Go Back
+ servings
Potato salad with a fork.
Print Recipe
5 from 24 votes

The BEST Potato Salad Recipe

This classic potato salad recipe inherited from my mom is easy, flavorful, and loaded with texture. That's what makes it the perfect summer side dish for BBQs, picnics, and dinner parties! Watch the video below to see how I make this in my kitchen!
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: American
Keyword: Best Potato Salad, How to Make Potato Salad, Potato Salad, potato salad recipe
Servings: 10 servings
Author: Lisa Bryan



  • 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.
    Boiled potatoes in a pot.
  • 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.
    Boiled eggs in a pot.
  • 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.
    Cooled potatoes and eggs in bowls.
  • 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.
    Chopped hard-boiled eggs.
  • 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. 
    A bowl of classic potato salad.



  • To make ahead and store: You can cook the eggs and potatoes a day before, then make the rest of the salad the day of. Alternatively, make the salad ahead of time and store it in the fridge for 3 to 4 days.
  • To make this salad even healthier: I use my homemade mayonnaise recipe (as I can control the quality of oil and make sure there are no unnecessary ingredients).
  • For getting the boiled eggs out of the pot: This is my favorite skimmer for making hard-boiled eggs as it's large and wide.


Calories: 298kcal | Carbohydrates: 25g | Protein: 7g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 334mg | Potassium: 770mg | Fiber: 3g | Sugar: 2g | Vitamin A: 273IU | Vitamin C: 14mg | Calcium: 41mg | Iron: 2mg