Easy Potato Salad is a classic recipe made with red potatoes, eggs, and a tangy, creamy dressing. It’s a great side dish that’s simple, easy to make ahead, and BBQ-ready!
Want more Potato Salad recipes? Try these Potato Salad Bites, Southwest Potato Salad (a fun twist on a classic!), or German Potato Salad (for those who aren’t mayo fans)!
I know everyone has their own version of Potato Salad, and that’s exactly why I like keeping this one simple!
This Easy Potato Salad is made with red potatoes, hard-boiled eggs, chives, and a creamy mayo dressing that has just the right amount of tangy flavor.
It’s a simple base recipe, but you can always dress it up with extras, depending on how your family likes it or what you’re serving it with!
I’ve served this at many BBQs and potlucks, and I always leave with an empty bowl! It’s that darn good.
What people are saying:
“Really enjoyed this and I am BAD at potato salad. I love to cook and do so pretty well as far as my family is concerned, but I hated potato salad as a kid so I never made it. When I do it is either too creamy or too dry. This also worked out for us as it was for less people than the “take to the family picnic” kind. I did chop up bread and butter sweet pickles and add so I didn’t add vinegar. Worked well…all gone. Thanks.” Kathy
Classic Potato Salad ingredients:
- Red potatoes: Fingerlings or little yellow potatoes can work too, but russet potatoes may break down more as they cook!
- Hard-boiled eggs: I love the creaminess eggs add, but you can leave them out if your family prefers Potato Salad without eggs.
- Mayonnaise: Use your favorite mayo here. Miracle Whip or salad dressing will make the salad sweeter and tangier.
- Chives: Fresh chives keep the onion flavor mild. Green onions can work if you want a little more bite!
- Apple cider vinegar: White vinegar can work, but apple cider vinegar keeps the flavor milder.
- Ground mustard: You can swap with Dijon mustard, but start small because it adds more sharpness!
How to make the best Potato Salad recipe:
This Easy Potato Salad is simple, creamy, and perfect for making ahead! Scroll down to the recipe card for full ingredient amounts and instructions.
- Boil potatoes until tender.
- Stir together dressing.
- Add hard boiled eggs.
- Add dressing and stir to combine.
Tips for the perfect Potato Salad:
- Dice evenly: Smaller, even pieces cook quickly and make the salad easier to scoop. Big chunks are harder to coat.
- Cool before dressing: Since this is a mayo-based dressing, let the potatoes cool completely first. Warm potatoes can make the dressing loosen too much!
- Use shortcut eggs: Pre-cooked, peeled hard-boiled eggs are a lifesaver when you want Potato Salad but do not want to peel eggs (I know I don’t)! If you don’t want to buy hard-boiled eggs, you can also crack the eggs into silicone muffins cups or a small silicone pan, and bake until done. No need to stir! You want that nice yellow yolk intact after baking.
- Make-ahead: You can cook the potatoes and eggs a day ahead, then mix everything together the next day. I also like to make this earlier in the day, then let it sit in the fridge until I’m ready to serve it!
How to store homemade Potato Salad:
Potato Salad should be stored cold and refrigerated within 2 hours of serving. Keep leftovers covered in the fridge for up to 4 days! It gets even better the second day, trust me.
I do not recommend freezing Potato Salad!
Serving suggestions:
I love serving this Easy Potato Salad with anything hot off the grill. It’s so good with Grilled Chicken Thighs, Grilled BBQ Chicken, or Grilled Pork Tenderloin because the cool, creamy salad balances the smoky grilled flavor so well.
For a full BBQ spread, pair it with Easy Slow Cooker BBQ Ribs or The Best Burgers. Add Tortellini Pasta Salad or Creamy Fruit Salad if you’re feeding a crowd and want a few make-ahead sides ready in the fridge!
Easy Potato Salad Recipe
written by Ashley Fehr
Ingredients
- 6 medium red potatoes, finely diced
- 3 hard-boiled eggs, peeled and finely chopped
- 1 cup mayonnaise
- 2 tablespoons finely chopped chives
- 1 tablespoon milk
- 1 teaspoon apple cider vinegar
- ¾ teaspoon salt
- ½ teaspoon ground mustard
- ¼ teaspoon pepper
- Paprika, for garnish
Instructions
- In a large pot of boiling, salted water, cook potatoes until tender, about 5 minutes.
- Drain well and move to a large bowl to cool completely in the refrigerator.
- Once potatoes are cooled, add eggs.
- Whisk together mayonnaise, chives, milk, vinegar, salt, mustard and pepper and pour over top. Stir to coat, adding additional milk for extra creaminess as desired.
