Traditional Potato Salad

I’ve made this traditional potato salad more times than I can count, and it’s always the first thing people scoop onto their plate. It’s one of those classic recipes that never goes out of style.

It’s creamy, slightly tangy, and perfectly balanced with soft potatoes and a little crunch mixed in.
Every bite feels like a true comfort food classic.

It reminds me of my grandma chilling a big bowl in the fridge long before anyone arrived.

What You Need to Know

• This potato salad is creamy with tender chunks of potato and a classic, slightly tangy dressing
• Let it chill for at least 4 hours so the flavors fully develop
• It tastes even better the next day, making it perfect for prepping ahead
• For a lighter option, you can use part mayonnaise and part plain Greek yogurt

Ingredients Overview

• Yukon Gold potatoes or baby red potatoes: Yukon Golds give a creamier texture, while red potatoes hold their shape a bit more
• Mayonnaise: Use a classic brand like Best Foods or Hellmann’s, or swap part with light mayo if preferred
• Sweet pickle relish: Dill relish can be used for a less sweet version, or chopped pickles for a chunkier texture
• Yellow mustard: Dijon mustard can be used for a slightly deeper flavor while keeping it classic
• Apple cider vinegar: White vinegar or a splash of pickle juice can work as an easy substitute
• Celery seeds: Optional but traditional, or swap with a small amount of celery salt
• Paprika: Smoked paprika can be used for a slightly different flavor, or keep it classic with regular paprika
• Hard-boiled eggs: Optional, but traditional in many old fashioned versions
• Celery: Can substitute with diced cucumber or leave out for a smoother texture
• Sweet onion: White onion or yellow onion works, or use green onions for a milder taste
• Fresh dill or parsley: Optional, or skip for a more classic, simple version

How to Make Traditional Potato Salad

Step 1: Cut the potatoes into large chunks and place them in a large pot. Cover with cold water and bring to a boil. Add salt and cook for about 13 to 15 minutes until fork-tender.

Step 2: While the potatoes cook, stir together the mayonnaise, relish, mustard, vinegar, celery seeds, paprika, salt, and pepper in a bowl until smooth and well combined.

Step 3: Chop the hard-boiled eggs, celery, and onion while the potatoes finish cooking so everything is ready to mix.

Step 4: Drain the potatoes and let them cool slightly. Gently peel off any loose skins, then cut into bite-sized chunks. While still warm, fold in the dressing, then stir in the eggs, celery, and onion. Cover and chill for at least 4 hours before serving.

Serving Suggestions

Serve this traditional potato salad alongside grilled burgers, hot dogs, or barbecue chicken for a classic summer meal. It’s also perfect for potlucks, picnics, and holiday spreads. Add baked beans, corn on the cob, or coleslaw to round out a full comfort food plate.

Grandma’s Tips

• Mix the dressing with the potatoes while they are still slightly warm so they absorb more flavor
• Let the salad chill overnight if you can for the best classic taste and texture

Modern Updates

• Add chopped pickles or a little pickle juice for extra tang and brightness
• Swap part of the mayonnaise with Greek yogurt for a lighter version

More Classic Side Dish Recipes

• Traditional Macaroni Salad Recipe
• Grandma's Old Fashioned Mac and Cheese Recipe
• Original Broccoli Salad
• Classic Deviled Eggs
• Scalloped Potatoes
• Old Fashioned Pea Salad Recipe
• Old Fashioned Green Beans

FAQs

How do you keep potato salad from getting watery?

Make sure to drain the potatoes well and let them cool slightly before mixing. Too much moisture or overcooking the potatoes can cause a watery texture.

What are the best potatoes for potato salad?

Yukon Gold and red potatoes are best because they hold their shape and have a naturally creamy texture, making them ideal for traditional potato salad.

Should you peel potatoes for potato salad?

You can peel them or leave the skins on. For a more old fashioned texture, many people remove the skins after cooking when they loosen easily.

Can you make potato salad ahead of time?

Yes, potato salad is perfect for making ahead. It actually tastes better after chilling for several hours or overnight as the flavors blend together.