• Skip to primary navigation
  • Skip to primary sidebar
  • Skip to footer
  • Skip to content
Preppy Kitchen logo
  • About
    • Meet John Kanell
    • Press
  • Recipes
    • Desserts
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Breads
    • Soups
    • Salads
    • Casseroles
    • Instant Pot
    • Appetizers
    • Drinks
    • Holiday
  • Cookbook
  • Shop
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • Press
  • All Recipes
  • Cookbook
  • Shop
  • Contact
  • Follow us on

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Side Dishes » Potato Salad

    Potato Salad

    Published: February 19, 2020 · Modified: Jul 1, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    This creamy and crunchy potato salad recipe is loaded with eggs, apple, celery, and fresh herbs all combined with a creamy zesty dressing. Packed with flavor and the perfect side dish for your next picnic, barbecue, or family dinner.

    A delicious homemade potato salad on a porcelain plate next to a serving dish.
    441 shares
    • Share
    • Reddit
    Jump to Recipe Print Recipe
    potato salad in a serving bowl
    potato salad in a serving bowl
    potato salad in a bowl
    potato salad in a serving bowl
    Potato salad in a blue and white serving dish.
    A potato salad in a round serving dish.
    A plate of potato salad on a marble counter.
    A close-up photo of potato salad
    Potato salad with fresh dill.
    A creamy potato salad next to a pink napkin.
    Potato salad with red onions, apple, and eggs.
    A potato salad next to golden serving utensils.
    potato salad in a serving bowl

    Boy does potato salad get a bad wrap. That bland mushy stuff you can get from most markets and delis has no place on your plate! This classic homemade version is just like what grandma used to make but maybe just a bit better 🙂

    What You’ll Need for This Recipe

    Ingredients for making potato salad on a counter.

    Potatoes: I used Yukon gold potatoes for this recipe but Klondike and baby red potatoes work well too. 

    Sweet Pickles: You can use a sweet relish or fill a measuring cup with chopped sweet pickles then top off with pickle juice 

    How to Make Potato Salad

    Potatoes getting chopped and then drizzled with vinegar after boiling for a potato salad.

    1. Quarter your baby potatoes and transfer to a large pot. Fill with water until they’re submerged by two inches and add two teaspoons of salt. Bring to a boil over medium high heat then reduce to a simmer and cook for about 10-15 minutes or until fork-tender. If you’re using larger potatoes then cut into bite-sized pieces. Place the eggs in a pot and cover with one inch of water. Bring to a boil then cover and let sit for 10 minutes. Drain and cover with cold water.

    2. Drain the potatoes then return to the warm pot and drizzle with vinegar, toss gently and set aside. You can peel the potatoes but I enjoy the texture the thin delicate skin adds to the salad. Once cool transfer the potatoes to a large bowl.

    Lemon juice squeezed onto sliced onions and apples getting cut into pieces.

    3. Slice the onion thinly and chop into smaller pieces if desired then squeeze the juice of half a lemon over, toss, then set aside. The lemon will de-flame, or take the bite out of the onion and make them that much more delicious. You can use vinegar in place of the lemon if desired.

    4. Peel and chop the apple into smaller pieces. I love using honey crisps but any apple variety you enjoy will work.

    Celery seeds pouring into a bowl of mayonnaise and dijon mustard.

    5. For the dressing you will add mayonnaise, sour cream, celery seeds, salt and pepper to a medium bowl then mix together.

    6. Add one cup of chopped sweet pickle with juice OR one cup of sweet relish to the mixture and mix in. If you enjoy things more sour then you can of course use dill pickles.

    Potato salad getting mixed in a large glass bowl.

    8. Peel and quarter your hard boiled eggs. You may chop into smaller pieces if desired but they will break up in the final mix so don’t worry too much about size. Give the fresh dill a chop then cut the chives into small pieces. Slice the celery thinly.

    Add the dressing to the potatoes and give a light toss then mix in the apples, onion, and celery.

    10. Add the eggs and fresh herbs then gently toss once more. If the pieces look a bit large to you just run a knife through the bowl until things are broken up into smaller bite-sized pieces. Cover and chill until ready to serve. Sprinkle with paprika before serving.

    A potato salad in a blue and white serving dish.

