Classic Potato Salad


This post may contain affiliate links. See my disclosure policy.

Jump to RecipeJump to Video

Potato salad is the ultimate summer salad recipe. It’s simultaneously creamy, crunchy and fresh (which is why we always go back for seconds).

This easy, classic potato salad recipe is just like my mom used to make. In fact it’s her recipe, that I’ve lovingly adopted and have been making for more than 20 years. Believe me when I say, it’s the BEST potato salad recipe you’ll ever taste!

Potato salad in a white bowl.

There’s nothing like potato salad to conjure up happy childhood memories of sunny summer days. It’s the quintessential recipe for outdoor parties, potlucks and barbecues and perfect to serve alongside heartier mains like my Barbecue Ribs with Spiced Rum Pineapple Sauce, Beef Brisket and Honey Mustard Chicken.

Many people have a family favorite recipe that’s been passed down generation after generation and that’s wonderful. But let me tell you why I think my mom’s recipe is the best.

First, it’s not mushy. Many potato salad recipes actually resemble mashed potatoes. But that’s a little too soft for my liking. I think potato salad should have texture, crunch and a chunky consistency.

Second, it’s not watery. It’s creamy without being soupy. And that’s because there’s the right amount of dressing for the right type of potatoes.

Lastly, it’s not a bowl of monochromatic beige and yellow. This potato salad recipe is a delicious combination of red potatoes, hard-boiled eggs, celery, radishes, spring onions, dill and mayonnaise. Loads of color and tons of fabulous flavor.

How to Make Potato Salad (Step-by-Step)

Now that you know why I think this is the best potato salad recipe, let me tell how easy it is to make:

  1. Boil the potatoes. After boiling the potatoes for 20 minutes, puncture with a fork to make sure they’re done. If you over cook the potatoes, they will make your salad mushy.
  2. Boil the eggs. To ensure the eggs are hard-boiled through, you’ll cook them for 12-14 minutes. Read my post on how to cook perfect hard boiled eggs. Place them in an ice bath to stop the cooking process. When they are cool enough to touch, peel off the shells.
  3. Place the potatoes in the fridge. See my tip below on why you need to cool your potatoes completely before making the salad.
  4. Combine the remaining ingredients in a bowl. In a large bowl combine the celery, spring onions, radishes, mayonnaise and dill.
  5. Mix in potatoes and eggs. Once the potatoes and eggs have cooled, add them to your mayonnaise mixture and combine until fully coated.
  6. Salt and pepper to taste!

PRO TIP: Make sure your potatoes and hard-boiled eggs are fully cooled before making potato salad. It’s important to place your potatoes in the refrigerator after you have cooked and drained them from the water. This will help stop the cooking process. Also, the hot potatoes will melt the mayonnaise if you mix them together too quickly. And nobody wants hot melted potato salad!

How to make potato salad with ingredients in a bowl.
Potato salad in a white bowl.

Which Potatoes To Use

This potato salad calls for red or white new potatoes. But you could also use Yukon Gold potatoes. I used red potatoes because I just love the color that comes through in the mixture. These types of potatoes are creamy, lower in starch and hold together well after cooking. And the skin is so soft that you don’t have to peel them.

Do not use russet potatoes, as they are more starchy and will fall apart in your salad. Save those russet potatoes for my Carne Asada Fries.

Should You Cut Potatoes Before or After Boiling?

I prefer to boil my potatoes whole, then chill in the fridge and cut them after they’ve cooled. It’s easy to slice through the potatoes and I feel they’re slightly less waterlogged this way.

If you prefer to slice and cube your potatoes first, just remember to reduce the boil time to about 12-15 minutes.

Potato salad in a white bowl with a spoon.

Can You Make Potato Salad the Day Before?

Yes! It’s an excellent idea to make potato salad the day before. Or what I do, at a minimum, is prepare the potatoes and hard-boiled eggs the day before, that way everything is ready to be mixed the day of a party. Saves time too!

How Many Days Does Potato Salad Last?

As long as your potato salad wasn’t sitting out during a party or BBQ for hours then it should last 3-4 days in the fridge.

More Delicious Sides to Serve at a Party

Potato salad in a white bowl on a table with flatware next to it.

The BEST Potato Salad Recipe

5 from 22 votes
Prep: 30 minutes
Cook: 45 minutes
Total: 1 hour 15 minutes
Servings: 10 servings
Author: Lisa Bryan


A classic potato salad recipe just like my mom used to make. It’s easy to make, flavorful, creamy and  crunchy – that’s why it’s the best! Watch the video above and learn how to make it!



