Homemade Potato Salad Recipe

There’s something timeless and comforting about a good homemade potato salad. Whether you’re heading to a summer cookout, preparing a quick weeknight dinner, or planning a weekend picnic, this classic dish has a way of making everything feel just a little more special.

This recipe was born from my memories of family gatherings in the backyard—those long, sunny afternoons where laughter mingled with the clinking of glasses and the aroma of grilled food filled the air. My grandmother used to bring her signature potato salad, creamy yet tangy, with just the right amount of crunch. I’ve recreated that feeling here with a recipe that’s rich in flavor, easy to prepare, and built to impress.

But this isn’t just nostalgia on a plate. It’s a versatile, crowd-pleasing side that balances creaminess, acidity, and texture. If you’ve ever wondered how to make a potato salad that people can’t stop talking about, keep reading—you’re going to want to save this one.

Why I Love This Recipe

Potato salad may seem simple at first glance, but when done right, it becomes the unsung hero of the dinner table. The beauty of this recipe lies in its balance—soft, perfectly cooked potatoes paired with a velvety mayo-mustard dressing, punctuated by the crunch of celery and the sharpness of red onion.

It’s hearty without being heavy. Flavorful without overwhelming your palate. And it’s endlessly customizable—meaning you can make it your own, or stick with the classic version that brings smiles every time.

This dish works for just about any occasion: a casual lunch, a picnic in the park, a potluck with friends, or a family celebration. The ingredients are pantry staples, yet the result feels elevated—homey, but elegant. That’s what makes this recipe special.

Plus, it’s one of those make-ahead miracles. In fact, it tastes even better after a few hours in the fridge, allowing all the flavors to meld together beautifully. That’s reason enough to love it.

Ingredients for Homemade Potato Salad

Before you get started, let’s walk through the ingredients. This isn’t one of those overly fussy recipes with obscure items. Everything here is easy to find and likely already sitting in your kitchen.

But don’t let the simplicity fool you—each ingredient plays a vital role in building the layered flavor profile of this potato salad.

Here’s what you’ll need:

• Yukon Gold potatoes: Their buttery flavor and creamy texture make them ideal for salads. They hold their shape well while absorbing dressing nicely.
• Mayonnaise: The base of our dressing. Use a good quality mayo for that rich, velvety texture.
• Dijon mustard: Adds a sharp, tangy kick that balances the creaminess of the mayo.
• Apple cider vinegar: Brings brightness and subtle sweetness. It also helps season the potatoes from within if added while they’re still warm.
• Celery: Offers fresh crunch and a slight bitterness that contrasts nicely with the soft potatoes.
• Red onion: Milder than yellow onions and adds both bite and color.
• Hard-boiled eggs: A traditional touch that brings richness and a bit of extra protein.
• Fresh dill: Optional, but highly recommended. It adds herby freshness that elevates the entire dish.
• Salt and pepper: Season to taste. Don’t be shy here—potatoes soak up flavor.

These humble ingredients, when brought together with a bit of care, become something unforgettable.

How Much Time Will You Need

Making homemade potato salad doesn’t take long, but there’s one key element you can’t rush: cooling the potatoes. Here’s a rough breakdown of your time:

• Prep time: 15–20 minutes
• Cook time: 15–20 minutes (boiling potatoes + eggs)
• Chill time (recommended): At least 1 hour before serving

Total active time: ~30 minutes
Total time including chilling: ~1.5 hours

You can definitely serve it warm or at room temp, but if you’re planning ahead, chilling it allows all the flavors to meld beautifully.

How to Make This Homemade Potato Salad

Now let’s dive into the process. Follow these detailed steps and you’ll have a potato salad that hits all the right notes.

Step – 1: Cook the Potatoes

Start by peeling (if desired) and cutting your Yukon Gold potatoes into bite-sized chunks. Aim for uniform pieces so they cook evenly.

Place them in a large pot and cover with cold water. Add a generous pinch of salt to the water to season the potatoes as they cook.

Bring to a boil, then reduce to a simmer. Cook for about 10–12 minutes, or until the potatoes are fork-tender but not falling apart.

Drain and immediately sprinkle with apple cider vinegar while they’re still warm. This helps the potatoes absorb flavor right from the start. Set aside to cool.

Step – 2: Boil the Eggs

Place eggs in a small saucepan, cover with water, and bring to a boil.

Once boiling, turn off the heat and cover with a lid. Let sit for 10–12 minutes.

Drain, cool under cold water, peel, and chop.

Step – 3: Make the Dressing

In a large bowl, whisk together mayonnaise, Dijon mustard, a splash of apple cider vinegar, salt, and pepper.

Taste the dressing before adding anything else—it should be tangy, creamy, and well-seasoned.

Step – 4: Combine Ingredients

Add the cooled potatoes, chopped hard-boiled eggs, diced celery, and red onions into the bowl with the dressing.

Gently fold everything together with a rubber spatula to avoid mashing the potatoes.

