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A Classic Potato Salad recipe is an essential part of every summer cookout. In fact, this creamy, delicious, sweet, and savory salad has been on every picnic table, Memorial Day, and 4th of July feast, my entire life. For me, it wouldn’t be summer without it!
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There is no substitute for a Classic Potato Salad. Especially when it’s made in the style of my grandmother’s potato salad. It’s creamy, sweet, and comforting… just a little addictive.
And famous… for everyone who knew her. To this day, requests for Grandma’s Potato Salad is top of the list when we’re making menus for the holidays.
A summer cookout in my world isn’t a cookout with this classic potato salad. The 4th of July isn’t right… without it. Or Memorial Day, or Labor Day. Or plenty of days in between either.
You get the idea.
And while I love to play with new potato salad recipes, and add them to summer gatherings, there is always, always, always a place on the table for the old-fashioned Classic Potato Salad.
Just the way I remember it as a child.
Choosing Potato Salad Potatoes
When buying potatoes for salads, selecting a variety that will keep its shape is essential.
For that reason, “waxy” potatoes are a perfect choice. Varieties include Yellow Finn, Yukon Gold, and red potatoes.
Russet potatoes have a starchier texture that breaks down in cooking, which is one of the reasons I love them in mashed potatoes.
Ingredients for a Classic Potato Salad Recipe
In the recipe card below, you will find the exact ingredient measurements, but here is what you will need to make this delicious, summer-perfect potato salad:
- Potatoes: my grandmother always specified “medium-size” potatoes. The consensus is that a medium potato is about 1.5 to 2.5 inches in diameter.
- Hard boiled eggs: Here is a post on how to boil eggs.
- Small onion, finely chopped, along with green onions for garnish
- Dressing: mayonnaise, lemon juice, sugar or sweet pickle juice (for sweetness), and salt and pepper to taste
- Paprika— because it just would be a classic potato salad without it!
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Classic Potato Salad for Delicious Summer Cookouts
- 6 medium size potatoes about 2 pounds
- 4 hard-boiled eggs how to boil eggs, chopped
- 1 small onion about 1/3 cup chopped finely
- 2/3 cup mayonnaise
- 1 1/2 tablespoons lemon juice or to taste
- 1 tablespoon sugar
- salt and pepper to taste
- 3-4 green onions chopped
- In a large saucepan, boil potatoes in salted water to cover with their "jackets on," as my grandmother used to say, for 20 to 25 minutes, or until tender. Drain well. Remove skins and cube when cool enough to handle.
- While the potatoes are cooking, mix together the mayonnaise, salt and pepper, lemon juice, and sugar in a small bowl. Set aside.
- To a medium size bowl, add cooked cubed potatoes and onion. Toss lightly to coat with the mayonnaise mixture; stir in the eggs. Cover and refrigerate at least 4 hours and up to 24 hours. To serve, garnish with chopped green onions and a sprinkling of paprika.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.