This Old Fashioned Potato Salad recipe deserves a spot on your summer entertaining menu! It’s a classic potato salad, made with mayonnaise, mustard, relish, and veggies, and you can make it with or without hard-boiled eggs. It’s always a crowd pleaser!
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Easy Potato Salad Recipe
I can't get enough of the classic summer sides. From pasta salad to macaroni & cheese to baked beans, there's just something so perfect about the classics.
I've been making this potato salad recipe for over 10 years, but a few years ago I started using my Instant Pot to cook the eggs and potatoes at the same time.
Don't worry, if you still want to use the stove top method, that's okay! I include the directions for that as well.
Why you'll love homemade potato salad
This recipe is a classic-style potato salad, complete with eggs, mustard, mayonnaise, relish, onion and celery. It’s one you are going to love!
- It’s so quick and easy to make. You can do it on the stove or in the Instant Pot.
- You can make large quantities pretty easily, so it’s perfect for large gatherings.
- Do you have picky eaters and you're looking for a potato salad recipe without eggs? You can leave the eggs out without having to make any other adjustments.
Ingredients you'll need for a classic potato salad
Here’s what you will need to make this classic potato salad recipe:
- Yukon gold potatoes - Yukon Gold potatoes come out soft and smooth. You can also use russet or redskin potatoes if you prefer.
- eggs - If you’d prefer a potato salad without eggs, simply omit them.
- mayonnaise - I like to use regular mayonnaise, but if you need a lighter option you can use light mayonnaise or Miracle Whip.
- salt and pepper - Kosher salt or sea salt and freshly cracked pepper are my favorites.
- mustard - You can use any kind of mustard, including spicy or whole grain.
- sweet relish - I usually use a sweet relish, but a dill relish works too. You can also chop up your favorite pickles.
- onion - I typically buy a yellow onion or white onion for this recipe, but you can use red onion, green onion, or shallot instead.
- celery - If celery isn’t your thing, you can use green bell pepper instead.
- sugar - Sugar is necessary for this recipe, so don’t skip it or replace it with a sugar substitute.
If you like, you can make it fully loaded by adding chopped bacon and shredded cheese. Some fresh dill or other herbs will bring lots of extra flavors. Potato salad with dill is an excellent flavor I always recommend.
For a vegan potato salad, skip the eggs and use a vegan mayonnaise of your choice.
How to make potato salad
Making potato salad is super simple. Below, I will show you how to prepare the eggs and potatoes on the stove or in the Instant Pot. But first, let me walk you through how this recipe comes together.
- In a large mixing bowl, combine the mayo, salt, pepper, mustard, relish, and sugar. Whisk together to combine until smooth.
- Add the onion and celery to the dressing and mix.
- Last, add in the cooled potatoes and eggs and fold them into the dressing until everything is fully coated in the dressing.
Then you can serve it to your crowd! For cookouts at home, I like to use a large serving bowl. When I make potato salad for picnics or to bring to friends, I use a disposable plastic bowl with a lid.
How to cook potatoes for potato salad
Making potatoes for potato salad is pretty easy. You can do it in the Instant Pot or on the stovetop.
How to cook potatoes and eggs together in the Instant Pot
Start by cooking the potatoes and eggs. I prefer to cook them in the Instant Pot, but you can also cook them on the stove. See below for those instructions.
- To cook the potatoes and eggs in the Instant Pot, start by adding the metal trivet to the bottom of the pot. Pour in 1½ cups of water.
- Stack the uncut potatoes in the Instant Pot (you can peel them before or after cooking). Stack the eggs on top of the potatoes and close the lid.
- Set the Instant Pot to SEALING and cook on HIGH PRESSURE for 10 minutes.
- QUICK RELEASE the pressure and open the lid. Immediately transfer the potatoes and eggs to an ice bath and allow them to cool.
- Once cooled, peel both and cut into bite-sized pieces.
Then you’re ready to make potato salad!
How to cook potatoes and eggs on the stove
If you don’t have or don’t want to use an Instant Pot for your potatoes and eggs, you can make them on the stovetop.
- To cook the potatoes and eggs on the stovetop, start by peeling and dicing your potatoes into 1-2” sized pieces.
- Place the cut potatoes into a large pot and cover them with water. Put the pot on the stove and bring it to a rolling boil until the potatoes are cooked. You want them to still be a bit firm (think al dente) so that they hold up in the salad.
- Drain them and set them aside to cool completely.
- Place the eggs in a saucepan and cover with water. Bring to a boil and boil for 10 minutes. Immediately remove them from the heat and add them to an ice bath to cool. Once cooled, peel and dice them.
After the potatoes have cooled completely, you’re ready to add them to your potato salad.
