Name: Classic Potato Salad
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 3 lbs Yukon Gold potatoes; 4 hard-boiled eggs (yolks for dressing, whites chopped); 1 cup mayonnaise; 1/4 cup buttermilk; 2 tbsp yellow mustard (or half Dijon); 2 dill pickles, finely chopped + 1–2 tbsp pickle juice; 2 ribs celery, chopped; 1/4 cup red onion, chopped; Salt and black pepper, to taste

There’s something undeniably comforting about a bowl of creamy, tangy, homemade potato salad. It’s the kind of dish that instantly brings back warm memories of summer cookouts, family gatherings, and lazy Sunday picnics. Whether it’s nestled beside a juicy grilled chicken breast or tucked between smoky beef kabobs and buttery corn on the cob, classic potato salad is a nostalgic favorite that never goes out of style.

I first made this potato salad for a Fourth of July barbecue about ten years ago. At the time, I was still experimenting with recipes, looking for one that had that creamy richness without being overly heavy. After a few tweaks—swapping in buttermilk for a touch of tang, adding a splash of pickle juice for brightness, and using Yukon Golds for their perfect texture—I finally landed on the one. It’s been on repeat in my kitchen ever since. Even picky eaters ask for seconds, and there’s rarely a spoonful left after the party ends.

Another thing I love about this recipe is how well it holds up. In fact, it gets even better after a few hours in the fridge. That makes it perfect for make-ahead prep before a potluck or dinner with friends. So if you’re looking for a side dish that’s classic but elevated, creamy but balanced, and simple yet undeniably delicious, this classic potato salad is going to be your new go-to.

Why You’ll Love This Classic potato salad Recipe

This classic potato salad isn’t just another side dish—it’s a total crowd-pleaser. One of the best things about it is how easy it is to make. With just a handful of everyday ingredients and simple steps, even beginner cooks can pull it off confidently. You don’t need fancy equipment or hard-to-find ingredients to create something that tastes like it came from a beloved family cookbook.

Let’s talk about texture and flavor. Yukon Gold potatoes are the hero here, offering a creamy, slightly buttery bite that holds its shape beautifully. Unlike starchy Russets, they don’t turn into mush, which means your salad will stay nice and chunky without getting soggy. Then there’s the dressing—it’s rich and creamy thanks to the mayo, tangy from the mustard and buttermilk, and perfectly balanced with the saltiness of chopped dill pickles and their briny juice.

So whether you’re planning a backyard BBQ, packing a picnic, or just need a reliable side dish for dinner, this potato salad checks all the boxes. It’s simple, satisfying, and made with love from scratch—just the way it should be.

Health Benefits

While potato salad isn’t typically thought of as a “health food,” this homemade version actually offers some impressive nutritional perks—especially when you’re making it from scratch with whole, fresh ingredients. When compared to store-bought options loaded with preservatives and added sugars, this classic potato salad is a much healthier choice.

For starters, potatoes themselves are rich in complex carbohydrates, which provide a steady source of energy. Yukon Gold potatoes also contain fiber, especially if you leave some of the skin on. They’re a good source of potassium, which supports healthy blood pressure, and vitamin C, which helps with immune function and collagen production.

Overall, this dish offers a balanced mix of carbohydrates, healthy fats, and protein. It’s filling, satisfying, and, when eaten in moderation, fits beautifully into a well-rounded diet. Plus, when you make it at home, you control everything that goes into it—meaning fewer additives, less sodium, and way more flavor.

Preparation Time, Servings, and Nutritional Information

One of the best parts about this potato salad is how straightforward the preparation is. From start to finish, it takes about an hour, including cooling time. Most of that is hands-off, making it perfect for multitasking in the kitchen or prepping other dishes while the potatoes cook and cool.

Preparation Time Breakdown:

Prep Time: 20 minutes

Cook Time: 20 minutes

Chill Time: 1–2 hours (recommended for best flavor)

Total Time: Approximately 1 hour 40 minutes

Servings: This recipe yields about 8 servings as a side dish, which makes it perfect for family meals, potlucks, or meal prepping for the week.

