Home » By Course » Salads » Classic Potato Salad

Classic Potato Salad

This post may contain affiliate links. See my disclosure policy.

Featuring the perfect texture, creaminess and balance of flavors, this classic potato salad recipe is simply the BEST!  Whether you enjoy it at home or take it on a picnic or to a potluck, this is sure to be a hit!

potato salad recipe best homemade classic creamy pickles eggs mayonnaise

How to Make The BEST Potato Salad

Potato salad is one of those dishes practically everyone claims they have the best recipe for.  (I know, dangling participle.  But the grammatically correct way just sounds so darned highfalutin!)   But most potato salads are downright uninspiring.  In my experience most of them are either too dry, too wet, too mushy, not salty enough, lack flavor, and are just overall bland.

This creamy Classic Potato Salad features the perfect balance of textures and flavor and is a potato salad you can feel proud to show off at your next barbecue, picnic, potluck or family dinner!

potato salad recipe best homemade classic creamy pickles eggs mayonnaise

Before we get to the recipe, let’s dispel a commonly held belief about potato salad and food poisoning, because the two get thrown together a lot.

Myth-buster:  Despite common belief that the mayonnaise is the culprit, the fact is that mayonnaise can actually help inhibit the growth of food-borne bacteria because of its high acidity level (vinegar, lemon juice, salt).  Plus store-bought mayonnaise is highly pasteurized.  So when you hear about potato salad having caused food poisoning, what actually caused it?

Usually it’s the protein-based ingredients added to the salad like chicken, ham, tuna, eggs, or even the potatoes themselves.  Cooked starchy vegetables like potatoes can be an incubator for bacteria if not stored properly.  Another reason for bacteria growth has to do with the preparation of the potato salad – it involves a lot of hand contact with the ingredients (eg, chopping, dicing, slicing).  So the takeaway here is to just wash your hands and the vegetables thoroughly, use a clean working surface, and store your potato salad properly and you can wave goodbye to food poisoning.

classic potato salad recipe best homemade creamy pickles eggs mayonnaise

Classic Potato Salad Recipe

Let’s get started!

Chop the onions, celery and pickles and place them in a large mixing bowl.

combining the pickles onions and celery

In a medium-sized bowl, combine the sauce ingredients.

making the mayonnaise sauce

Add the potatoes and chopped eggs to the mixing bowl along with the mayonnaise mixture.

Carefully stir the ingredients together until combined being as careful as you can not to break up the potatoes too much.

stirring together the ingredients

Let the salad refrigerate for at least a couple of hours before serving.

This salad gets better and better the longer it sits and is fantastic the next day!


stirring together the ingredients

Be sure to try these other delicious salads:

potato salad recipe best homemade classic creamy pickles eggs mayonnaise

Classic Potato Salad

Wonderfully creamy with the perfect texture and balance of flavors, this classic potato salad is sure to get rave reviews!
4.98 from 117 votes
Prep Time 15 minutes
Chill Time 2 hours
Total Time 15 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 687 kcal


  • 3 pounds firm yellow potatoes , scrubbed and boiled with skins on in lightly salted water (do not overcook or the potatoes will be mushy), then peeled and left to cool completely before slicing
  • 1/3 cup chopped dill pickles (can use sweet pickles if you prefer)
  • 2 large celery stalks , chopped
  • 1 medium yellow onion , chopped
  • 4 large boiled eggs , chilled and then chopped
  • For the Mayo Sauce:
  • 2 cups mayonnaise
  • 2 tablespoons brown mustard
  • 2 tablespoons white vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon sugar
  • 1/4 cup chopped fresh parsley


  • Sliced the cooled potatoes into 1/4 inch rounds. Place in a large mixing bowl along with the chopped vegetables and eggs.
  • To make the Mayo Sauce, combine all the ingredients in a medium-sized bowl.
  • Pour the sauce over the potato salad and stir very carefully until combined, being as careful as you can not to break up the potatoes too much.
  • Refrigerate for at least 2 hours before serving, preferably longer. This potato salad gets better the longer it sits. It's fabulous the next day.


Calories: 687kcalCarbohydrates: 44gProtein: 10gFat: 57gSaturated Fat: 9gCholesterol: 140mgSodium: 862mgPotassium: 1085mgFiber: 6gSugar: 6gVitamin A: 432IUVitamin C: 50mgCalcium: 70mgIron: 3mg
Keyword Potato Salad
Tried this recipe?Let us know how it was!

Originally published on The Daring Gourmet on Jul 18, 2015



kimberly killebrew the daring gourmet

Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

Read more about me...

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

4.98 from 117 votes (101 ratings without comment)


  1. Hello, thanks for sharing this recipe! My SIL makes the best potato salad and I measure all that I taste against hers. This is very similar to her recipe. Exceptions: Instead of chopped dill pickles, she uses chopped bread and butter chips. Try them! It gives the potato salad a delicious and unique taste. The other exception is she does not use mustard! She just doesn’t care for the taste. She does not even put it on her hot dogs!