Growing up, nothing signaled summer more than my grandmother’s homemade potato salad. She never used a recipe, just “a little bit of this and that,” creating the most memorable side dish at our family barbecues. This classic potato salad brings those memories to life with simple ingredients that combine for extraordinary flavor. Skip the store-bought versions, this homemade recipe is quick, easy, and guaranteed to become your go-to summer side.
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Why This Recipe Works
This recipe strikes the perfect balance between creamy and textured. The russet potatoes maintain their shape while absorbing flavors, and the combination of crunchy vegetables with creamy dressing creates that classic potato salad experience. The hard-boiled eggs add richness, while the pickles provide just enough tanginess to brighten each bite.
What are the best potatoes to use for old-fashioned potato salad?
I love russet potatoes for this salad. You can use other types, such as Yukon gold, but I like how a russet holds its shape. Different kinds of potatoes are softer after being cooked and don’t work out quite as well. I also suggest using white onions as they are better for recipes where the onion isn’t cooked – they aren’t as hot as yellow onions.
How much potato salad per person?
When making potato salad as a side dish from scratch, plan on 1/2 pound of potatoes per person. So, if you expect to feed ten people, use five pounds of potatoes.
Ingredients
Here’s a list of what you need:
- Russet potatoes – Form the hearty base of the salad while maintaining their shape when cooked
- Celery – Adds refreshing crunch and subtle flavor
- Hard-boiled eggs – Provides richness and creamy texture
- White onion – Delivers mild sharpness without overpowering the salad
- Pickle or pickle relish – Contributes tanginess and balances the creaminess
- Salt – Enhances all flavors in the dish
- Mayonnaise – Creates the creamy, binding base of the dressing
How to Make Potato Salad
- Wash potatoes to remove any excess dirt.
- Place whole potatoes in a large pot with enough water to cover the potatoes.
- Bring to a boil and cook potatoes on medium-high for about 30 minutes or until they are done.
- Remove potatoes from the water and allow them to cool until they can be handled easily.
- Rub or peel the skin off of the potatoes.
- Cut potatoes into pieces and place them in a bowl.
- Add chopped egg, celery, onions, chopped pickles, and salt.
- Stir in mayonnaise.
- If desired, garnish with sliced egg and paprika.
Remember to store this salad in the refrigerator.
Classic Homemade Potato Salad
Ingredients
- 2 pounds russet potatoes
- 2 stalks celery thinly sliced
- 2 hard-boiled eggs (you may want to use an additional egg for garnish)
- 1/4 cup chopped onions
- 1/4 cup pickle chopped or pickle relish
- 1 teaspoon salt
- 1 cup mayonnaise
Instructions
- Wash potatoes to remove any excess dirt. Boil potatoes (leave them whole) in a large pot. Add enough water to cover the potatoes with an additional inch of water.Â
- Cook potatoes on medium-high for about 30 minutes. Test potato doneness after 30 minutes by piercing them with a fork. If the fork goes through the potato easily, they are done. If the fork won’t go through easily cook for an additional five minutes and test again. When potatoes are done, allow them to cool until they can be handled easily. Rub off the skin.
- Dice potatoes and place them in a bowl. To the bowl add chopped egg, celery, onions, chopped pickles/relish. Add 1 teaspoon of salt, and mix in well. Stir in 1 cup of mayonnaise. If desired garnish with additional sliced egg and sprinkle some paprika over.
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Notes
Nutrition
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Check out my easy potato side dish recipes and the best summer salad recipes here on CopyKat!
I want to share my mom’s potato salad secret. After the potatoes are drained, pour a little Italian or Caesar dressing over them and let them sit for an hour in the fridge and cool. The potatoes marinate and are filled with flavor!
Finally someone knows Southern potato salad!
I wanted to share a potato salad tip my grandma taught us. After your potatoes are drained, put them in a bowl with the chopped onions. Cover with plastic wrap and allow the potatoes to cool. The onions sweat a bit, and the steam infuses the potatoes with the onion flavor. Takes a little longer, but adds a lot to the final product.
That is brilliant!
Quick easy potato salad
I did use red potatoes and cut before cooking otherwise no changes
I have enjoyed watching your “learn to cook” videos. However, I have a question. It concerns cooking rice. Some recipes say to rinse other don’t even mention it. So which is it. To rinse or not to rinse that is the question.