- Garnish with a sprinkling of paprika and extra chives as desired and chill at least 2 hours before serving.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tag @thereciperebelVariations and Substitutions
- Add extra texture: Chopped dill pickles, dill or sweet pickle relish, bell pepper, or celery seeds add a little crunch and pop of flavor!
- Make it smoky: Crispy bacon bits are great here. Add them right before serving if you want them to keep a little texture.
- Bump up the fresh herbs: Fresh dill is my favorite if I want a brighter Potato Salad. Parsley is another great option!
- Add cheese: Shredded cheddar can make this feel a little more loaded Potato Salad-ish. I’d keep it light so it doesn’t take over the dressing.
- Spice it up: A little sriracha, hot sauce, or cayenne will give the dressing a kick!
Jen says
This sounds divine! I love potato salad. My potatoes turn out mushy every time I try to make it. What’s the secret to perfect potatoes in your potato salad???
Ashley Fehr says
I would just cook them less so they are still slightly firm, and try not to stir too much!
John says
hey Ashley
I also hated making hard boiled eggs
Now I steam them and even fresh eggs are fairly easy to peel
Seems the steam stays at temperature whereas boiling water cools off when eggs are added to the pot and the steaming causes the steamed eggs to set quicker next to the shell for easier peeling and brighter yolks
Regards, Can-Do John
The Recipe Rebel says
Hey John! I hope you were able to enjoy this potato salad!
Christine says
Great starter recipe! I added olives, pickles, mustard, the kitchen sink. Came out delicious!
The Recipe Rebel says
Hi Christine! So glad you enjoyed the recipe! Thank you for this review!
Pamela J Neumann says
I can only give this two stars because there isn’t any thing in it. It’s just potatoes and eggs. Where is the celery, onion, carrots, and bell pepper at the least. You can add more things to this. But without some veggies it has no crunch or chew to it. Like eating baby food.
The Recipe Rebel says
Hi Pamela, did you actually make the recipe? This is how we enjoy our potato salad and I’m not familiar with a potato salad containing all of those vegetables. You are free to find a recipe that suits your needs.
Janet Ortega says
Thanks for everyone’s comments. I love potato salad but never make it because it’s just like ice cream, can’t eat just one bite. I never buy it also because of the humongous fat in it and just can’t eat one serving lol. But I’m very tempted to try this one and since it’s the end of the summer I might not be so tempted to try more batches lol. Love the idea of red onions in it as well, I use red onions for just about every recipe that calls for onions.
Janet Ortega says
Hi Ashley, can you use lactose-free milk and have you (or could you) ever substituted rice vinegar instead of apple cider vinegar? Just curious, we love rice vinegar on all our fries, subs, etc.
Ashley Fehr says
Hi Janet! I think both of those would work great!
Karin says
Can I use regular onion or omit all together? I’m trying to make it with what I have at hand.
Thank you!
Ashley Fehr says
Yes definitely!
Kathy Allen says
Really enjoyed this and I am BAD at potato salad. I love to cook and do so pretty well as far as my family is concerned, but I hated potato salad as a kid so I never made it. When I do it is either too creamy or too dry. This also worked out for us as it was for less people than the “take to the family picnic” kind. I did chop up bread and butter sweet pickles and add so I didn’t add vinegar. Worked well…all gone. Thanks.
Ashley Fehr says
Thanks Kathy! I need to try adding pickles!
Jessica Wikstrom says
This recipe is AWESOME, made simpler by the instant pot. It would have been nice to have the cool off times included in the time estimates up top, but next time I’ll know to make further in advance.
Ashley Fehr says
thanks Jessica!
Dawn Sandello says
Omg! So easy and taste wonderful! Thank you . There wasn’t a bite left. First time making it and my family was so impressed. I added red onions … So good.
Ashley Fehr says
thanks Dawn!
Ginger Childs says
Love, love, love this potato salad recipe! I added bits of red onion, celery, and pickle and turned out so delicious! My family and friends love this recipe.
Ashley Fehr says
Thanks Ginger! I love those additions!
Linda Tanzini says
Any thoughts on using diced hash browns for this salad? I have arthritis and always looking for easier methods. Thanks and just love your recipes! Linda
Ashley Fehr says
Thanks Linda! I think you could, I’m just not sure about the texture of the potatoes. I’ve never tried using hashbrowns in potato salad before so I can’t say for sure!
Jennifer Lehner says
This is the BEST potato salad recipe I’ve ever made! SOOO good!
Ashley Fehr says
Thanks Jennifer!
Jen says
I love potato salad and this is the perfect version of it! Yum!
Ashley Fehr says
Thanks Jen!
Rachael Yerkes says
I love how easy this Potato Salad is! And super tasty too!
Lori says
Excellent potato salad recipe. I love the egg addition!