Classic Potato Salad Recipe

This classic potato salad recipe is a timeless favorite, perfect for picnics, barbecues, or any gathering. Creamy, tangy, and full of flavor, it’s sure to be a hit with everyone.


  • 2 pounds potatoes (Yukon Gold or Russet)
  • 3/4 cup mayonnaise
  • 2 tablespoons mustard
  • 1/2 cup chopped celery
  • 1/4 cup chopped red onion
  • 2 hard-boiled eggs, chopped
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste
  • Paprika for garnish (optional)
  • Chopped fresh parsley for garnish (optional)


  1. Start by washing and scrubbing the potatoes. Peel them if desired, then chop them into bite-sized cubes.
  2. Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt to the water.
  3. Bring the water to a boil over medium-high heat. Reduce the heat to low and simmer for about 10-15 minutes, or until the potatoes are fork-tender.
  4. While the potatoes are cooking, prepare the dressing. In a small bowl, mix together the mayonnaise, mustard, apple cider vinegar, lemon juice, salt, and pepper. Adjust seasoning to taste.
  5. Once the potatoes are cooked, drain them in a colander and rinse them under cold water to stop the cooking process. Allow them to cool completely.
  6. In a large mixing bowl, combine the cooled potatoes, chopped celery, chopped red onion, and chopped hard-boiled eggs.
  7. Pour the dressing over the potato mixture and gently toss until everything is evenly coated.
  8. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
  9. Before serving, give the potato salad a final toss. If desired, sprinkle with paprika and chopped parsley for garnish.
  10. Enjoy your classic potato salad as a side dish or as a standalone meal. It’s best served chilled and can be stored in the refrigerator for up to 3 days.

This recipe yields a creamy and flavorful potato salad that’s sure to become a staple at your gatherings!

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