    A sprinkle of paprika, smoked or regular, adds a splash of color and just a bit of flavor to finish off your salad. Lots of fresh herbs and a sprinkle of freshly cracked pepper are also great choices.

    Pro Tips for the BEST Potato Salad

    • Stay away from those giant, starchy and crumbly potatoes. Smaller waxy, creamy potatoes are best for a potato salad as they have a nice mouth feel and will not fall apart when mixed. My favorites are baby red, Yukon Gold and Klondike potatoes.
    • If your potatoes seem a bit watery return them to the pot and cook off some of that excess moisture on low heat.
    • I love the kick of a nice spicy dijon mustard but you can use honey mustard or yellow mustard if you’re not a fan of spice.
    • Pile on the fresh herbs! They add so much flavor and nutrients to this dish. You can also add green onion, and minced shallots for some more bite.
    • Crumbled bacon is a delicious addition to anything and yes, it goes quite will with potato salad too! Give it a try.

    A closeup photo of a delicious potato salad sprinkled with paprika.

    Frequently Asked Questions

    Do you cut potatoes before boiling for homemade potato salad?

    Cut potatoes into smaller pieces before boiling. If you’re using baby potatoes quartering is fine. For larger potatoes try cutting into one inch cubes.

    What kind of potatoes should I use for this salad?

    Waxy, creamy potatoes are best for a potato salad as they have a nice mouth feel and will not fall apart when mixed. My favorites are baby red, Yukon Gold and Klondike potatoes. Stay away from Russet potatoes as they’re a bit starchy and crumbly.

    What can make it get watery?

    If your potatoes got a bit over-cooked and are laden with water they will release it and make your salad a bit of a mess. Try transferring the cooked, drained potatoes back to your warm pot and cooking on low for just a few minutes to help some of that excess water evaporate. Stir gently and then let them sit in the pot after you take it off heat.

    How long does it stay good?

    If stored in your refrigerator your potato salad will keep for up to five days. Don’t try freezing it as that will just not work out.

    If you love this recipe try these out!

    • A plate of chicken salad on lettuce with iced tea in the background and a platter.

      Chicken Salad Recipe

    • Pasta salad on a porcelain plate nest to a large serving dish.

      Pasta Salad

    • Egg salad sprinkled with fresh dill in a porcelain bowl.

      Egg Salad

    • A bowl of cucumber salad with fresh dill and red onion slices.

      Cucumber Salad

    • A photo of an avocado salad with various citrus premiums and burrata in a white bowl

      Avocado Salad

    If you’ve tried this easy potato salad recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

    A potato salad on a porcelain serving plate.
    Print
    5 from 31 votes

    Potato Salad

    This creamy, crunchy potato salad has a perfect balance of sweet, spice and tang.
    Course Salad, Side Dish
    Cuisine American, British, english
    Prep Time 15 minutes
    Cook Time 10 minutes
    Total Time 25 minutes
    Servings 8 people
    Calories 288kcal
    Author John Kanell

    Ingredients

    • 3 pounds potatoes
    • 2 tbsp apple cider vinegar
    • 6 eggs large
    • 1 cup apple peeled and diced
    • 1/3 cup red onion thinly sliced
    • 2 stalks celery
    • 1 tbsp celery seeds
    • 1/4 cup chives fresh
    • 1/4 cup dill fresh
    • 1/2 cup mayonnaise
    • 2 tbsp lemon juice
    • 1/2 cup sour cream
    • 2 tbsp dijon mustard
    • 1/2 tsp salt plus more to taste
    • 1/2 tsp pepper plus more to taste
    • 1 cup sweet pickles chopped with juice or sweet pickle relish
    • 1/4 tsp Paprika for garnish

