The Best Potato Salad Recipe (Easy) Side Dishes

This delicious Potato Salad recipe has tender potatoes, crisp veggies, and eggs in a tangy and creamy dressing! A summertime staple for good reason!

Perfect to serve alongside a thick grilled burger, grilled chicken, or even next to a juicy steak! This easy potato salad recipe tastes even better when made ahead of time making it the perfect dish anytime!

close up of Classic Potato Salad in a white bowl

A Classic Side Dish

For an inexpensive and filling side dish, you can’t beat a great potato salad (and of course a delicious pasta salad recipe right next to it).

Every family has their favorite add-ins and of course, this is ours with just the right amount of crunch, tang, and creaminess.

Ingredients for Potato Salad

Russet or Yukon gold potatoes are great for potato salad. I sometimes use baby potatoes (or new potatoes) if I have them as they are a little sweeter and don’t Require peeling.

The possibilities are endless. We love potato salad with eggs but if eggs aren’t your thing, skip them!

Sliced radishes and celery add a bit of crunch. You can also add in your favorites such as chopped pickles, cheddar cheese, or a handful of crumbled bacon!

This recipe has a creamy dressing and it’s super easy to prepare. Classic flavors include cider vinegar, Dijon mustard, a touch of sugar, and relish (sweet or dill).

It is important to ensure that your potatoes are cooled before you add this dressing as it has a mayonnaise base.

ingredients to make a Classic Potato Salad in a glass bowl

How to Make Potato Salad

  1. Boil Potatoes & Cool
    Bite-sized potatoes (or potato pieces) will take about 12-15 minutes after the water boils. Test by piercing them with a fork to ensure they’re tender throughout but not falling apart. Just Like when making mashed potatoes ensure they don’t overcook as potatoes can absorb water and get too mushy.
  2. Prep Add-Ins
    Chop boiled eggs, celery, and other ingredients (per recipe below).
  3. Mix Dressing
    Mix the dressing in the bottom of a large bowl (one less dish to wash!) and add the cooked and cooled ingredients to the dressing. Mix well.
  4. Chill
    Refrigerate before serving to allow flavors to blend.

top view of Classic Potato Salad with a spoon


Fridge For the best potato salad, always plan on making it fresh. It will keep in the refrigerator for about 3 to 4 days.

Freezer Unfortunately potato salad is one of those rare dishes that doesn’t hold up well to freezing. The raw veggies that give it such a delightful crunch will get mushy, and the mayonnaise will separate when it thaws.

More Easy Potato Sides

  • Scalloped Potatoes Recipe – Classic Creamy Side Dish
  • Twice Baked Potato Casserole
  • Potatoes Au Gratin – Easy, cheesy, and delicious.
  • Simple Southern Potato Salad – easy
  • Easy Oven Roasted Potatoes – Perfect alongside your favorite meat entrees but can also be used in potato salads!
  • Colcannon Recipe (Cabbage and Potatoes)

Did your family love this Classic Potato Salad? Be sure to leave a rating and a comment below! 

close up of Classic Potato Salad in a white bowl

5 from 28 votes

Review Recipe

Classic Potato Salad

Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 35 minutes
Servings 12 servings
Author Holly N.
This is a classic potato salad recipe with just the right amount of crunch, tang, and complex flavors to satisfy any appetite.
Print Recipe


  • 2 ½ pounds potatoes Decrease into bite size pieces and peeled*
  • 6 Hard-boiled eggs chopped (optional)
  • 1 cup celery diced
  • ½ cup radishes sliced
  • 2 green onions sliced
  • paprika for garnish, optional
  • ¾ cup mayonnaise
  • ¼ cup relish (sweet or dill pickle)
  • 2 tablespoons cider vinegar
  • 1 tablespoon dijon or yellow mustard
  • 1 teaspoon sugar
  • salt & pepper to taste


  • Boil the potatoes in salted water until tender (approx. 15 minutes). Cool completely.
  • Mix all dressing ingredients in a large bowl. Add remaining ingredients and toss well. (I slightly mash some of the potatoes while mixing to make it creamy).
  • Refrigerate at least two hours before serving.

Recipe Notes

*If using thin-skinned potatoes or baby potatoes they do not need to be peeled.

In this space, I am always sharing flavorful, fresh, (mostly) healthy recipes that I love to make and eat in my real, actual, every day life. If I wouldn’t eat it in real life, I won’t put in on the blog. You’re cooking for yourself, your family, your roommates, or your friends. I want you to be so excited about these recipes that you eagerly await 5pm when you can go home from work and start cooking.

Store leftovers in an airtight container in the fridge for up to 3 days. 

Nutrition Information

Calories: 216, Carbohydrates: 19g, Protein: 5g, Fat: 13g, Saturated Fat: 2g, Cholesterol: 99mg, Sodium: 204mg, Potassium: 471mg, Fiber: 2g, Sugar: 1g, Vitamin A: 205IU, Vitamin C: 20mg, Calcium: 31mg, Iron: 1.2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

The Best Potato Salad Recipe (Easy) Side Dishes

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