Classic Potato Salad always feels right when the table moves outdoors and dinner comes with smoky food from the grill. I love the contrast here: cool, creamy potatoes, crisp radishes, fresh dill, and tender eggs in every forkful. Better still, you can make the bowl ahead and pull it from the fridge when everyone gets hungry.
Classic Potato Salad is a creamy, comforting side dish made with tender potatoes, hard-boiled eggs, crisp celery, radishes, spring onions, fresh dill, and mayonnaise. With its chunky texture and classic American-style flavor, it’s an easy make-ahead favorite for summer dinners, barbecues, picnics, potlucks, and parties.
Table of Contents
Why You’ll Love This Classic Potato Salad
Classic Potato Salad brings together creamy, crisp, fresh, and tender textures in one bowl. Also, the fresh dill and spring onions cut through the rich mayonnaise and keep each bite balanced.
You can prepare it ahead, which makes summer hosting much easier. In fact, I think the flavor settles nicely after a little time in the fridge.
Prep time: 30 minutes
Cook time: 45 minutes
Total time: 1 hour 15 minutes
Yield: 10 servings
Category: Dinner
Classic Potato Salad Ingredients
You only need familiar ingredients for this Classic Potato Salad:
- 7 red or white new potatoes, or Yukon Gold potatoes
- 6 large eggs
- 3 celery ribs, sliced
- 4 spring onions, sliced
- 6 radishes, grated
- 1 cup mayonnaise
- 1 tablespoon fresh dill, roughly chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
Best Potatoes for Potato Salad
Red potatoes, white new potatoes, and Yukon Golds hold their shape well. Therefore, they give the salad tender chunks instead of a soft, crumbly texture.
However, skip Russets here. Their higher starch content makes them more likely to fall apart while you mix.
Eggs, Vegetables, and Fresh Dill
Eggs add richness, while celery and radishes bring a clean crunch. Meanwhile, spring onions add a mild onion flavor without taking over the bowl.
Fresh dill adds a bright herbal note. As a result, the creamy dressing tastes fresh rather than heavy.
Creamy Mayonnaise Dressing
One cup of mayonnaise gives this Classic Potato Salad its familiar creamy coating. Then salt and pepper sharpen the simple flavors.
You do not need a complicated dressing. Instead, let the fresh vegetables, dill, potatoes, and eggs do most of the work.
How to Make Classic Potato Salad
Boil the Potatoes
First, place the whole potatoes in salted water and bring it to a boil. Then lower the heat and simmer for about 20 minutes.
Check them with a fork. You want the fork to slide in easily, but the potatoes should still feel firm enough to hold their shape.
Cook and Chill the Eggs
Meanwhile, bring a separate pot of water to a boil. Next, lower the heat until the water becomes calm and gently add the eggs.
Cook them for 12 to 14 minutes. Then move them straight into an ice water bath.
Cool and Chop the Potatoes and Eggs
Drain the potatoes and cool them with cold water. Next, drain them again and refrigerate both the potatoes and eggs until completely cold.
Once chilled, peel the eggs. Then cut both the eggs and potatoes into roughly 1 inch pieces.
Combine the Potato Salad Ingredients
Add the potatoes, eggs, celery, radishes, spring onions, and dill to a large bowl. Next, add the mayonnaise, salt, and pepper.
Gently fold everything together until the dressing coats the ingredients. However, avoid aggressive stirring because you want chunky potatoes.
Chill and Serve
You can serve Classic Potato Salad immediately after mixing if all the ingredients remain cold. However, you can also refrigerate it until mealtime.
Serve it chilled alongside grilled meats, sandwiches, burgers, or other cookout dishes.
Tips for the Best Classic Potato Salad
Cook the Potatoes Whole for the Best Texture
Whole potatoes absorb less water while cooking. Therefore, they stay firmer and give the finished salad a better bite.
If you prefer to cube them first, reduce the cooking time to about 12 to 15 minutes.
Avoid Overcooking the Potatoes
Check the potatoes near the end of cooking. Once a fork enters easily but the center still holds firm, take them off the heat.
Otherwise, soft potatoes can crumble as you fold in the dressing.
Cool the Potatoes and Eggs Completely
Always chill both ingredients before adding mayonnaise. Otherwise, residual heat can thin the dressing and change its creamy texture.
