This Classic Potato Salad is a creamy and traditional recipe, which is made with Yukon Gold potatoes, hard-boiled eggs, and a tangy Dijon-dill dressing. It’s the ultimate comfort food side dish, a must-have for any picnic, barbecue, or potluck.
Classic Potato Salad Ingredients
A timeless combination for the ultimate potluck favorite.
- 8 medium Yukon gold potatoes
- Coarse salt
- 1 ¼ cups mayonnaise
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh dill
- Freshly ground pepper
- 3 celery stalks, peeled and thinly sliced
- 1 ½ cups finely chopped Vidalia onion
- 3 scallions, thinly sliced
- 6 hard-boiled large eggs, chopped
How To Make Classic Potato Salad
A step-by-step guide to the perfect, creamy and flavorful potato salad.
- Boil the Potatoes: Place the whole, unpeeled potatoes in a large pot and cover with generously salted water. Bring to a boil and cook for 20 to 25 minutes, until the potatoes are tender when pierced with a fork. Drain them well and let them cool until you can handle them.
- Make the Creamy Dressing: While the potatoes are cooling, stir together the mayonnaise, lemon juice, Dijon mustard, and chopped fresh dill in a large serving bowl. Season the dressing with salt and freshly ground pepper.
- Prep the Potatoes: Once the potatoes are cool enough to handle, peel them and cut them into 1-inch chunks.
- Combine the Salad: Gently fold the warm potato chunks into the mayonnaise mixture. Then, fold in the sliced celery, finely chopped Vidalia onion, scallions, and the chopped hard-boiled eggs.
- Chill and Serve: Cover the potato salad and refrigerate it until ready to serve, allowing the flavors to meld. Garnish with a few extra sliced scallions just before serving.
Recipe Tips
For the best-tasting, perfectly textured classic potato salad.
- What are the best potatoes for potato salad? Waxy potatoes like Yukon Golds or red potatoes are the best choice for this style of salad. They have a creamy texture and hold their shape well after being boiled and chopped, so they won’t turn to mush.
- How to get the most flavorful potatoes? Boiling the potatoes in well-salted water is the first step to seasoning them from the inside out. Also, gently folding the still-warm potato chunks into the dressing allows them to absorb more of the flavor than if they were completely cold.
- Can I make this ahead of time? Yes, absolutely! Potato salad is one of those dishes that is famously better the next day. Making it a day in advance gives all the flavors a chance to meld and deepen. Just give it a gentle stir before serving.
- Why use Vidalia onions? Vidalia onions are a type of sweet onion. They provide a mild, sweet onion flavor without the harsh, pungent bite of a regular yellow or white onion, which is perfect for a creamy salad.
What To Serve With Classic Potato Salad
The perfect main courses for this essential cookout side.
This creamy, classic potato salad is a must-have at any summer gathering. It pairs perfectly with:
- Grilled hamburgers and hot dogs
- BBQ chicken or pulled pork
- Fried chicken
- Sandwiches and wraps
How To Store Classic Potato Salad
Keeping your salad safe and delicious.
- Refrigerate: Due to the mayonnaise and eggs, this potato salad must be kept cold. Store it in an airtight container in the refrigerator for up to 3 days.
- Food Safety: Do not leave potato salad sitting out at room temperature for more than two hours (or just one hour on a very hot day). Always keep it chilled.
Classic Potato Salad Nutrition Facts
An estimated guide per serving.
- Calories: 380 kcal
- Carbohydrates: 30 g
- Protein: 8 g
- Fat: 25 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
For the creamiest, most classic texture, peeling is recommended. However, if you prefer a more rustic style, you can leave the skins on the Yukon Gold potatoes—just be sure to scrub them very well before boiling.
Of course. A bit of finely chopped sweet pickle or a tablespoon of sweet pickle relish is a very common and delicious addition that adds a sweet-tart crunch.
Potatoes can vary in starchiness and may absorb more dressing than anticipated. If your finished salad seems a little dry, simply stir in an extra tablespoon or two of mayonnaise until it reaches your desired creaminess.
Try More Recipes:
- New Potato Salad with Red-Wine Vinaigrette Recipe
- Test Kitchen’s Favorite Potato Salad Recipe
- Balsamic Potato Salad Recipe
Classic Potato Salad Recipe
Description
The ultimate classic, creamy potato salad with tender Yukon Gold potatoes, hard-boiled eggs, and a tangy mayonnaise dressing packed with celery, sweet onion, and fresh dill.
Ingredients
Instructions
- Boil the whole, unpeeled potatoes in salted water for 20-25 minutes until tender. Drain and let cool slightly.
- In a large serving bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and dill. Season with salt and pepper.
- Peel the slightly cooled potatoes and cut them into 1-inch chunks.
- Gently fold the warm potato chunks into the mayonnaise mixture.
- Fold in the sliced celery, chopped Vidalia onion, scallions, and chopped hard-boiled eggs.
- Cover and refrigerate until ready to serve. Garnish with extra scallions if desired.
Notes
- Tossing the potatoes in the dressing while they are still slightly warm helps them absorb more flavor.
- Waxy potatoes like Yukon Golds are best as they hold their shape and have a creamy texture.
- This salad tastes even better if made a day in advance, allowing the flavors to fully meld.
- Always keep this salad refrigerated and do not leave it out at room temperature for more than 2 hours.