The Best Homemade Potato Salad Recipe
What You’ll Love About This Recipe
This homemade potato salad is a crowd-pleaser, with creamy textures and tangy flavors that keep everyone coming back for seconds. It’s easy to make, uses simple ingredients, and tastes even better the next day.
- Creamy & Tangy – The perfect balance of mayo, mustard, and a splash of vinegar gives it a delicious zing.
- Simple Ingredients – No fancy stuff here, just pantry staples you probably already have.
- Make-Ahead Friendly – The flavors meld together beautifully if you let it chill overnight.
Recipe
Potato salad is a classic dish that’s perfect for picnics, barbecues, or as a comforting side. This homemade version is simple to make and packed with flavor.
Ingredients:
- 2 lbs (about 900g) potatoes, peeled and cut into chunks
- 4 large eggs
- 1 cup mayonnaise
- 1 tablespoon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh parsley (optional)
Instructions:
- Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook for about 10-12 minutes, or until the potatoes are tender but not mushy. Drain and let cool.
- While the potatoes are cooking, place the eggs in a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 10 minutes. Remove the eggs, cool them in cold water, peel, and chop.
- In a large bowl, whisk together the mayonnaise, mustard, apple cider vinegar, salt, and pepper.
- Add the cooled potatoes, chopped eggs, celery, red onion, and parsley (if using) to the bowl. Gently toss to coat everything evenly.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes:
- For a creamier texture, you can mash some of the potatoes slightly.
- Adjust the amount of mustard or vinegar to suit your taste.
Equipment:
- Large pot
- Saucepan
- Mixing bowl
- Whisk
- Knife and cutting board
Time:
Prep time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes (plus chilling time)
Cuisine:
American
Serving:
6-8 servings
Nutrition
This homemade potato salad provides essential nutrients and a balanced mix of macros. Here’s the nutritional breakdown per serving:
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Total Fat | 18g |
| Saturated Fat | 3g |
| Cholesterol | 15mg |
| Sodium | 450mg |
| Total Carbohydrate | 35g |
| Dietary Fiber | 3g |
| Sugars | 5g |
| Protein | 6g |
What To Serve With It
I love pairing my homemade potato salad with grilled summer meats like chicken or ribs, as they bring out the creaminess of the dish. A side of fresh garden greens adds a crisp, invigorating contrast that balances the meal perfectly. It’s a combo that always feels like summer on my plate!
Grilled Summer Meats
Grilled summer meats are always a hit at backyard gatherings, and I love pairing them with sides that balance smoky flavors with fresh, vibrant textures. For grilling tips, I stick to simple tricks—like letting meat rest before slicing—to keep it juicy. My go-to meat cuts include ribeye for richness or chicken thighs for tenderness, both soaking up smoky char perfectly. A good marinade helps, but don’t overcomplicate it—salt, pepper, and a squeeze of lemon work wonders. Pair these with that creamy potato salad, and you’ve got a meal that’s hearty yet light, just like summer should be.
Fresh Garden Greens
Fresh garden greens bring a crisp, invigorating touch to any meal, especially when paired with grilled summer meats. I love tossing together a mix of seasonal harvest greens like arugula, spinach, and butter lettuce, all straight from my organic produce garden. The earthy flavors and bright textures balance creamy potato salad perfectly. Sometimes I’ll add a handful of fresh herbs, like dill or parsley, for an extra pop of flavor. A simple vinaigrette made with olive oil, lemon juice, and a pinch of salt ties it all together. It’s a fresh, healthy side that makes every bite feel lighter and more vibrant.
