Classic White Potato Salad Recipe
This easy classic potato salad is made with tender Russet potatoes, creamy mayonnaise, hard-boiled eggs, green onions, and chopped pickles. It’s the perfect make-ahead side dish for summer cookouts, potlucks, picnics, and family gatherings.
Complete your cookout with this Classic Potato Salad alongside my Crispy Chicken Sandwich and creamy Macaroni Salad for a meal everyone will be asking for again and again!
There are certain recipes that never go out of style, and this Classic White Potato Salad Recipe is one of them. It’s the kind of dish you’ll find sitting beside grilled burgers, fried chicken, baked beans, and fresh watermelon at every summer picnic, church potluck, and backyard barbecue. If you’re searching for the best potato salad recipe, you’ve found one that’s been loved for generations.
Made with tender russet potatoes, plenty of hard-boiled eggs, crisp dill pickles, and a rich creamy dressing, this is a simple, old-fashioned recipe that lets the classic flavors shine. No fancy ingredients or complicated steps, just wholesome, simple ingredients that come together into the perfect side dish.
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Why You’ll Love This Potato Salad Recipe
- Made with pantry-friendly, simple ingredients.
- Rich, creamy, and full of old-fashioned flavor.
- Loaded with hard-boiled eggs for extra richness.
- Easy to make ahead for busy gatherings.
- Tastes even better on the second day.
- Perfect alongside grilled meats, sandwiches, or barbecue.
If you’ve been looking for a traditional potato salad recipe that tastes just like Grandma made, this one belongs in your recipe box.
What You Will Need
- 8 russet potatoes
- 1 tablespoon salt (for boiling water)
- 1½ cups mayonnaise
- 1–2 tablespoons yellow mustard
- 4 green onions, thinly sliced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 4 slices finely chopped dill pickles
- 5 hard-boiled eggs (5 egg whites plus 1 whole egg with yolk)
Optional Garnish
- Paprika
- Sliced green onion
- Fresh parsley
How to Make Potato Salad
Step 1: Cook the Potatoes
Place the whole potatoes into a large pot of water. Add the tablespoon of salt and bring the boiling water to a gentle boil over medium-high heat.
Cook until the potatoes are fork tender, about 25 minutes depending on their size.
Step 2: Cool and Dice
Drain the potatoes and allow them to cool until they’re comfortable to handle. If you prefer, peel away the potato skins, then cut the cooked potatoes into bite-sized pieces and place them into a large bowl.
Step 3: Make the Creamy Dressing
Add the mayonnaise, yellow mustard, chopped green onion, paprika, salt, black pepper, chopped dill pickles, chopped egg whites, and chopped whole egg directly into the bowl with the potatoes.
Gently stir until every piece of potato is coated in the rich creamy dressing.
Step 4: Chill
Cover the bowl and refrigerate for at least one hour before serving. Chilling allows all of the flavors to blend together and creates an even creamier potato salad.
Sprinkle with paprika and extra green onions before serving if desired.
The Best Potatoes for Potato Salad
People often ask what kind of potatoes make the best potato salad.
This recipe uses russet potatoes, which are starchy potatoes that become wonderfully fluffy after cooking. They soak up the creamy dressing beautifully, creating the soft texture many people expect from southern potato salad.
If you’d like a slightly firmer bite, you can substitute:
- Yukon Gold potatoes or Yukon Golds for a buttery flavor. I have used these for this recipe many times!
- Red potatoes, which are considered waxy potatoes and hold their shape well.
- New potatoes or fingerling potatoes for a rustic variation.
Each variety creates a slightly different texture, so don’t be afraid to experiment.
Tips for Perfect Potato Salad
A few small tricks make a big difference.
- Start the potatoes in cold water so they cook evenly.
- Don’t overcook them—remove them once they’re fork tender.
- Let the potatoes cool to room temperature before mixing to prevent the dressing from becoming oily.
- Stir gently so the diced potatoes stay intact. I use a rubber spatula for mixing.
- Refrigerate for at least one hour before serving.
These simple tips help create the perfect potato salad every single time. So GOOD!
Easy Variations
One of the best things about this recipe is how easy it is to customize.
Try adding:
- A spoonful of sour cream for an extra tangy creamy potato salad dressing.
- A splash of apple cider vinegar, white vinegar, or red wine vinegar to brighten the flavor.