I find this step especially useful when cooking for a party. Simply prepare the potatoes and eggs the night before, then assemble everything the next day.
Keep the Potato Salad Creamy, Not Watery
Start with potatoes that hold their shape, and cook them whole when possible. Also, drain them thoroughly before chilling.
Then mix only after the potatoes and eggs become completely cold. As a result, your Classic Potato Salad stays creamy instead of loose and watery.
Classic Potato Salad Variations and Substitutions
Add Different Crunchy Vegetables
You can swap or add chopped carrots, red bell pepper, cucumber, or water chestnuts. Each option adds a different kind of crunch.
However, avoid adding too many watery vegetables because they can loosen the dressing.
Add Sweet or Dill Pickles
Chopped pickles bring extra crunch and a tangy bite. Sweet pickles add contrast, while dill pickles give the salad a sharper flavor.
Swap Mayonnaise for Yogurt
For a lighter dressing, replace the mayonnaise with yogurt. Alternatively, use equal amounts of yogurt and mayonnaise for a creamy middle ground.
Make It with Vegan Mayonnaise
You can also replace regular mayonnaise with vegan mayonnaise. The swap works well when you need a different mayonnaise option while keeping the same creamy style.
Try Different Fresh Herbs
If dill does not suit your meal, use parsley or thyme. Likewise, another tender fresh herb can work well.
Still, start with a small amount. Fresh herbs can quickly change the flavor of Classic Potato Salad.
What to Serve With Classic Potato Salad
This salad belongs beside barbecue chicken, grilled burgers, hot dogs, ribs, sandwiches, or grilled vegetables. Because you serve it cold, it also offers a nice contrast to hot food straight from the grill.
For a summer spread, add corn, tomatoes, fruit, or another crisp salad. Then you have a colorful table with plenty of different textures.
Make-Ahead and Storage Tips
How to Make Potato Salad Ahead of Time
Cook the potatoes and eggs one day ahead and refrigerate them overnight. Then chop and assemble the salad the following day.
Alternatively, make the entire Classic Potato Salad ahead and refrigerate it until you need it.
How to Store Leftover Potato Salad
Place leftovers in a covered container and keep them refrigerated. Also, return the salad to the refrigerator promptly after serving.
How Long Does Potato Salad Last in the Fridge?
Keep the salad refrigerated for approximately 3 to 4 days. However, avoid leaving it at room temperature for extended periods.
Nutrition per serving: 298 calories, 25 g carbohydrates, 7 g protein, 20 g fat, 4 g saturated fat, 11 g polyunsaturated fat, 5 g monounsaturated fat, 0.1 g trans fat, 108 mg cholesterol, 334 mg sodium, 770 mg potassium, 3 g fiber, 2 g sugar, 273 IU vitamin A, 14 mg vitamin C, 41 mg calcium, and 2 mg iron.
For more everyday recipe ideas, you can also follow Kai Recipes on Pinterest and Kai Recipes on Facebook.
Frequently Asked Questions
What Are the Best Potatoes for Potato Salad?
Red potatoes, white new potatoes, and Yukon Gold potatoes work best because they stay firm and hold their shape. However, Russets contain more starch and can fall apart more easily.
Should You Peel Potatoes for Potato Salad?
No. You can leave the skins on for extra texture and color. However, if you prefer a skinless Classic Potato Salad, cool the cooked potatoes first and then remove the skins.
Is It Better to Boil Potatoes Whole or Cubed?
Whole potatoes work especially well because they tend to absorb less water and stay firmer. However, you can boil cubed potatoes for about 12 to 15 minutes when you need to save time.
How Do You Keep Potato Salad From Getting Watery?
First, choose firm potatoes and avoid overcooking them. Then drain them well and cool them completely before adding mayonnaise.
Also, chill the eggs before mixing. As a result, residual heat will not thin the dressing.
Can You Make Potato Salad the Day Before?
Yes. In fact, you can cook the potatoes and eggs one day ahead or assemble the entire salad ahead.
Keep everything refrigerated. Then serve the salad chilled when you need it.
How Long Can Potato Salad Sit Out?
Avoid leaving potato salad at room temperature for extended periods. Instead, keep it refrigerated and return it to the fridge promptly after serving.
