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This Classic Potato Salad really easy to make! It is the perfect side dish for your next cookout!
This recipe is a classic that was passed on to me by my mother. She came to visit me during her spring break, and we grilled burgers, sliced up watermelon, and served this Classic Potato Salad.
It is the perfect side to make for any cookout or large gathering. It’s super easy to make, and tastes great!
How to make this Classic Potato Salad:
Potato Salad is very easy to make, but it does take a few steps that do take some time. You have to prepare and cook your potatoes and hard boil your eggs first. Once those are done, you can make the potato salad.
Ingredient Notes:
- Russet Potatoes – You need about 5lbs which is around 8 medium sized potatoes.
- Mayonnaise – We love Duke’s Mayo in our house, but you can use your favorite brand.
- Yellow Mustard – Gives the potato salad a great flavor. You can omit this if you do not like mustard.
- Mini Dill Pickles – diced to smaller bites.
- Celery Seed: This is a seasoning you can find in your everyday grocery store. It’s made from dried seeds of wild celery.
- Hard-boiled Eggs – peeled and diced to smaller bite-size pieces.
- Salt and Pepper
Directions:
Step One – Peel and dice potatoes into bite size pieces. Place potatoes in a large pot and cover with water. Boil until potatoes are fork tender.
Time will depend on how small your potato pieces are. Once cooked drain and place in a large mixing bowl.
Step Two -In mixing bowl with cooked potatoes add mayonnaise, yellow mustard, diced pickles, celery seed, and eggs.
Gently fold together until well combined. Add salt and pepper and again gently fold until mixed in.
Step Three – Serve warm or keep in the fridge to serve chilled later.
Can I make this Potato Salad ahead of time?
Yup, you definitely can make this side dish ahead of time! Most people prefer potato salad cold, so make this ahead of time and store it in an air-tight container in the refrigerator until you are ready to serve it.
This potato salad can last in the refrigerator for up to 5 days!
I do not recommend freezing this dish. Freezing this will cause a lot of moisture in the thawing process, which will deteriorate the dish.
What should you serve with this Broccoli Salad?
This is a great salad to go with a summer cookout! Serve this with any entree, but I love serving these.
Smoked Pork Butt – This Smoked Pork Butt (also known as Smoked Pork Shoulder) is amazing, and after a long day of smoking and tending the smoker, the end result of a perfectly smoked pork butt is an amazing meal!
Grilled BBQ Chicken – This Grilled BBQ Chicken is simple to make and full of flavor. Made with just a few simple seasonings and your favorite bbq sauce. This recipe is sure to be a hit this summer.
Smoked Ribs – These Smoked Ribs are smoked to perfection. They are full of flavor and slathered in our favorite BBQ Sauce. Smoked for 6 hours the ribs are tender and fall right off the bone!
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Classic Potato Salad
Ingredients
- 8 medium russet potatoes, (about 5 lbs)
- 1 1/2 cups mayonnaise
- 4 tablespoons yellow mustard, (or to taste)
- 1 cup mini dill pickles, (diced)
- 1/2 tablespoons celery seed seasoning, (or to taste)
- 5 boiled eggs, (peeled and diced)
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Peel and dice potatoes into bite size pieces. Place potatoes in a large pot and cover with water. Boil until potatoes are fork tender. Time will depend on how small your potato pieces are. Once cooked drain and place in a large mixing bowl.
- In mixing bowl with cooked potatoes add mayonnaise, yellow mustard, diced pickles, celery seed, and eggs. Gently fold together until well combined. Add salt and pepper and again gently fold until mixed in.
- Serve warm or keep in the fridge to serve chilled later.
Notes
Nutrition
After I make my Potato Salad and put it in the refrigerator, I always put a paper towel on top and that absorbs all of the moisture.It really does the trick.
Thats a great tip!
I hope you can answer this question for me. Why is it that my potato salad gets watery when I serve it the next day?
Sorry that happened to you Karen! I usually do not have an issue with this recipe but since potatoes contain so much water I see how that could happen. Next time you make it try getting any water out of the potato first. I know some who will shred their potatoes and then squeeze the water out (Here is a video: https://www.youtube.com/watch?v=Xa2O0-0J_8o). If you don’t want that extra work then I would say drain the water the next day and mix until it’s all gone! Hope that helps Karen!