Classic Potato Salad Recipe
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!
This is the potato salad I grew up with - inspired by my grandmother's recipe and the one our family still asks for every summer.
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There is no substitute for a Classic Potato Salad. Especially when it is made in the style of my grandmother's potato salad: creamy, comforting, just a little sweet, and always a bit nostalgic.
To this day, requests for Grandma's Potato Salad are still at the top of the list when we're making menus for holidays, family gatherings, and summer cookouts.
A cookout in my world isn't quite a cookout without this potato salad. The 4th of July doesn't feel quite right without it, either - or Memorial Day, or Labor Day, or plenty of ordinary summer days in between.
You get the idea.
And while I love to play with new potato salad recipes, like my healthier Baby Yukon Gold Potato Salad, there is always, always, a place on the table for an old-fashioned Classic Potato Salad.
Just the way I remember it as a child.
Jump to:
- Why You'll Love This Potato Salad
- Choosing Potato Salad Potatoes
- Ingredients for a Classic Potato Salad Recipe
- Tips for the Best Summer Potato Salad
- Can You Make Potato Salad Ahead?
- How to Store Potato Salad
- What to Serve with Classic Potato Salad
- Classic Potato Salad for Delicious Summer Cookouts
- More Salad Recipes
- 💬 Comments
Why You'll Love This Potato Salad
This is the kind of summer potato salad recipe that feels right at home beside grilled chicken, burgers, hot dogs, sandwiches, and everything else you might serve at a cookout.
It's creamy but not fussy, sweet and savory, and easy to make ahead. Which makes it especially helpful for 4th of July cookout recipes, backyard barbecues, picnics, potlucks, and simple summer dinners.
Best of all, it uses humble ingredients you probably already have on hand.
Choosing Potato Salad Potatoes
When buying potatoes for salad, choose a variety that will hold its shape after cooking.
Waxy potatoes are often a perfect choice because they stay tender without falling apart. Yukon Gold potatoes, Yellow Finn potatoes, and red potatoes are all good options for potato salad.
Russet potatoes are starchier and tend to break down more easily, which is one of the reasons I love them for mashed potatoes. For this classic potato salad, though, a firmer potato gives the best texture.
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. Yukon Gold, Yellow Finn, or red potatoes are especially good choices.
- Hard-boiled eggs: They add richness and make this salad feel classic. Here is my method for how to boil eggs.
- Onion: A small onion, finely chopped, adds savory flavor.
- Green onions: Lovely for garnish and a fresh finish.
- Dressing: Mayonnaise, lemon juice, sugar or sweet pickle juice, salt, and pepper.
- Paprika: Because it just wouldn't be classic potato salad without it.
Tips for the Best Summer Potato Salad
- For the best texture, don't overcook the potatoes. They should be fork-tender but not falling apart.
- Let the potatoes cool before adding the mayonnaise-based dressing. This helps keep the salad creamy and fresh.
- Taste before serving. Potato salad often needs a little extra salt, pepper, or brightness from lemon juice after chilling.
- If making it ahead, wait to add the final garnish of green onions and paprika until just before serving.
Can You Make Potato Salad Ahead?
Yes, and it's one of the reasons this is such a favorite for summer cookouts.
Classic potato salad can be made several hours ahead, or even the day before serving. In fact, a little time in the refrigerator helps the flavors blend beautifully.
Keep it covered and chilled until ready to serve.
How to Store Potato Salad
Store leftover potato salad in an airtight container in the refrigerator.
For the freshest flavor and texture, enjoy it within a few days. If serving outdoors, keep it chilled as long as possible and return leftovers to the refrigerator promptly.
What to Serve with Classic Potato Salad
This potato salad is a natural fit for nearly every summer cookout menu.
Serve it with grilled chicken, burgers, hot dogs, sandwiches, shrimp rolls, baked beans, corn on the cob, fresh fruit, or your favorite 4th of July cookout food ideas.
It is also a delicious make-ahead side for Memorial Day, Labor Day, family reunions, potlucks, and easy summer dinners.
Classic Potato Salad for Delicious Summer Cookouts
Ingredients
- 6 medium size waxy potatoes about 2 pounds
- 4 hard-boiled eggs how to boil eggs, chopped
- 1 small onion about ⅓ cup chopped finely
- ⅔ cup mayonnaise
- 1 ½ tablespoons lemon juice or to taste
- 1 tablespoon sugar
- salt and pepper to taste
garnish:
- 3-4 green onions chopped
- paprika
Instructions
- In a large saucepan, add the potatoes and enough salted water to cover. Boil the potatoes with their "jackets on," as my grandmother used to say, for 20 to 25 minutes, or until tender when pierced with a fork.
- Drain well. When the potatoes are cool enough to handle, remove the skins and cut into cubes.
- While the potatoes are cooking, stir together the mayonnaise, salt, pepper, lemon juice, and sugar in a small bowl. Set aside.
- Add the cubed potatoes and chopped onion to a medium bowl. Toss lightly with the mayonnaise mixture until coated, then gently stir in the chopped eggs.
- Cover and refrigerate for at least 4 hours, or up to 24 hours. To serve, garnish with chopped green onions and a sprinkling of paprika.
Notes
- Texture: For the best texture, use waxy potatoes such as Yukon Gold, Yellow Finn, or red potatoes. They hold their shape better than starchier potatoes, such as russets. Let the potatoes cool before adding the mayonnaise dressing so the salad stays creamy.
- Making Ahead: This potato salad can be made several hours ahead or the day before serving. Add the green onions and paprika just before serving for the freshest finish.
- Serving: Taste after chilling and adjust the salt, pepper, or lemon juice if needed.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
More Salad Recipes
- Easy and Simple Summer Side Dishes
- Easy Mediterranean Salads
- Creamy Yukon Gold Potato Salad with Greek Yogurt
- Spinach Salad with Warm Bacon Dressing
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