Every home cook should have one go-to classic potato salad recipe on hand. It’s the perfect dish to bring to summer picnics, serve at grill-outs and take along to potluck suppers. But don’t just limit this simple potato salad to warm-weather months—this dish can be served year-round. The next time someone samples your delicious side dish and asks you how to make potato salad, just hand them this easy potato salad recipe.
More About This Recipe
- For much of its early history, potato salad was a hot-and-vinegary sort of dish. The earliest written recipes for American potato salad began appearing in the 1850s, and they called for cooked potatoes dressed with oil, vinegar and herbs, a style we’ve come to call “German potato salad,” and which is known as "Kartoffelsalat" in Germany. The cold, mayonnaise-dressed version of potato salad gained popularity in the early 20th century, thanks to the appearance of jarred mayonnaise on grocery store shelves. The great thing about potato salad is that, with mildly flavored boiled potatoes as your base, you have full creative freedom to make it your own. Substitute Greek yogurt for all or part of the mayonnaise, add chipotle peppers or Sriracha sauce to spice it up, and sprinkle on plenty of flavorful add-ins like crumbled cooked bacon, sliced scallions, plain or flavored potato chips or crumbled blue cheese. Once you’ve tried this easy potato salad recipe and learned how to make potato salad, you can find more inspiration from Betty’s Best Potato Salad Recipe Collection.
Favorite Potato Salad
- Prep Time 10 min
- Total 4 hr 50 min
- Servings 10
- Ingredients 9
Ingredients
- 6 medium boiling potatoes (2 pounds)
- 1 1/2 cups mayonnaise or salad dressing
- 1 tablespoon white or cider vinegar
- 1 tablespoon yellow mustard
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 medium celery stalks, chopped (1 cup)
- 1 medium onion, chopped (1/2 cup)
- 4 hard cooked eggs, chopped
Instructions
-
Step1Scrub potatoes. Leaves skins on if desired, or peel thinly and remove eyes.
-
Step2Heat 1 inch water (salted if desired) to boiling; add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until potatoes are tender; drain. Cool slightly; cut into cubes (about 6 cups).
-
Step3Mix mayonnaise, vinegar, mustard, salt and pepper in 4-quart glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours.
Nutrition
340
Calories
29 g
Total Fat
4 g
Protein
17 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 340
- Calories from Fat
- 260
- Total Fat
- 29 g
- Saturated Fat
- 5 g
- Cholesterol
- 105 mg
- Sodium
- 480 mg
- Potassium
- 320 mg
- Total Carbohydrate
- 17 g
- Dietary Fiber
- 2 g
- Protein
- 4 g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 4%
- 4%
- Calcium
- 2%
- 2%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 6 Fat;Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved