 teaspoon of salt to the water to help the eggs peel easier. 
  2. Once ready, drain the hot water and run cold water over the eggs until the shells are cold. They’re ready to peel!
  3. You can add vinegar to the water before the eggs go into boil, it will prevent the shells from cracking!

FAQ’s and Expert Tips

FAQ’s

Frequently Asked Questions

How Do I Prevent My Potato Salad From Getting Watery The Next Day?

A watery potato salad can be caused by mixing the potatoes while they are too hot or the ingredients used in your potato salad (for example too much vinegar or other liquid). Make sure to drain potatoes well and allow them to cool to room temperature before mixing.

Do You Need To Rinse The Potatoes After Cooking?

Yes you can. Drain the potatoes and rinse them under cool water. Transfer to a large bowl. it will help the potatoes to not get too mushy.

What Else Can I Add To My Potato Salad?

You can add lots of other ingredients to this salad, it’s really versatile. Some options are cooked chicken, dill, parsley, peas, corn, bell peppers, cayenne pepper, capers, to name a few.

a mustard balsamic pork chop on a black plate sliced up next to potato salad.

Tips

  1. Use the right potato! Be sure to use a waxier potato to ensure it soaks up all that dressing, other potato varieties can leak water and result in a runny dressing. Yukon golds are best, avoid starchier potatoes like Russets.
  2. Salt your water while the potatoes boil. Just like pasta, potatoes soak up the salt and add some flavor to our dish.
  3. Chill the potato salad to give it time to meld the flavors. As the salad sits the flavors will develop, resulting in a much tastier potato salad.

How To Serve

This versatile little potato salad has been a long time world wide favorite for good reason. I love to pair this with any and all things BBQ, big meat dishes, and just about anything that feels or tastes summery!

  • Instant Pot BBQ Pork Ribs
  • Beer And Honey BBQ Chicken Skewers
  • Instant Pot BBQ Pulled Pork
  • Pork Loin Roast

Leftovers

You can store potato salad in an airtight container in the fridge for 3 – 4 days. This salad does not freeze well so I don’t recommend storing it that way as the eggs and the mayo based sauce will separate when thawed.

overhead shot of potato salad in a white bowl garnished with chives.

More Delicious Recipes To Try

  • Roasted Potatoes with Garlic Sauce
  • The Best Egg Salad Recipe
  • Roasted Sweet Potatoes
  • BBQ Dry Rub

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

close up of potato salad in a white bowl.
Print
4.88 from 8 votes

Classic Potato Salad

Prep 15 minutes
Cook 15 minutes
Total 30 minutes
Rate Recipe
This Classic Potato Salad is super creamy, crunchy and absolutely delicious. It's the perfect side dish for your summer BBQs or any protein packed entree, super easy to make and ready in just 30 minutes.
8

Ingredients

  • 3 pound potatoes (peeled and cut into cubes (I used Yukon Gold potatoes))
  • 1 teaspoon salt
  • 1½ cups mayonnaise
  • 1 tablespoon dijon mustard
  • 1 small red onion (finely chopped)
  • 1 tablespoon lemon juice (freshly squeezed)
  • 3 medium dill pickles (chopped)
  • 1 teaspoon paprika
  • ¼ cup chives (chopped)
  • 2 stalks celery (chopped)
  • 6 hard boiled eggs (peeled and chopped)
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon pepper (or to taste)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Prepare the potatoes: Add the cubed potatoes to a large pot and cover with water. Season with the tsp of salt. Bring the water to a boil and cook the potatoes until they are fork tender, should take about 15 minutes. Drain and let the potatoes cool.
  • Make the potato salad: In a large bowl, add the mayonnaise, dijon mustard, red onion, lemon juice, pickles and paprika and stir until well combined. Stir in the chives, celery, hard boiled eggs and season with salt and pepper. Add the potatoes and toss them until well combined. Alternatively, you can add all the ingredients to the bowl and gently toss until well incorporated.
  • Chill and serve: Refrigerate until ready to serve.

Video

Notes

  1. To get perfect hard boiled eggs all the time, add your eggs eggs to a saucepan, cover with at least 2 inches of cold water. Bring the water to a full boiling, you should see big boiling bubbles, turn off the heat and cover the pot. Keep the saucepan on the burner for about 10 to 12 minutes. At this point I like to run cold water over the eggs and peel them under the tap, this way it’s easy to peel the eggs and you get perfectly peeled eggs every single time.
  2. Use the right potato! Be sure to use a waxier potato to ensure it soaks up all that dressing, other potato varieties can leak water and result in a runny dressing. Yukon golds are best, avoid starchier potatoes like Russets.
  3. Salt your water while the potatoes boil. Just like pasta, potatoes soak up the salt and add some flavor to our dish.
  4. Chill the potato salad to give it time to meld the flavors. As the salad sits the flavors will develop, resulting in a much tastier potato salad.
  5. You can store potato salad in an airtight container in the fridge for 3 – 4 days. This salad does not freeze well so I don’t recommend storing it that way as the eggs and the mayo based sauce will separate when thawed.

