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    The BEST Potato Salad

    My easy Potato Salad recipe is so good. It’s perfectly creamy, and has just the right amount of tang from vinegar and mustard.

    With cookout season in full swing, this recipe is an absolute must to round out all of your potlucks and get togethers.

    My easy Potato Salad recipe is so good. It's perfectly creamy, and has just the right amount of tang from vinegar and mustard. This is a cookout classic at its best!

    Some recipes are essential in summer. Who could go a full season without whipping up some Coleslaw, Pasta Salad or Macaroni Salad?

    Well, potato salad certainly fits into that same category. And let me tell you, my tried and tested recipe is the perfect balance.

    Ingredients Needed

    • Potatoes – These are the star, so you want to use the right type. I typically use Yukon gold, but sometimes I use red for a little variety. Avoid starchy varieties like Russett, because they can lead to a mushy potato salad.
    • Mayonnaise – This forms the base of the dressing. Duke’s is always my go-to, but you can use other good quality mayo like Hellmann’s. Please, no Miracle Whip!
    • Mustard – I always use brown mustard in my potato salad, but Dijon can be a suitable alternative.
    • Apple cider vinegar – This give that necessary touch of acidity, and adds to the tang.
    • Hard boiled eggs – A potato salad staple.
    • Celery – For that satisfying crunch factor.

    Easy Potato Salad Recipe

    First I boil the potatoes. No need to peel them first, the skin comes off much easier once they’re cooked. I put them in a large pot and cover them with at least an inch of water, adding about a tablespoon of salt for flavor. I bring them to a boil and cook until they’re fork tender. This take 15-20 minutes depending on their size.

    While the potatoes are boiling, I mix up the dressing. If you don’t have hard boiled eggs already, this is the time to cook them as well.

    Once the potatoes are done, I run some cold water over them until they’re cool enough to handle, peel them, and dice them into half inch cubes.

    Then it’s just a matter of mixing everything up. Once mixed, I taste and adjust for salt and pepper. Pretty easy, huh? I always make sure to make it ahead of time, so I can refrigerate it for a few hours before serving.

    Final product in a blue bowl.


    Once you have your base potato salad perfected, then you can start customizing it with additional add-ins. Here are some ideas:

    • Add more veggies: I often add diced up carrots, but other vegetables that go well in potato salad are peas, corn and bell peppers.
    • Give it a briny touch: Try some sliced green olives (my top choice), black olives, dill pickles or capers.
    • Add some sweetness: Many people like to add sweet pickle relish to their potato salad. Not my favorite, but give it a try if you like.
    • Get a little kick: If you like some spice in your food (we do!), add diced jalapenos or banana peppers.
    • Herby versions: Sometimes I add some fresh herbs. Parsley and dill are top picks.
    • Bacon: Nothing more need be said.

    So there you go, a summer classic perfected. Whip up a quick batch of my easy potato salad, and watch it become the hit of your next potluck.

    If you try this recipe, please leave a star rating and comment, we love to hear from you. And be sure to stay in the loop by subscribing to our newsletter or following us on Pinterest.

    Potato Salad, on our Gypsy Plate… enjoy!

    Bowl of potato salad atop the Gypsy Plate.

    More great summer side dishes:
    Mexican Street Corn Salad
    Fried Green Tomatoes
    Three Bean Salad
    Watermelon Salad
    Cowboy Caviar
    Maque Choux
    Balela Salad

    Featured image for potato salad recipe.

    The BEST Potato Salad Recipe

    Yield: 6 servings
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes

    My easy Potato Salad recipe is so good. It's perfectly creamy, and has just the right amount of tang from vinegar and mustard. This is a cookout classic at its best!


    • 2 pounds waxy potatoes (I use Yukon gold, but red work well also)
    • 1 cup mayonnaise
    • 1 Tbsp brown mustard
    • 1 Tbsp apple cider vinegar
    • 2 hard boiled eggs, chopped
    • 2 stalk celery, diced
    • salt, to taste
    • pepper, to taste


    1. Add the potatoes to a large pot of water and fill with cold water until the potatoes are submerged with 1 inch of water. Add 1 tablespoon of salt, then bring to a boil. Cook until potatoes are easily pierced with a fork, about 15-20 minutes depending on the size of the potatoes.
    2. While the potatoes are boiling, mix together mayonnaise, mustard, vinegar, eggs and celery in a large bowl.
    3. Once the potatoes are cooked, drain them in a colander and run cold water over them until they are cool enough to handle. Peel off the skin and dice potatoes into ½ inch cubes.
    4. Add the diced potatoes to the prepared dressing. Toss until everything is well combined. Taste and adjust for salt and pepper.
    5. Cover the bowl with cling wrap and refrigerate at least 1 hour before serving.


    1. Leftover potato salad can be refrigerated for up to 5 days. I usually make it a day ahead, as the flavors develop over time.

    Nutrition Information
    Yield 6 Serving Size 1
    Amount Per Serving Calories 421Total Fat 30gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 24gCholesterol 78mgSodium 405mgCarbohydrates 33gFiber 4gSugar 2gProtein 6g

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    Picture of Alpana, blogger and recipe developer at GypsyPlate

    Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.

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