Name: Classic Potato Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 3 lb. Yukon Gold potatoes, unpeeled, cut into 1/2″ pieces; Kosher salt, for boiling; 1 small red onion, finely chopped; 1 1/2 cups mayonnaise; 1/4 cup finely chopped dill pickles; 1 tbsp. Dijon mustard; 1 tbsp. fresh lemon juice; 1/2 tsp. paprika; 4 hard-boiled eggs, chopped; 1/4 cup thinly sliced chives; Freshly ground black pepper, to taste

There’s just something so comforting about a good potato salad, right? Whether it’s a family picnic, a summer BBQ, or just a cozy weekend dinner, this Classic Potato Salad Recipe truly hits the spot. It’s creamy, tangy, and packed with flavor—but still easy enough to whip up without breaking a sweat. I absolutely love how this turns out every single time, and I can’t wait to share all my tips so you’ll get the same delicious results in your kitchen!

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Why You’ll Love This Recipe

Perfect Creaminess: The mayo and tangy pickles blend just right to give you that classic, luscious texture every time.
Simple Ingredients: Using everyday pantry staples ensures you can make this whenever the craving hits, no fuss.
Crowd-Pleaser: I discovered that my family goes crazy for this potato salad at every gathering—I bet yours will too!
Quick & Easy Prep: It takes just about 25 minutes from start to finish, perfect for last-minute plans or meal prep.

The image shows a white bowl filled with chunky potato salad. The salad has large, uneven yellow potato pieces covered in creamy, slightly yellowish dressing. Small green bits of chopped chives are scattered all over the potatoes, adding a fresh look. There are tiny pieces of what looks like pickles or herbs mixed in, giving texture variety. A silver spoon is placed inside the bowl on the right side. The bowl is placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Classic Potato Salad Recipe is really in the quality and balance of the ingredients. Yukon Gold potatoes hold their shape beautifully without turning mushy, and the tang from the pickles and lemon juice brightens every bite. Here’s a quick rundown of what you need and why:

Yukon Gold potatoes: Their creamy texture and thin skin mean less peeling and perfect salad potatoes.
Kosher salt: Essential for seasoning both the water and the salad properly without being overpowering.
Red onion: Adds a mild crunch and a touch of sharpness to balance the creamy dressing.
Mayonnaise: Choose a good quality mayo for that smooth, rich base.
Dill pickles: These add a tangy pop that sets this recipe apart from ordinary potato salads.
Dijon mustard: Brings a subtle depth to the flavor without being too spicy.
Fresh lemon juice: A splash of brightness that lifts the whole dish.
Paprika: A gentle smoky note that rounds out the flavors.
Hard-boiled eggs: They make the salad heartier and add nice texture contrast.
Chives: Fresh and oniony, these are my favorite way to finish off the salad.
Freshly ground black pepper: For seasoning that’s always better freshly cracked.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Classic Potato Salad Recipe is how easy it is to tweak based on what flavors you like or what’s in your fridge. Don’t hesitate to make it your own!

Herb swap: I’ve swapped out chives for fresh dill or parsley when I want a fresher herbaceous note.
Mustard twist: Sometimes I use whole grain mustard instead of Dijon for a little extra texture and zing.
Adding crunch: When my family wants extra texture, I toss in some finely diced celery or even crispy bacon bits.
Make it lighter: Using Greek yogurt instead of some of the mayo is my go-to trick when I want a tangy but lighter salad.

How to Make Classic Potato Salad Recipe

Step 1: Cook the Potatoes to Tender Perfection

Start by placing your peeled and chopped Yukon Gold potatoes into a large pot of cold water generously salted with kosher salt—this is key for seasoning the potatoes from the inside out. Bring the water to a boil and keep cooking the potatoes for about 12 to 15 minutes until they’re just tender enough to pierce easily with a fork. Overcooking will make them mushy, so keep an eye on them. Once done, drain them well and let them cool slightly while you prepare the dressing.

Step 2: Mix the Creamy Tangy Dressing

In a big bowl, whisk together the mayonnaise, finely chopped red onion, dill pickles, Dijon mustard, fresh lemon juice, and paprika. This combo creates that beautiful balance of creaminess and tang that your potato salad needs to stand out. I like to taste it before adding the potatoes, adjusting the lemon or mustard to suit my mood or crowd.

