Potato salad is one of those dishes that always seems to bring people together. Whether it’s a backyard barbecue, a picnic at the park, or just a regular Tuesday night dinner, a bowl of classic potato salad has a way of making any meal feel a little more special. I love how it’s both simple and satisfying—nothing fancy, just honest flavors that everyone can appreciate. If you’re looking for a dish that’s easy to make ahead and travels well, this is it. I’ve brought this version to potlucks and family gatherings more times than I can count, and there are rarely leftovers.
What I like about this recipe is how adaptable it is. Yukon Gold potatoes give a creamy texture without falling apart, and the combination of dill pickles and a splash of pickle juice adds a bit of tang that keeps things interesting. The buttermilk in the dressing is my little twist—it lightens up the mayo and gives the salad a subtle, pleasant tang. If you’re used to store-bought potato salad, making it from scratch is a game changer. You control the seasoning, the texture, and the freshness of every ingredient.
This is also a great recipe for getting ahead on meal prep. You can boil the potatoes and eggs the night before, then assemble everything in the morning. It’s perfect for sharing because it holds up well in the fridge and actually tastes better after a few hours as the flavors meld together. I’ve even packed it for road trips and picnics, and it’s always a hit. If you’re feeding a crowd or just want something reliable and comforting, this classic potato salad is a solid choice. Give it a try—you might find it becomes a staple in your rotation, too.
Cozy Up with Homemade Classic Potato Salad
Click here to get printable version
Clean, Wholesome Ingredients
- 3 pounds Yukon Gold potatoes
- 4 hard-cooked eggs
- 2 ribs celery, finely chopped
- 1/4 cup chopped red onion
- 2 dill pickles, finely diced, plus a splash of pickle juice
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 2 tablespoons yellow mustard (or half yellow and half Dijon)
- Salt and freshly ground black pepper, to taste
Mindful Prep, Step by Step
- Place the whole Yukon Gold potatoes in a large pot and cover with water. Bring to a boil, then lower the heat and simmer for 10–15 minutes. The potatoes are ready when a fork slides in easily. Drain thoroughly, then cover the pot and let the potatoes steam for another 5–10 minutes. Once cool enough to handle, peel if you like and cut into 1/2-inch cubes.
- While the potatoes cool, make the dressing. Separate the yolks from the whites of the hard-cooked eggs. In a bowl, mash the yolks with a fork. Add mayonnaise, buttermilk, mustard, a splash of pickle juice, salt, and pepper. Stir until the mixture is smooth and creamy.
- Pour the dressing over the warm, cubed potatoes. Chop the egg whites and add them to the bowl along with the celery, red onion, and diced pickles. Gently toss everything together until evenly coated. Be careful not to overmix—the potatoes should hold their shape.
- Cover the salad and refrigerate for at least a few hours to let the flavors blend. Serve chilled and enjoy.
Ingredient Spotlight: Understanding Swaps and Their Effects
Yukon Gold potatoes are ideal for potato salad because they’re creamy but hold their shape after boiling. If you swap in russet potatoes, expect a softer, more crumbly texture. Red potatoes are another good option for a firmer bite. For the dressing, Greek yogurt can replace some or all of the mayonnaise for a lighter version, but the flavor will be tangier. If you’re out of buttermilk, a splash of milk with a teaspoon of lemon juice works in a pinch. Each substitution will slightly change the taste and texture, so choose based on your preferences.
How to Garnish, Plate, and Present Your Dish
Potato salad looks most inviting when served in a wide, shallow bowl. For a classic touch, sprinkle the top with a little paprika or chopped fresh dill just before serving. Sliced hard-boiled eggs arranged on top add visual appeal and make it clear what’s inside. If you’re bringing it to a potluck, try lining the serving bowl with lettuce leaves for a fresh look. Always garnish right before serving to keep herbs and toppings vibrant.
Keeping Your Classic Potato Salad Fresh: Best Storage Methods
Store potato salad in an airtight container in the refrigerator. It keeps well for up to 3 days. If you’re prepping ahead, wait to add any fresh herbs or garnishes until just before serving. Avoid leaving potato salad out at room temperature for more than 2 hours, especially in warm weather. For food safety, always chill promptly after serving. If the salad looks watery after storage, give it a gentle stir before serving to redistribute the dressing.
