Grandma’s Easy Potato Salad is more than just a recipe, it’s a legacy, a staple of summer gatherings. A comforting bite that transports you back to warm afternoons spent in her kitchen.
Want more easy and delicious summer salads, try my elbow macaroni salad and my corn salad with fritos.
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Why this Potato Salad Recipe is a Keeper
This potato salad isn’t fancy, but that’s what makes it perfect. Simple ingredients, a little patience, and a whole lot of love just the way Grandma intended. Whether it’s served at a family picnic or on a quiet afternoon, this dish is a reminder of the traditions that bring us together.
- Simple Ingredients: This recipe for potato salad uses pantry staples you likely already have.
- Quick Preparation: These cubed potatoes in sour cream mixture are ready in under an hour, including chill time.
- Versatile: German potato salad is perfect for picnics, barbecues, or as a side dish for any meal.
- Customizable: This classic American side is easily adaptable with add-ins like bacon, herbs, or pickles.
- Use up Leftovers: This recipe is great for using up any leftover baked potatoes you might have. Try making a version of Loaded Baked Potato Salad.
Can I Make Potato Salad Ahead of Time?
Absolutely! In fact, making homemade potato salad a day in advance allows the flavors to meld together, enhancing the taste. Just be sure to store it in an airtight container in the refrigerator.
Pro Tip for the Best Potato Salad
Enhance Flavor with Vinegar: Adding a splash of vinegar to the boiling water when cooking potatoes can infuse them with a subtle tanginess and help prevent them from becoming mushy.
Key Ingredients for Easy Potato Salad
All of the required ingredients are easy to find at the store, but take a quick glance around your kitchen because they may already be in there.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Potatoes: Yukon Gold potatoes are best for potato salad for their creamy texture and ability to hold their shape.
- Mayonnaise: Mayo provides the creamy base; choose a high-quality brand for best flavor.
- Mustard: Adds a tangy kick; Dijon or yellow mustard both work well.
- Celery: Adds crunch and freshness; finely chop for even distribution.
- Hard-Boiled Eggs: Contribute to the classic flavor and texture; ensure they’re fully cooked and chopped.
Potato Salad Variations and Substitutions
There are so many different variations to make of this go-to potato salad. I sometimes like to try different flavors.
- Add Bacon: Incorporate crispy bacon bits for a smoky flavor.
- Use Greek Yogurt: Substitute half the mayo with Greek yogurt for a tangier, lighter version.
- Include Pickles: Add chopped dill pickles or use dill relish for extra zest added to the potatoes and eggs.
- Herb It Up: Mix in fresh herbs like dill or parsley for added freshness.
How to Make Southern Potato Salad
This recipe with creamy dressing comes together in just 3 easy to follow steps. Potato salad with egg is so delicious, I make it all summer long.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Cook the Potatoes: Chop and peel the potatoes. Fill a large pot with water and bring to a boil and add the potatoes. Boil the potatoes until tender. When potatoes are done, drain the potatoes.
- Hard Boil Eggs: Simmer a smaller pot of water and add the 3 eggs and cook for 8 minutes. When boiled eggs are done, cover with cold water. Peel the eggs and chop when they’re cool enough to handle.
- Make the Dressing: In a large bowl, combine the mayonnaise, pickle relish, dijon mustard. Stir in the potatoes, coating completely. Add the chopped eggs, chopped celery, red onion and green onions. Season with salt and pepper.
Prep Ahead Suggestions for the Perfect Potato Salad
Picnic potato salad can absolutely be a make ahead recipe, but I recommend preparing steps separately for best results.
- Boil Potatoes in Advance: Cook and refrigerate potatoes a day before assembling the salad.
- Prepare Dressing Early: Mix the dressing ingredients ahead of time and store in the fridge.
- Chop Add-ins: Dice celery, onions, and other mix-ins in advance to streamline assembly.
