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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.
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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.
So easy and delicious! I make this all the time now because I always have everything to throw it together.
This was my second time making this potato salad, very easy to make. Very delicious,my husband even liked it.
This is my second time making this potato salad, very delicious.My husband even really likes it. Very easy to make.
Thanks, Linda! 😊 – Meggan
I made this and it was a big hit!!! So delicious and a fun summer side treat.
So happy it was a hit! – Meggan
Meggan, This is a great recipe. I’ve made it several times now, and it tastes just like my Mothers potato salad. Keep up the good work! Thank you again, Troy
You’re so welcome, Troy! – Meggan
Thank you for the recipe – we made it today and it was real tasty!
You’re welcome, Mel! – Meggan
Loved this potato salad. Didn’t use the sugar but it is perfect for your next BBQ. Easy to throw together. Better the next day!
Thank you for this recipe. It is one of my go-to’s now.
You’re so welcome, Melissa! I agree! Thanks! – Meggan
AWESOME 👍😎 fabulously easy and the best part delicious 😋🤤 just the easy already in my kitchen cupboard ingredients for me to make for my husband’s lunch. Kinda hot 🔥 and steamy humid here in Maryland. I’m adding some home made bacon 🥓 crumbles for the extra Smoky salty taste. A dash of Old Bay seasoning for that special Maryland kick.. THANKS for sharing your recipe Such a classic basic that is easily adaptable for everyone to enjoy in their own unique special way and with their own special people.
You’re so welcome, Melissa! I love your energy! Thanks for writing 😊 – Meggan
This was yummy! I mixed red with gold potatoes I definitely like the red better but I also used white Italian vinegar to soften that bite that I don’t really like about vinegar, haha!
I only put three boiled eggs in because my husband didn’t want all six. I used Less mayonnaise and tried out some dill pickle mustard. I only added sprinkles of salt and peppered individual bowls, (I’m not a big pepper fan either). I did put some celery leaves in with the celery ribs. I added about two cups of red onion since we love onions! It actually balanced out because my red potatoes were huge and my gold potatoes were medium. Tastes much better than store-bought that’s for sure!
Thanks so much for your comment, Kimberly. 😊 I agree, it’s so much better than store-bought, and so customizable. Thanks for sharing how you made it, hopefully it will help another reader in the future. Take care! – Meggan
Hi Kathy,
Thank you for the recipe, it’s the same one I grew up with and have been hunting down for years. With the passage of time, and hands, parts had been forgotten and omitted like the addition of the sugar, vinegar and celery. I made this as a double batch for a family cookout and I thought there would be leftovers, pfft boy was I wrong! We’re having another family cookout tomorrow and I was -told- to bring it. I am holding some back this time so that my hubby and I can enjoy leftovers, yum!
I’m glad it was a hit!!! But it sounds like you’ll have to make double (or triple) this time around 🙂 – Meggan