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Potato Salad

close up overhead shot of a bowl of Potato Salad with a large spoon
A true potluck staple, this classic potato salad recipe is creamy with hints of crunch from celery, and makes a big enough batch so the whole group can enjoy!
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Table of Contents
  1. POTATO SALAD INGREDIENTS
  2. HOW TO MAKE THIS POTATO SALAD RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

This potato salad recipe is a classic summer side dish that goes great with any meal. The creamy sauce, crunchy celery, and perfectly softened potatoes will make this summer side salad a sure crowd pleaser.

If you’re looking for more delicious recipes for side dishes, here are a few other easy summer salads for you to try out. Our easy Italian pasta salad and broccoli salad are both so simple and delicious!

POTATO SALAD INGREDIENTS

You’ll need:

  • 5 pounds golden or red potatoes (do not peel before boiling)
  • 1 tablespoon kosher salt
  • 2 tablespoons apple cider vinegar or white vinegar
  • 2 celery stalks, chopped (about ¾ cup)
  • 6 eggs, hard boiled, chopped
  • 2 cups Miracle Whip, mayonnaise or a half and half combination
    • If using only mayonnaise, add 1 tablespoon vinegar
    • If using half and half combination, add ¾ teaspoon vinegar
  • ½ cup pickle relish
  • 1½ tablespoons yellow mustard
  • 1 medium onion, chopped
  • 1 tablespoon fresh dill, chopped
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Paprika, optional (sprinkled on top)

SUBSTITUTIONS AND ADDITIONS

POTATOES: The best potatoes are golden or red potatoes because they are less starchy potatoes than other varieties. Boiling them with skins on them makes peeling them easier and also keeps them from becoming mushy.

MAYONNAISE/MIRACLE WHIP: Some prefer Miracle Whip, but others will love using a creamy mayo instead. Either way, the salad turns out the same as far as creaminess—just make the adjustments listed in the ingredients above. Whatever you decide will work great!

CELERY: If you want to keep the crunchy feature of the celery, but your family doesn’t care for celery, then omit the celery and add chopped dill pickles instead. If doing this you will want to add less of the pickle relish or omit it completely.

ONIONS: I love adding red onion to this easy potato salad recipe. It adds some nice color. Yellow onion was used in this recipe or you could use sweet onions instead. Soaking the onion in water helps to make the onion slightly milder, which would definitely be helpful for a red onion. However, this step is totally optional, depending on your taste preference.

RELISH: Dill pickle relish or sweet pickle relish both works well in this recipe.

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HOW TO MAKE THIS POTATO SALAD RECIPE

STEP ONE: Place unpeeled potatoes in a pan. Cover with cold water, add 1 tablespoon of kosher salt and bring to a boil. Boil potatoes gently for 20 to 25 minutes.

STEP TWO: Drain potatoes, sprinkle with 2 tablespoons of vinegar, and allow to cool for 20 to 25 minutes.

STEP THREE: While the cooked potatoes are cooling, chop the celery, prepare the hard-boiled eggs, and make the dressing.

STEP FOUR: For the dressing in a small bowl, combine Miracle Whip, pickle relish, yellow mustard, onion, fresh dill, salt, and pepper. Mix everything together until it’s creamy. Set aside.

PRO TIP:

Before chopping raw onion, soak peeled onion in cold water for 10 minutes to take away sharpness, if desired.

STEP FIVE: Peel potatoes and coarsely chop them, add them to a large bowl. Add celery, eggs, and dressing. Stir well, but gently!

PRO TIP:

If you are trying to peel the potatoes with a ‘potato peeler’ that they will get mushy while handling them, but if you use a paring knife and just gently peel the skin while the potatoes are still warm (but able to handle) then you won’t break up the potatoes. This allows you to cut nice 1-inch potato chunks.

STEP SIX: Top with a dash of paprika for a nice touch. Refrigerate.

PRO TIP:

It is best to make this creamy potato salad recipe well ahead of time, even if it’s a day or two before.

