The short answer: for classic potato salad, boil 3 pounds of cubed Yukon Gold or red potatoes for 10 to 12 minutes, splash them with vinegar while warm, then fold in a creamy dressing once they cool.
- Dressing: 1 cup mayonnaise and 1 tablespoon yellow mustard
- Add celery, red onion and 4 hard-boiled eggs
- Chill for at least 2 hours
- Three variations and food safety tips
- Next step: Plan it with the Family Recipe Binder ($6.99).
Our picks for potato salad
Printables
Family Recipe Binder
Section dividers, four recipe page layouts with room for the family story, 4x6 and 3x5 cards and a conversion chart - print it or type into the fillable version.
Starter pickPrintables
Meal Planner & Grocery List
Weekly meals, a grocery list sorted by aisle, and pantry and freezer inventories so you shop once and waste less.
Save 48%Bundles
Home Management Bundle
Household binder, maintenance log, moving planner, cleaning schedule, home inventory and password log.
Here's how to make classic potato salad. Cube 3 pounds of Yukon Gold or red potatoes, boil them in salted water for 10 to 12 minutes until just tender, drain, and splash with 2 tablespoons of vinegar while warm. When they're cool, fold in a dressing of 1 cup mayonnaise, 1 tablespoon yellow mustard, 2 ribs of chopped celery, 1/4 cup red onion, 4 chopped hard-boiled eggs, salt and pepper. Chill it for at least 2 hours.
I love cooking for a crowd, and potato salad is one of those dishes that shows up at every cookout, potluck and holiday table. It's cheap, it feeds a lot of people, and it's better made a day ahead. Below you'll find the recipe, the right potatoes, timing, food safety and three easy twists. It's a classic side for fried chicken, too.
Classic potato salad recipe
Serves 8 to 10 as a side. Prep 20 minutes, cook 15 minutes, chill 2 hours.
| Ingredient | Amount | Note |
|---|---|---|
| Yukon Gold or red potatoes | 3 lb | Cut into 3/4-inch cubes |
| Salt | 1 tbsp for the water, plus to taste | Season the water like the sea |
| White or apple cider vinegar | 2 tbsp | Or pickle juice |
| Mayonnaise | 1 cup | Use more for extra creamy |
| Yellow mustard | 1 tbsp | Dijon works too |
| Celery | 2 ribs, diced | For crunch |
| Red onion | 1/4 cup, minced | Soak in cold water to mellow |
| Hard-boiled eggs | 4, chopped | Optional |
| Sweet or dill pickles | 1/4 cup, chopped | Optional |
| Paprika and chives | To finish | For color |
- Put the cubed potatoes in a pot, cover with cold water by 1 inch and add the salt.
- Bring to a boil, then simmer 10 to 12 minutes, until a fork slides in but the cubes keep their edges.
- Drain well and spread on a sheet pan. Sprinkle with the vinegar while they're warm so they soak it up.
- Let them cool for 20 to 30 minutes. Meanwhile, stir the mayonnaise, mustard, celery, onion and pickles in a big bowl.
- Fold in the potatoes and eggs gently with a spatula. Taste and add salt and pepper. For firm yolks, see how long to boil eggs.
- Cover and chill at least 2 hours. Dust with paprika and chives right before serving.
How to make potato salad: 6 tips for the best texture
The recipe above covers how to make potato salad from start to finish. These small habits are what keep it creamy instead of mushy or watery:
- Cut the cubes the same size. Even 3/4-inch pieces cook at the same rate, so you don't end up with some mushy and some hard.
- Start in cold, salted water. The potatoes heat through evenly, and salting the water seasons them all the way in.
- Test early. Start checking a few minutes before the 10-minute mark. A fork should slide in while the cubes still hold their edges.
- Season while warm. Warm potatoes soak up vinegar or pickle juice, which gives the salad flavor all the way through.
- Let them cool before the dressing goes on. Hot potatoes can thin the mayonnaise and make the salad greasy or watery.
- Hold back some dressing. Potatoes keep absorbing it as they chill, so stir in a spoonful or two more and taste for salt before serving.