Nutritional Information (per serving):

Calories: 298 kcal
Carbohydrates: 25g
Protein: 6g
Fat: 19g
Saturated Fat: 3g
Cholesterol: 85mg
Sodium: 326mg
Potassium: 656mg
Fiber: 3g
Sugar: 2g
Vitamin C: 18% DV
Iron: 6% DV
Calcium: 4% DV

Ingredients List

This potato salad uses simple, pantry-friendly ingredients that pack a ton of flavor. Most of these are easy to find at any grocery store, and chances are, you already have a few of them on hand.

Here’s everything you’ll need:

3 pounds Yukon Gold potatoes: These are the ideal potato for salad thanks to their creamy texture and subtle flavor. They hold their shape after boiling and soak up the dressing beautifully.
4 hard-boiled eggs: The yolks are mashed into the dressing for richness, and the whites are chopped and folded into the salad for texture and extra protein.
1 cup mayonnaise: This forms the creamy base of the dressing. Choose a high-quality or homemade mayo for the best flavor.
1/4 cup buttermilk: Adds a slight tanginess and helps loosen the dressing so it coats the potatoes evenly.
2 tablespoons yellow mustard: Brings a classic, tangy bite. You can also use half Dijon for a slightly more refined flavor.
2 dill pickles, finely chopped: These add crunch and a salty, briny kick that elevates the entire dish.
1–2 tablespoons pickle juice: A splash brightens up the dressing and cuts through the creaminess.
Salt and freshly ground black pepper, to taste: Season to your preference. The potatoes need salt to bring out their flavor.
2 ribs celery, chopped: Adds crispness and a fresh, slightly bitter note that balances the richness of the dressing.
1/4 cup red onion, chopped: Gives a sharp bite and color contrast. If you prefer a milder flavor, soak them in cold water for 10 minutes before adding.

Step-By-Step Cooking Instructions

Making this classic potato salad from scratch is simple and rewarding. Follow these steps, and you’ll have a crowd-pleasing side dish that everyone will be asking about.

1. Boil the Potatoes
Place the unpeeled Yukon Gold potatoes in a large pot. Fill with cold water until the potatoes are fully submerged. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce to a simmer. Cook for 10–15 minutes or until the potatoes are fork-tender but not falling apart.
Drain the potatoes and return them to the pot. Cover with a clean kitchen towel and let them steam for about 5–10 minutes. This helps remove excess moisture and makes them easier to handle.

2. Peel and Chop the Potatoes
Once the potatoes are cool enough to handle, peel them if you prefer a smoother texture, or leave the skins on for added texture and nutrients. Chop into bite-sized chunks—about ½ to 1 inch pieces. Place the chopped potatoes in a large mixing bowl.

3. Prepare the Hard-Boiled Eggs
Peel the hard-boiled eggs. Separate the yolks from the whites. Set the whites aside and mash the yolks with a fork in a small bowl until smooth.

4. Make the Dressing
To the mashed egg yolks, add the mayonnaise, buttermilk, yellow mustard, pickle juice, salt, and pepper. Stir until smooth and well combined. Taste and adjust the seasoning as needed.

5. Assemble the Salad
Pour the dressing over the warm, chopped potatoes. Gently toss to coat the potatoes evenly. Warm potatoes absorb the flavors better, so don’t wait too long to mix.

6. Add Remaining Ingredients
Chop the reserved egg whites and stir them into the potato mixture. Add the chopped celery, red onion, and pickles. Stir everything together gently, being careful not to mash the potatoes.

7. Chill the Salad
Cover the bowl and refrigerate for at least a couple of hours before serving. This allows the flavors to meld and gives the salad its signature creamy texture. For best results, chill overnight.

8. Final Touches Before Serving
Before serving, give the salad a gentle stir. If needed, add a little more mayo or buttermilk to loosen the texture. Garnish with a sprinkle of paprika or chopped fresh herbs like dill or parsley for a fresh finish.

