Classic Potato Salad

Ready IN

35 mins

Servings

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June 26, 2026Updated:June 26, 2026

Our Classic Potato Salad is the Real Star of the BBQ

There are so many reasons to love a good ol' classic potato salad, and our recipe has the yummiest sauce, and flavor combo, making it deserving of its position as a summer BBQ staple. (It’s always so hard to choose between this traditional potato salad recipe, and our baked potato salad recipe. They are different, and both fantastic!) I love that I can potato salad ahead of time and keep it in the fridge until ready to serve.

How to Make Potato Salad

Boil Potatoes: Place whole, unpeeled potatoes in a large pot of water. When it comes to a boil, lower heat and simmer for 10-15 minutes, until potatoes are fork tender. Drain water from pot, leaving potatoes inside, then cover with a lid so they can steam for 5-10 more minutes. Peel potatoes, if desired, then cut into 1-inch chunks.

Make Potato Salad Dressing: Combine egg yolks, mayonnaise, buttermilk, mustard, a splash of pickle juice, and salt and pepper in a bowl.

Combine: Pour dressing over the potatoes. Add chopped egg whites, celery, onion, and pickles. Stir well then cover and refrigerate for a few hours until ready to serve.

Make Ahead and Storage Instructions:

To Make Ahead: potato salad can be made 1-2 days ahead of time. It tastes best if refrigerated for at least a few hours before serving. Store leftover potato salad in the fridge for up to 5 days.

This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.

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Classic Potato Salad

Lauren Allen

Time

35 mins

(Prep 25 minsCook 10 mins)

Servings

Prep Time

25 mins

Cook Time

10 mins

Total Time

35 mins

Servings

ingredients

3 pounds Yukon Gold potatoes
4 hard boiled eggs
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons yellow mustard, (or half dijon)
2 dill pickles, finely chopped, + splash of pickle juice
salt
pepper
2 ribs celery, chopped
1/4 cup red onion, chopped

Instructions

STEP 1

Boil and Chop Potatoes: Place the whole, unpeeled potatoes in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are fork tender. Drain the water completely from the pot and then cover the pot with a lid to allow the potatoes to steam for 5-10 minutes. Peel potatoes, if desired, and cut them into 1/2 inch chunks.

STEP 2

Make Dressing: Separate egg yolks from the whites of the hard boiled eggs and place the yolks in a bowl. Mash the yolks with a fork and then stir in the mayonnaise, buttermilk, mustard, a splash of pickle juice, and salt and pepper, to taste.

STEP 3

Assemble: Pour the dressing over the warm potatoes. Chop the egg whites and add them to the potatoes along with the celery, onion, and pickles. Stir well, cover, and refrigerate for a few hours to allow the flavors to blend.

Notes

Make Ahead Instructions: potato salad can be made 1-2 days ahead of time. It tastes best if refrigerated for at least a few hours before serving. Store leftover potato salad in the fridge for up to 5 days.

Nutrition

Calories: 298kcal, Carbohydrates: 25g, Protein: 6g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 5g, Trans Fat: 0.04g, Cholesterol: 85mg, Sodium: 326mg, Potassium: 656mg, Fiber: 3g, Sugar: 2g, Vitamin A: 193IU, Vitamin C: 28mg, Calcium: 48mg, Iron: 1mg

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