A good potato salad is creamy, tangy, and comforting — a classic side dish for barbecues, picnics, and family dinners. Whether you love it traditional and mayo-rich, vinegary and German-style, or something a little more modern, here’s a go-to recipe for the classic creamy American-style potato salad (with options to customize it your way).
🥔 Classic Creamy Potato Salad
📝 Ingredients (Serves 6–8)
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2 ½ lbs Yukon Gold or red potatoes, peeled (optional) and cut into 1-inch chunks
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3 large eggs, hard-boiled and chopped
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¾ cup mayonnaise
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1 tbsp Dijon mustard or yellow mustard
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1 tbsp apple cider vinegar (or white vinegar)
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½ tsp celery seed (optional but traditional)
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Salt & black pepper, to taste
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½ cup celery, finely chopped
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1/3 cup red onion or green onions, finely chopped
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¼ cup dill pickles or sweet relish (your choice)
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Optional garnish: paprika, fresh dill, or chopped parsley
👩🍳 Instructions
1. Boil the potatoes:
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Place potatoes in a large pot, cover with cold salted water.
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Bring to a boil, reduce to a simmer, and cook until just fork-tender (10–12 minutes).
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Drain and let cool slightly. (You can peel after boiling if you prefer.)
2. Make the dressing:
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In a large bowl, mix mayonnaise, mustard, vinegar, celery seed, salt, and pepper.
3. Combine:
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Add the slightly cooled potatoes to the bowl.
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Gently stir in eggs, celery, onions, and pickles/relish.
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Mix until everything is coated. Taste and adjust seasoning.
4. Chill:
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Cover and refrigerate for at least 1–2 hours (overnight is best for flavor).
5. Serve:
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Garnish with paprika, herbs, or a few extra egg slices on top.
🥄 Variations
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No eggs? Leave them out or substitute with extra crunch (like diced bell pepper).
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Vinegar lover? Add a splash more for extra tang.
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Low-fat? Use plain Greek yogurt or a mix of yogurt and mayo.
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German-style: Skip the mayo, use warm potatoes, and dress with vinegar, Dijon, and bacon.
Would you like a warm version, vegan swap, or a twist like bacon-ranch or herbed sour cream potato salad?
