Homemade Potato Salad Recipe
This easy homemade potato salad recipe is creamy, flavorful, and packed with tender potatoes, eggs, crisp celery, tangy pickles, and a rich homemade dressing. Perfect for barbecues, potlucks, picnics, or summer gatherings, this classic potato salad is a refreshing side dish everyone will love.
How to Make Potato Salad
Start by peeling and dicing the potatoes into evenly sized pieces, then place them into a large pot filled with lightly salted water. Bring the pot to a boil and cook the potatoes for about 15 minutes, or until they are fork-tender but still firm enough to hold their shape. You want the potatoes soft enough for a creamy homemade potato salad, but not overly mushy. Once cooked, drain the potatoes well and immediately rinse them under cold water to stop the cooking process. Transfer the cooled potatoes to a large bowl, drizzle them with apple cider vinegar, and place them in the refrigerator to chill. This extra step adds bright flavor while helping the potatoes absorb even more delicious seasoning.
While the potatoes are chilling, boil the eggs for about 10 minutes until fully cooked. Drain the hot water, cool the eggs, then peel and chop them into bite-sized pieces. Add the chopped eggs to a medium bowl along with the diced celery, chopped pickles, and fresh dill. These ingredients add crunch, tanginess, and fresh flavor, creating the perfect balance in this classic potato salad recipe.
In a separate small bowl, whisk together the sour cream, mayonnaise, and Dijon mustard until smooth and creamy. This homemade dressing creates a rich, tangy flavor that coats the salad beautifully without being overly heavy. Keep the dressing chilled until you’re ready to assemble the salad.
Once the potatoes have cooled, combine them with the egg mixture, celery, pickles, and dill. Pour the creamy homemade dressing over the salad and gently mix everything together until evenly coated. Be careful not to overmix, so the potatoes maintain their texture. Refrigerate the finished easy potato salad until ready to serve. This refreshing, creamy side dish is perfect for barbecues, potlucks, summer gatherings, or as a make-ahead meal prep favorite. This recipe pairs perfectly with Ground Beef Tacos, Chicken Quesadillas, Creamy Oven Baked Chicken, or Easy Citrus Salmon.
Storage
Store potato salad in an airtight container in the refrigerator for up to 4 days.
Freezing is not recommended, as the texture may change.
Serving Tip: Keep chilled until serving for best flavor and food safety.
Meal Prep Tip: Prepare a day in advance to let flavors develop even more.
Ingredients
Yukon Potatoes: are creamy, tender, and ideal for homemade potato salad because they hold their shape well while offering a soft, buttery texture.
Eggs: add protein, richness, and classic flavor while enhancing the creamy texture of the salad.
Red Onion: adds mild sharpness, crunch, and vibrant color, balancing the creamy dressing beautifully.
Celery: provides crisp texture and fresh flavor, adding crunch to every bite.
Pickles: add tangy acidity and savory flavor that brightens the overall dish.
Fresh Dill: adds bright, herbaceous flavor and classic potato salad freshness.
Sour Cream: creates a creamy, tangy base while adding richness without overwhelming heaviness.
Mayonnaise: adds smooth, classic creaminess and helps bind the dressing together.
Dijon Mustard: provides subtle tang and depth, enhancing the overall dressing flavor.
Salt: balances and enhances all ingredients, bringing out the natural flavors.
Try these other summer salad recipes.
- Pasta Salad Recipe
- Cucumber Salad with Fresh Dill
- Creamy Chicken Bacon Ranch Pasta
- Ground Beef Taco Salad
- Chicken Caesar Salad with Homemade Croutons
- Tomato & Carrot Salad
Potato Salad Recipe
Ingredients
- 2 lbs. Yukon potatoes peeled and diced
- 6 eggs hard-boiled
- 1/2 red onion diced
- 2 celery sticks chopped
- 3 medium pickles diced
- 1/4 c. dill finely diced
- 1/2 c. sour cream
- 1/3 c. mayonnaise
- 1 tbsp. Dijon mustard
- Salt to taste
Instructions
- Peel and dice the potatoes and place into a pot filled with lightly salted water. Bring to a boil and boil for about 15 minutes or until the potatoes can be lightly poked with a fork. Remove from the heat and drain the water from the potatoes and run cold water over the potatoes. Place into a bowl, pour the apple cider vinegar onto the potatoes, and place into the fridge to chill.
- Boil the eggs for 10 minutes, drain the water, and peel. Chop up the eggs into bite sized pieces and place into a medium sized bowl with the chopped celery sticks, pickles, and dill.
- In a small bowl whisk together the sour cream, mayonnaise, and Dijon mustard. Keep in the fridge until needed.
- Pour the eggs, celery, pickles, and dill into the bowl with the potatoes. Pour the homemade dressing over-top of the salad and mix well. Keep in the fridge until time to serve.
Notes
Author: Sarah Young
Potato Salad FAQ
How long does homemade potato salad last?
Potato salad typically lasts 3–4 days when refrigerated properly.
What potatoes work best for potato salad?
Yukon Gold, red potatoes, or Russet potatoes all work well.
Should potatoes be peeled?
This depends on preference. Peeled potatoes create a smoother salad, while skins add texture.
Why add vinegar to potatoes?
Vinegar enhances flavor and helps season the potatoes deeply.
Can I make potato salad ahead of time?
Yes, it often tastes even better after chilling for several hours.
How do I keep potato salad from becoming watery?
Cool potatoes completely before mixing and avoid overcooking.
Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt can be a lighter substitute.
What can I add to potato salad?
Bacon, green onions, paprika, or extra herbs are all delicious additions.
Is potato salad served cold?
Yes, classic potato salad is best served chilled.
What meals pair well with potato salad?
Potato salad pairs perfectly with burgers, grilled chicken, BBQ ribs, Pulled Pork, Southern Tomato Sandwiches, and summer cookout recipes.