This Classic Potato Salad Recipe is a creamy, old-fashioned potato salad recipe made with Yukon Gold potatoes, hard-boiled eggs, crisp celery, and a tangy mustard dressing with sweet pickle relish.
It's the kind of traditional potato salad served at summer picnics, BBQs, and family gatherings-simple, nostalgic, and always a crowd-pleaser.
Yukon Gold potatoes hold their shape beautifully and don't require peeling, making this recipe easy and reliable. The simple 5-ingredient dressing comes together quickly with pantry staples you likely already have on hand.
The creamy dressing is almost the same as the one for my Southern Macaroni Salad, and for contrast, pair this potato salad with a lighter option like my Corn Salad or Four Bean Summer Salad.
Looking for more easy summer salads? Browse my full collection of summer salad recipes.
🔍 Quick Look: Classic Potato Salad
- Ready in: 40 minutes
- Servings: 12
- Calories: ~146 kcal
- Main Ingredients: Yukon Gold potatoes, eggs, celery, Miracle Whip (or mayo), mustard, sweet pickle relish
- Flavor Profile: Creamy, tangy, slightly sweet, savory
- Cook Method: Boil & Mix
- Difficulty: Easy, making it great for cooks of all levels
- Why You'll Love It: Creamy, tangy, and perfectly nostalgic, this classic potato salad is easy to make ahead and always a hit at picnics, BBQs, and family gatherings
- Best For: BBQs, potlucks, summer gatherings
Jump to:
- 🔍 Quick Look: Classic Potato Salad
- Why This is The Best Classic Potato Salad
- Ingredient Notes
- What Variety of Potato Is the Best for Potato Salad?
- How to Make a Classic Potato Salad
- My Top Tips
- Make it Your Own With These Substitutions & Variations
- Serving Suggestions
- Garnishing Ideas
- Classic Potato Salad FAQ's
- Make-Ahead & Storage
- More Summer Salads You'll Love
- 📖 Recipe
- 💬 Comments
Why This is The Best Classic Potato Salad
This classic potato salad recipe is simple, creamy, and perfectly balanced with just 8 ingredients-making it a reliable go-to for any occasion.
This is my mom's potato salad recipe that I have made nearly the exact same way she did for many years. As a matter of fact, all our neighbors made the same recipe during the 1960s. It's a simple, no-frills recipe that has stood the test of time, and to me, it's one of the best potato salads I've ever tasted.
This old-fashioned and truly classic recipe contains just the right amount of ingredients to make a tasty salad you will want to make over and over again. Her recipe contains potatoes, hard-boiled eggs, and celery, and the potato salad dressing contains Miracle Whip, sweet pickle relish, yellow mustard, salt, and pepper. That is only 8 ingredients for the whole salad including the dressing!
Over the years, I have made only one change to my mom's old-fashioned recipe: using Yukon gold potatoes. I love these potatoes for their natural sweetness and firm texture.
My mom didn't use them because Yukon Gold potatoes didn't exist until 1966 and weren't available to consumers until after 1980. She used russet potatoes that were widely available during her prime potato salad-making days.
So, if you are craving a creamy, traditional potato salad, this is it. It's easy to make and once you've learned how to make the potato salad dressing, this key recipe will be your go-to for simple meals, tailgating, and cool-weather picnics.
So, let's cook!
Ingredient Notes
Here's What You Need to Make My Classic Potato Salad:
- Small Yukon Gold Potatoes - 2 to 3-inch potatoes will quarter into nice bite-sized chunks.
- Hard-Boiled Eggs - Make these in advance or on the same day as the salad.
- Celery Stalks - Choose fresh, bright green stalks for optimum crunch and flavor.
Potato Salad Dressing:
- Miracle Whip Salad Dressing - Use Miracle Whip for fantastic flavor, lower calories, and easy freezing.
- Sweet Pickle Relish - Your favorite brand will always be the best choice.
- Yellow Mustard - Just plain yellow mustard that you would use for hot dogs. No need to use honey mustard, Dijon mustard, or any other fancy-schmancy mustard.
- Fine Sea Salt - Fine salt will incorporate easier into the potato salad dressing. Note that potatoes frequently need more salt than other vegetables. So, feel free to use more salt according to your taste.
- Freshly Ground Black Pepper - Freshly ground black pepper always is more flavorful with a lovely floral aroma.
