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A plate of potato salad recipe with chopped hard-boiled eggs, green onions, and mayonnaise served on a checkered cloth.
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Classic Potato Salad for Delicious Summer Cookouts

This Classic Potato Salad recipe is creamy, sweet, savory, and perfect for summer cookouts, picnics, potlucks, Memorial Day, Labor Day, and 4th of July gatherings. Inspired by my grandmother’s potato salad, it’s an old-fashioned side dish our family still loves.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 10 servings
Calories: 243kcal
Author: Stephanie Wilson

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.

Nutrition

Serving: 3/4 cup | Calories: 243kcal | Carbohydrates: 26g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 81mg | Sodium: 128mg | Potassium: 595mg | Fiber: 3g | Sugar: 3g | Vitamin A: 153IU | Vitamin C: 28mg | Calcium: 32mg | Iron: 1mg