Best potatoes for potato salad
| Potato | Texture after boiling | Best for |
|---|---|---|
| Yukon Gold | Creamy, holds shape | Classic creamy salad |
| Red | Firm, waxy, thin skin | Skin-on and German-style salad |
| Russet | Soft, fluffy, breaks apart | A softer, smashed texture |
| Fingerling or baby | Firm, buttery | Small batches, halved |
Starting potatoes in cold water helps them cook evenly from the outside in. If they go into boiling water, the outside can turn mushy before the center is done.
Three easy variations
- Loaded potato salad: Skip the eggs. Add 6 slices of crumbled cooked bacon, 1 cup shredded cheddar, 1/2 cup sour cream in place of half the mayo, and green onions.
- Southern-style potato salad: Use yellow mustard and sweet pickle relish, add the eggs, and mash a few potato cubes into the dressing so it's extra creamy.
- German-style potato salad: Skip the mayo. Cook 4 slices of bacon, then whisk 1/3 cup cider vinegar, 1 tablespoon sugar and 1 tablespoon mustard into the warm drippings and toss with warm red potatoes and onion.
Make ahead, serve and store safely
- Day before: Make the whole salad, cover tightly and refrigerate. Stir and taste again before serving, since potatoes soak up salt overnight. That frees up the grill on cookout day for BBQ chicken.
- Serving outside: The USDA's danger zone guidance says not to leave food out more than 2 hours, or 1 hour above 90°F. Set the bowl over ice.
- Leftovers: The FoodSafety.gov cold storage chart lists egg, chicken, ham, tuna and macaroni salads at 3 to 4 days in the fridge and notes they don't freeze well.
| Situation | How long | What to do |
|---|---|---|
| Room temperature | Up to 2 hours | Back in the fridge or cooler after |
| Over 90°F outside | Up to 1 hour | Serve over ice |
| Refrigerator | 3 to 4 days | Covered, 40°F or below |
| Freezer | Not recommended | Make a smaller batch instead |
How much potato salad to make
| Guests | Raw potatoes | Mayonnaise |
|---|---|---|
| 6 | 2 lb | 2/3 cup |
| 10 | 3 lb | 1 cup |
| 20 | 6 lb | 2 cups |
| 30 | 9 lb | 3 cups |
If it's one of many sides at a potluck, you can make a little less. Pair it with sheet pan dinners on a weeknight, or bring it to a Christmas potluck alongside mashed potatoes. Potato salad is the cold, tangy side that balances a warm spread. For a lighter cold side next to it, add a Greek salad.
Want a second creamy salad for the table? Our easy macaroni salad is another make-ahead favorite. Chopped hard-boiled eggs are the classic add-in when you want extra protein in the bowl. It is the classic side next to a crispy fried chicken sandwich. Hot potato dinners and sides are collected in our potato recipes hub.
Building a spread? Add it to your picnic food ideas for foods that travel well.
Save the recipe and plan the menu
Everyone has a potato salad opinion, so write your family's version down once and stop guessing.
- Family Recipe Binder, $6.99. Save your exact mix of mustard, pickles and eggs on a recipe page.
- [Meal Planner & Grocery List](More salads across greens, grains and meal prep: salad recipes.
/products/meal-planner-grocery-list/), $3.99. Plan the cookout menu and put potatoes, celery and mayo on the list.
- Home Management Bundle, $16.99 (was $32.94). Meal planning, cleaning and household pages in one download.
Browse every printable in Printables.
More easy sides and dinners
Family Recipe Binder
Section dividers, four recipe page layouts with room for the family story, 4x6 and 3x5 cards and a conversion chart - print it or type into the fillable version.
$6.99 · Instant download. Print at home or fill it in on screen. Or browse the full Home & Organizing collection.
Frequently asked questions
How do you make potato salad? You make potato salad by boiling 3 pounds of cubed Yukon Gold or red potatoes in salted water for 10 to 12 minutes, until a fork slides in. Drain, splash with vinegar while warm, cool, then fold in a dressing of mayonnaise, mustard, celery, onion, chopped eggs, salt and pepper. Chill at least 2 hours before serving.