Garnish:
- Chopped Parsley - Optional, but will bring a pop of green color and a fresh look to the salad.
- Sweet Paprika - Optional and very traditional. A sprinkling of sweet paprika looks pretty and is a very traditional garnish. This is the garnish my mom always used because she always had it on hand in her pantry. It is also very economical as a little bit goes a long way.
What Variety of Potato Is the Best for Potato Salad?
If you want your potatoes to be firm and still hold their shape after cooking choose Yukon gold potatoes or red potatoes. Each of these starchy potatoes will hold its shape and they peel easily if you decide you don't want the skins on. The Yukon gold potato has a sweet creamy flavor, which has made it my favorite potato to use in making classic potato salad.
Russet potatoes can also be used if you prefer the potato to be less firm. These potatoes have a fluffier texture and will break apart as you cut the potatoes and mix the salad. Russet potatoes also cost less than other potato varieties and are a great choice if you are watching your budget.
Lastly, choose potatoes that are similar in size to ensure that they cook evenly. A large potato among smaller ones will take longer to cook and the smaller potatoes will be overcooked.
How to Make a Classic Potato Salad
- Step 1: Boil the Potatoes. Wash the potatoes and put them in a large pan. Add water to cover the potatoes and cook the potatoes until just barely done. Potatoes are done when they can be pierced easily with a toothpick or a fork. Immediately drain the potatoes and rinse them in cold water. Allow the potatoes to cool completely.
- Step 2: Chop the Eggs and Celery. While the potatoes are cooling, peel and chop the hard-boiled eggs and dice the celery. Next, quarter the cooled potatoes. Place the potatoes, hard-boiled eggs, and diced celery in a large mixing bowl.
- Step 3: Make the Dressing. In a medium-sized bowl whisk together the Miracle Whip, sweet pickle relish, yellow mustard, sea salt, and freshly ground black pepper.
- Step 4: Dress the Salad. Pour the dressing over the potatoes, eggs, and celery and mix well.
- Step 5: Refrigerate, Garnish, & Serve. Cover and refrigerate until ready to serve. Garnish with a sprinkling of chopped fresh parsley or paprika, if desired.
My Top Tips
♡ Make this classic potato salad in advance. Like many dishes, the flavor of any potato salad improves with time. Starchy dishes need time to absorb flavors. Plus, the flavors in the potato salad dressing will have time to meld and marry. Make this no less than 4 hours before serving for better flavor and a day ahead for the best flavor.
♡ Add a pinch of salt. Lightly season the warm potatoes with a pinch of salt before adding the dressing-this helps them absorb more flavor.
♡ Use best practices to cook and cool the potatoes. An important step in making classic potato salad is the cooking and cooling of the potatoes. Overcooked potatoes will not hold their shape when you mix the potatoes with the salad dressing.
The potatoes need to be cooked just until they are barely tender. The doneness of the potatoes is best tested by inserting a toothpick into a potato. The toothpick should enter easily but not break the potato.
♡ Add the Eggs to the Boiling Potatoes. This was my mom's trick to cook hard boiled eggs for this potato salad. She added the eggs to the simmering potatoes and after 10 minutes removed them with a slotted spoon to cool in cold ice water.
Make it Your Own With These Substitutions & Variations
Some recipes are so simple and classic that they are a key to understanding how to cook food and build flavor. A real bonus to learning how to make this simple potato salad recipe is that there are many ways to vary it just by adding or substituting ingredients.
I've got you covered for at least a dozen substitutions and variations, and there are even more that can be imagined. By learning this one old-fashioned classic salad recipe, you can make it your own with endless variations.
Substitutions:
- Mayonnaise instead of Miracle Whip - Creates a less sweet, more neutral flavor.
- Small Red Potatoes for Yukon Gold Potatoes - Similar texture and hold their shape well.
- Sour Cream or Greek Yogurt - Adds tanginess and a lighter, creamier texture.
- Dijon or Honey Mustard - Gives a slightly sharper or sweeter flavor twist.
Add-Ins:
- Bacon - Adds smoky, salty richness, and umami notes.
- Capers - Adds a briny, slightly lemony pop.
- Celery Seed - If you love the taste of celery in potato salad, celery seeds have the same flavor.
- Chives - Adds mild onion flavor without overpowering.
- Dill - Brings a fresh, herby brightness (use lightly).