How to Serve

Potato salad is incredibly versatile, and how you serve it can change the entire vibe of your meal. Whether you’re hosting a casual barbecue or serving dinner on a quiet weeknight, this dish fits in beautifully.

As a classic BBQ side dish alongside grilled chicken, burgers, or beef kabobs.
With fried or baked fish for a comforting contrast of textures and temperatures.
Alongside roasted vegetables and pita bread for a wholesome vegetarian plate.
Scooped onto a sandwich or inside a wrap with leftover grilled meat for a hearty lunch.
Served in individual cups for easy, mess-free potluck or picnic portions.

Pairing Suggestions

The creamy texture and savory-tangy flavor of this potato salad pairs well with a wide range of dishes. You can keep things casual or elevate it based on the rest of your menu.

Protein Pairings:

Grilled or baked chicken thighs
BBQ beef ribs or brisket
Roasted lamb skewers
Crispy turkey cutlets
Baked salmon or pan-seared cod

Vegetable Pairings:

Grilled corn on the cob
Roasted asparagus or green beans
Cucumber-tomato salad with lemon vinaigrette
Sauteed zucchini and squash
Pickled vegetables or slaw for acidity

Breads and Carbs:

Warm pita or naan bread
Buttery dinner rolls
Garlic toast or baguette slices
Plain rice or a simple couscous salad

Beverage Pairings:

Sparkling water with lemon
Iced mint tea
Fresh lemonade
A fruity mocktail like pineapple-mint spritz

Storage, Freezing & Reheating Instructions

Homemade potato salad stores quite well, and it’s actually better the next day. Let’s break down how to store and even freeze it properly to maintain its flavor and texture.

Refrigerator Storage:
After preparing, transfer the potato salad to an airtight container. Store it in the fridge for up to 5 days. Make sure the container is tightly sealed to avoid absorbing other odors from the fridge.

Make-Ahead Tips:
Potato salad is ideal for prepping in advance. You can boil the potatoes and eggs a day ahead and store them separately. Assemble everything the next day for optimal texture. The salad itself is best served after chilling for a few hours.

Freezing:
Freezing potato salad is not recommended. The mayo-based dressing can separate and become watery upon thawing, and the potatoes tend to lose their firm texture.

Reheating:
Since this is a cold dish, there’s no need to reheat. However, if it’s too cold straight from the fridge, let it sit at room temperature for 15–20 minutes before serving.

Frequently Asked Questions (FAQs)

Can I use another type of potato?
Yes, but stick to waxy varieties like red potatoes. Russets are too starchy and can fall apart when mixed.

Can I make this potato salad vegan?
Absolutely. Use vegan mayo and skip the eggs. Add extra celery or pickles for texture and flavor.

Can I prepare this recipe ahead of time?
Yes, and it’s even better that way. The flavors develop over time, so preparing it a day in advance is ideal.

What if I don’t have buttermilk?
You can use plain yogurt, sour cream, or a mix of milk and a splash of vinegar as a substitute.

Can I leave the skins on the potatoes?
Yes, especially with Yukon Golds, which have thin, tender skins. Just scrub them well before boiling.

Conclusion & Call to Action

There’s a reason this classic potato salad recipe has stood the test of time—it’s simple, satisfying, and full of nostalgic flavor. With tender Yukon Gold potatoes, a rich and tangy dressing, crunchy vegetables, and just the right touch of seasoning, every bite delivers comfort and satisfaction.

Whether you’re preparing for a picnic, potluck, family dinner, or just meal prepping for the week, this dish will serve you well. It’s easy to customize, always a crowd-pleaser, and even better the next day. Once you try it, you’ll wonder why you ever bought pre-made potato salad from the store.

So the next time you’re craving something hearty, creamy, and packed with homemade goodness, give this recipe a go. Let it chill, watch the flavors meld, and enjoy a bowl full of simple, timeless comfort.

If you make this potato salad, I’d love to hear how it turned out for you. Drop a comment, share your twists or additions, and tag me in your photos if you post them online. It’s always a joy to see how others make this recipe their own.

Happy cooking—and enjoy every bite!