This post contains affiliate links, which means I may earn a commission if you purchase through those links (at no extra cost to you).
This old-fashioned recipe for Easy Potato Salad has probably been passed down by our grandmas for generations. It’s a summer classic destined for backyard barbecues, family celebrations, and picnics.
I’d probably eat (and enjoy) any potato salad you put in front of me, but this is the one that makes my heart sing. I love chunks of potatoes paired with hard-boiled eggs and celery, all coated in a dressing that is creamy and flavorful.
It’s the classic American potato salad, and it’s as good as your mom made but better than you remember. Try it at your next picnic or barbecue – you’ll love it!
Table of Contents
Best Potato Salad Recipe Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Potatoes: Waxy varieties like new potatoes or Yukon golds hold their shape well. But, I like big russets because they are easiest to peel and I don’t mind if the potatoes fall apart a bit in the salad.
- Vinegar: Or substitute cider vinegar or white wine vinegar.
- Mustard: Substitute 1 teaspoon ground mustard for the prepared yellow mustard.
- Paprika: I love to garnish potato salad with sweet paprika, but dill (fresh or dried), chives, or scallions are also delicious. Or use a combination.
Best potatoes for Potato Salad
The best potatoes for potato salad often come down to personal preference and the style of potato salad you want to make. The two main styles of potatoes are baking potatoes and boiling potatoes. Baking potatoes, such as russets, are high-starch spuds that break down easily in a salad, but some cooks prefer their taste and that texture.
Waxy boiling potatoes, such as Yukon golds or red salad potatoes, hold their shape better after boiling and will not break apart as easily in a potato salad. If a sturdy salad with proper cubes of potatoes is your goal, reach for boiling potatoes.
How to Make This Potato Salad Recipe With Egg
- In a large pot, add potatoes, 1 tablespoon salt, and enough water to cover. Bring to boil, reduce heat, and simmer until potatoes are tender when pierced with a paring knife, about 10 minutes. Drain well and cool slightly.
- Meanwhile, in a small bowl whisk together mayonnaise, sugar, vinegar, mustard, and garlic powder.
- In a large bowl, add potatoes, onion, celery, and chopped eggs. Add mayonnaise mixture.
- Stir to combine and season to taste with salt and pepper (I like 1 ½ teaspoons salt and ¾ teaspoon pepper). Garnish with paprika.
Recipe tips and variations
- Yield: This recipe makes about 10 cups of potato salad, enough for 10 large (1-cup) servings or even more smaller servings.
- Make ahead: The potatoes can be cubed and submerged in water in the refrigerator up to 24 hours in advance. The hard-boiled eggs can be boiled a week in advance.
- Mix-ins: Make this potato salad your own by adding cooked bacon, fresh chives or other herbs, minced pickles or relish, peas, capers, or slivered radishes.
Storing Potato Salad
Store potato salad covered in the refrigerator for up to 4 days. Stir well to recombine before serving.
How long can Potato Salad sit out?
Potato salad can sit out on a table or buffet for up to 2 hours. According to the USDA, cold perishable foods such as potato salad should be discarded if left at room temperature longer than 2 hours (or 1 hour if the room temperature is 90 degrees). [Source: USDA Leftovers and Food Safety.] It’s better to be safe than sorry!
How long will Potato Salad last in the refrigerator?
Potato salad will last up to 4 days in the refrigerator (the temperature should be 40 degrees or lower). Depending on your exact recipe, the salad may get watery over time, but you can stir to recombine before serving. Or, add additional mayonnaise, salt, and pepper to freshen it up. Even if there is a loss in quality, the salad is safe for up to 4 days.
Recipe FAQs
Potato salad should not sit out at room temperature longer than 2 hours. According to the USDA, “If the potato salad was held in excess of 41°F for over two hours, then discard.” It’s better to be safe than sorry.
For your next picnic
Grilling and Smoker Recipes
Wisconsin Beer Brats
Side Dish Recipes
Slow Cooker Calico Beans
Working with Fruits and Vegetables
Corn on the Cob (4 Ways)
Salad Recipes
Broccoli Salad Recipe
More From Culinary Hill
Join Us
Potato Salad Recipe With Egg
Ingredients
- 3 pounds potatoes peeled and cut into 3/4-inch chunks (see note 1)
- Salt and freshly ground black pepper
- 1 1/2 cups mayonnaise
- 2 tablespoons granulated sugar
- 2 tablespoons white vinegar
- 1 tablespoon yellow mustard (see note 2)
- 1 teaspoon garlic powder
- 1/2 medium onion peeled and minced (about 1 cup)
- 2 ribs celery thinly sliced
- 6 hard-boiled eggs chopped
- paprika for garnish
Instructions
- In a large pot, add potatoes, 1 tablespoon salt, and enough water to cover. Bring to boil, reduce heat, and simmer until potatoes are tender when pierced with a paring knife, about 10 minutes. Drain well and cool slightly.
