How to Make Classic Creamy Potato Salad

Let’s be honest—potato salad has made its rounds at every picnic table, BBQ, and potluck since forever. But not all potato salads are created equal. But before we dive into the creamy, crunchy goodness, let’s give a little nod to history. In fact, potato salad actually dates back to the 16th century. After Spanish explorers brought potatoes to Europe from South America, German, and other European cooks began creating warm potato dishes dressed in vinegar and spices. Over time, German immigrants brought their beloved potato salad recipes to America in the 19th century, where mayonnaise-based versions took root—especially in the South and Midwest. So, if you’ve been searching for a foolproof, crowd-pleasing, and downright delicious potato salad recipe, this is the one you need!

How to Make Classic Creamy Potato Salad

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Servings: 6

Ingredients

• • 5–6 medium potatoes, peeled
  • 1 cup mayonnaise of choice
  • 2 tablespoons vinegar (white or apple cider)
  • 1½ teaspoons salt
  • 1 teaspoon sugar
  • ¼ teaspoon ground black pepper
  • 1 cup thinly sliced celery 
  • ½ cup chopped onion
  • 2 hard-cooked eggs (optional, for garnish or mix-in)

Instructions

Step 1: Peel and prep the potatoes.

Using a vegetable Peeler, remove the skins from the potatoes. Then, with the Zulay kitchen knife set, cut the potatoes into evenly sized chunks for uniform cooking.

Step 2: Cook the potatoes.

Place the cut potatoes in a large saucepan. Add enough water to cover the potatoes. Bring to a boil over medium-high heat, then reduce to low and simmer until potatoes are fork-tender (about 10–15 minutes).

Step 3: Drain and cool.

Once cooked, drain the potatoes using this adjustable pot strainer and allow them to cool slightly. You want them warm—not hot—so they soak up the flavors from the dressing.

Step 4: Make the dressing.

In a large mixing bowl, combine 1 cup of mayonnaise, 2 tablespoons vinegar, 1½ teaspoons salt, 1 teaspoon sugar, and ¼ teaspoon black pepper.

Step 5: Mix it up.

Add the slightly cooled potatoes, chopped celery, and onion into the bowl. Gently fold everything together using a silicone spatula until the potatoes are well coated.

Step 6: Add eggs (optional).

Chop the hard-cooked eggs and mix them in, or slice and use them as a garnish on top for a more traditional touch.

Step 7: Chill and serve.

Cover and refrigerate the potato salad for at least 30 minutes to let the flavors meld. Serve chilled and enjoy!

Tips & Variations to Try for the Best Potato Salad:

• Choose the right potato. Waxy potatoes like Yukon Golds or red potatoes hold their shape well. Russets work too, but may break down more.
• Don’t overcook the potatoes. Fork-tender is the goal. Mushy potatoes = mashed salad.
• Let it chill. Potato salad tastes better after it’s chilled for at least 30 minutes.
• Make it tangy. Add a tablespoon of Dijon mustard or dill pickle juice.
• Add crunch. Mix in chopped pickles, bell peppers, or even crispy bacon.
• Herb it up. Fresh dill or parsley can add freshness and color.

Is Potato Salad Good For You?

While potato salad isn’t exactly a “superfood,” it still delivers some nutritional value: potatoes provide potassium, vitamin C, and fiber (especially with the skins on), while celery is low-calorie and hydrating, adding crunch and volume. If included, eggs contribute protein, healthy fats, and essential vitamins like B12 and D. Onions offer antioxidants and anti-inflammatory compounds, making the dish even more beneficial. To lighten it up while maintaining a creamy texture, consider using an avocado oil-based mayo or Greek yogurt.

Make Your Own Potato Salad Today!

You know how some dishes just get summer? This classic potato salad isn’t trying to reinvent the wheel—it is the wheel. It’s that cold, creamy side dish that shows up at every backyard BBQ, fits in next to everything from burgers to grilled chicken, and still manages to steal the show. It’s the food equivalent of a favorite cousin—reliable, low-drama, and always welcome at the table.

This recipe keeps it simple: tender potatoes, a tangy-creamy dressing, crunchy celery, and zero mystery ingredients. Plus, with tools like the Zulay Kitchen Knife Set, you’re not spending all day in the kitchen. You’re chopping, mixing, chilling—and most importantly—eating.

Other Kitchen Tools You’ll Love for This Recipe

These tools from Zulay Kitchen make prep smooth, mess-free, and satisfying:

• • Cutting Board Mats – Color-coded, lightweight, and easy to clean.
  • Rectangular Measuring Spoons – For accurate seasoning every time.

Frequently Asked Questions About Classic Potato Salad

What kind of potatoes work best for potato salad?

Waxy potatoes like Yukon Golds, red potatoes, or new potatoes are ideal because they hold their shape well during boiling. They have a smooth, creamy texture that works beautifully in salads. Russet potatoes can also be used but tend to be starchier and more likely to break down, creating a softer, creamier salad texture. Choose based on your preferred consistency!

Should you peel the potatoes before or after boiling?

This is up to preference, but peeling before boiling ensures a more consistent texture and flavor. Removing skins is quick and easy, even before cooking. If you boil with skins on, let them cool, then slip them off—but be warned: this can get messy.

Can I make potato salad in advance?

Absolutely! Potato salad gets better as it sits. The flavors meld beautifully after a few hours in the fridge. You can make it up to 24 hours in advance and store it covered in the refrigerator.

How long does potato salad last in the fridge?

Potato salad will stay fresh in the fridge for about 3 to 5 days when stored properly in an airtight container. 

Is it okay to freeze potato salad?

Technically, yes—but not recommended. Mayonnaise tends to separate when frozen, and the texture of the potatoes can become grainy after thawing. If you do need to freeze it, stir well after defrosting and expect some textural changes.

What can I use instead of mayonnaise?

Greek yogurt, sour cream, or avocado oil-based mayo are all great substitutes. You can also try vegan mayo for a plant-based version. Each substitute changes the flavor slightly, but all keep that rich, creamy texture that defines a good potato salad.

How do I avoid making soggy potato salad?

Soggy potato salad usually means the potatoes were overcooked or not drained properly. Always test potatoes with a fork—they should be tender but not falling apart.