My classic potato salad recipe is pretty similar to this simple macaroni salad recipe. It’s basically a warm weather version of a casserole, so don’t let the word “salad” fool you.
Potato salad is a creamy and a very comforting dish. I love it alongside any kind of picnic or outdoor BBQ main dish.
For me, classic potato salad has to be that perfect blend of soft potatoes and hard boiled eggs alongside a good amount of crunch from bell peppers and onion.
More picnic recipes: Deviled Eggs, Broccoli Salad, Classic Pea Salad with Bacon, Ambrosia Salad, Tuna Salad, Macaroni Salad, Pigs in a Blanket.
Classic Potato Salad Ingredients:
- Russet Potatoes
- Hard-Boiled Eggs
- Red Onion
- Red Bell Pepper
- Dijon Mustard
- Rice Vinegar
- Sweet Pickle Relish
- Salt and Pepper
Do you cube the potatoes before boiling them?
Yes, I peel and cube the the potatoes before boiling them. Make sure they are soft enough to eat, but not so soft they become mashed potatoes all on their own.
I peel the potatoes because this is how I remember potato salad from my childhood, so it’s how I prefer it. But you could absolutely leave the peels on and just scrub the potatoes well and cube before boiling.
Do you put eggs in classic potato salad?
Yes, you can hard boil your own eggs on the stove, in the oven, or you can buy them. Once the potatoes are cooked, the eggs are hard boiled, and the vegetables chopped, you’re ready to combine everything and give it all a good stir. That’s it!
Can you make potato salad ahead of time?
You can make potato salad the night before you plan to serve it, but if you do, stir in the chopped chives until you’re ready to serve. The flavor will become more powerful the longer the dish is combined.
Leftover potato salad can be covered and refrigerated for at least a few days. Thanks for letting me share this easy classic potato salad with you! xo. Emma
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- 2 pounds russet potatoes (3-4 large potatoes)
- ¼ cup red onion (chopped)
- 1 red bell pepper
- 2 tablespoons chives (chopped)
- 3-4 hard boiled eggs
- 1 tablespoon rice vinegar
- ¾ cup mayo
- 1 tablespoon mustard (dijon)
- 2 tablespoons sweet pickle relish
- salt and pepper
- Peel and cube the potaotes. Boil in water until soft enough to easily cut with the side of a fork, 8-10 minutes. Drain and allow to cool.
- Hard boil the eggs unless using store-bought (already hard boiled) eggs. Allow to cool.
- Finely chop the red onion, red bell pepper, hard boiled eggs, and chives.
- In a large bowl, combine the potatoes, red onion, bell pepper, hard boiled eggs, and chives. Add the vinegar, mayo, mustard, and sweet relish. Stir until everything is well combined. Add salt and pepper to taste.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
This recipe is SO good.
I’ve made this recipe so many times!
This looks so good- I can’t wait to try it. I’m a big celery lover so I always add celery, celery leaves AND celery seed! I’ve never had potato salad with red onion (I always use green onions) or with red peppers. I’ll be sure to rate the recipe when I’m done. Thank you, Emma!
This looks delicious! Potato salad MUST have eggs!
Quick question. Do you use seasoned or unseasoned rice vinegar. Excited to try out your potato salad recipe.
I love potato salad! Thanks for sharing your version.
In my version I don’t use vinegar or relish but I chop up cornichon pickles and pour in some of the pickle juice!
Embarrassed that I’ve never made a potato salad before… but now I’m excited to try! Not a huge fan of hard boiled eggs texturally, so I will probably omit. Do you think that would ruin the salad??
No, you could omit them. I think they add some flavor, with the yolks, but it would still be super tasty without. Good luck and I hope you enjoy it!