Classic American Potato Salad

Creamy, comforting, and full of flavor — this timeless potato salad brings back the best summer memories.

Published: May 31, 2025 · By [buenosairesrunway]

There are certain recipes that feel like they’ve always been there — waiting in the background at every backyard barbecue, tucked between the baked beans and grilled corn. This Classic American Potato Salad is one of those dishes. It doesn’t try to be trendy. It doesn’t shout for attention. But one bite, and suddenly you’re back in the yard, under the sun, balancing a paper plate and a smile.

This version is creamy, tangy, and just the right amount of sweet. It’s made with real mayonnaise, yellow mustard, chopped eggs, crunchy celery, and a little dill pickle zing — exactly the way grandma might have made it (or at least how you wish she did).

Hi, I’m [Your Name], and this is the recipe I bring when I want comfort to speak louder than fancy. It’s the one my dad still asks for, the one that never has leftovers, the one that reminds me that food doesn’t need to be complicated to be unforgettable.

![Classic Potato Salad – served chilled in a white bowl, topped with paprika and parsley]

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I didn’t grow up in a family that hosted elaborate dinner parties — but we did go to every picnic, potluck, and summer gathering within a 30-mile radius. And every time, there was potato salad. Not always great, not always homemade — but always there.

As I got older, I started noticing the difference between the forgettable and the fantastic. The kind with mushy potatoes and bland mayo? Not worth a second bite. But the one with just enough tang, a little crunch, perfectly tender chunks of potato, and that signature mustard color? That one stuck with me.

So I started making it myself — testing different ratios, sneaking spoonfuls straight from the bowl, adjusting until it tasted like memory and comfort and summer in one.

This version is my keeper. And I hope it becomes yours.

Why This Recipe Stands the Test of Time

Potato salad isn’t just a side dish — it’s a tradition. And the reason this classic version has stuck around so long is simple:

Balanced flavors — creamy, tangy, just a hint of sweetness
Texture you can taste — tender potatoes, crisp celery, soft-boiled eggs
Crowd-pleasing — everyone expects it, and everyone goes back for more
Make-ahead friendly — tastes even better the next day
Versatile — pairs with anything on the grill

It’s the kind of dish that makes your plate feel complete.

Ingredients You’ll Need

For the salad:

3 pounds Yukon gold or russet potatoes
3 large eggs, hard-boiled
1/2 cup celery, finely chopped
1/3 cup dill pickles, diced
1/4 cup red or yellow onion, minced
1 tablespoon fresh parsley (optional)

For the dressing:

3/4 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
1 tablespoon pickle juice (optional but amazing)
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
A pinch of smoked paprika (plus more for topping)

Making the Magic Happen

Potato salad isn’t hard — but it’s the small steps that make it perfect.

Step 1: Boil the Potatoes

Peel and chop potatoes into 1-inch cubes. Place in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then simmer until just fork-tender, about 10–12 minutes.

Drain and let cool slightly. Slightly warm potatoes absorb dressing better.

Step 2: Make the Dressing

In a large bowl, whisk together mayonnaise, mustard, vinegar, pickle juice (if using), sugar, salt, pepper, and paprika until smooth.

Taste. Adjust. This dressing is bold and nostalgic — like a picnic in a bowl.

Step 3: Chop the Mix-Ins

Peel and dice the hard-boiled eggs. Chop celery, pickles, and onion. Keep the cuts small — they should complement, not overpower.

Step 4: Assemble the Salad

Add warm potatoes to the dressing. Gently fold to coat. Add chopped eggs, celery, pickles, and onion. Fold again — tenderly.

Let sit for 15–20 minutes to let the flavors start marrying.

Step 5: Chill and Serve

Cover and refrigerate for at least 2 hours, preferably longer. Just before serving, sprinkle a little paprika and chopped parsley on top.

What It Tastes Like

Soft, creamy potatoes. The bite of mustard. A little crunch from the celery. That familiar tang from pickles and vinegar. A hint of sweetness that makes every bite round and complete.

It tastes like summer — like barbecues, paper plates, and someone handing you a fork with a grin.

Pair It With…

There’s almost nothing this salad doesn’t go with. But here’s what I love most:

Grilled burgers or hot dogs
BBQ chicken or ribs
Pulled pork sandwiches
Cold fried chicken (trust me)
Deviled eggs and watermelon slices

Pro tip: Make it the night before. It always tastes better the next day.

Storage, Make-Ahead, and Leftovers

How to Store

Keep in an airtight container in the fridge for up to 5 days.

Can You Freeze It?

Not recommended. The mayo will break and the texture turns grainy.

Make-Ahead Magic

You can prep everything (boil eggs, chop mix-ins, make dressing) a day in advance and assemble just before serving. Or make the whole thing a day ahead — it only gets better.

Substitutions & Add-Ins

This is a classic, but it’s also flexible.

No mayo? Use all Greek yogurt or half sour cream.
No pickles? Try capers or chopped green olives.
Sweeter version? Add a dash more sugar or sweet relish.
Add-ins: Crumbled bacon, shredded cheddar, fresh dill, or sliced green onions.

FAQs

Can I leave the skin on the potatoes?
Yes! Especially if using Yukon gold or red potatoes. Just scrub them well.

What’s the best potato for potato salad?
Yukon gold = creamy + holds shape
Russet = softer, fluffier texture
Red = firmer, waxier — great if you want more bite

Is this gluten-free?
Yes — all ingredients listed are naturally gluten-free.

Can I use miracle whip instead of mayo?
Sure! It’ll be sweeter and tangier. Just adjust the sugar to taste.

Can I skip the eggs?
You can — but they add richness and protein. If allergic, omit or sub with chopped avocado.

Final Thoughts

This Classic Potato Salad is more than a side dish. It’s a memory on a plate. It’s comfort without complication. It’s the bowl that’s always empty at the end of the night.

And sometimes, that’s exactly what we need — food that doesn’t try to impress, but does anyway.

If you’ve never made potato salad from scratch, this is the one to start with. And if you have? This one might be the one that makes you forget all the others.

From my kitchen to your picnic table — I hope this dish becomes part of your summer story.