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–+ servings
potato salad in a large glass bowl.
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5 from 43 votes

Best Potato Salad Recipe

My Classic Potato Salad Recipe is the perfect side dish for picnics, backyard barbecues, or a family dinner night. This creamy potato salad goes with everything from hot dogs, to steak and my easy recipe is guaranteed to bring smiles to your table.
Prep Time15 minutes
Cook Time12 minutes
Resting Time20 minutes
Total Time47 minutes
Course: Salad, Side Dish
Cuisine: American
Servings: 10
Calories: 339kcal
Author: Chef Dennis Littley

Ingredients

  • 3 lbs Yukon gold potatoes peeled and cut into ¾-inch cubes - or your favorite potato
  • 1 teaspoon table salt
  • 3 tablespoon apple cider vinegar - or white vinegar
  • 3 large celery stalks diced
  • 6 green onions diced
  • 1 ½ cups mayonnaise
  • 1 tablespoon yellow mustard
  • 1 ½ teaspoon celery seed
  • 1 teaspoon salt more or less to taste
  • ½ teaspoon black pepper more or less to taste
  • sweet paprika garnish - optional

Instructions

  • Place the diced potatoes in a large stockpot and add enough cold water so the potatoes are covered by 1 inch of water.
  • Place the stockpot on a burger set at medium-high heat and let the mixture come to a boil. When the water begins to boil add one teaspoon of table salt to the water.
  • Reduce the heat to medium and let the potatoes simmer. Let them continue to cook for 5-8 minutes or until the potatoes pierces easily with a fork.
    Don't let the potatoes overcook, or the potato salad will be mushy .
  • Thoroughly drain the potatoes in a colander, then return the potatoes to the pot and drizzle the vinegar even over the potatoes.
    Let the potatoes rest for 20-30 minutes or until well cooled.
  • Add the diced celery and the diced green onions to the potato mixture.
  • Add the mayonnaise, yellow mustard, celery seed, salt and pepper to a medium bowl.
  • Whisk to combine the ingredients.
  • Gently fold the mayonnaise mixture into the cooled potatoes.
  • Taste and reseason with salt and pepper as needed.
  • Refrigerate the potato salad for at least 1 hour (overnight is best) before serving.
  • Sprinkle the top of the potato salad with sweet paprika if you want to add a little color to the dish and serve.

Nutrition

Calories: 339kcal | Carbohydrates: 25g | Protein: 3g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 406mg | Potassium: 614mg | Fiber: 3g | Sugar: 1g | Vitamin A: 104IU | Vitamin C: 28mg | Calcium: 32mg | Iron: 1mg