Classic Potato Salad | Creamy Homemade BBQ Side
1. Introduction
Few dishes bring back memories of summer cookouts and family gatherings quite like potato salad. With its creamy dressing, soft potatoes, and perfectly balanced tang, this classic recipe has stood the test of time.
A true comfort food, this salad combines tender boiled potatoes, hard-boiled eggs, crunchy celery, and tangy dressing made with mayonnaise, mustard, and vinegar. Every bite delivers a satisfying mix of creamy, crunchy, and savory goodness.
Whether you’re making it for a picnic, potluck, or weeknight dinner, this potato salad is easy to prepare, endlessly customizable, and guaranteed to please everyone at the table.
2. Ingredients Breakdown
Main Ingredients
- Potatoes (2 pounds, Yukon Gold or Russet) – The base of the salad. Yukon Golds hold their shape, while Russets create a creamier texture.
- Hard-Boiled Eggs (3, chopped) – Add richness and a classic touch.
- Celery (2 ribs, finely chopped) – Brings crunch and freshness.
- Red Onion (½ small, finely diced) – Adds a mild sharpness and color contrast.
- Dill Pickles or Relish (2 tbsp) – A tangy pop of flavor that balances the creaminess.
For the Dressing
- Mayonnaise (¾ cup) – The creamy foundation; full-fat gives the best flavor.
- Yellow Mustard (1 tbsp) – Adds tang and that signature potato salad zest.
- Apple Cider Vinegar (1 tbsp) – Brightens up the flavor.
- Sugar (1 tsp) – A hint of sweetness to balance acidity.
- Salt and Pepper (to taste) – Essential for bringing everything together.
- Paprika (for garnish) – Adds color and a smoky note on top.
Optional Additions
- Fresh dill or parsley (2 tbsp, chopped) – For a fresh herbal lift.
- Chopped green onions – Great for a little extra bite.
- Bacon bits – For a smoky, savory twist.
3. Step-by-Step Instructions
Step 1: Cook the Potatoes
Peel and cut the potatoes into bite-sized cubes. Place them in a large pot, cover with cold water, and add a pinch of salt.
Bring to a boil and cook for 10–12 minutes, or until fork-tender but not mushy. Drain and let them cool slightly.
Step 2: Prepare the Dressing
In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, and pepper until smooth and creamy.
Step 3: Combine Ingredients
Add the cooled potatoes, chopped eggs, celery, onion, and pickles into the bowl with the dressing. Gently fold everything together with a spatula until well coated.
Step 4: Chill and Let Flavors Develop
Cover and refrigerate for at least 1 hour (or up to overnight). Chilling helps the flavors meld beautifully.
Step 5: Serve and Garnish
Before serving, give it a gentle stir, taste for seasoning, and sprinkle with paprika and fresh herbs for color. Serve chilled.
4. Tips and Variations
- Use the right potatoes: Yukon Golds hold shape well; Russets make it creamier.
- Cool potatoes slightly before mixing — too hot and they’ll absorb too much dressing.
- Add crunch: Stir in chopped celery, bell peppers, or radishes.
- Make it tangier: Use dill pickle juice or extra mustard.
- Add protein: Mix in bacon bits or diced ham for a heartier version.
- Lighter version: Swap half the mayo for Greek yogurt or sour cream.
5. Serving Suggestions
- BBQs & Picnics: A classic side for grilled burgers, ribs, or hot dogs.
- Fried or Roasted Chicken: Balances the savory richness perfectly.
- Sandwiches: Great with pulled pork or ham sandwiches.
- Holiday Tables: Works beautifully as part of a larger spread.
For presentation, serve in a rustic bowl with a sprinkle of paprika and fresh parsley on top.
6. Storage and Reheating Instructions
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Freezing: Not recommended — the mayo dressing may separate.
- Refrigeration Tip: If making ahead, stir before serving to redistribute the dressing.
- Temperature: Always serve chilled for best flavor and texture.
7. Recipe Notes
- Make ahead: Ideal for preparing a day before serving — the flavor improves overnight.
- Use a wide bowl to gently mix without mashing the potatoes.
- For extra creaminess, mash a few potatoes slightly while mixing.
- Paprika or dill garnish adds both flavor and a pop of color.
8. Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Fat | 19 g |
| Saturated Fat | 3 g |
| Carbohydrates | 28 g |
| Sugar | 4 g |
| Fiber | 3 g |
| Protein | 6 g |
| Sodium | 370 mg |
| Cholesterol | 90 mg |
| Calcium | 35 mg |
| Iron | 1 mg |
Nutrition information is an estimate and may vary based on specific ingredients used.
9. Recipe Card Summary
Course: Side Dish
Cuisine: American
Servings: 6–8
Prep Time: 15 minutes
Cook Time: 12 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 minutes
Ingredients
- 2 lbs potatoes, peeled and cubed
- 3 hard-boiled eggs, chopped
- 2 ribs celery, diced
- ½ small red onion, diced
- 2 tbsp dill relish or pickles, chopped
- ¾ cup mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- Salt and pepper to taste
- Paprika and herbs for garnish
Instructions
- Boil potatoes until fork-tender, drain, and cool.
- In a large bowl, whisk dressing ingredients together.
- Add potatoes, eggs, celery, onion, and pickles.
- Gently mix until everything is coated.
- Chill for at least 1 hour, then garnish and serve cold.
🏷️ Diet Tags:
- Gluten-Free
- Vegetarian
- Dairy-Free (if using vegan mayo)
- Summer Side
🌿 Health Benefits:
- Rich in potassium and vitamin C from potatoes.
- High in fiber for digestion.
- Eggs provide protein and essential nutrients.
- Olive oil mayo versions add heart-healthy fats.
10. FAQs
1. What kind of potatoes are best for potato salad?
Yukon Gold or red potatoes hold their shape well and have great flavor. Russets make a softer, creamier salad.
2. Can I make potato salad ahead of time?
Yes! It’s actually better after chilling for a few hours or overnight.
3. How long does potato salad last?
Up to 4 days when refrigerated in an airtight container.
4. Can I make it without mayonnaise?
Yes — try a vinaigrette or Greek yogurt-based dressing instead.
5. How can I prevent watery potato salad?
Drain potatoes well and let them cool before mixing with dressing.
11. Final Thoughts
This classic potato salad is creamy, tangy, and endlessly satisfying — a true staple for any occasion. Its nostalgic flavor and simple ingredients make it one of those timeless recipes you’ll come back to again and again.
Whether served at a summer cookout, packed for a picnic, or enjoyed alongside roasted meats, it’s the kind of dish that brings everyone back for seconds.
Try it once, tweak it to your liking, and make it your signature side.