Potato Salad Recipes

This easy, classic Southern potato salad recipe with eggs, has been handed down from my grandma to my mom and then to me and includes their secret tips that make it the very best potato salad recipe every single time.

It may be pretty bold to claim, but saying this potato salad recipe is the best is a statement I’ll totally stand behind.

I’ve shared several variations of potato salad recipes here on the blog including my German potato salad, a creamy dill potato salad, my no-mayo potato salad with herbs, a bacon and sour cream loaded baked potato salad, and even more. But this salad is the one that readers have made a top recipe here on the blog, and definitely ranks as my personal childhood favorite.

This classic potato salad is the one I grew up on. It’s the recipe my Grandma Mary Jane originally made, then passed down my mom, aunts, and cousins, and me and my sister. It’s accompanied burgers, grilled ribs, and every other favorite summer dinner recipes under the sun.

As favorite family recipes do, it’s a food memory none of us can, or want to, forget. It shows up at nearly every BBQ, picnic or good old-fashioned supper soirée at my house, and it’s one I’m proud as punch to share when I go to other’s homes as well. And it’s extremely popular with readers who love it all year round, at Thanksgiving and Christmas too. Who knew? Looks like this recipe has found its Southern potato salad roots.

So now it’s your turn to give it a try. Here’s how to make the best potato salad ever. Let’s get started…

1. 5 pounds Yukon Gold potatoes or Klondike Goldust potatoes.
2. 2 cups mayonnaise (your favorite brand)
3. 1 cup refrigerated sweet pickle relish.
4. 2 tablespoons yellow mustard, or 1 part yellow + 1 part dijon.
5. 1 tablespoon apple cider vinegar.
6. 1 tablespoon celery seeds.
7. 1/2 teaspoon paprika.

My Grandma’s BEST Potato Salad Recipe

This easy, classic potato salad recipe is THE BEST! It was handed down from my grandma to my mom and then to me and includes their secret tips that makes it the very best potato salad recipe every single time.

Prep: 15min

Total: 40min

Serving Size: 1 serving

Nutrition Facts: calories 171 kcal, Carbohydrate 25 g, Protein 8 g, Fat 5 g, Saturated Fat 1 g, Cholesterol 121 mg, Sodium 678 mg, Fiber 5 g, Sugar 6 g, servingSize 1 serving

Ingredients:

• 6 medium white potatoes or Yukon golds ( , about 2 1/2 to 3 pounds, skin on and quartered)
• 3 tablespoons white vinegar
• 2 celery stalks (ribs) (, diced)
• 6 green onions (, diced)
• 5 hard-boiled eggs (, peeled)
• 1 1/2 cups Miracle Whip or mayonnaise
• 1 tablespoon yellow mustard
• 1 1/2 teaspoons celery seed
• 3/4 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• paprika for garnish

Instruction:

1. Add the potatoes to a large pot of cold water and bring to a boil. Reduce the heat to a lightly rolling boil over medium heat and add 1 teaspoon of kosher salt. Cook for 20-25 minutes or until the potatoes are easily pierced with a fork or paring knife. Drain and set aside until cool enough to handle.
2. Peel the skins from the potatoes and cut into 1/2″ to 3/4″ square pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar. Toss the potatoes with the vinegar and set the potatoes aside to cool, about 15-20 minutes.
3. Add the celery and the green onions to the potato mixture. Chop 4 of the hard boiled eggs and add to the potato mixture.
4. In a medium bowl, mix the Miracle Whip or mayonnaise, yellow mustard, celery seed and salt and pepper. Fold into the potato mixture and season with more salt and pepper to taste. Slice the last egg into thin slices and place the slices on top of the salad. Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.

Easy Creamy Potato Salad

Small yellow, white, or red potatoes are best for potato salad. The potatoes maintain their natural moisture and sweetness this way. We prefer the texture when cooked whole, but you can chop the potatoes if you’re in a pinch for time or if your potatoes are large. We love to add fresh herbs and love a combination of chopped parsley and dill. Parsley, dill, chives, tarragon, and cilantro all work well. Add about two tablespoons of herbs first, then add more to taste. Dill and tarragon are strong, so you may not need the whole 1/4 cup. If you can, store the salad in the refrigerator for 30 minutes or so before serving. This extra time helps the flavors mingle and makes for a better potato salad.

Prep: 15min

Total: 35min

Yield: Makes 6 Servings

Serving Size: 1/6 of the recipe

Nutrition Facts: servingSize 1/6 of the recipe, calories 250, Protein 6 g, Carbohydrate 29 g, Fiber 4 g, Sugar 3 g, Fat 13 g, Saturated Fat 4 g, Cholesterol 75 mg

Ingredients:

• 2 pounds small yellow, red, or white potatoes
• 1 tablespoon apple cider, wine, or rice wine vinegar
• 1/2 cup sour cream
• 1/4 cup mayonnaise, try homemade mayonnaise
• 1 tablespoon yellow mustard, substitute Dijon or whole grain mustard
• 1/2 medium red onion, finely chopped, about 1/2 cup
• 3 celery stalks, finely chopped, about 1/2 cup
• 1 medium dill pickle, finely chopped, about 1/3 cup
• 2 hard-boiled eggs, peeled and chopped, optional
• 1/4 cup chopped fresh herbs like parsley, dill, chives, tarragon, or cilantro
• Salt and fresh ground black pepper