  • 7 red or white new potatoes (Yukon gold potatoes also work)
  • 6 large eggs
  • 3 celery ribs, sliced
  • 4 spring onions, sliced
  • 6 radishes, grated
  • 1 cup mayonnaise
  • 1 tablespoon roughly chopped fresh dill
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper


  • Boil the potatoes. Fill a large pot with water. Add the potatoes and bring to a boil. Salt the water, reduce to a simmer and cook for 20 minutes or until a fork inserts easily with a little resistance.
  • Make hard boiled eggs. Fill another pot with water and bring to a boil. Reduce the heat to low (so that there's no bubbles breaking the surface) and use a skimmer to gently add the eggs. Cook the eggs for 12 to 14 minutes, then place in an ice water bath to immediately stop their cooking.
  • Cool and chill. Once the potatoes have finished cooking, drain the water. Fill the pot with cold water to cool the potatoes down, then drain again. Place both the eggs and potatoes in the refrigerator to cool completely.
  • Dice the potatoes and eggs. Once your potatoes and eggs are fully cooled, peel the eggs, and then dice both the potatoes and eggs into 1-inch sized pieces.
  • Stir it all together. Add the diced potatoes and eggs to a large mixing bowl along with the mayonnaise, celery, radishes, green onion, dill, salt, and pepper. Stir gently until well combined. Serve the potato salad immediately or refrigerate for up to three days. 

Lisa’s Tips

  • To make this salad even healthier, I use my homemade mayonnaise recipe (as I can control the quality of oil and make sure there’s no unnecessary ingredients).
  • This is my favorite skimmer for making hard boiled eggs as it’s large and wide.


Calories: 241kcal | Carbohydrates: 15g | Protein: 6g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 108mg | Sodium: 211mg | Potassium: 550mg | Fiber: 3g | Vitamin A: 210IU | Vitamin C: 15mg | Calcium: 56mg | Iron: 4.4mg
Course: Side Dish
Cuisine: American
Keyword: Best Potato Salad, How to Make Potato Salad, Potato Salad, potato salad recipe
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

Recipe originally posted May 2015, but updated to include new information, photos and video. 

You May Also Like

About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

Leave a comment

All comments are moderated before appearing on the site. Thank you for sharing your feedback!

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I followed the instructions as written and added onion, radishes, eggs plus carrots. I made the homemade mayo, which was wonderful. It tastes like my mom’s.5 stars

  2. This is such an easy and tasty recipe and everyone loves it. I’m making it again for Father’s Day. Since I love relish, I also add some to take the flavor up another notch. Yum!!

  3. I don’t like celery, though I understand it adds a welcome crunch. Do you think fennel would work instead or would the liquorice flavour be too overpowering?

  4. That’s it!!! That’s the recipe my mom used when I was growing up. GLove those radishes. So good and not so vinegary like so many other recipes.5 stars

  5. Thank you, Lisa! Another winner :) perfect for welcoming the start of BBQ season! I added some cooked sausage I had on hand and used your recipe for homemade avocado oil mayo as well. 5 stars

  6. This potato salad recipe is absolutely delicious! I would have never thought about adding radishes, what a hit! My husband said it was the best potato salad he has ever eaten! Thank you for a keeper recipe! 5 stars

  7. I like them I am going to make the tuna salad and the potato salad look very good thank you for the recipes5 stars

  8. Fantastic recipe! This is our new favorite. Love the radishes! Only change is I add some finely chopped sweet pickles….so yummy. There are only two of us so I halve it and still have leftovers. Thanks for another homerun!5 stars

  9. Thanks for the potato salad recipe.   You make it sound easy to prepare and delicious to eat. 5 stars

  10. What a great potato salad! I wasn’t much of a potato salad lover until I made this dish.

    Hmmm, yummy once I finish preparing it and stick a fork in it. The hardest thing is not to continue to eat it before I put it in the fridge. I absolutely love it.

    I was looking for a way to incorporate green onions into my diet, and this recipe is one sure-fire way of doing that.

    I was wondering if mustard can be substituted for the mayonnaise?5 stars

    1. Hi Lee- Happy to hear this recipe turned you into a potato salad lover! As for using mustard instead, that will change the flavor of this recipe entirely. But if that’s something you’re looking for, then you can give it a try!

