My classic potato salad recipe is quite similar to this easy macaroni salad recipe. It’s basically a warm-weather version of a casserole, so don’t let the word “salad” fool you.
Potato salad is a creamy and very comforting dish. I love it alongside any type of outdoor picnic or BBQ main course.
To me, classic potato salad has to be the perfect blend of soft potatoes and hard-boiled eggs, paired with a good helping of pepper and onion crunch.
Jump to the recipe
Ingredients for the classic potato salad:
- red potatoes
- Hard boiled eggs
- Red onion
- Red pepper
- chives
- mayo
- Dijon mustard
- rice vinegar
- Sweet cucumber relish
- salt and pepper
Do you dice the potatoes before you cook them?
Yes, I peel and dice the potatoes before I cook them. Make sure they’re soft enough to eat, but not so soft that they turn into mashed potatoes on their own.
I peel the potatoes because that’s how I remember potato salad from my childhood, so I prefer it. But you could definitely leave the skins on and just give the potatoes a good scrub and dice before cooking.
Do you put eggs in the classic potato salad?
Yes, you can hard boil your own eggs on the stove or in the oven, or buy them. Once the potatoes are cooked, the eggs are hard-boiled, and the veggies are chopped, you can combine everything and stir well. That’s it!
Can you make potato salad in advance?
You can make the potato salad the night before serving, but if you do, stir in the chopped chives until ready to serve. The flavor gets stronger the longer the dish is combined.
Leftover potato salad can be stored, covered, in the refrigerator for at least a few days. Thanks for letting me share this Easy Classic Potato Salad with you! xo. Emma
Looking for more BBQ side dishes? Cash …
Classic potato salad
This creamy and classic potato salad is the perfect side dish for a summer barbecue or picnic.
- 2 lb red potatoes 3-4 large potatoes
- ¼ Cup Red onion chopped
- 1 Red pepper
- 2 tablespoon chives chopped
- 3-4 hard boiled eggs
- 1 tablespoon rice vinegar
- ¾ Cup mayonnaise
- 1 tablespoon Mustard dijon
- 2 tablespoon sweet cucumber treat
- salt and pepper
-
Peel and dice the potatoes. Boil in water until soft enough to easily cut with the side of a fork, 8-10 minutes. Drain and let cool.
-
Unless you’re using store-bought (already hard-boiled) eggs, hard-boil the eggs. Let cool down.
-
Finely chop the red onion, red pepper, hard-boiled eggs and chives.
-
In a large bowl, mix together the potatoes, red onion, bell pepper, hard-boiled eggs, and chives. Add vinegar, mayonnaise, mustard and sweet relish. Stir until everything is well combined. Season with salt and pepper.
If you make the salad ahead of time (the night before), wait until just before to stir in the chives or spring onions, as the flavor will intensify a bit when the salad is stored.
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