×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

How to Make Classic Potato Salad

Creamy and Delicious Potato Salad

Potato salads make for a great accompaniment to many family gatherings. While there a many delicious variations on potato salad, this is the recipe for classic American potato salad, which is known for it’s creamy, tangy mayo- and mustard-based dressing.

Making the perfect potato salad starts with selecting the type of potato. For this classic style, russets and yellows are the best options because they can absorb the dressing and flavors the most. Fingerlings and petites can also be good choices, and as a bonus, you don’t have to cut them.

More potato salad tips.

Looking for a different type of potato salad? Find your favorite version in our collection of potato salad recipes.

Jump to Classic Potato Salad Recipe

Yum!

The Perfect Potato Salad Recipe – Potato Salad Ingredients

Share this

Print Recipe

Prep Time

20 Mins

Cook Time

15 Mins

Servings

Serves 12
Jump to recipe

Ingredients

4 lbs. Yellow Potatoes, peeled and cut into 1-inch cubes

2 tablespoons Kosher Salt

2 tablespoons Sugar

6 tablespoons Rice Wine Vinegar, divided

1-1/2 cups Mayonnaise

2 tablespoons Yellow Mustard

½ cup Green Onions, thinly sliced

½ cup Sweet Pickle Relish

1 cup Celery, finely diced (1/8 inch)

2 tablespoons Fresh Dill, chopped

¼ cup Parsley, chopped (optional)

6 each Hard-Boiled Eggs, peeled and chopped roughly (optional)

As Needed Kosher Salt

As Needed Freshly Ground Black Pepper

Essential Equipment

Large Stock Pot

Colander

Large Bowl

Rubber Spatula

1
1

Step 1

Peel and chop potatoes. Soak potatoes in water, then drain and rinse. In a stock pot, combine rinsed potatoes with 2 quarts water, salt, sugar and vinegar and bring to a boil over high heat.

Step 1.5

Reduce to simmer, cook 10-15min until potatoes are tender. Stir occasionally.

2
2

Step 2

Drain and rinse potatoes and transfer them to a rimmed baking sheet. Spread into an even layer, sprinkle with vinegar and let them cool 30min at room temp.

Step 2.5

Meanwhile, combine 2tbsp of vinegar, mayonnaise, mustard, green onions, relish, celery, dill, and parsley (if using) in a large bowl. Stir with spatula.

3
3

Step 3

Fold potatoes and chopped eggs (if using) into the mixture and season with salt and pepper. Cover and place in the fridge for at least 1 hour before serving. Salad can stay refrigerated up to 3 days.

Classic American Potato Salad

Prep Time: 20 Mins Cook Time: 15 Mins Serves: 12
Print Recipe

Ingredients

  • 4 lbs. Yellow Potatoes, peeled and cut into 1-inch cubes
  • 2 tablespoons Kosher Salt
  • 2 tablespoons Sugar
  • 6 tablespoons Rice Wine Vinegar, divided
  • 1-1/2 cups Mayonnaise
  • 2 tablespoons Yellow Mustard
  • ½ cup Green Onions, thinly sliced
  • ½ cup Sweet Pickle Relish
  • 1 cup Celery, finely diced (1/8 inch)
  • 2 tablespoons Fresh Dill, chopped
  • ¼ cup Parsley, chopped (optional)
  • 6 each Hard-Boiled Eggs, peeled and chopped roughly (optional)
  • As Needed Kosher Salt
  • As Needed Freshly Ground Black Pepper

Instructions

Essential Equipment

  • Large Stock Pot
  • Colander
  • Large Bowl
  • Rubber Spatula
  1. Peel & chop the potatoes.
  2. Soak potatoes in water, then drain and rinse the potatoes.
  3. Add 2 quarts water, 2 tablespoons kosher salt, 2 tablespoons sugar, and 2 tablespoons vinegar to a large bowl. Add the potatoes to a stockpot and pour the salt, sugar & vinegar water over the potatoes. Bring to a boil over high heat.
  4. Reduce to simmer, and cook, stirring occasionally, until potatoes are tender, about 10-15 minutes.
  5. Drain and rinse the potatoes. Then transfer them to a rimmed baking sheet. Spread into even layer, then sprinkle with 2 tablespoons vinegar. Allow them to cool to room temperature, about thirty minutes.
  6. Combine remaining vinegar, mayonnaise, mustard, green onions, relish, celery, dill, and parsley (if using), in a large bowl. Stir with a rubber spatula to combine.
  7. Fold in the potatoes and chopped hard-boiled eggs (if using). Season to taste with salt and pepper.
  8. Cover and rest in the fridge for at least 1 hour and up to three days before serving.

Check out these tips to perfect your potato salad.

Nutrition Facts Per Serving

Calories

350

Fat

21g

Sodium

1260mg

Cholesterol

10g

Vitamin C

25mg

Carbohydrates

42g

Fiber

2g

Protein

3g

Potassium

41mg

Sugar

7g

Culinary Tips

Click to learn about all the potato types.

Why does my potato salad get watery?

Potatoes can retain moisture. To prevent this, drain the potatoes very well in a colander or pot. Allow all the steam to escape the potatoes before mixing them with the dressing and other ingredients. Steaming the potatoes instead of boiling them is a good way to ensure that excess moisture isn’t trapped inside. Click for the classic American potato salad recipe.

What are the best potatoes for potato salad?

Any potatoes can be used for potato salad. For potatoes that will retain their shape and texture, choose potatoes with lower starch content such as reds, yellows, and whites. However, russets, blues, and purples can also be used; even fingerling potatoes and petite potatoes can make a great potato salad.

How do you boil potatoes for potato salad?

Dice your favorite potatoes into 1-2 inch dice. Soak the potatoes in cold water for about 15 minutes. Rinse the potatoes under cold water in a colander and place them into a large pot. Cover the potatoes with cold water and add some salt, some sugar, and some vinegar. Bring the potatoes to a boil and reduce the heat to a simmer. Cook the potatoes for 25-35 minutes or until they are fork-tender.

Can potato salad be made the day before?

Yes, a potato salad gets even better if left to sit overnight in the refrigerator. The flavors combine, and the potatoes absorb more of the seasoning/dressing, making for a more flavorful experience.

Click for our comprehensive potato salad page.