What are the best potatoes for potato salad? Waxy or all-purpose potatoes like Yukon Gold and red potatoes hold their shape after boiling, so the salad stays chunky. Russets are starchy and break apart more, which some families like for a softer, almost mashed texture. If you use russets, cut bigger pieces and watch the time.
How long do you boil potatoes for potato salad? Start cubed potatoes in cold salted water, bring to a boil, then cook 10 to 12 minutes for 3/4-inch cubes. Whole small red potatoes take 15 to 20 minutes. They're done when a fork slides in with little push but the cubes still hold their edges.
Should you peel potatoes for potato salad? It's up to you. Peeled Yukon Golds give the classic smooth, creamy look. Thin-skinned red potatoes can stay unpeeled for color and less prep. Russet skins are thick and papery, so most cooks peel them.
How far ahead can you make potato salad? You can make potato salad a day ahead, and many people think it tastes better after the flavors sit overnight. Keep it covered in the fridge at 40°F or below. FoodSafety.gov lists egg and macaroni style salads at 3 to 4 days in the fridge, so plan to finish it within that window.
How long can potato salad sit out? No more than 2 hours at room temperature, or 1 hour if it's above 90°F, per USDA guidance on the danger zone. At a picnic or potluck, nest the bowl in a larger bowl of ice and put it back in the cooler as soon as people are done serving.
Can you freeze potato salad? No, you shouldn't freeze potato salad. Mayonnaise-based salads don't freeze well, because the dressing separates and the potatoes turn watery and grainy when thawed. Make only what you'll eat within 3 to 4 days instead.
Why is my potato salad watery? Usually the potatoes were overcooked, not drained well, or dressed while steaming hot, or the celery and pickles added extra liquid. Drain well, let the potatoes steam dry for 5 minutes, and pat pickles dry before folding them in.
Why is my potato salad bland? Potatoes need salt in the cooking water and a hit of acid. Salt the water well, splash the warm potatoes with a tablespoon or two of vinegar or pickle juice, then taste the finished salad after chilling and adjust salt, mustard and pepper.
How much potato salad do I need per person? Plan on about 1/2 cup per person as a side, which is roughly 1/4 to 1/3 pound of raw potatoes each. A 3-pound batch serves 8 to 10 people at a cookout with other sides, or about 6 if it's one of only two sides.
Can you make potato salad without eggs? Yes, you can make potato salad without eggs. Leave the eggs out and add an extra tablespoon of mustard, more celery or chopped pickles for crunch and flavor. The salad will be a little lighter and works well for guests who avoid eggs.
What can I use instead of mayonnaise in potato salad? Plain Greek yogurt or sour cream can replace up to half the mayonnaise for a tangier, lighter dressing. For a mayo-free salad, try a German-style vinegar and mustard dressing with olive oil, which is often served warm or at room temperature.
What do you put in potato salad? Classic potato salad has boiled potatoes, mayonnaise, a little mustard, vinegar or pickle juice, celery, red onion, hard-boiled eggs, salt and pepper. Chopped pickles, paprika and chives are common extras. If you keep a family version with its own add-ins, the HomeBase Family Recipe Binder ($6.99) is a printable binder with recipe pages for writing it down.
Should you put potatoes in hot or cold water for potato salad? Put potatoes in cold water for potato salad, then bring the pot to a boil. Starting cold helps the cubes cook evenly from the outside in. If they go straight into boiling water, the outside can turn mushy before the center is done.
How do you make potato salad for a crowd? To make potato salad for a crowd, scale the recipe by the number of guests, boil the potatoes in batches so they cook evenly, and mix the salad a day ahead so the flavors settle. Keep it cold until serving and put it back in the fridge within 2 hours. The HomeBase Meal Planner & Grocery List ($3.99) is a printable planner that helps you list the extra potatoes, mayonnaise and eggs before you shop.
Free printable
Save the family favorites: get the free recipe book pages
Printable recipe pages and a recipe request card to send to relatives, so the dishes everyone loves end up in one book. You'll also get our weekly HomeBase email with easy meal planning ideas and family recipe tips.
Sources
- USDA FSIS: The Danger Zone (40°F to 140°F) fsis.usda.gov
- FoodSafety.gov: Cold food storage chart foodsafety.gov