- Onion - Adds a sharper, savory bite.
Optional Changes:
- Omit eggs - Keeps it simpler and more budget-friendly.
Serving Suggestions
- Serve with burgers, hot dogs, or grilled chicken
- Pair with corn on the cob and baked beans
- Add to picnic or potluck spreads
- Enjoy as a side for sandwiches and wraps
Garnishing Ideas
- Fresh Herbs: Sprinkle chopped parsley, dill, or chives on top for added flavor and color.
- Paprika: Dust a bit of paprika over the salad for a subtle smoky taste and vibrant color.
- Pickles: Add sliced pickles or pickle spears on the side for extra crunch and tanginess.
- Olives: Top with sliced olives for a Mediterranean twist.
More Easy Summer Salads!
Looking for more easy summer salads? Browse my full collection of summer salad recipes.
Classic Potato Salad FAQ's
Yukon Gold and red potatoes hold their shape best after cooking.
Yes! It tastes even better after chilling for several hours or overnight.
Yes, classic potato salad is best served chilled for flavor and food safety. As soon as a meal has ended, it should be refrigerated.
Avoid overcooking the potatoes and let them cool completely before adding dressing. Also, avoid substituting dairy products in the dressing.
Make-Ahead & Storage
- Make-Ahead: For the best flavor, make this classic potato salad at least 4 hours in advance or up to 1 day ahead. This allows the flavors to fully develop.
- Refrigeration: Store potato salad in an airtight container in the refrigerator for up to 4 to 5 days. Because it contains eggs and a creamy dressing, it should always be kept chilled and refrigerated promptly after serving.
- Freezing: Potato salad can be frozen only if made with Miracle Whip and without dairy additions. Mayonnaise-based or dairy-based dressings tend to separate and become watery after thawing.
More Summer Salads You'll Love
If you love classic summer side dishes, my Summer Corn Salad, Four Bean Summer Salad, and Fresh Tomato Cucumber Salad are all easy salads perfect for picnics, BBQs, and warm-weather meals:
♡ Did you love this Classic Potato Salad? Please leave a star rating and a comment below. Thanks for visiting!
📖 Recipe
Classic Potato Salad Recipe (Old-Fashioned & Creamy with Eggs)
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Ingredients
- 3 Pounds Small Yukon Gold Potatoes, Cooked - Skin On and Quartered
- 4 Hard-Boiled Eggs, Peeled and Chopped
- 3 Celery Stalks, Chopped
Potato Salad Dressing
- 1 ½ cups Miracle Whip Salad Dressing
- 3 Tablespoons Sweet Pickle Relish
- 1 Tablespoon Yellow Mustard
- ½ Teaspoon Fine Sea Salt
- ½ Teaspoon Freshly Ground Black Pepper
Garnish
- Chopped Parsley
- Sweet Paprika
Instructions
- Boil the Potatoes. Wash the potatoes and put them in a large pan. Add water to cover the potatoes and cook the potatoes until just barely done. Potatoes are done when they can be easily pierced with a toothpick or a fork.Immediately drain the potatoes and rinse them in cold water. Allow the potatoes to cool completely.3 Pounds Small Yukon Gold Potatoes
- Chop the Eggs and Celery. While the potatoes are cooling, peel and chop the hard-boiled eggs and dice the celery. Next, quarter the cooled potatoes. Place the potatoes, hard-boiled eggs, and diced celery in a large mixing bowl.4 Hard-Boiled Eggs, 3 Celery Stalks
- Mix the Dressing. In a medium sized bowl whisk together the Miracle Whip, sweet pickle relish, yellow mustard, sea salt, and freshly ground black pepper.1 ½ cups Miracle Whip Salad Dressing, 3 Tablespoons Sweet Pickle Relish, 1 Tablespoon Yellow Mustard, ½ Teaspoon Fine Sea Salt, ½ Teaspoon Freshly Ground Black Pepper
- Dress the Salad. Pour the dressing over the potatoes, eggs, and celery and mix well.
- Refrigerate, Garnish, & Serve. Cover and refrigerate until ready to serve. Garnish with a sprinkling of chopped fresh parsley or sweet paprika, if desired. Serve and Enjoy!Chopped Parsley, Sweet Paprika
Notes
Nutrition
Per 1 serving. All nutritional information on this site is an estimate. Your results may vary.
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