Classic Potato Salad
This classic American potato salad combines tender potatoes, hard-boiled eggs, and crisp vegetables in a tangy mayo-mustard dressing. It's a crowd-pleasing side that's best made ahead to let flavors meld.
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This classic American potato salad combines tender potatoes, hard-boiled eggs, and crisp vegetables in a tangy mayo-mustard dressing. It's a crowd-pleasing side that's best made ahead to let flavors meld.
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Cook the potatoes and eggs until the potatoes are fork-tender and the eggs are hard-boiled. This can be done in an Instant Pot or by boiling on the stovetop.
While the potatoes and eggs are cooking, finely dice the red onion, celery, and dill pickles.
In a separate small bowl, prepare the dressing by combining mayonnaise, yellow mustard, pickle juice, sugar, dried dill, garlic powder, onion powder, seasoned salt, and black pepper.
Whisk the dressing ingredients until smooth and well combined.
Once cooked, allow the potatoes and eggs to cool slightly. Peel and chop the hard-boiled eggs, and cube the cooked potatoes.
In a large mixing bowl, add the cubed potatoes, chopped eggs, and all the diced vegetables.
Pour the prepared dressing over the potato salad ingredients.
Gently mix everything together until well combined. The creator prefers to mash some of the potatoes for a creamier texture.
Sprinkle smoked paprika over the top for garnish. For best results, let the potato salad chill in the refrigerator for at least an hour before serving.
Refrigerate in an airtight container for up to 5 days. Stir in extra pickle juice or mayo if it dries out; do not freeze.
Yes—in fact, it tastes better when made 2–4 hours ahead. Cover and refrigerate so the potatoes absorb the dressing flavors.
Either works. Boiling whole potatoes (skin-on) keeps them firmer; peel before or after cooling based on your preference for texture.
Boil in salted water for 10–12 minutes, then ice-bath immediately. This prevents the gray ring around the yolk and makes peeling easier.
Partially—replace half the mayo with Greek yogurt to reduce richness and calories, but full substitution will change texture and flavor noticeably.
3–5 days when stored in an airtight container. If it dries out, stir in a splash of pickle juice or mayo to refresh.
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