Nutrition Information

Serving: 1servingCalories: 455kcal (23%)Carbohydrates: 25g (8%)Protein: 10g (20%)Fat: 36g (55%)Saturated Fat: 6g (38%)Cholesterol: 158mg (53%)Sodium: 1010mg (44%)Potassium: 833mg (24%)Fiber: 5g (21%)Sugar: 2g (2%)Vitamin A: 510IU (10%)Vitamin C: 22.4mg (27%)Calcium: 91mg (9%)Iron: 6.2mg (34%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

close up of potato salad in a white bowl.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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21 Comments
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Wendy McCraw
Wendy McCraw
Posted: 1 year ago

I have made this three times and we love it. There is only one thing that I don’t understand. The difference between the look of yours vs mine. Yours looks like a creamy yellow and mine looks pink! Is it the difference in your paprika and mine. Would love to hear back. Great recipe!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Wendy McCraw
Posted: 1 year ago

It’s definitely the paprika!

0
Reply
RJ Sharp
RJ Sharp
Posted: 1 year ago

4 stars
This turned out tasting great and everyone loved it. The 30 minute timeframe was no where near accurate for me. I’m definitely not a professional cook so I followed the instructions as close as possible. It ended up taking about 2 hours. Maybe if I had completely cooked potatoes and hard boiled eggs on hand it would have taken 30 minutes.

0
Reply
Carole Mayo
Carole Mayo
Posted: 1 year ago

Pickles – Sweet or Dill? You did not specify.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Carole Mayo
Posted: 1 year ago

Dill pickles!

0
Reply
Judith Caffrey
Judith Caffrey
Posted: 1 year ago

Looking forward to take camping (we have a fridge)
Do you use dill or sweet pickles? Can I use pickle relish?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Judith Caffrey
Posted: 1 year ago

Dill pickles! Sure!

0
Reply
Christina
Christina
Posted: 3 years ago

PS. Re: hardboiled eggs. My friend has an InstaPot and does a dozen eggs at a time and says she’s never had better results. EVER. Just perfect eggs, no hint of that annoying greyish tinge around the egg yolk. Just a tip for everyone!

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Christina
Posted: 3 years ago

They are great! We have some step-by-step instructions here for IP hardboiled eggs 🙂

0
Reply
Christina
Christina
Posted: 3 years ago

Hi Jo,

How did I never know to add a bit of fresh lemon juice to potato salad?!? This is an eye opener, and I’m excited to see how it freshens the potato salad up. Thanks for another amazing recipe. 🙂

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Christina
Posted: 3 years ago

We swear lemon juice makes everything better. Enjoy!

0
Reply
Elizabeth
Elizabeth
Posted: 3 years ago

I love your recipes! This Potato Salad sounds divine, thanks for sharing! Just double checking on the Pickles, did you use Dill Pickles?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Elizabeth
Posted: 3 years ago

Yes! Let me know how you like it!

0
Reply
Margaret Leman
Margaret Leman
Posted: 3 years ago

4 stars
Having made this recipe several times in the past, I’ve made a few adjustments to suit our family and would like to share them with you.
The proportion of eggs and celery to potato is perfect, but I add a half cup of chopped radish for extra crunch. We also like lots of dill pickles so make sure there is at least 1 cup of chopped pickles. Growing up in farm country my family used half sour cream and half mayonnaise for dressing a potato salad, and always added a few spoons of vinegar and 1 heaping tablespoon of sugar to it. In this era of reducing added sugar I still miss that touch of sweetness, so add a tablespoon of Stevia and it works wonderfully. To balance the sweet I squeeze a half lemon so this gives 2 to 3 tablespoons of juice, an increase from the 1 in the original recipe.

One of the joys of following Jo Cooks recipes is that they are all lovely as written, but it’s also so easy to put my own stamp on them or to just experiment a bit.

Thank you Jo!

0
Reply
Randi Evans
Randi Evans
Posted: 3 years ago

5 stars
I decided to actually use a recipe for potato salad for a change. This was a huge hit. Thanks, Jo!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Randi Evans
Posted: 3 years ago

My pleasure, glad you enjoyed it!

0
Reply
Edna Hurst
Edna Hurst
Posted: 5 years ago

I am always ready for reinventing the recipes. So this will be my BBQ side for dinner tomorrow. Canada is 150 and a change up won’t hurt one bit.

0
Reply
Shirley Tucker
Shirley Tucker
Posted: 5 years ago

4 stars
Here in this part of Canada, we use 1 cup mayo, 1/ 2 cup sour cream, and 2 tbsp. Dijon mustard and use those ratios if we make a smaller or larger potato salad. Also, celery, green onions and no pickles. Maybe sliced radishes. Oh, and no paprika. Interesting how potato salad differs from region to region. I know some people add pickle juice, which would give it a nice tang. I love potato salad and look forward to trying your version.

0
Reply
Connie Downing
Connie Downing
Posted: 5 years ago

5 stars
I made the Classic Potato Salad last week, sans the HB eggs (personal taste). Hubby loved it, and being British, he is definitely NOT a potato salad fan. I served it as part of a quasi-traditional US Memorial Day BBQ meal for friends, and they also liked it. Potato salad here in the UK is so different – this recipe is superb!

0
Reply
Sara @ The Ravenous Housewife
Sara @ The Ravenous Housewife
Posted: 5 years ago

Wow this looks amazing!

0
Reply
Robin
Robin
Posted: 5 years ago

Such a sweet doggie.

0
Reply

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