Lunch

Potato Salad

Name: Potato Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Ingredients: 2 lbs red potatoes (about 8 medium), unpeeled; ¾ cup mayonnaise; 3 tbsp apple cider vinegar; 2 tbsp yellow mustard; 1 small red onion, finely diced; 3 celery stalks, finely diced; 4 hard-boiled eggs, chopped; ¼ cup fresh parsley, chopped; 1 tsp salt; ½ tsp black pepper

This is the potato salad people crave at picnics and potlucks: waxy potatoes in a rich mayo dressing with bright vinegar, sharp mustard, and crisp celery. It comes together in under an hour and tastes even better the next day.

271cal per serving 6gprotein 20gcarbs 19gfat 15min prep 20min cook 8serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

Members

Create a free account to see the full recipe

Free members get the full ingredients, step-by-step method and the ability to save favorites.

Start free Log in

Potato Salad — common questions

Can I make potato salad ahead?

Yes—in fact, it's better made 4–8 hours ahead or even the day before. Cover and refrigerate; the flavors deepen significantly. Stir gently before serving and add more salt and vinegar if it tastes flat after resting.

Can I use Yukon Gold instead of red potatoes?

Yes, Yukon Golds work well and have a slightly creamier texture, though they're softer and break apart more easily—cut them into slightly larger pieces and handle them gently when folding.

What's the most common mistake?

Overcooking the potatoes until they're mushy and fall apart, or dressing them when cold so the dressing sits on top instead of being absorbed. Always boil until just tender and dress while warm.

What should I serve with potato salad?

Grilled chicken, pulled pork, burgers, hot dogs, fried fish, or barbecued ribs—it's the classic picnic side dish and pairs with almost any grilled or smoked meat.

How do I store and reheat leftovers?

Cover tightly and refrigerate for up to 4 days. Serve cold directly from the fridge; do not reheat. If it dries out, stir in a tablespoon or two of mayo or a splash of vinegar to refresh.

Can I make it without eggs?

Yes, simply omit them—the salad is equally good without. You may want to add a bit more celery or an extra hard-boiled egg if you're feeding a crowd and want extra texture and protein.