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Easy Potato Salad Recipe

Prep Time 15 mins
Total Time 2 hrs 20 mins
Servings 6 servings

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This Easy Potato Salad Recipe has just a few simple ingredients, a creamy mayo-based dressing, and is loaded with tender chunks of potatoes and hard-boiled eggs. It’s perfect for making ahead!

easy potato salad recipe in large white bowl with metal spoon stuck into potato salad

This recipe appeared first on The Recipe Critic.

Summer is in full force over here and we’re allllll about easy!

Cold salads and grilled meat (hot dogs, burgers, steak, chicken…) is the way we roll most of the time, and this Easy Potato Salad recipe is a staple!

I know that everyone has their own variation on potato salad, and what makes a potato salad authentic. Some people add celery (no thanks!), dill pickles, pickle juice, bacon, mustard, etc., etc., etc.

And you can absolutely do that if that’s your thing 😉

But I wanted to show you a simple, easy Potato Salad recipe that you can take and make your own as you wish. Because we’re not big fans of recipe rules around here!

potato salad close up with spoon stuck into potato salad on marble background

How to Make Potato Salad:

  • Choose the right potatoes. You want to choose good potatoes for boiling, ones that are going to cook up nice and creamy. I like red potatoes or little yellow potatoes. I also prefer to choose something with a smooth, thin skin as I refuse to peel potatoes! (If you insist on peeling them before making this salad, then that isn’f a factor for you).
  • Add the eggs: you can definitely skip the hard-boiled eggs if you prefer, but I think they add a little variety and some extra creaminess to the salad. Plus, protein!
  • Mix things up: add in some fresh chopped dill (my favorite!), some crispy bacon, a splash or barbecue sauce or — gasp — even Sriracha! Feel free to experiment a little until you get your ultimate combination.

How to make this Easy Potato Salad even easier:

  • Cook your potatoes in the Instant Pot. I know not everyone has an Instant Pot, but it’s seriously so easy to cook potatoes in there and no watching the pot or boiling over. Simple add your diced potatoes to the Instant Pot with 1 ½ cups of water or chicken broth, and cook on Manual high for 5 minutes or until tender. Drain and cool
  • Buy pre-cooked, pre-peeled hard boiled eggs. Friends, these things are so awesome in a pinch. I actually hate making hard-boiled eggs, and will often buy these when I need a quick potato salad.
  • Shell your eggs and bake. If you don’t want to buy hard-boiled eggs, you can simple 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 in tact after baking.
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Easy Potato Salad Recipe

5 from 9 votes
Simple, flavourful, and well-balanced, this Easy Potato Salad Recipe is made with red potatoes, hard-boiled eggs, and a tangy, savory mayonnaise dressing. Perfect for making ahead!
Prep Time 15 mins
Cook Time 5 mins
Chill Time 2 hrs
Total Time 2 hrs 20 mins
Cuisine American
Course Salad, Side Dish
Servings 6 servings
Calories 443cal


  • 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
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon pepper
  • Paprika for garnish


  • 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.

Nutrition Information

Calories: 443cal | Carbohydrates: 34g | Protein: 7g | Fat: 30g | Saturated Fat: 5g | Cholesterol: 109mg | Sodium: 598mg | Potassium: 1008mg | Fiber: 3g | Sugar: 3g | Vitamin A: 215IU | Vitamin C: 18.9mg | Calcium: 40mg | Iron: 1.9mg
Keywords easy side dishes, homemade potato salad, how to make potato salad

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

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