Classic Potato Salad

Name: Classic Potato Salad
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 2 1/2 pounds Yukon Gold potatoes, cut into 3/4-inch pieces; 3 large eggs; 1 tablespoon apple cider vinegar; 3/4 cup mayonnaise; 2 tablespoons yellow mustard; 1/3 cup finely diced celery; 1/4 cup finely diced red onion; 1/4 cup dill pickle relish, drained; 1 teaspoon celery seed; 1/2 teaspoon paprika, plus more for serving; 1 teaspoon kosher salt, plus more for the potato water; 1/2 teaspoon black pepper; 2 tablespoons chopped fresh chives

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

Simmer Yukon Gold potatoes until just tender, toss them with vinegar while warm, then fold in eggs, celery, red onion, dill relish, and a mustard-mayo dressing. Chill at least 1 hour before serving.

Jump to Recipe

Classic Potato Salad should taste like potatoes first, not like a bowl of mayonnaise with occasional evidence of vegetables. Yukon Golds hold their shape while staying creamy inside, and a splash of apple cider vinegar goes onto the warm potatoes so the seasoning gets into them instead of sitting only on the surface.

This version keeps the eggs in a supporting role so it stays clearly different from the Deviled Egg Potato Salad already in the FAFO library. Celery brings crunch, red onion brings bite, dill relish brings acidity, and yellow mustard keeps the dressing familiar. Fold everything together gently, then give it a full hour in the refrigerator before serving.

If you want the egg-forward version with more paprika and mustard, use the Deviled Egg Potato Salad. For the traditional cookout bowl, this is the one.

Prep20 minutes

Cook15 minutes

Total1 hr 35 min

Serves8 servings

DifficultyEasy

Ingredients

Servings

2 1/2 pounds Yukon Gold potatoes, cut into 3/4-inch pieces
3 large eggs
1 tablespoon apple cider vinegar
3/4 cup mayonnaise
2 tablespoons yellow mustard
1/3 cup finely diced celery
1/4 cup finely diced red onion
1/4 cup dill pickle relish, drained
1 teaspoon celery seed
1/2 teaspoon paprika, plus more for serving
1 teaspoon kosher salt, plus more for the potato water
1/2 teaspoon black pepper
2 tablespoons chopped fresh chives

Instructions

1Put the potatoes in a large pot and cover with cold water by about 1 inch. Salt the water generously, bring to a boil, then reduce to a steady simmer and cook 10 to 12 minutes, until a knife slides in with little resistance but the pieces still hold their shape.
2While the potatoes simmer, cover the eggs with cold water in a small saucepan. Bring to a boil, remove from the heat, cover, and let stand 10 minutes. Transfer to ice water, peel, and chop.
3Drain the potatoes well and spread them in a wide bowl. Sprinkle with the apple cider vinegar while still warm and toss gently. Let cool for about 10 minutes.
4Whisk the mayonnaise, yellow mustard, celery seed, paprika, salt, and black pepper until smooth.
5Add the chopped eggs, celery, red onion, relish, and chives to the potatoes. Add the dressing and fold gently until everything is coated without crushing the potatoes.
6Cover and refrigerate at least 1 hour. Taste again before serving, adjust salt if needed, and finish with a light dusting of paprika and extra chives.

Nutrition Information

Estimated per serving: 1 of 8 servings.

290Calories

6 gProtein

26 gCarbohydrates

18 gTotal Fat

3 gSaturated Fat

4 gFiber

2 gTotal Sugars

510 mgSodium

90 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Start the potatoes in cold water so the centers and edges cook at the same rate.
Dress the potatoes after they have cooled slightly, not while they are steaming hot, or the mayonnaise can turn oily.
Potato salad tastes flatter straight from the mixing bowl. Chill it, then do the final salt check just before serving.

Substitutions

Yukon Gold potatoes → red potatoes They hold their shape well; keep the skin on if you like more texture.

yellow mustard → Dijon mustard The salad will taste sharper and less old-school, but the ratio still works.

dill pickle relish → finely chopped dill pickles Drain them well so the dressing does not become watery.

Storage Instructions

Store covered in the refrigerator for up to 4 days. Keep the salad cold until serving, and do not leave a mayonnaise-and-egg potato salad sitting in hot outdoor temperatures for extended periods.

Make Ahead

Make the salad up to 2 days ahead. The flavor improves after several hours in the refrigerator; stir gently and refresh with a spoonful of mayonnaise if it tightens up overnight.

Allergen Note

Contains egg.

Frequently Asked Questions

What potatoes are best for Classic Potato Salad?

Yukon Gold or red potatoes are the most forgiving because they stay creamy without falling apart as easily as very starchy baking potatoes.

Why add vinegar to the potatoes while they are warm?

Warm potatoes absorb some of the vinegar, seasoning the potato itself instead of relying entirely on the dressing for tang.

Can I make Classic Potato Salad the day before?

Yes. It is one of the better make-ahead cookout sides. Refrigerate it covered and stir gently before serving.

How do I keep potato salad from getting mushy?

Cut the potatoes evenly, simmer rather than aggressively boil, and drain as soon as a knife slides into the centers. Fold the finished salad instead of stirring hard.

What is the difference between this and Deviled Egg Potato Salad?

Classic Potato Salad uses fewer eggs and a more balanced potato-forward dressing. The Deviled Egg Potato Salad is intentionally more egg-heavy, mustard-forward, and paprika-driven.