How to Store, Reheat and Use Leftovers
It’s important to safely store this summer side dish as it contains dairy.
- Storing: Keep in an airtight container in the refrigerator.
- Reheating: Potato salad is best served cold; avoid reheating to maintain texture.
- Using Leftovers: Serve creamy potato salad as a side dish, or use as a filling for sandwiches or wraps.
Common Questions for Classic Potato Salad
There are a few ways to prevent watery salad. Be sure you don’t overcook the potatoes, don’t add too much liquid to the sauce and drain them thoroughly.
If stored correctly, it’ll be good in the fridge for up to 3 days.
Some of the best potatoes for potato salad include types like Yukon golds, Russet potatoes or waxy potatoes like red potatoes.
I get this question a lot, so here’s the clear breakdown. Yes, you can freeze it. However, know that it will change the texture.
Expert Tips for Making the Best Potato Salad Recipe
- Avoid Overmixing: Gently fold ingredients to maintain potato chunks and prevent a mushy, mashed potato texture.
- Season Well: Taste and adjust seasoning after chilling, as flavors can mellow over time.
- Chill Before Serving: Allowing the salad to chill enhances flavor and texture.
- Different Mix-Ins: Try adding some sour cream, small pieces of bacon or cheese.
- Serve this Recipe: Serve with Million Dollar Deviled Eggs, Chopped Brisket Sandwich or Pig Cake.
More Recipes You Might Like
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Easy Potato Salad
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Ingredients
- 2 pounds Potatoes, washed and scrubbed
- 3 Eggs
- ½ cup Light mayonnaise
- 1 Tablespoon Dijon mustard
- 3 Tablespoons Sweet pickle relish, or less to taste
- ¼ teaspoon Salt, to taste
- ¼ teaspoon Pepper
- 2 Stalks Celery, diced
- 1 Small red onion, diced
- 2-3 Green onions, diced
Instructions
- Set a large pot of water on high heat to boil.
- Meanwhile, peel and roughly chop up your potatoes.
- Add the potatoes to the boiling water and cook until fork-tender, about 15 minutes.
- Set a smaller pot of water to boil and once boiling, add the 3 eggs and cook for 8 minutes.
- Remove the eggs to a bowl filled with ice water when the cooking time is finished.
- When the eggs are cool enough to touch, peel and discard the shells and then finely chop the eggs. Set aside.
- Drain the water from the boiled potatoes. Set aside.
- In a large bowl, combine the mayonnaise, sweet pickle relish and dijon mustard. Season to taste with salt and pepper, then adjust any of those 5 ingredients to achieve your desired dressing flavor.
- Stir the potatoes into the dressing, coating the potatoes completely. Add the chopped eggs, stirring to coat, followed by the diced celery, red onion and half of the green onions.
- Refrigerate until ready to serve.
- Garnish the finished potato salad with remaining green onions.
Christina’s Notes
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- Choose the Right Potatoes– Use waxy potatoes like Yukon Gold or red potatoes. They hold their shape better and won’t turn into mush when mixed.
- Cook Potatoes Just Right – Boil them whole with the skin on to prevent waterlogging. Once they’re fork-tender, peel and dice them while they’re still warm for better absorption of flavors.
- Season Early – Toss warm potatoes with salt, vinegar, or pickle juice to infuse them with flavor before adding the dressing.
- Use a Balanced Dressing – A mix of mayo, mustard, and a splash of vinegar creates the ideal creamy yet tangy consistency.
- Don’t Skip the Crunch – Adding finely diced celery, red onion, or pickles gives texture and bite.
- Let It Chill – Potato salad tastes best after resting in the fridge for a few hours (or overnight) so the flavors meld together.
- Adjust Before Serving – Right before serving, give it a final taste and adjust the seasoning—sometimes a pinch of salt or an extra splash of vinegar makes all the difference.
- Garnish Like a Pro – Sprinkle with paprika, fresh herbs, or even crispy bacon for a finishing touch.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.