    Instructions

    • Quarter your potatoes then add to a large pot and fill with water so the potatoes are covered by about two inches. Add about two teaspoons of salt to the water then place over medium-high heat and bring to a boil. Reduce to a simmer and cook until fork tender, about 10-15 minutes depending on the size of the potato.
    • To hard boil the eggs place in a medium pot and submerge in water so they're covered by about an inch. Add a teaspoon of salt and vinegar to the water then bring to a boil. Turn burner off and cover pot. Leave for ten minute then drain and fill the pot with cold water to cool the eggs down.
    • Once potatoes are fork tender drain the water from the pot and transfer potatoes back to the empty pot or a large bowl. Drizzle with the vinegar and toss then set aside. You may wish to rinse your potatoes with cold water after draining to cool them down and stop any further cooking.
    • Slice the red onion thinly and chop into shorter pieces then place in a small bowl, drizzle lemon juice over, toss then set aside. This will "de-flame" the onion and take the bite out of it.
    • Chop the dill and chives, slice the celery stalks, peel and chop the apple, peel and chop the hardboiled eggs, and chop enough pickled to fill a measuring cup. I pour the juice into the measuring up until it's completely full as well. You can also use a cup of sweet relish if that's easier! I prefer larger pieces of pickles in the salad but both work well.
    • In a medium bowl add the mayo, sour cream, dijon mustard, and celery seeds. Give them a mix then add in the chopped pickles and juice and mix once more then set aside.
    • Pour the dressing over the potatoes and toss then add the onion, apple, celery, dill, chives, and eggs and gently mix. Sprinkle with paprika before serving and enjoy!

    Video

    Notes

    • Stay away from those giant, starchy and crumbly potatoes. Smaller waxy, creamy potatoes are best for a potato salad as they have a nice mouth feel and will not fall apart when mixed. My favorites are baby red, Yukon Gold and Klondike potatoes. 
    • If your potatoes seem a bit watery return them to the pot and cook off some of that excess moisture on lot heat.
    • I love the kick of a nice spicy dijon mustard but you can use hone mustard or yellow mustard if you're not a fan of spice.
    • Pile in the fresh herbs! They add so much fresh flavor and nutrients to this dish. You can also add green onion, and minced shallots for some more bite.
    • Crumbled bacon is a delicious addition to anything and yes, it goes quite will with potato salad too! Give it a try.

    Nutrition

    Serving: 1cup | Calories: 288kcal | Carbohydrates: 26g | Protein: 9g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 136mg | Sodium: 356mg | Potassium: 821mg | Fiber: 5g | Sugar: 3g | Vitamin A: 453IU | Vitamin C: 24mg | Calcium: 105mg | Iron: 7mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
    « Pasta Salad
    Lemon Curd »

    Primary Sidebar

    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

    Search

    Follow Us On

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Preppy Kitchen Newsletter

    Sign up to receive recipes, recommendations and tips straight to your inbox!

    Buy My Book

    Preppy Kitchen Cookbook

    As Seen On

    As seen on Elle Décor, People, Food Network and more

    Top recipes This Month

    • A stack of peanut butter cookies on a small wooden board

      Peanut Butter Cookies Recipe

    • An Oatmeal Chocolate Chip cookie next to a glass of milk

      Oatmeal Chocolate Chip Cookies

    • Lemon bars dusted with powdered sugar on a green and white plate.

      Lemon Bars

    • A group of pink macarons on a serving tray next to flowers

      Macaron Recipe

    • A photo of a vanilla cupcake on a cupcake stand with vanilla buttercream frosting beautifully piped on top.

      Buttercream Frosting

    • A plate with multiple cake pops on it with one with a bite taken out.

      Cake Pops

    • A group of shortbread cookies. some are stacked while others are on crumpled paper.

      Shortbread Cookies Recipe

    • A cake stand with a slice of red velvet cake cut out and placed on a plate in front.

      Red Velvet Cake

    • A slice of vanilla cake on a plate in front of the cake on a cake stand.

      Vanilla Cake Recipe

    • A slice of lemon cake on a plate in front of a cake stand holding the rest of the cake.

      Lemon Cake

    Footer

    As Seen On:

    Elle Décor, People, Country Living, Better Homes & Gardens, Food Network, Woman's Day, forkly, Yummly, the Bump, Buzz Feed, Home and Family and New York magazine.

    The Brand

    • About John
    • Press

    Preppy Kitchen Logo

    Dessert Recipes

    • Cakes
    • Cookies
    • Cupcakes
    • Pies
    • All Desserts

    Main Course Recipes

    • Main Dishes
    • Side Dishes
    • Casseroles
    • InstantPot
    • Soups
    • Salads

    COPYRIGHT © 2015–2023 PREPPY KITCHEN | PRIVACY POLICY

    441 shares