Classic Potato Salad

No summer cookout feels complete without a big bowl of Classic Potato Salad on the table. Whether you’re heading to a backyard barbecue, family reunion, picnic, potluck, or holiday celebration, this timeless side dish is always one of the first to disappear. It’s creamy, comforting, and pairs perfectly with everything from burgers and hot dogs to grilled chicken and ribs.

The best part? Homemade potato salad is surprisingly easy to make and often tastes so much better than the containers you’ll find at the grocery store deli. With just a handful of simple, budget-friendly ingredients, you can create a fresh, flavorful side dish that’s guaranteed to impress your family and friends.

One of the reasons I love this recipe is how easy it is to customize. Prefer an extra creamy potato salad? Add a little more mayonnaise. Like a little tang? Increase the mustard. Love fresh herbs? Stir in extra dill or parsley. You can easily adjust the flavors until it’s exactly the way your family likes it.

If you’re looking for an easy homemade potato salad recipe that’s creamy, flavorful, and perfect for every summer gathering, this classic version is one you’ll come back to year after year.

Learn To make a batch of this classic potato salad you will need the following –

4-5 Russet Potatoes – try to get similar sizes so they cook about the same
1 C Mayonnaise
4 Hard Boiled Eggs
1 Yellow Onion
1 tsp Yellow Mustard
3 tbsp Dill Relish, with juice
Salt
Pepper
Paprika

First up, scrub those potatoes! Give them a good scrub and set them aside. Fill a large pot with water and a dash of salt, bring to a boil. Add the potatoes and let them boil until they are fork-tender, approximately 30-45 minutes depending on how thick they are.

While the potatoes are boiling, hard boil your eggs. You can either get another pan and start boiling more water or you can use my favorite small kitchen appliance – Dash Egg Cooker. Just vent the eggs, put them in the cooker, water, and plug it in. When the timer goes off you will have perfectly hard-boiled eggs.

When the potatoes are fork-tender it’s time to remove them from the water and let them cool. Once they are cool, peel them and cube them into bite-size pieces.

When the eggs are cool, chop them up and add them to the bowl of diced potatoes.

Add the mayonnaise, mustard, onion, and relish to the bowl and stir until well combined.

This is where you can add a little more mustard, mayonnaise, or dill to your liking.

Add salt and pepper to taste.

Cover and chill in the refrigerator.

Right before you serve it, sprinkle a little Paprika on the top.

This will keep in the refrigerator for a few days. But every time I make it I do not have leftovers. For best flavor results, make 1 day ahead of time so the flavors have time to come together.