  11. It’s an absolute favorite in our family! 🥰
    I’m Russian, and it reminds me of my belived Russian salads. Celery and radish seemed like very unconventional choices for a soft mushy salad, but it works out perfectly. I’m so happy I found it. Thank you 🙏🏻
    We love it so much, there are never any leftovers, so my husband usually hides some before guests arrive 😁5 stars

      1. Hi! I really want to try thus recipe but I’m not a big fan of dill. What other herb would you recommend?

  12. This was my first attempt of making a potato salad. It was really good. My husband eats healthy. Never been on a diet or anything. It’s just the way he eats and enjoys. So he liked this light potato salad🙂

    Thank you, Lisa 🥳🙌🏻 5 stars

    1. Hi Assem – Glad you finally got to make your first potato salad with my recipe! Always good to hear when the hubby loves it :)

  13. So delicious! It was my first time making potato salad since I always ate my mother’s recipe. I absolutely loved this! The grated radishes is such a bonus to the flavor. I did add a little dollop of mustard to add a bit more tang;) Thank you so much for sharing this recipe! I love your website and videos, I am excited to try more recipes of yours!5 stars

    1. Hi lleigh – I am so glad you loved the recipe! Thanks for the compliments and hope you enjoy the rest of my videos/recipes :)

    2. I adored this recipe! In Argentina it Is a little bit difficult to find red skin potatoes. I used classic potatoes and ir was delicious all the same 😘😘😘💕💕💕5 stars

  14. I’m not a fan of celery, what substitute do you recommend? 

    Can’t wait to try it…looks delicious! 

    1. Water chestnuts would be a great alternative and still provide that crunch. :) Hope you enjoy it!

    2. I hate celery myself but love/need the flavor in my potato salad.. So I use the celery seed seasoning

  15. Radishes are full of water and so the potato salad will not keep well and will become watery.  I add radishes when I serve it in an amount to be consumed at that sitting.   I sometimes have also added some Italian dressing to the cubed potatoes while they cooling to boost the flavorand not added dill then.

    1. I’ve made it for 20 years and have never had it go watery. :) I don’t think there’s enough radish in the recipe to cause any issues. But you can certainly add it to each plate individually as well.

  16. Our family has a similar recipe but we add a few (claussen) pickles cut relatively small. They add an awesome crunch dimension plus flavor. Just remember to cut the salt a bit if you’re going to try this!

  17. I love your recipes and web site. I am wondering why you don’t have any vinegar or another acid to add great flavor and cut through the mayo? I thinks it’s also good for you right? Could I add some red wine vinegar or apple cider vinegar?

    Thank you!

    Kristen Berry

    1. Hi Kristen – thank you, I’m happy you love my recipes! And this potato salad recipe is a version I’ve just been enjoying my whole life, but you can certainly add vinegar if you’d like. :)

      1. I prefer to use red potatoes as they are more creamy, lower in starch, and hold together well after cooking!

    1. It’s almost a requirement at a BBQ party, isn’t it? :) Hope you enjoy the recipe Natalie!

      1. Hi Lisa as a true lover of potato salad I think your mom got it exactly right! Love the addition of the radishes and the simplicity of this recipe. Definitely a case of less is MORE!😘5 stars

  18. I love a good classic potato salad. Will let you know how it turns out. Making this for a gathering at my friends.

  19. This truly looks like one of the most delicious potato salads I’ve ever seen!! Must try the recipe!5 stars

    1. It’s so true! I think that’s why I love potato salad so much, because I know summer is coming. ;)

  20. Hi. Amazing recipe. Will surely try.

    I just wanted to point that the link in the video (for the recipe) takes you to a different recipe for salsa and not the potato salad.

  21. Hi Lisa – is the nutrition info listed for 10 servings? I’m planning on making this to go with some chicken, but if it’s that much per serving I might only need a half batch. Thanks!

    1. Hi Lynn – yes, that’s per serving (with 10 servings). I did just notice a small error on the back-end though and fixed it, so the calorie count is slightly less. :)

  22. Questions: 1)Did you peel the potatoes before you boiled them? I couldn’t tell from the pictures and didn’t see it in the instructions. If I were to use red, I may not peel them. 2) If we don’t make our own mayo, is there one that you recommend? I’m from the South and usually use Duke’s Mayo because it doesn’t have any sugar and is pretty “clean”. Can’t wait to try! Looks yummy!

    1. Hi Gaye – Because I used red potatoes in this recipe I didn’t peel them. You could also use “new potatoes” as well, but same thing, I wouldn’t peel them. I’ve never heard of Duke’s but when I’m in a pinch I usually use mayo from a brand called Primal Kitchen.