Classic Creamy Potato Salad
This Classic Creamy Potato Salad has tender potatoes, crunchy celery and onion, and hard-boiled eggs tossed in a flavorful, tangy mayonnaise-based dressing. The perfect summer side dish!
Servings: 8 (about a heaping ½ cup each)
- 2 pounds regular white, red, or Yukon gold potatoes, peeled (if desired) and cut into ¾" to 1" cubes
- salt, for the potato cooking water, to taste
- 1 cup mayonnaise
- 2 tablespoons white wine vinegar
- 2 teaspoons celery salt, or to taste
- ¼ teaspoon black pepper, or to taste
- ⅛ teaspoon cayenne pepper, optional
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 teaspoons sugar
- 1 cup diced celery
- ½ cup diced onions
- 3 hard-boiled eggs, chopped into ½" pieces
- paprika, for garnish, optional
- chopped fresh parsley, for garnish, optional
Cook the potatoes in boiling salted water until fork-tender but not mushy, about 8 to 10 minutes; drain.Note: If you need to make hard-boiled eggs, make them while the potatoes are cooking and then place them in ice water to cool.
Spread the potatoes out in a single layer on a large baking sheet or tray and allow them to cool completely (this should take about 10 to 15 minutes).
In a large bowl, whisk together the mayonnaise, white wine vinegar, celery salt, black pepper, cayenne pepper (if using), garlic powder, onion powder, and sugar until well-combined.
Add the cooled potatoes, the celery, and the onions to the bowl; toss gently until well-combined and everything is evenly coated with the dressing.
Add the chopped hard-boiled eggs and gently fold them in. Taste and adjust seasoning, if needed.
Cover and refrigerate for at least 2 hours before serving to allow the flavors to blend and the potatoes to absorb some of the dressing.
If desired, right before serving, sprinkle with paprika and chopped fresh parsley.
- Use a more waxy potato like white, red, or Yukon gold. They will hold their shape better. I don't recommend starchier potatoes like russets for this recipe, as they can sometimes get a little mushy.
- With these thin-skinned waxy potatoes, you can peel them or leave the skins on, whichever you prefer.
- Generously salt the potato cooking water so that your potatoes taste good (but not salty). Bland potatoes will result in a bland potato salad. Adding salt after the fact just isn't the same.
- Need a recipe for hard-boiled eggs? Check out my Instant Pot Hard-Boiled Eggs post, which has instructions for both the Instant Pot and the stove top.
- Not into eggs? Leave them out.
- Store potato salad in an airtight container in the refrigerator for 3 to 5 days.