This classic potato salad is a simple combination of potatoes, hard-boiled eggs, mayonnaise, yellow mustard, and sweet pickle relish. Nothing fancy, just good, old-fashioned potato salad that's always a hit!
You might also like my restaurant buttermilk ranch dressing recipe!
I love family recipes like this one because they don't need a long list of ingredients or complicated steps to be delicious. The creamy dressing, bits of egg, and tangy sweetness from the relish are all you need for a classic side dish. I brought this potato salad to a church potluck, and my friend excitedly said, "Yay! You brought white trash potato salad. My favorite kind!" What can I say? Simple is best.
Why You'll Love This Recipe
- A family favorite. This is how my mom makes potato salad, and it's the version I grew up eating. Sometimes the simplest recipes are the best!
- Simple ingredients. Potatoes, eggs, mayonnaise, mustard, and relish come together to make a delicious, classic side dish.
- Creamy and tangy. The mayonnaise makes it rich and creamy, while the mustard and sweet pickle relish add just the right amount of tang.
- Easy to make ahead. Prepare it in advance and let it chill in the refrigerator until you're ready to serve.
- Perfect for sharing. It's a great addition to summer cookouts, picnics, potlucks, and family dinners.
Jump to:
Tips and Tricks
- Choose your potatoes. Russet and Yukon Gold potatoes both work well. Russets have a softer texture, while Yukon Gold potatoes tend to hold their shape a little better.
- Don't overcook the potatoes. Cook them just until fork-tender so they don't turn mushy when you stir in the dressing.
- Let the potatoes cool slightly. This makes them easier to handle and helps keep the eggs from breaking apart too much when mixing.
- Adjust the dill to taste. I use whatever I have on hand, fresh or dried. Just remember that dried dill is more concentrated, so you won't need as much.
- Skip the celery if you prefer. I leave celery out of my potato salad, but you can certainly add some finely chopped celery if you like a little extra crunch.
- Try dill relish. If you prefer a tangier potato salad, substitute dill relish for the sweet pickle relish and add a splash of dill pickle juice.
- Make it ahead. Refrigerate the finished potato salad for at least an hour before serving so the flavors have time to come together.
- Keep it chilled. Store potato salad in the refrigerator until serving time, especially when taking it to a picnic or outdoor gathering.
Ingredients
- Russet or Yukon Gold potatoes: The base of the salad. Both varieties work well, depending on whether you prefer a softer or firmer texture.
- Mayonnaise: Creates the creamy dressing. Use your favorite mayonnaise, I like Hellmann's.
- Yellow mustard: Adds the familiar tangy flavor found in classic American potato salad.
- Sweet pickle relish: Adds sweetness, pickle flavor, and a little texture.
- Salt and black pepper: Season the potatoes and dressing.
- Hard-boiled eggs: Adds texture and flavor to the salad.
- Onion: Finely diced onion adds a little crunch and savory flavor.
- Fresh or dried dill: Use whichever you have available.
See the recipe card for full information on ingredients and quantities.
How to Make Classic Potato Salad
Step 1: Cook the potatoes. Peel the potatoes and cut them into cubes. Place them in a large saucepan, cover with water, and bring to a boil over medium-high heat. Reduce the heat and simmer for about 10 minutes, or until the potatoes are fork-tender. Drain and allow them to cool slightly.
Step 2: Prepare the eggs and onion. Chop the hard-boiled eggs and dice the onion. Place the cooled potatoes in a large mixing bowl, then add the eggs and onion.
Step 3: Make the dressing. In a separate bowl, stir together the mayonnaise, yellow mustard, sweet pickle relish, salt, and black pepper until combined.
Step 4: Combine everything. Pour the dressing over the potatoes, eggs, and onion. Gently stir until everything is evenly coated. Sprinkle with fresh or dried dill and mix gently.
Step 5: Chill before serving. Cover and refrigerate the potato salad for at least one hour before serving. Give it a gentle stir and adjust the seasoning if needed.
Frequently Asked Questions
Absolutely! This is a great make-ahead side dish. Prepare it the day before, cover, and refrigerate overnight. Give it a gentle stir before serving.
Russet and Yukon Gold potatoes both work well. Russets create a softer texture, while Yukon Gold potatoes tend to hold their shape better.
Yes! Dill relish gives the salad a tangier, less sweet flavor. You can also add a splash of dill pickle juice for extra tang.
Yes. I use whichever I have on hand. Dried dill is more concentrated than fresh, so start with a smaller amount and add more to taste.
Of course! I leave celery out of my potato salad because I prefer it without, but finely chopped celery is a good option if you enjoy the extra crunch.
The potatoes may have been overcooked or stirred too vigorously. Cook them just until fork-tender and gently fold in the dressing.
Store potato salad in an airtight container in the refrigerator and enjoy it within three to four days.
More Salad recipes to make
MADE THIS RECIPE AND LOVED IT? 💛 Please leave a STAR rating and COMMENT below! Post it to Facebook or Pinterest to easily share with friends!
Classic Potato Salad
Ingredients
- 2 ½ pounds of potatoes 5-6 potatoes peeled, cubed
- 6 hard boiled eggs
- ½ onion diced
Potato Salad Dressing
- 1 ½ cups mayonnaise
- 1 teaspoon yellow mustard
- 1 Tbsp. sweet relish
- 1 teaspoon salt
- ½ teaspoon pepper
Garnish
- dill fresh or dried
Instructions
- Cover potatoes with water in large saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly.
- Place cooled potatoes into a large bowl. Add diced hard boiled eggs and onion. Stir.
- Combine mayonnaise, mustard, relish, salt and pepper in a small bowl. Pour over potatoes, onions and eggs. Sprinkle with a couple of tablespoon or two of fresh dill or ½ a teaspoon of dried dill.
Leave a Reply