The Best Homemade Potato Salad

Homemade Potato Salad is perfect for that summer BBQ, picnic, or weekend grilling! Skip the last-minute run to the store and whip up this simple and easy recipe for a side dish that everyone loves.

Creamy Potato Salad

Worried about making homemade potato salad? Do not fear! This classic potato salad recipe is easy, quick, and perfect for so many occasions.

Not to mention, you will hold your head high when everyone comments that it’s the best homemade potato salad EVER.

With a few simple ingredients, you have a dish that is classic but also easy to expand on and make it your own. Love a Southern potato salad? Add in some pickles and yellow mustards.

Like a tangy version? Mix in some red wine vinegar, Dijon mustard, and a splash of pickle juice.

You have to admit, tender potatoes and creamy dressing are the perfect match to any BBQ sandwich, a refreshing drink, and some sunshine!

Serve this along with these Southern Baked Beans or a Dill Pickle Pasta Salad.

Ingredients Needed

Potatoes – Use, yellow or Yukon Gold for great color. Use Russet potatoes if you prefer.

Eggs – I use large eggs for this recipe. If you are like me you like to hard boil your own but if you are pressed for time, buy them already cooked.

Mayonnaise – I use a mixture of mayo and sour cream but if you want to use Miracle Whip, or some other salad topping, like Duke’s feel free!

Apple Cider Vinegar – If you don’t have this on hand, you can use white distilled vinegar as a substitute.

Spices/Herbs – A dash of salt & pepper for seasoning. Paprika for color and fresh dill for more flavor.

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How to make Homemade Potato Salad

First: Boil the potatoes in a large pot of water with a dash of salt until fork tender. Do not over cook or they will be too soft and not hold their shape. Drain and either rinse in cold water or let cool in the refrigerator.

Second: Hard boil the eggs: Add eggs to a saucepan and cover with water. Add ½ teaspoon salt to the water. Heat to boiling and then turn off the heat and cover the pan and let sit for 12 minutes. Then, drain the water and transfer the eggs to an ice water bath and cool. Peel and dice the eggs.

Third: Transfer the diced potatoes and eggs to a large bowl.

Fourth: Mix the mayo, apple cider vinegar and add to the potatoes and eggs. Fold in the onion, dill, and season with salt and pepper. Chill until ready to serve. Garnish with paprika and sliced green onions if desired.

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

Best Potatoes to Use

The quickest way to find good potatoes for potato salad is to look for waxy potatoes such as Yukon Gold Potatoes or Red Potatoes.

These potatoes have the least amount of starch, retain their shape well when boiled, and if you’re short on time their thin skin makes peeling optional!

How long do I boil potatoes for potato salad?

Start with 15 minutes and then check them by carefully poking with a fork. If the potatoes are tender, then they’re done. If not, continue checking every minute until they are tender.

This shouldn’t take longer than 20 minutes, but keep in mind, larger potatoes will take longer.

How can I make potato salad better?

Homemade potato salad is all about FLAVOR. Potatoes are naturally very bland. First of all, adding salt into your boiling water will begin nicely seasoning the potatoes.

When you’re combining ingredients, adding in additions such as onion, celery, pickles, herbs & spices really adds to texture and flavor!

Also, making potato salad with an egg, as I do in this recipe, will take it to another level! Prep this recipe a day ahead and let it sit overnight for flavors to absorb for the best homemade potato salad!

How long is it good for?

This potato salad with egg recipe will last for 3-5 days, stored in the refrigerator and in an airtight container.

*Potato Salad should be discarded if left out for more than 2 hours at room temperature.

How to Keep Potato Salad from Getting Watery

A watery potato salad can be caused by mixing the potatoes while they are too hot. Make sure to drain the potatoes well and allow them to cool completely before mixing.

Can I freeze it?

It is possible to store potato salad in an airtight container in the freezer though I wouldn’t recommend it.

When kept in the freezer, potato salad should keep longer than a week, even up to several months. However, when frozen and then defrosted, the mayonnaise, eggs and sour-cream tend to degrade quickly and the consistency of the potato salad will definitely change.

Tips for No Leftovers

• To nicely season the potatoes, add 1 tablespoon of salt to potato cooking water.
• To help the potatoes hold their shape, add a little vinegar to the cooked potatoes.
• If you’re in a pinch for time, place the eggs and potatoes gently in a bowl of cold water once they’re done cooking, to chill quicker.
• Instead of mayo, Greek yogurt, or sour cream, go ahead and invite Miracle Whip to the party for ultra-creaminess!
• Since the best potato salad is all about flavor, add in some celery seed, mustard, and any other crunchy stuff (i.e. celery, sweet pickles, dill pickles, red onions) you love to really give it that WOW factor!
• If you’re not a fan of dill, don’t be afraid to ditch the dill and switch it up with sweet relish, bread & butter pickles or even get a little zippy and throw some spicy pickle in there!
• Add plenty of fresh herbs such as parsley, dill, basil, and/or chives to make this potato salad extra savory. You really can’t go wrong with fresh herbs!
• For the BEST flavor, seal and refrigerate overnight!

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

If you are looking for a classic side dish, this is the best potato salad recipe around! Classic ingredients and versatile!

{Originally Published 4/5/2021 – Photos and Recipe Updated 5/26/2022 to improve reader experience}

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