Taste again and adjust seasoning—add more salt, pepper, or vinegar if needed.

Step – 5: Add Fresh Herbs (Optional)

If you’re using fresh dill or parsley, now’s the time to stir it in. It adds that extra something and a pop of green.

Step – 6: Chill and Serve

Cover and chill for at least one hour before serving.

When ready, give it a quick toss and transfer to a serving dish. Garnish with a sprinkle of paprika or extra herbs if you like.

Substitutions

If you don’t have everything on hand, don’t worry—potato salad is highly flexible. Here’s how you can tweak it:

• Potatoes: Swap Yukon Gold for red potatoes or even baby potatoes. Russets work too but may break down more.
• Mayonnaise: Greek yogurt or sour cream can replace part or all of the mayo for a lighter version.
• Dijon mustard: Yellow mustard works, though it will have a milder, sweeter flavor.
• Vinegar: Try white wine vinegar or lemon juice if you’re out of apple cider vinegar.
• Onion: Use scallions or shallots for a milder taste.

These swaps don’t take away from the dish—they give it new life based on your taste or pantry.

Best Side Dishes for Homemade Potato Salad

Looking to round out your meal? Pair this salad with one of these:

• Grilled BBQ Chicken – Smoky, sweet, and tangy—perfect against the creamy salad.
• Pulled Pork Sandwiches – The richness of pulled pork and the crispness of the salad are a match made in heaven.
• Corn on the Cob – Simple and buttery, it’s a fresh side that keeps things summery.

Serving and Presentation Tips

When it comes to serving potato salad, presentation can make all the difference—especially if you’re bringing it to a gathering or setting it out for guests.

Here’s a little trick: serve it in a wide, shallow bowl or platter rather than a deep dish. This allows the ingredients to spread out and makes the salad look more abundant and colorful.

To give it a beautiful finishing touch, sprinkle a little paprika across the top, then garnish with freshly chopped dill or parsley. You can even place a few extra slices of hard-boiled egg on top or scatter some thinly sliced scallions for added visual appeal.

If you’re serving at a party or potluck, keep the bowl chilled by setting it inside a larger bowl filled with ice. This not only keeps your salad fresh and safe to eat—it also shows your guests you care about the details.

Tips and Tricks to Make This Recipe Even Better

Here are a few tested kitchen tricks to ensure your potato salad stands out from the rest:

• Season the potatoes while they’re warm: Adding vinegar to hot potatoes helps them soak in more flavor. Don’t skip this step.
• Use a mix of mayo and sour cream or Greek yogurt: This combo adds both tang and creaminess while lightening up the texture.
• Let it chill before serving: At least an hour, but ideally longer. It’s one of those dishes that improves with time.
• Taste and adjust: Don’t be afraid to tweak. A dash more vinegar, a touch more mustard, or a bit of extra salt can be the difference between good and great.
• Don’t overcook the potatoes: You want them fork-tender but still firm enough to hold their shape when mixed.

These small touches can elevate your dish and give it that “made by a pro” vibe.

Common Mistakes to Avoid

Potato salad is simple—but it’s also surprisingly easy to get wrong. Avoid these common pitfalls:

• Using the wrong type of potato: Starchy potatoes like russets can fall apart too easily. Go with waxy or all-purpose potatoes like Yukon Golds.
• Overcooking or undercooking the potatoes: Mushy potatoes will turn your salad into mash. Undercooked ones will be unpleasantly firm.
• Not seasoning in layers: Potatoes are bland on their own. Season them during and after cooking, not just in the final dressing.
• Skipping the chill time: Serving too soon can make the flavors taste disjointed. Let the salad rest so the ingredients can meld.

Avoiding these mistakes ensures a smooth, flavorful, crowd-pleasing dish every time.

How to Store It

Potato salad stores very well in the refrigerator. In fact, it often tastes better the next day.

Here’s how to keep it fresh:

• Refrigerate in an airtight container: This keeps the salad from drying out and prevents it from absorbing other odors in your fridge.
• Use within 3–4 days: After that, the texture and flavor can decline.
• Stir before serving: A quick toss helps reincorporate any dressing that might have settled.

If you’re making it ahead for an event, prep it the night before—it will be perfectly chilled and flavorful by the time you’re ready to serve.

FAQ

What are the best potatoes for potato salad?
Yukon Gold or red potatoes are best because they hold their shape and have a creamy texture.

Can I make potato salad the day before?
Yes! In fact, it’s recommended. The flavors deepen as it sits overnight.

Is potato salad served warm or cold?
Traditionally, it’s served chilled or at room temperature, but it can also be served warm just after mixing.

How do I lighten up this recipe?
Swap half (or all) of the mayo for Greek yogurt or low-fat sour cream. You can also reduce the dressing amount slightly.

Can I freeze potato salad?
It’s not recommended. The texture of the potatoes and dressing changes once thawed—best to make fresh.

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