Instruction:

1. Add the potatoes to a large pot and cover with 1 1/2 inches of water. Season with salt — use one teaspoon for every quart of water.
2. Bring the water to a boil, then reduce to a simmer (boiling the potatoes can cause them to hit one another and break apart)—Cook 15 to 20 minutes or until easily pierced with a fork.
3. Meanwhile, set up an ice bath. Add cold water to a medium bowl filled with ice. Drain the potatoes and then place them into the ice bath. When cool, peel the potatoes by gently pinching the skin and pulling it away.
4. Chop the peeled potatoes into bite-size chunks, then add to a large bowl. Scatter the vinegar over potatoes and lightly season with salt.
5. While the potatoes cook, add the onions to a small bowl and cover with cold water. Wait for 10 minutes, then rinse. This step helps to tone down the raw flavor of the onions.
6. Stir the sour cream, mayonnaise, and mustard in a bowl.
7. Add the sour cream mixture, de-flamed onions, celery, pickles, eggs, and herbs to the potatoes. Gently stir to combine, being careful not to mash the potatoes too much.
8. Season with salt and pepper to taste. If you have the time, refrigerate at least 30 minutes before serving.

Best Classic Potato Salad

A classic potato salad is a must have at every BBQ, and this creamy and tangy recipe is the best of the best.

Prep: 10min

Total: 25min

Yield: 6 serving(s)

Nutrition Facts: calories 627 Calories, Fat 48 g, Saturated Fat 8 g, Trans Fat 0 g, Cholesterol 122 mg, Sodium 785 mg, Carbohydrate 37 g, Fiber 6 g, Sugar 3 g, Protein 8 g

Ingredients:

• 3 lb. Yukon Gold potatoes, cut into 1/2″ pieces
• Kosher salt
• 1 small red onion, finely chopped
• 1 1/2 c. mayonnaise
• 1/4 c. chopped dill pickles
• 1 tbsp. Dijon mustard
• 1 tbsp. fresh lemon juice
• 1/2 tsp. paprika
• 4 hard-boiled eggs, chopped
• 1/4 c. finely sliced chives
• Freshly ground black pepper

Instruction:

1. In a large pot, cover potatoes with water; generously season with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 12 to 15 minutes. Drain and let cool slightly.
2. In a large bowl, mix onion, mayonnaise, pickles, mustard, lemon juice, and paprika until well combined. Fold in potatoes, eggs, and chives; season with salt and pepper. Refrigerate until ready to serve.

Classic Potato Salad

This Classic Potato Salad recipe is made with Yukon Gold potatoes, hard boiled eggs, and a creamy dressing. It is a family favorite, and a must-have at any BBQ!

Prep: 10min

Total: 35min

Serving Size: 1 serving

Nutrition Facts: calories 165 kcal, Carbohydrate 20 g, Protein 5 g, Fat 7 g, Saturated Fat 1 g, Cholesterol 60 mg, Sodium 359 mg, Fiber 3 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 3 pounds Yukon Gold Potatoes
• 4 hard boiled eggs
• 1 cup mayonnaise
• 1/4 cup buttermilk
• 2 Tablespoons yellow mustard ((or half dijon))
• 2 dill pickles (, minced + splash of pickle juice))
• salt and pepper
• 2 ribs celery (, chopped)
• 1/4 cup red onion (, chopped)

Instruction:

1. Place the whole, unpeeled potatoes in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are fork tender.
2. Drain the water completely from the pot and then cover the pot with a lid to allow the potatoes to steam for 5-10 minutes.
3. Peel potatoes, if desired, and cut them into 1/2 inch chunks.
4. Separate egg yolks from the whites of the hard boiled eggs and place the yolks in a bowl.
5. Mash the yolks with a fork and then stir in the mayonnaise, buttermilk, mustard, a splash of pickle juice, and salt and pepper, to taste.
6. Pour the dressing over the warm potatoes. Chop the egg whites and add them to the potatoes along with the celery, onion, and pickles.
7. Stir well, cover, and refrigerate for a few hours to allow the flavors to blend.

How to Make A Potato Salad Worthy Of The Cookout • Tasty

FAQ

What is in old fashioned potato salad?

How does Rachael Ray make potato salad?

1. Cover potatoes with stock and enough water to cover the potatoes by 1-inch. Bring to a boil and cook potatoes 12 to 15 minutes until tender. …
2. Combine the scallions, celery, vinegar, sugar, horseradish and olive oil in a small bowl. …
3. Season the salad with celery seed, dill, salt and pepper.

How does Bobby Flay make potato salad?

1. 1 (3-pound) bag small red potatoes, quartered.
2. ½ cup mayonnaise.
3. ½ cup sour cream.
4. 1 tablespoon minced fresh dill.
5. 1 teaspoon salt.
6. 1 teaspoon ground black pepper.
7. 10 slices bacon, cooked until crisp and crumbled.
8. 5 hard-cooked eggs, peeled and chopped.

How do you make Paula Deen’s potato salad?