Step 3: Combine Everything Gently

Once your potatoes are cool but still slightly warm, fold them into the dressing along with the chopped hard-boiled eggs and sliced chives. Be gentle here—too vigorous mixing will break the potatoes apart and make the salad mushy. Season with salt and freshly ground black pepper to taste, then pop it in the fridge to chill for at least an hour. This resting time helps all the flavors blend together beautifully.

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Pro Tips for Making Classic Potato Salad Recipe

Potatoes Cooling Tip: Let the potatoes cool slightly before mixing in the dressing to avoid melting the mayo, which can make the salad watery.
Salting the Water: Seasoning the boiling water ensures the potatoes are flavorful throughout, not just on the outside.
Fold, Don’t Stir: Gently folding keeps your potato chunks intact, preserving that perfect texture.
Chill Before Serving: Refrigerate for at least an hour—this lets the flavors marry and the salad chill to the perfect temperature.

How to Serve Classic Potato Salad Recipe

A close-up view of a creamy potato salad in a white bowl sitting on a white marbled surface. The salad has roughly three layers: large chunks of yellow potatoes coated with a thick, creamy white dressing mixed with small pieces of red onion and pickles. The salad is sprinkled with finely chopped green chives and a dusting of reddish paprika, adding a touch of color. A silver spoon is partially buried in the salad, showing some dressing and potato pieces on it. There are a few chives scattered around the bowl on the surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like topping my potato salad with a sprinkle of extra paprika for color and a few more fresh chives or even some chopped fresh parsley if I have it around. Sometimes, a dash of crispy fried onions on top takes it to another level — adds a little crunch and wow factor when you bring this to a party!

Side Dishes

This Classic Potato Salad Recipe pairs beautifully with grilled meats like BBQ chicken or steaks, and it’s fantastic alongside classic burgers or hot dogs. When I serve it with a simple green salad or corn on the cob, it feels like a full picnic feast every time.

Creative Ways to Present

For special occasions, I sometimes serve the potato salad in a hollowed-out small melon or bread bowl, which adds a quirky, fun presentation. Another favorite is layering it in a clear glass trifle bowl with sliced hard-boiled eggs and herbs visible—it’s both beautiful and practical for buffet-style serving.

Make Ahead and Storage

Storing Leftovers

Any leftovers keep beautifully in an airtight container in the fridge for up to 3 days. I always give it a quick stir before serving again to redistribute the dressing and freshen the flavors. Just be mindful that potatoes soak up dressing over time, so if it looks a little dry, you can mix in a splash of mayo or a bit more lemon juice.

Freezing

I haven’t found freezing really works well for this Classic Potato Salad Recipe because the mayo-based dressing tends to separate and the potatoes get mushy after thawing. I recommend making just what you plan to eat within a couple of days for the best texture and taste.

Reheating

This salad is best served cold or at room temperature, so reheating isn’t recommended. Just take it out of the fridge about 15-20 minutes before serving to take the chill off, and you’re good to go.

FAQs

Can I use other types of potatoes for this Classic Potato Salad Recipe?

While Yukon Gold potatoes are my favorite because they hold their shape and have a buttery texture, you can use red potatoes as well. Just avoid starchy potatoes like Russets, which tend to fall apart and create a mushier salad.
How far ahead can I make this potato salad?

You can prepare this salad up to a day in advance. In fact, it tastes better after some time in the fridge since the flavors meld. Just be sure to store it tightly covered and stir before serving.
Can I make this Classic Potato Salad Recipe dairy-free?

Yes! This recipe is naturally dairy-free since it uses mayonnaise instead of sour cream or yogurt. Just check your mayo brand to be sure.
What’s the best way to hard boil eggs for this salad?

I like to place eggs in cold water, bring to a boil, then cover and remove from heat to let them sit for about 12 minutes. After that, dunk them in an ice bath to stop cooking and make peeling easier.

Final Thoughts

When I first tried this Classic Potato Salad Recipe, I had no idea it would become such a fixture at our family gatherings. Now, I can’t imagine a barbecue without it, and I hope you feel the same way once you make it. It’s that dependable, crowd-pleasing side dish that’s as comforting as a warm hug. Seriously, give it a try—you’ll be so glad you did!