Common Pitfalls to Avoid for This Recipe
Overcooking the potatoes is a common mistake—if they’re too soft, the salad can turn mushy. Check for doneness early and drain as soon as a fork slides in easily. Also, don’t skip the step of letting the potatoes steam after draining; this helps them dry out and absorb the dressing better. Mixing the salad while the potatoes are still hot can cause the dressing to separate, so let them cool slightly first. Finally, taste and adjust seasoning only after chilling, as flavors develop over time.
Seasonal & Flavor Variations for Your Classic Potato Salad
For a spring twist, add thinly sliced radishes or fresh peas. In summer, toss in chopped fresh herbs like parsley, dill, or chives. For a smoky flavor, try adding a bit of crumbled cooked bacon or smoked paprika to the dressing. If you like it spicy, a spoonful of horseradish or diced jalapeños works well. Feel free to experiment—potato salad is very forgiving and adapts easily to what’s in season or your personal taste.
What People Usually Ask
Can I make classic potato salad without eggs?
Yes, you can leave out the eggs if you prefer or need an egg-free version. The salad will still be creamy and flavorful, though the dressing will be slightly less rich. You might want to add a bit more mayonnaise or a spoonful of Greek yogurt to maintain the creamy texture. Chopped avocado can also add richness if you’re looking for an alternative.
Why do you add the dressing to warm potatoes?
Adding the dressing while the potatoes are still warm helps them absorb more flavor, resulting in a tastier salad. The warmth allows the potatoes to soak up the creamy mixture, making every bite more flavorful. Just be sure the potatoes aren’t piping hot, or the dressing may separate—slightly warm is ideal.
What’s the best way to hard-boil eggs for potato salad?
Start eggs in cold water, bring to a boil, then cover and remove from heat. Let them sit for 10–12 minutes before transferring to an ice bath. This method ensures fully cooked yolks without a green ring. Peel eggs once they’re cool to the touch for easier handling. Chopping the whites separately keeps the salad’s texture balanced.
How can I prevent my potato salad from becoming watery?
Let the potatoes steam and dry after draining to remove excess moisture. Avoid overcooking, as mushy potatoes release more water. Also, don’t add extra liquid ingredients (like pickle juice or buttermilk) all at once—add gradually and stop when the salad reaches your preferred consistency. Stir gently to avoid breaking up the potatoes further.
Is it safe to freeze potato salad?
Freezing is not recommended for classic potato salad. The mayonnaise-based dressing tends to separate and become watery after thawing, and the potatoes can turn grainy. For best results, make only what you’ll eat within a few days and store it in the fridge. If you need to prepare ahead, just prep the components and mix before serving.
Can I use sweet potatoes instead of Yukon Golds?
Sweet potatoes can be used for a different flavor profile, but they’re softer and sweeter than Yukon Golds. If you try this swap, cook them just until fork-tender and use a lighter hand with the dressing. The salad will be more colorful and have a unique taste, but the texture will be less traditional. Pair with tangier ingredients to balance the sweetness.
Classic Potato Salad
Ingredients
- 3 pounds Yukon Gold potatoes
- 4 large hard-cooked eggs
- 2 ribs celery finely chopped
- 1/4 cup red onion chopped
- 2 medium dill pickles finely diced, plus a splash of pickle juice
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 2 tablespoons yellow mustard (or half yellow and half Dijon)
- Salt to taste
- Freshly ground black pepper to taste
Instructions
For Potato Preparation:
- Place the whole Yukon Gold potatoes into a sizable pot filled with water. Bring it to a rolling boil, then lower the heat to simmer for approximately 10 to 15 minutes until they are tender enough to be pierced with a fork. Drain the water and cover the pot to allow the potatoes to steam for an additional 5 to 10 minutes. Once they have cooled slightly, you may peel them if desired and cut into half-inch cubes.
For Dressing Preparation:
- While the potatoes are cooling, prepare the dressing. Begin by separating the yolks from the whites of the hard-boiled eggs. In a bowl, mash the yolks with a fork, then incorporate the mayonnaise, buttermilk, mustard, a splash of pickle juice, and season it with salt and pepper to your preference. Blend everything together until the mixture is smooth and creamy.
- Combine the dressing with the warm potatoes. Then, chop the egg whites and add them along with the diced celery, chopped onion, and pickles. Carefully mix everything until it is well combined. Cover the bowl and refrigerate for a few hours to allow the flavors to meld beautifully.