- Meanwhile, in a small bowl whisk together mayonnaise, sugar, vinegar, mustard, and garlic powder.
- In a large bowl, add potatoes, onion, celery, and chopped eggs. Add mayonnaise mixture and stir to combine.
- Season to taste with salt and pepper (I like 1 ½ teaspoons salt and ¾ teaspoon pepper). Garnish with paprika.
Recipe Video
Notes
- Potatoes: Waxy varieties like new potatoes or Yukon golds hold their shape well. But, I like big russets because they are easiest to peel and I don’t mind if the potatoes fall apart a bit in the salad.
- Mustard: Or substitute 1 teaspoon ground mustard.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The potatoes can be cubed and submerged in water in the refrigerator up to 24 hours in advance. The hard-boiled eggs can be boiled a week in advance.
Can you use Splenda instead of sugar? How will it affect the taste?
Hi Pat! I haven’t tried this with Splenda instead of sugar. I would probably start with less because Splenda is sweeter than sugar (I think? Right?). I actually do personally enjoy Splenda in beverages but haven’t tried it in a savory dish. If you try it, I’d love to hear how it goes. Thanks! – Meggan
Very good potato salad, thank you 😊
Thank you so much, Kathy! – Meggan
My guests LOVED this potato salad! I added extra fresh dill and onion. I’ll be making this one for years to come, I’m sure. Thanks!
Thank for trying, and sharing, this recipe with your loved ones! Glad everyone loved it 🙂 – Meggan
We loved this potato salad and made it exactly as written! It was delicious! When serving leftovers the next day, we noticed it was very soupy and can’t quite put our finger on what caused that. I’m not sure if it was the style of potatoes, or the fact that we use the light mayo. Any suggestions? I guess I’ll just have to make it again and again trying different potatoes lol
Hi there, I’ve made this so many times and it’s never soupy the next day. My money is on the “light mayo,” I think it usually has more sugar to make up for the lower amount of fat. I honestly don’t see why the type of potato would matter. Potatoes can be starchier or waxier, but none of them strike me as holding on to water per se, you know? I feel like it’s the mayo. I’m not a food scientist and this theory is untested! I’m glad you at least liked it the first day. Thank you so much! -Meggan
Excellent, family loved it!
Yay, so happy to hear that, Carla. Thanks for sharing 🙂 – Meggan
Made the chunky potato salad. Easy to make. First time I have ever made Chunky potato salad. I have always made creamy . well more like mash potatoes. Eating later this evening.
Happy Memorial Day
Happy Memorial Day to you too, Linda. Hope you enjoy the potato salad 🙂 – Meggan
I HAVE BEEN TOLD THAT THE POTATO SKINS ACTUALLY HAVE A LARGE PERCENTAGE OF THE NUTRITION AND , WITH GOLDEN POTATOES I LEAVE THEM ON , WHEN BOILED THEY ARE ISTANTLY MADE SAFE TO EAT AND THEY ARE EASILY DIGESTED .
A lot of people leave skins on when making potato salad and as long as it’s safe to eat, it is your preference. Thanks for sharing William! – Meggan
I added more celery and threw in fresh dill. I’ve made this twice and the added dill was an excellent addition to this already good recipe.
Thanks so much Bruno. I love hearing how people make little changes to my recipes! – Meggan
First time making potato salad. Glad I found this recipe, this is the best I’ve ever had! I halved the recipe for two people. I appreciate the exact salt/pepper suggestions. I found it to be just right. And just the right amount of mustard. Most salads have way too much for my taste. Simple and flavorful. 10/10. Thank you!
I love that you tried it and loved it! 🙂 Meggan
I made this potato salad to take to a work potluck luncheon a few months back. It was a hit! We recently had another potluck, and I had requests to bring it again. It is the best potato salad recipe I’ve ever made!
Thank you 🙂
I’m so glad you loved it, thanks Michelle! -Meggan