This Classic Potato Salad recipe is made with Yukon Gold potatoes, hard boiled eggs, and a creamy dressing. It is a family favorite, and a must-have at any BBQ!
Want more side dishes? I love this Corn Salad, Cucumber Salad, Baked Beans, and Coconut Rice!
Why I love this recipe:
- Classic – No funny stuff here, this easy potato salad recipe is the traditional one everyone loves, with the best sauce to coat the potatoes.
- Fresh – Making this salad with fresh ingredients is absolutely worth it. You won’t buy one at the grocery store again!
- Make-Ahead – Throw it together when you have time, and pull it out of the fridge and serve when you are ready!
Potato Salad Ingredients:
- Yukon Gold Potatoes: these are my favorite kind for potato salad, but russet would also work.
- Hard Boiled Eggs: we use the egg yolk to make the best creamy sauce to coat the potatoes.
- Mayonnaise: good quality, like Hellman’s or Kewpie.
- Buttermilk: a must for the amazing potato salad dressing. You can make your own buttermilk, if in a pinch.
- Yellow Mustard (or Dijon)
- Dill Pickles
- Celery
- Red Onion
- Salt and Pepper
How to make Potato Salad:
Boil Potatoes: Place whole, unpeeled potatoes in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are fork tender. Drain water from the pot, then cover with a lid to allow the potatoes to steam for 5-10 minutes. Peel potatoes, if desired, and cut them into 1 inch chunks.
Make Potato Salad Dressing: Mix together egg yolks, mayonnaise, buttermilk, mustard, a splash of pickle juice, and salt and pepper, to taste.
Combine: Pour dressing over the potatoes. Add chopped egg whites, celery, onion, and pickles. Stir well.
Serve: Cover, and refrigerate for a few hours.
Make Ahead and Storage Instructions:
To Make Ahead: This is the best potato salad recipe because you can make it up to 2-3 days ahead of time and it will taste great! Make it at least a few hours before and refrigerate.
To Store: Keep potato salad in an airtight container in the refrigerator for up to 5 days.
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Recipe
Classic Potato Salad
Ingredients
For the salad
- 3 pounds Yukon Gold Potatoes
- 4 hard boiled eggs
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 2 Tablespoons yellow mustard (or half dijon)
- 2 dill pickles , minced + splash of pickle juice)
- salt and pepper
- 2 ribs celery , chopped
- 1/4 cup red onion , chopped
Instructions
- Boil and chop potatoes: Place the whole, unpeeled potatoes in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are fork tender. Drain the water completely from the pot and then cover the pot with a lid to allow the potatoes to steam for 5-10 minutes. Peel potatoes, if desired, and cut them into ½ inch chunks.
- Make Dressing: Separate egg yolks from the whites of the hard boiled eggs and place the yolks in a bowl. Mash the yolks with a fork and then stir in the mayonnaise, buttermilk, mustard, a splash of pickle juice, and salt and pepper, to taste.
- Assemble: Pour the dressing over the warm potatoes. Chop the egg whites and add them to the potatoes along with the celery, onion, and pickles. Stir well, cover, and refrigerate for a few hours to allow the flavors to blend.
Notes
Nutrition
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*I first shared this recipe in May 2013. Updated May 2019 and May 2023.
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This potato salad is a keeper! You can add anything you like and it will turn out 👌.
Just a note: I always double the dressing in any recipe because it’s never enough for me, and I did that with this recipe.
I didn’t have any pickles or relish and my sister wanted veggies in it for some reason, so at her request I added a bag of frozen veggies – the peas/carrots/corn/green beans kind. I picked out the green beans at her request and seasoned the peas/carrot/corn in a separate bowl with acv vinegar, salt, pepper and onion powder. I added this to the dressing then mixed it into the potatoes. Tasted pretty good and the next morning it tasted FANTASTIC.
Oh also I didn’t have buttermilk but heavy whipping cream and acv seemed to make a GREAT substitute.
Thanks for this recipe! 5 stars!!!
I don’t have buttermilk, what can I use instead?
I’ve included lots of options for substitutions in this post: https://tastesbetterfromscratch.com/how-to-make-buttermilk/
Delish! So glad I stumbled upon this recipe!
I have made this about 15 times now. I follow the recipe exactly. It comes out perfect every time. It is always a hit. Everyone asks me to make it! Best potato salad recipe ever! It is traditional and so flavorful! Thank you for making me look like a great cook!
This was so bland. I had to really jazz it up and it was still only passable. This is not “the one.” I’ll keep looking…
Reminded me of my grandmother’s. Tried others that say classic, but they definitely didn’t taste like yours. Tyty