Recipes,  Salad,  Side Dishes

Classic Potato Salad

Classic Potato Salad
Classic Potato Salad

Spring has sprung and after a thankfully wet winter, the water-wise front yard we installed two years ago is bursting with color. What a difference a couple of years and a wet winter makes, right? Click on the link to see the “before” photos.

April showers bring more flowers...
April showers bring more flowers…
Front yard 2 years later
Front yard 2 years “after”

It’s also getting to that time when barbecues and picnics become more commonplace and what’s easier and more of a crowd pleaser than a classic potato salad?

At its most basic, potato salad is simply boiled potatoes, mayonnaise, vinegar and chopped celery and onions. From there, the addition of hard boiled eggs is a personal or cultural choice. Flavor additions like sweet pickle relish, mustard and fresh herbs like dill only serve to enhance and distinguish the chef’s taste. To peel or not to peel the potatoes? That is the question best left up to you. Personally, I like the addition of hard boiled eggs and I prefer my potatoes peeled, but feel free to make your own way here.

Classic Potato Salad Ingredients
Classic Potato Salad Ingredients
Classic Potato Salad
Classic Potato Salad

Classic Potato Salad

How to make Classic American Potato Salad
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Salad
Cuisine: American
Keyword: potatoes, salad
Servings: 8 cups


  • 3 pounds Yukon gold potatoes
  • 2 each green onion sliced (both green and white parts, about ¼ cup)
  • ¼ cup red onion diced
  • 4 each hard boiled eggs chopped
  • 2 stalks celery diced
  • 1 tablespoon sweet pickle relish.
  • ¾ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons white wine vinegar
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons fresh dill chopped


  • Place the potatoes in a pot and cover with cold water. Bring to a boil and cook until the potatoes can be easily pierced with a knife, about 20-25 minutes depending on the size of the potato. Drain and cool until they can be handled. If desired, slip the skins of the potatoes and then cut into 2” chunks.
  • Place the cooked cut potatoes in a large mixing bowl. Add in the diced red onion, chopped hard boiled eggs, and diced celery and sweet pickle relish.
  • In a small bowl, whisk together the mayonnaise, mustard, white wine vinegar, salt and pepper. Fold into the potatoes and vegetables, taking care not to break apart the potatoes too much. Sprinkle in the fresh dill.

How do you like your potato salad? Let me know in the comments below.

Classic Potato Salad
Classic Potato Salad


  • Susan Claire

    I made up my mind when I was a kid that I didn’t like potato salad-probably because someone tried to make me eat a version with eggs in it. The other adult in my house buys it in the supermarket all the time, but maybe it’s time I gave it a try, sans eggs, of course. Your recipe sounds delicious!

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