For the other common questions, traditional potato salad usually contains potatoes, mayonnaise, eggs, and crisp vegetables or seasonings. The secret to good potato salad comes down to firm potatoes, full chilling, and gentle mixing.
If you want to think of it in four basic ingredients, start with potatoes, eggs, mayonnaise, and vegetables. Meanwhile, common mistakes include overcooking the potatoes, mixing while ingredients remain warm, leaving excess water on the potatoes, and stirring too aggressively.
More Such Recipes
- Southern-style potato salad with sweet pickles and mustard
- fresh summer cherry tomato salad for cookouts
- creamy street corn salad with Greek yogurt
- fresh corn salad for barbecues and picnics
- quick and crunchy Frito corn salad
- classic fruit salad for picnics, potlucks, and BBQs
Final Thoughts
Classic Potato Salad proves that a summer side dish does not need complicated ingredients. Tender potatoes, creamy mayonnaise, eggs, fresh dill, and crisp vegetables already bring plenty to the table.
Most importantly, give the potatoes and eggs time to cool. Then fold everything together gently. You will get a creamy, chunky salad that fits just as comfortably at a backyard dinner as it does on a crowded potluck table.
Classic Potato Salad Recipe : The Best Easy Summer Side
- Total Time: 1 hour 15 minutes
- Yield: 10 servings 1x
Description
Classic Potato Salad is a creamy American-style side dish made with tender potatoes, hard-boiled eggs, crisp celery, radishes, spring onions, fresh dill, and mayonnaise. It has a chunky, creamy texture and works well for summer dinners, barbecues, picnics, potlucks, and parties.
Ingredients
7 red or white new potatoes, Yukon Gold potatoes also work
6 large eggs
3 celery ribs, sliced
4 spring onions, sliced
6 radishes, grated
1 cup mayonnaise
1 tablespoon fresh dill, roughly chopped
1/2 teaspoon kosher salt
1/4 teaspoon pepper
Instructions
1. Place the whole potatoes in a pot of salted water and bring to a boil. Lower the heat to a simmer and cook for about 20 minutes, until a fork goes in easily while the potatoes still retain some firmness.
2. Meanwhile, bring a separate pot of water to a boil. Reduce the heat until the water is calm, then gently add the eggs. Cook for 12 to 14 minutes.
3. Transfer the eggs immediately to an ice-water bath.
4. Drain the potatoes, cool them with cold water, and drain again.
5. Refrigerate both the potatoes and eggs until completely chilled.
6. Peel the cooled eggs.
7. Cut the eggs and potatoes into roughly 1-inch pieces.
8. Add the potatoes, eggs, celery, radishes, spring onions, dill, mayonnaise, salt, and pepper to a large bowl.
9. Mix gently until everything is evenly coated while keeping the potato pieces intact.
10. Serve immediately while chilled or refrigerate until needed.
Notes
Cool the cooked potatoes and eggs completely before combining them with the mayonnaise so residual heat does not melt or thin the dressing.
For advance preparation, cook and refrigerate the potatoes and eggs one day ahead, then assemble the salad the following day.
Alternatively, prepare the entire salad ahead and keep it refrigerated.
Whole potatoes absorb less water and remain firmer, so they work especially well for this recipe.
If you cube the potatoes before boiling, reduce the cooking time to approximately 12 to 15 minutes.
Red potatoes, white new potatoes, and Yukon Gold potatoes hold their shape well.
Avoid Russet potatoes because their higher starch content makes them more likely to fall apart.
You can remove the potato skins after the cooked potatoes cool if you prefer a skinless salad.
For vegetable variations, try chopped carrots, red bell pepper, cucumber, water chestnuts, sweet pickles, or dill pickles.
You can replace the mayonnaise with yogurt or use a 50/50 combination of yogurt and mayonnaise.
You can also use vegan mayonnaise.
Replace dill with parsley, thyme, or another tender fresh herb if desired.
Store the potato salad in the refrigerator for approximately 3 to 4 days.
Avoid leaving the salad at room temperature for extended periods.
Texture: Creamy but not watery, with chunky potatoes and crisp vegetables.
Flavor and style: Classic American-style potato salad with creamy mayonnaise dressing, fresh dill, eggs, and crisp vegetables.
Serving use: Serve chilled for barbecues, picnics, potlucks, parties, and summer meals.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 298
- Sugar: 2 g
- Sodium: 334 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.1 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 108 mg