Classic Potato Salad Recipe

Whip up this creamy, tangy Classic Potato Salad with boiled eggs. Perfect for BBQs, summer picnics, and your Fourth of July feast! Made with tender warm potatoes, sweet onions, and a rich, zesty dressing, this nostalgic dish is easy to make and always a crowd-pleaser.

Quick & Easy Potato Salad.

When summer rolls in, I’m not just here for the sunshine but for the food. And nothing says backyard BBQ, chilled drinks on the patio, and laid-back good vibes like a big ol’ bowl of classic potato salad.

This creamy, tangy, feel-good side dish is one of my all-time favorite summer staples. It’s the kind of recipe that shows up to every picnic, potluck, and grill-out with confidence and always disappears fast.

I’ve been making this version for over a decade, and without fail, someone always asks for the recipe, it's that good!

Classic American Potato Salad.

If you’ve never had potato salad with boiled eggs, let me tell you, you’re seriously missing out. The eggs bring a rich, creamy texture that pairs beautifully with tender potatoes and that zingy mayo-Dijon dressing. It’s one of those magical combinations that just works.

Plus, it’s super easy to whip up, make ahead, and stash in the fridge until it’s party time. Whether you’re feeding a crowd or just meal-prepping for the week, this dish is a total win.

Let’s dive into the recipe, shall we?

Ingredients:

• 2 pounds of potatoes (Russet or Yukon Gold potatoes work well)

• 1 cup mayonnaise

• 2 tablespoons Dijon mustard

• 1 teaspoon garlic powder

• ½ teaspoon salt

• ¼ teaspoon ground black pepper

• 3 hard-boiled eggs, chopped

• ½ cup red onion, finely chopped

• Fresh parsley or dill for garnish (optional)

How to Make a Classic Potato Salad Recipe.

1. Boil the Potatoes.

Wash and scrub the potatoes. Cut the potatoes into chunks and boil them in salted water until tender (about 10-15 minutes). Test with a fork. They should be soft but not falling apart.

Drain and let them cool.

2. Whip Up the Dressing.

In a large bowl, mix together mayo, Dijon mustard, garlic powder, salt, and pepper to make the creamy dressing.

3. Mix It All Together.

Once the potatoes are cool enough to handle, cut them into bite-sized pieces if not already or leave chunky for extra texture.

Gently fold in the chopped eggs and red onion until evenly coated.

4. Chill Out

Cover the bowl and pop it in the fridge for at least an hour before serving. Trust me, it tastes even better once the flavors have had time to meld.

5. Serve & Shine

Before serving you can garnish the finished salad with chopped parsley or dill and watch it disappear at the table

Potato salad will stay fresh in the fridge for up to 3 to 5 days in an airtight container.

This perfect potato salad is the kind of dish that just belongs next to burgers, grilled corn, watermelon slices, and a cooler full of soda. Whether you're headed to a potluck, hosting in your backyard, or sneaking forkfuls straight from the fridge (been there), it’s always a hit.

And hey, if you're planning a full-on 4th of July get together, pair this with some grilled hot dogs and a fresh watermelon feta salad. And you’ve got yourself a party!

📌 Save this recipe card or pin it for later - and let me know in the comments if you try them! I’d love to see how yours turn out!