When I think of summer growing up in Ohio, there’s one dish that instantly brings back memories: my grandma’s Classic Creamy Potato Salad Recipe. She made it every Fourth of July, Memorial Day picnic, and Sunday potluck, always served cold, always with love, and always the first bowl scraped clean.
I remember watching her at the counter, carefully folding mayo into warm potatoes, adding chopped celery for crunch and hard-cooked eggs for richness. She never measured anything, just went by feel, and still, every time, that classic creamy potato salad recipe came out perfect. It was tangy, smooth, a little sweet, and full of that comforting “something special” you can’t bottle.
Today, I carry on her tradition, especially when I host friends in my Nashville backyard. My version of the classic creamy potato salad recipe still honors her style but adds a bit of my own flair, like white vinegar for brightness and just enough mustard to punch through the richness. And yes, I do measure. Kind of.
Whether you’re bringing it to a barbecue or serving it alongside southern-style cornbread poppers, this classic creamy potato salad recipe is the side dish everyone looks for first.
There’s something so nostalgic and grounding about it, simple ingredients, a familiar flavor, and that creamy texture that makes it feel like home. If you’ve never made it from scratch, don’t worry. I’ve got all the steps and tips you need to master this classic creamy potato salad recipe, no guesswork required.
Pair it with classic Southern fried green tomatoes for a plate full of tradition that never goes out of style.
Table of contents:
How to Make a Classic Creamy Potato Salad Recipe
Ingredients You’ll Need for Creamy Potato Salad
This Classic Creamy Potato Salad Recipe keeps it simple but flavorful. You probably already have most of these ingredients in your kitchen.
Fruits & Vegetables
- 6 medium potatoes, peeled and cubed
- 2 celery stalks, finely diced
- 1 medium onion, chopped (about ½ cup)
Fresh Produce
- 4 hard-cooked eggs, peeled and chopped
Condiments
- 1½ cups mayonnaise
- 1 tbsp yellow mustard
Pantry Staples
- 1 tbsp white vinegar
- 1 tsp salt
- ¼ tsp black pepper
Optional Add-ins: chopped pickles, fresh dill, or a pinch of smoked paprika for garnish
Step-by-Step Instructions
Making this classic creamy potato salad recipe is easier than you’d think. Just follow these steps and you’ll be picnic-ready in no time.
- Boil the potatoes: Place cubed potatoes in a large pot of salted water. Bring to a boil and simmer until fork-tender, about 10–12 minutes. Drain and let them cool slightly.
- Hard-cook the eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, cover, remove from heat, and let sit for 12 minutes. Transfer to ice water to cool, then peel and chop.
- Mix the base: In a large bowl, whisk together mayonnaise, mustard, white vinegar, salt, and pepper.
- Assemble the salad: Add cooled potatoes, chopped celery, onion, and eggs to the bowl. Gently fold everything together until well coated.
- Chill before serving: Cover and refrigerate for at least 2 hours before serving. The flavors get better as they rest.
This classic creamy potato salad recipe pairs beautifully with grilled meats, crispy yellow squash tots, or a chilled antipasto salad for variety at your summer table.
Make Ahead and Storage Tips
When I make this Classic Creamy Potato Salad Recipe ahead for Sunday brunch, I always feel one step ahead of the game. I prepare it the night before, letting the flavors deepen and the texture settle into that creamy, tangy perfection we all expect from a good potato salad.
To store it properly, transfer the finished salad into an airtight container and refrigerate for up to 4 days. I like to press plastic wrap directly onto the surface of the salad to prevent it from drying out. Don’t leave it out at room temperature for more than two hours—it’s mayonnaise-based, after all.
If you’re making a double batch for a cookout or picnic, store the dressing separately and mix it in just before serving. That way, your classic creamy potato salad recipe keeps its texture and doesn’t turn mushy.
Want to mix things up midweek? Add a scoop on top of grilled BBQ chicken or fold it into a lettuce wrap for a chilled twist on lunch.
How to Serve Potato Salad for Any Occasion
This Classic Creamy Potato Salad Recipe is more than just a side—it’s the dish everyone secretly hopes will be on the table. For backyard barbecues, serve it next to burgers or ribs, with a side of watermelon lemonade to balance the richness.
For brunch, I like to serve it in a large white ceramic bowl with fresh dill sprinkled on top. Add sliced hard-boiled eggs and a light dusting of paprika for that “homemade with love” look. It also works surprisingly well with breakfast sausages and warm bread rolls.
Hosting a picnic? Spoon it into mason jars for individual servings—cute, mess-free, and super portable. However you serve it, this classic creamy potato salad recipe always brings people back for seconds.
Classic Creamy Potato Salad Recipe – Easy, Perfect Side
- Total Time: 27 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Classic Creamy Potato Salad Recipe is a nostalgic, flavorful side dish made with tender potatoes, hard-cooked eggs, and a creamy mustard-mayo dressing—perfect for barbecues, potlucks, and picnics.
Ingredients
6 medium potatoes, peeled and cubed
2 celery stalks, finely diced
1 medium onion, chopped (about ½ cup)
4 hard-cooked eggs, peeled and chopped
1½ cups mayonnaise
1 tbsp yellow mustard
1 tbsp white vinegar
1 tsp salt
¼ tsp black pepper
Instructions
1. Place potatoes in a pot of salted water. Bring to a boil, then simmer until fork-tender (10–12 minutes). Drain and cool.
2. Hard-cook the eggs: Cover with water, bring to a boil, remove from heat, cover, and let sit for 12 minutes. Transfer to ice water and peel.
3. In a large bowl, whisk mayo, mustard, vinegar, salt, and pepper.
4. Add potatoes, celery, onion, and chopped eggs to the bowl. Fold gently to combine.
5. Refrigerate at least 2 hours before serving. Garnish with paprika or dill if desired.
Notes
Store potato salad in an airtight container for up to 4 days in the fridge.
Add extra chopped veggies or herbs for variety.
Serve chilled in mason jars for a picnic-friendly option.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiled
- Cuisine: American
Conclusion
No summer gathering, Sunday potluck, or family barbecue feels complete without a big bowl of this Classic Creamy Potato Salad Recipe. It’s nostalgic, satisfying, and endlessly adaptable. Whether you stick to the traditional version or tweak it to suit your lifestyle, this recipe delivers every time—with its rich dressing, tender potatoes, and timeless flavor.
From my grandma’s kitchen to your table, this dish has stood the test of time. And with these simple tips, fresh ingredients, and flavor-boosting ideas, you’ll never need to buy store-bought again. So grab your potatoes and get mixing—it’s time to make a classic.
FAQ: Classic Creamy Potato Salad Recipe
Yes! Waxy potatoes like red or Yukon Gold are ideal—they hold their shape after boiling and give the salad a smooth, creamy bite. Russet potatoes can be used but tend to break down more, creating a softer texture.
You can make this classic creamy potato salad recipe up to 3 days in advance. In fact, it tastes better after chilling overnight, as the flavors blend beautifully. Just keep it in an airtight container in the fridge.
Absolutely! Place eggs in cold water, bring to a boil, then cover, remove from heat, and let sit for 12 minutes. Transfer to an ice bath before peeling. This method gives you firm whites and creamy, bright yolks every time.
Definitely! Substitute Greek yogurt for some or all of the mayo, or use avocado oil mayo for a heart-healthier option. You can also cut down on salt and increase herbs like dill or parsley to boost freshness.
