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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!
Prep Time20 mins
Cook Time20 mins
Cool Potatoes and Finished Salad Chill Time2 hrs 15 mins
Total Time2 hrs 55 mins
Servings: 8 (about a heaping ½ cup each)
Calories: 301kcal
Author: Michelle / Now Cook This!

Ingredients

  • 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
  • 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

Instructions

  • 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.

Recipe Notes

  • 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.
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