Dinner

Classic Potato Salad Recipe

ByClara Bennett April 8, 2026April 8, 2026

Introduction

Classic potato salad is a timeless side dish that’s perfect for picnics, barbecues, or any family gathering. Creamy, tangy, and packed with tender potatoes and hard-boiled eggs, it’s sure to be a crowd-pleaser.

A white bowl filled with creamy potato salad made of chunky white potato pieces mixed with a thick yellowish dressing. The salad is topped with finely chopped green onions, black pepper, dill flakes, and a light sprinkle of red paprika powder creating small red spots. A wooden spoon rests inside the bowl on the right edge, slightly submerged in the salad. In the background, there is a small wooden bowl with green herbs and parts of another plate with more potato salad. The bowl is placed on a textured beige cloth, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 pounds Yukon gold potatoes, diced into 1 inch pieces
4 hard boiled eggs, peeled and chopped
1 cup mayonnaise
2 tablespoons yellow mustard
2 teaspoons apple cider vinegar
2 teaspoons relish
¼ cup green onion, finely sliced
1 teaspoon paprika, plus more for garnish
1 teaspoon dill
1 teaspoon salt
½ teaspoon pepper

Instructions

Step 1: Bring a large pot of salted water to a boil on the stove. Add the diced Yukon gold potatoes and cook until tender, about 5-8 minutes. Drain well and transfer the potatoes to a large bowl. Cover and place in the fridge to cool completely.
Step 2: Once the potatoes have cooled, add the chopped hard boiled eggs to the bowl and toss gently to combine.
Step 3: In a smaller bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, relish, green onion, paprika, dill, salt, and pepper until smooth.
Step 4: Pour the dressing over the potatoes and eggs, stirring carefully to coat everything evenly with the sauce.
Step 5: Serve the potato salad fresh, or cover and refrigerate for a few hours to allow the flavors to meld. Garnish with a sprinkle of paprika before serving, if desired.

Tips & Variations

For a tangier flavor, add an extra teaspoon of apple cider vinegar.
Swap yellow mustard for Dijon mustard for a slightly different taste.
Add crisp celery or diced pickles for extra crunch.
Use red potatoes instead of Yukon gold for a different texture and color.
Garnish with fresh chopped parsley or chives instead of paprika for a fresh herbal note.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. It’s best enjoyed chilled but can be served at room temperature as well. Avoid leaving it out for more than two hours to ensure freshness and food safety.

How to Serve

The image shows a white bowl filled with creamy potato salad made of warm yellowish potato cubes mixed in a thick, pale yellow dressing. The potato pieces are coated evenly, and small green onion slices are scattered on top, adding green accents. There is a sprinkle of dark black pepper and some red paprika powder, giving a slightly speckled look. A wooden spoon lifts a portion of the salad from the bowl, showing chunky textures and creamy dressing. The bowl rests on a white marbled surface, with parts of a brown cloth napkin visible underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this potato salad in advance?

Yes, potato salad tastes even better when made a few hours ahead or the day before. Just keep it refrigerated and give it a gentle stir before serving.

How do I prevent the potatoes from becoming mushy?

Be sure to cook the potatoes just until tender and not overdone. Drain them thoroughly and cool completely before mixing with the dressing to maintain a firm texture.