- A teaspoon of Dijon mustard instead of some of the yellow mustard.
- A pinch of celery seed.
- Chopped fresh herbs like dill or parsley.
- A little pickle juice from the jar.
- Sweet relish, dill relish, or chopped sweet pickles.
- Finely chopped red onion, sweet onions, or raw onion.
- Crunchy celery for extra texture.
Some families even swear by Miracle Whip instead of mayonnaise, giving the salad a sweeter, tangier flavor.
Make Ahead & Storage
Potato salad is one of those dishes that actually improves after sitting in the refrigerator overnight. The flavors have more time to blend, making it even more delicious the second day.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Because this recipe contains mayonnaise and hard-boiled eggs, don’t leave it sitting outside for a long time, especially on hot summer days.
What to Serve with Potato Salad
This creamy potato salad pairs perfectly with:
- Fried chicken
- Hamburgers
- Hot dogs
- BBQ ribs
- Pulled pork sandwiches
- Fried chicken sandwich
- Smoked brisket
- Baked beans
- Corn on the cob
It’s the perfect side dish for nearly any cookout or family dinner.
Frequently Asked Questions
That’s completely up to you. Russet potatoes have thicker potato skins, so many people peel them after cooking. If using red potatoes or Yukon Gold potatoes, the thin skins are delicious left on.
Absolutely! It’s actually better after several hours in the refrigerator and tastes fantastic the next day.
Starting in cold water allows the potatoes to cook evenly from the inside out, preventing mushy outsides and undercooked centers.
Yes! A splash of apple cider vinegar or white vinegar mixed into the warm potatoes adds wonderful flavor.
Top Tips
- Use whole potatoes rather than diced potatoes for boiling—they absorb less water.
- Don’t cook over high heat once the water boils. A gentle simmer keeps the potatoes from falling apart.
- Let the potatoes cool slightly before mixing with the dressing.
- Refrigerate before serving for the creamiest texture.
Potato Salad
Ingredients
For the Potatoes
- 8 medium russet potatoes cooked whole, partially peeled, and diced
- 1 tablespoon salt for boiling water
For the Dressing
- 1 ½ cups mayonnaise
- 1 to 2 tablespoons yellow mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
Mix-Ins
- 4 green onions white and light green parts sliced
- 4 dill pickle slices finely chopped
- 5 hard-boiled eggs 5 chopped egg white, 1 egg yolk
Instructions
- Place the whole potatoes in a large pot and cover with water. Stir in 1 tablespoon salt.
- Bring to a boil and cook for about 25 minutes, or until the potatoes are fork-tender.
- While the potatoes are cooking, prepare the dressing. In a large mixing bowl, combine the mayonnaise, mustard, salt, pepper, and paprika. Place the bowl in the refrigerator to chill until the potatoes are ready.
- Drain the cooked potatoes and allow them to cool just enough to handle.
- Peel off some of the potato skins, leaving portions of the skin on for extra texture and flavor.
- Dice the potatoes into bite-sized pieces and add them to the chilled dressing.
- Add the green onions, chopped pickles, 4 chopped egg whites, and 1 whole egg chopped.
- Using a rubber spatula, gently fold everything together until evenly coated. Be careful not to overmix, as the potatoes can break apart before it's cooled.
- Taste and adjust seasoning if needed.
- Cover and refrigerate for at least 1 hour before serving. For the best flavor, chill for several hours or overnight.
Notes
- Yukon Gold potatoes hold their shape well and create a creamy texture. I use Yukon and Russet Potatoes interchangeably in this recipe.
- Leaving some of the potato skins on adds color, texture, and extra flavor.
- Mixing with a spatula instead of a spoon helps keep the potatoes from becoming mushy.
- This potato salad tastes even better the next day after the flavors have had time to blend.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Sometimes the simplest recipes become the ones everyone remembers. This creamy potato salad recipe has everything you want in a classic favorite, tender potatoes, plenty of hard-boiled eggs, crunchy dill pickles, fresh green onions, and a smooth, flavorful dressing.
Whether you’re making it for a summer picnic, holiday cookout, or Sunday dinner with family, this go-to recipe is one you’ll come back to again and again.
If you tried this recipe, I’d love for you to leave a star rating and comment below! Your feedback helps others find new recipes to enjoy, and it means so much to our little farmhouse kitchen.