How long do you cook potatoes for potato salad?
In the Instant Pot, potatoes should cook for around 10 minutes if sealed and on high pressure. They will also need time for the quick release.
If using the stovetop method, you’ll need time for your water to boil and for the potatoes to cook. All in all, it takes around 10 minutes.
Tips and tricks for making the best potato salad
Try not to overcook the potatoes. You don’t want them to be super soft. They need to hold up and still have a little bite (think al dente).
Be sure the potatoes and eggs are fully cooled before adding them to the salad.
For a super flavorful potato salad, you can add fresh dill, bacon, and cheese.
Prefer a potato salad without eggs? This recipe can be made exactly as written without the eggs.
How long is potato salad good for?
Potato salad will taste best the day it is made or the day after, but you can store it in the fridge for up to 5 days in an airtight, food-safe container.
Can you freeze potato salad?
Technically, yes, you can freeze potato salad, according to L’Academie. You should do so in an airtight, freezer-safe container. However, when thawing you will want to be careful of bacteria because potato salad contains mayonnaise and eggs.
You should also keep in mind that it won’t taste as good as the day you made it, and it might be a bit watery too. All in all, though you can freeze potato salad, I wouldn’t recommend it — fresh is best.
How much potato salad per person?
Most people eat about ½ cup of potato salad. So for 2 people, you’d need 1 cup. For 4 people, you’d need 2 cups. For 6 people, you’d need 3 cups, and so forth.
This recipe makes 5 cups, so it should feed 10 people.
Is potato salad gluten-free?
Yes, usually. Most of the ingredients are fresh, gluten-free ingredients. But you should be careful when choosing a brand of mayonnaise.
Most are gluten-free, but some may have cross-contamination so be sure to read the labels carefully. When in doubt, you can make your own mayonnaise.
Tools I used to make potato salad
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mixing bowls - stainless steel
Buy Now →What to serve with potato salad
Potato salad is a perfect side for barbecues, cookouts, picnics, and more. Serve it alongside these recipe ideas:
- Any kind of burger, such as smoked burgers or cheesy ranch burgers. You can also use veggie burgers or turkey burgers.
- Barbecued meats like pulled pork or smoked ribs.
- A hearty chicken dish like smoked beer can chicken or chicken kabobs.
Potato Salad
Ingredients
- 5 pounds yukon gold potatoes
- 4 large eggs
- 1 cup mayo
- ½ cup sweet relish
- 1 tablespoon mustard
- 1 tablespoon sugar
- 1 teaspoon coarse kosher salt (or to taste)
- 1 teaspoon ground black pepper (or to taste)
- ½ whole onion chopped
- 3 stalks celery chopped
Instructions
- Start by cooking the potatoes and eggs. I prefer to cook them in the Instant Pot, but you can also cook them on the stove.
Instant Pot
- To cook the potatoes and eggs in the Instant Pot, start by adding the trivet to the bottom of the pot. Pour in 1½ cups of water.
- Stack the uncut potatoes in the Instant Pot (you can peel them before or after cooking). Stack the eggs on top of the potatoes and close the lid.
- Set the Instant Pot to SEALING and cook on HIGH PRESSURE for 10 minutes.
- QUICK RELEASE the pressure and open the lid. Immediately transfer the potatoes and eggs to an ice bath and allow them to cool.
- Once cooled, peel both and cut into bite sized pieces.
Stove Top
- To cook the potatoes and eggs on the stove top, start by peeling and dicing your potatoes into 1-2” sized pieces.
- Place the cut potatoes into a large pot and cover with water. Put the pot on the stove and bring to a rolling boil until potatoes are cooked. You want them to still be a bit firm (think al dente) so that they hold up in the salad.
- Drain them and set them aside to cool completely.
- Place the eggs in a sauce pan and cover with water. Bring to a boil and boil for 10 minutes. Immediately remove from the heat and add them to an ice bath to cool. Once cooled, peel and dice them.
Potato Salad
- In a large mixing bowl, combine the mayo, salt, pepper, mustard, relish, and sugar. Whisk together to combine until smooth.
- Add the onion and celery to the dressing and mix.
- Last, add in the cooled potatoes and eggs and fold them into the dressing until everything is fully coated in dressing.
- Serve and enjoy!
Video
Nutrition
Nutritional information is provided as a courtesy. It should only be used for estimation purposes and is not a guarantee of any kind. Nutritional information varies widely between brands and types of ingredients used. It is recommended that you calculate the nutritional information based on your own ingredients and brands used. Sweetly Splendid, LLC makes no guarantees as to the exact nutrition information.
Margaret Turner
I use green onions when in sesson, and add equal amount of sour cream to the mayo.