HOW TO SERVE

Bring this traditional potato salad to summer barbecues or enjoy for a weekend lunch. It’s the perfect side dish with hot dogs or hamburgers. Potato salad is especially great with cooked meat like these Instant Pot Chicken Wings or classic sandwiches like Sloppy Joes.

STORAGE

IN THE FRIDGE: The best way to store your potato salad is to refrigerate it in an airtight container. I recommend doing this with any leftover potato salad, as well as in between servings to keep it nice and fresh. As stated above, it’s best to make it ahead of time and let it sit in the fridge for a day. Properly stored, homemade potato salad will last for 3 to 5 days.

IN THE FREEZER: You could freeze leftover potato salad to extend the shelf life, although I do not recommend this. The ingredients like mayo and celery do not freeze well. The mayonnaise may separate when it thaws out and the celery tends to get mushy.

When preparing for your next barbecue, you have to make this delicious potato salad recipe. This is an easy-to-make classic summer side dish that will compliment any meal. The classic flavor of potato salad is always a fan favorite with its creamy dressing and perfect crunch. It’s a side dish that’s always sure to hit the spot.

FREQUENTLY ASKED QUESTIONS

How do I store potato salad?

This simple recipe should be kept in the fridge until you are ready to serve it. Make sure you don’t leave it at room temperature for too long.

Can I freeze potato salad?

This easy recipe could be frozen, although we don’t recommend it. The mayo tends to separate once thawed and the celery will lose the crunchy texture.

Can I use a different type of potatoes?

Our classic recipe works well with less starchy potatoes, beyond that, you can pick and choose which ones you’d like to use.

MORE RECIPES YOU’LL LOVE

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close up overhead shot of a bowl of Potato Salad with a large spoon

Potato Salad

5 from 3 votes
A true potluck staple, this classic potato salad recipe is creamy with hints of crunch from celery, and makes a big enough batch so the whole group can enjoy!
Prep Time 15 minutes
Cook Time 10 hours 25 minutes
Total Time 10 hours 40 minutes
Servings 12

Ingredients
  

  • 5 pounds golden potatoes or red potatoes (do not peel before boiling)
  • 1 tablespoon kosher salt
  • 2 tablespoons apple cider vinegar or white vinegar
  • 2 stalks celery chopped (about ¾ cup)
  • 6 eggs hard boiled, chopped
  • 2 cups Miracle Whip, mayonnaise or half and half combination If using only mayonnaise, add 1 tablespoon vinegar. If using a half and half combination, add ¾ teaspoon vinegar
  • ½ cup pickle relish
  • 1 ½ tablespoons yellow mustard
  • 1 medium onion chopped
  • 1 tablespoons fresh dill chopped
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • paprika sprinkled on top (optional)

Instructions
 

  • Place unpeeled potatoes in a pan. Cover with cold water, add 1 tablespoon of kosher salt, and bring to a boil. Boil gently for 20 to 25 minutes.
  • Drain potatoes, sprinkle with 2 tablespoons of vinegar, and allow to cool for 20 to 25 minutes.
  • While the potatoes are cooling, chop the celery, prepare the hard boiled eggs, and make the dressing.
  • For the dressing, combine Miracle Whip, pickle relish, yellow mustard, onion, fresh dill, salt, and pepper. Mix until creamy. Set aside.
  • Peel potatoes and coarsely chop. Add celery, eggs, and dressing. Stir well but gently. Refrigerate.

Notes

TIP: Before chopping raw onion, soak peeled onion in cold water for 10 minutes to take away sharpness, if desired.
TIP: It is best to make this creamy potato salad recipe well ahead of time, even if it’s a day or two before.
TIP: If you are trying to peel the potatoes with a ‘potato peeler’ that they will get mushy while handling them, but if you use a paring knife and just gently peel the skin while the potatoes are still warm (but able to handle) then you won’t break up the potatoes. This allows you to cut nice 1-inch potato chunks.

Nutrition

Calories: 192kcal | Carbohydrates: 37g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 82mg | Sodium: 807mg | Potassium: 847mg | Fiber: 5g | Sugar: 2g | Vitamin A: 136IU | Vitamin C: 38mg | Calcium: 38mg | Iron: 2mg
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