Homemade Potato Salad
Homemade potato salad is the perfect side dish to round out your party spread. It tastes great next to BBQ sliders, hot dogs, burgers, and even steaks!
Worried about making homemade potato salad? Don’t be! This classic recipe is so easy and quick, you’ll wonder why you ever bought the store-bought stuff.
The best part? This recipe is totally customizable to match your party theme or occasion. Love Southern flavors? Add in some pickles and yellow mustard. Want something tangy? Mix in red wine vinegar, Dijon mustard, and a splash of pickle juice.
With just a few simple ingredients, you’ve got a classic side dish that works with everything from casual get togethers with snacks to a fancy outdoor BBQ. The tender potatoes and creamy dressing are the perfect addition to your spread!
We love it best next to this BBQ pulled chicken, these crockpot hot dogs, and these cheeseburger sliders. Wash it all down with a shandy to stay cool!
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Potatoes – Use, yellow or Yukon Gold for their yummy color. Use Russet potatoes if you prefer something lighter. Red potatoes are fun for a pop of color.
- Eggs – I use large hard-boiled eggs for this recipe. If you are like me you like to hard boil your own, but in a pinch I buy mine at the store already cooked.
- Mayonnaise – I use Duke’s mayo for everything because it’s my favorite. Substitute a mixture of mayo and sour cream or plain Greek yogurt if you prefer. Just don’t use Miracle Whip!
- Apple cider vinegar – If you don’t have this, use white distilled vinegar or even white wine vinegar.
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How To Make Creamy Potato Salad
- Boil the potatoes in a large pot of salted water until fork tender. Do not over cook or they will be too soft and fall apart. Drain and rinse in cold water. Set aside.
- Peel and dice your hard boiled eggs and add to potatoes in a large bowl.
- Gently fold in the mayo, apple cider vinegar, dill, salt, and pepper.
- Stir to completely mix. Chill until ready to serve. Garnish with paprika and sliced green onions.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
Store any leftovers for 3-5 days in the refrigerator, in an airtight container. Stir it again before serving to mix everything up. Sprinkle with fresh paprika and green onions if you like.
*Potato Salad should be discarded if left out for more than 2 hours at room temperature.
It’s possible to freeze potato salad though I wouldn’t recommend it. It can get mushy when you thaw it out.
Better Potato Salad
Homemade potato salad is all about flavor! Potatoes are naturally very plain in flavor so be sure to salt the water you boil them in. Just like with pasta, the water should taste like sea water.
Add in lots of extra texture and flavors. For texture try some finely diced onion, celery, and pickles.
In the dressing, add in some extra spices. Maybe a dash of Cajun or Southwest seasoning, more dill, or even a dash of horseradish, wasabi, or hot sauce. You can even use this spicy mayo dip as a base.
FAQ
A watery potato salad can be caused by mixing the potatoes while they are too hot. Make sure to drain the potatoes well and allow them to cool completely before mixing. I like to spread mine on a baking sheet and place, uncovered, in the fridge so they can cool evenly and dry out a little bit.
Try these sweet potato fries, these homemade potato chips, and these loaded potato skins.
Tapas Tips & Tricks
- Season the potatoes by adding 1-2 tablespoons of salt to water when boiling. Star with cold water first and then bring to a boil.
- Be sure that the ingredients are completely cooled before adding the dressing. Cold potatoes don’t soak up as much of the mayo.
- Since the best potato salad is all about flavor, add in some celery seed, mustard, and any other crunchy stuff (i.e. celery, sweet pickles, dill pickles, red onions) you love to really give it that WOW factor!
- If you’re not a fan of dill, don’t be afraid to switch it up with sweet relish, bread & butter pickles or even some spicy Wickles!
- Add plenty of fresh herbs such as parsley, dill, basil, and/or chives to make this potato salad extra savory. You really can’t go wrong with fresh herbs!
- For the BEST flavor, seal and refrigerate overnight and serve the next day.
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This homemade potato salad recipe is super easy and ready for you to add your own spin on it! Serve it chilled the next day for even better flavor.
Creamy Homemade Potato Salad
Ingredients
- 5 medium Yukon gold or yellow potatoes peeled, cubed into bite size pieces
- 4 large hard boiled eggs cooled, diced
- ¾ cup mayonnaise
- 1 ½ tablespoons apple cider vinegar
- ½ medium yellow onion chopped
- ½ teaspoon dried dill or 1 teaspoon fresh
- salt & pepper to taste
- paprika garnish
Instructions
- Place potatoes in a large pot of cold water. Bring to a boil and add 1-2 tablespoons of salt.
- Boil until the potatoes are just fork tender. Do not over cook or they will be too soft.
- Drain and rinse with cold water. Let the potatoes cool completely.
- Add potatoes and diced cooked eggs to a large bowl.
- In a separate bowl, mix together mayonnaise and vinegar. Add to the potatoes and stir to coat them.
- Gently fold in the onion and dill. Season with salt and pepper to taste.
- Cover and chill in the refrigerator for at least 30 minutes.
- Garnish with paprika when ready to serve.
Notes
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- Salt the water so you add some flavor to the potatoes
- Cool them completely before adding the dressing.
- Stir in some celery seed, mustard, celery, sweet pickles, dill pickles, or red onions for flavor.
- Try sweet relish, bread & butter pickles or even some spicy Wickles.
- This is better the next day!
Nutrition
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