Classic Potato Salad

A woman holds a bowl of traditional potato salad over a table of other BBQ dishes

Creamy Classic Potato Salad is the perfect side dish for any occasion, especially a summertime potluck. This 7-ingredient old fashioned potato salad recipe is easy to make and absolutely delicious.

Prep Time 20

Cook Time 15

Cooling Time 15

Total Time 50

Servings servings

Calories 322kcal

Ingredients

Potato Salad

2 lb. gold potatoes
4 large eggs hardboiled, shelled and diced
2 celery ribs diced into bite-sized pieces

Dressing

½ cup mayonnaise
2 ½ tablespoons white wine vinegar
2 tablespoons dijon mustard
1 teaspoon granulated garlic
Kosher salt to taste
Black pepper to taste
Green onions for garnish
Paprika for garnish

Instructions

Wash, then peel the potatoes with a vegetable peeler. Cut into ½” cubes.
Place the chopped potatoes in cold water in a large saucepan. Add a pinch of salt to season the water.
Bring the potatoes to a boil over high heat. Cook until fork tender, about 15 minutes.
While the potatoes boil, prep the rest of the ingredients. (If you haven’t yet, hard boil the eggs.) Chop the hardboiled eggs. Dice the celery.
When fork tender, drain the potatoes and let cool for 15-20 minutes.
Measure out the mayonnaise into a medium-sized bowl. Add the white wine vinegar, mustard and granulated garlic. Stir until smooth, then taste and add salt and pepper, if necessary.
Once the potatoes are cooled, toss with the egg and celery.
Pour the dressing on top of the potato mixture, and gently mix to combine.
Serve immediately, or store in the fridge, then serve when ready.

Notes

Store in the refrigerator for up to a week in an airtight food storage container.

Make ahead tip: Hard boil the eggs in advance, and leave in shells until time to make the potato salad. Boil the potatoes, and let cool in advance. You may put them in an airtight food storage container in the fridge and keep cool for a few days before mixing the ingredients of the potato salad.

Nutrition