This potato salad is a classic side dish recipe that can easily be customized to suit your preferred tastes! Not only is it amazingly easy to prepare, but it is also incredibly addicting! After just one bite, this will become your new favorite potato salad recipe!
Easy Potato Salad Recipe
Potato salad is a tasty side dish that is enjoyed year-round for all kinds of occasions! It is easy to whip up in a pinch and can be customized to suit all of your favorite tastes and flavors.
This recipe is a classic, but feel free to add in any of your favorite mix-ins! It is so tasty that you'll be making it over and over again!
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🥘 Potato Salad Ingredients
You can find these simple ingredients at any local store. In fact, you might already have a lot of them on hand!
- Potatoes - 5 medium potatoes. I prefer to use either Yukon gold or red potatoes for this recipe.
- Eggs - 3 large eggs. If you already have hard-boiled eggs on hand, you can use those.
- Celery - 1 cup of chopped celery.
- Onion - ½ cup of diced yellow onion.
- Relish - ½ cup of sweet pickle relish.
- Mayonnaise - ¼ cup of mayonnaise.
- Mustard - 1 tablespoon of either yellow or Dijon mustard.
- Celery Salt - ¼ teaspoon of celery salt.
- Garlic Powder - ⅛ teaspoon of garlic powder.
- Salt & Pepper - ⅛ teaspoon of both salt and pepper to taste.
- Paprika (optional) - A pinch of paprika or smoked paprika, if desired.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Potato Salad
You'll spend most of the time just preparing the ingredients! If you are ready to begin, make sure you have a large pot, a saucepan, and a mixing bowl!
You'll have enough potato salad for 8 servings.
Boil The Potatoes
- Boil water. Bring a large pot of salted water to a boil. The salt will help to add extra flavor to your potatoes!
- Boil potatoes. Add your 5 potatoes to the water and boil until they are tender, but still firm (about 15 minutes). Once done, drain the potatoes and allow them to cool before chopping them into chunks.
Boil The Eggs
- Prepare eggs. Meanwhile, as the potatoes are boiling, place 3 eggs into a small saucepan and cover them with cold water.
- Hardboil eggs. Bring the water to a boil, place the lid on the saucepan, and then remove the pan from the heat. Allow the eggs to sit in the water for 10-12 minutes. Drain the water and transfer the eggs to an ice bath. Let the eggs cool enough to handle them, peel the shells off, and then cut the eggs into chunks.
Assemble Your Potato Salad
- Mix ingredients. In a large mixing bowl, add the chopped potatoes, eggs, 1 cup of chopped celery, ½ cup of both onion and sweet pickle relish, ¼ cup of mayonnaise, 1 tablespoon of yellow mustard (or Dijon), ⅛ teaspoon each of garlic powder, salt, and black pepper, and ¼ teaspoon of celery salt. Gently mix until all of the ingredients are well combined.
- Chill. Transfer the bowl to the fridge and allow the potato salad to chill before topping it with the optional pinch of paprika and serving.
This potato salad is a classic side dish that pairs well with anything! Serve it alongside some pan seared picanha steaks and grilled acorn squash! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- For the best flavor, you should always salt the water that you will be using to cook potatoes! Add about 1 tablespoon of salt per pound of potatoes.
- You can decide whether or not you want to leave the skins on your potatoes!
- I enjoy using red potatoes or Yukon golds because they are firm enough to hold their shape after being cooked.
🥡 Storing
This side dish is so tasty that you won't have any leftovers. However, if you do, you can cover your potato salad and keep it in the refrigerator for up to 4 days.
❓ Recipe FAQs
First, make sure you are using the right kind of potato. I like to use Yukon gold or red potatoes! Next, make sure your potatoes are completely cool before you begin mixing them together with the ingredients.
Potato salad doesn't really freeze well, especially when it is mayonnaise-based. Once frozen, the mayonnaise will separate and the taste and texture won't be the same.
Yes, this recipe is gluten-free. However, you should always make sure to check the label of the ingredients you are using.
🥔 Tasty Potato Side Dishes
- Mashed Potato Casserole - For an extra easy dish, you can make this casserole using leftover mashed potatoes!
- Instant Pot Au Gratin Potatoes - The Instant Pot does all of the work in this easy and delicious dish!
- Ranch Roasted Potatoes - These potatoes only use 3-ingredients and are loaded with flavor!
- Microwave Baked Sweet Potatoes - Pop some sweet potatoes into the microwave and you'll be enjoying this dish in no time!
- Duck Fat Fried Potatoes - Duck fat adds a ton of flavor and richness to these potatoes!
- Dauphinoise Potatoes - This dish is rich, creamy, and incredibly mouthwatering!
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📖 Recipe Card
Potato Salad
Ingredients
- 5 medium potatoes (Yukon gold or red potatoes)
- 3 large eggs
- 1 cup celery (chopped)
- ½ cup yellow onion (diced into small pieces)
- ½ cup sweet pickle relish
- ¼ cup mayonnaise
- 1 tablespoon yellow mustard (or Dijon mustard)
- ¼ teaspoon celery salt
- ⅛ teaspoon garlic powder
- ⅛ teaspoon each, salt & pepper (to taste)
- 1 pinch paprika (optional - or smoked paprika)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Bring a large pot of salted water to a boil.
- Add your potatoes to the water and boil until they are tender, but still firm (about 15 minutes). Once done, drain the potatoes and allow them to cool before chopping them into chunks.
- Meanwhile, as the potatoes are boiling, place your eggs into a small saucepan and cover them with cold water.
- Bring the water to a boil, place the lid on the saucepan, and then remove the pan from the heat. Allow the eggs to sit in the water for 10-12 minutes. Drain the water and transfer the eggs to an ice bath. Let the eggs cool enough to handle them, peel the shells off, and then cut the eggs into chunks.
- In a large mixing bowl, add the chopped potatoes, eggs, celery, onion, pickle relish, mayonnaise, yellow mustard (or Dijon), garlic salt, celery salt, and black pepper. Gently mix until all of the ingredients are well combined.
- Transfer the bowl to the fridge and allow the potato salad to chill before topping it with the optional paprika and serving.
Notes
- For the best flavor, you should always salt the water that you will be using to cook potatoes! Add about 1 tablespoon of salt per pound of potatoes.
- You can decide whether or not you want to leave the skins on your potatoes!
- I enjoy using red potatoes or Yukon golds because they are firm enough to hold their shape after being cooked.
- To store: Cover your potato salad and keep it in the refrigerator for up to 4 days.
Martha Lindberg says
This is the first time I ever made potato salad with a recipe. Usually, I just add mayo, maybe also sour cream, celery, onion, pepper, paprika, and some pickles, to cooked potatoes by guessing. I liked that this dressing had more flavor, but I added more mayonnaise, as it seemed dry. I made a double batch for a pot luck in our Realife coop, and I don't want to have to eat a lot of leftovers if people don't like it. I was worried that people might think the salad wasn't moist enough without the extra mayonnaise.
Marie Chantale LOUIS says
Bonjour ,
Merci beaucoup pour cette nouvelle idee de salade .
"Good morning ,
Thank you so much for this new salad idea."
Fares says
Un véritable délice....merci pour cette recette simple et délicieuse. (A real delight....thank you for this simple and delicious recipe.)
Angela @ BakeItWithLove.com says
De rien, ravie que ça te plaise ! (You're welcome, so glad you like it!)