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This easy potato salad is a classic, family-favorite recipe that will have everyone asking you to share the recipe! It's creamy, flavorful, and super simple to make.
Ingredients
Here's what you'll need to make this recipe. The full recipe card and ingredient list can be found at the bottom of the page.
- 2 - 2 ½poundspotatoesgold, red or Russet potatoes), peeled or unpeeled and cut into quarters
- 1 ½cupsmayonnaise
- 1tablespoonlemon juice
- 2teaspoonsdijon mustard(or yellow mustard)
- ½teaspoongarlic powder
- 5hard boiled eggschopped
- 3ribscelerydiced
- 5green onionschopped (white & green parts)
Instructions
Step 1: Boil the potatoes
Add the potatoes to a large pot and fill it with cold water until the water covers the potatoes by about 1 inch. Add 1 teaspoon of salt to the water. Bring the pot to a boil. Boil the potatoes for 15 - 20 minutes, until tender when pierced with a fork. Drain and set aside.
Step 2: Make the dressing
While the potatoes cook, in a large bowl stir together: mayonnaise, lemon juice, dijon mustard, garlic powder, 1 teaspoon salt and pepper.
Step 3: Mix
Once the potatoes have cooled, cut them into roughly ½ inch pieces. Add the potatoes to the bowl with the mayonnaise along with the eggs, celery, and green onions. Stir gently to mix.
Step 4: Serve
Serve cold, optionally topped with a sprinkle of paprika or chopped chives.
Substitutions
- Vinegar: swap out the lemon juice in this recipe for white vinegar or apple cider vinegar. All of these options add acidity to the potato salad.
- Potatoes: you can use gold, red or Russet (white) potatoes to make this potato salad. They can be peeled or unpeeled (based on personal preference)
- Mustard: dijon, yellow, or whole grain mustard can be used
Storage
- In the fridge: cover and store in an airtight container in the fridge for up to 3 - 5 days.
- In the freezer: it's not recommended to freeze potato salad as it will change its texture.
Frequently Asked Questions
What are the best potatoes for potato salad?
Potato salad is very versatile! You can use gold (Yukon gold), red, or white (Russet) potatoes. Gold potatoes are most popular.
How much potato salad should you serve per person?
If you're cooking for a crowd, you can estimate 1 cup or half a pound of potato salad per person. This recipe makes 8 servings, or about 8 cups.
If you're serving a very large crowd (even 40 or 50 people), calculate how much salad you'll need (half a pound per person) and buy that many pounds of potatoes. You can then multiply this recipe depending on how much you need.
Potato Salad
- Total Time: 30 minutes
- Yield: 8 1x
Description
This easy potato salad is a classic, family-favorite recipe that will have everyone asking you to share the recipe! It's creamy, flavorful, and super simple to make.
Ingredients
Scale
- 2 - 2 ½ pounds potatoes (gold, red or Russet potatoes), peeled or unpeeled and cut into quarters
- 1 ½ cups mayonnaise
- 1 tablespoon lemon juice
- 2 teaspoons dijon mustard (or yellow mustard)
- ½ teaspoon garlic powder
- 2 teaspoons salt, divided
- ¼ teaspoons black pepper
- 5 hard boiled eggs, chopped
- 3 ribs celery, diced
- 5 green onions, chopped (white & green parts)
Instructions
- Boil the potatoes: add the potatoes to a large pot and fill it with cold water until the water covers the potatoes by about 1 inch. Add 1 teaspoon of salt to the water. Bring the pot to a boil. Boil the potatoes for 15 - 20 minutes, until tender when pierced with a fork. Drain and set aside.
- Make the dressing: while the potatoes cook, in a large bowl stir together: mayonnaise, lemon juice, dijon mustard, garlic powder, 1 teaspoon salt and pepper.
- Mix: once the potatoes have cooled, cut them into roughly ½ inch pieces. Add the potatoes to the bowl with the mayonnaise along with the eggs, celery, and green onions. Stir gently to mix.
- Serve: serve cold, optionally topped with a sprinkle of paprika or chopped chives.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Side Dish
- Cuisine: American
Keywords: eggs, mayonnaise, potato salad
More Side Dishes
- Crispy Smashed Brussels Sprouts with Parmesan
- Crispy Smashed Broccoli with Parmesan
- Mediterranean Chopped Salad
- Easy Egg Salad
Reader Interactions
Comments
Alice Brooks
So good
★★★★★
Reply
See AlsoGiada Chicken Piccata RecipeMichael Vacanti
Really easy to make!😃
★★★★★
Reply
Sue
Made this today! I added thinly sliced radishes ~ 😋
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Anonymous
This Potato salad is simple and delicious. I've made this a couple times and my picky eaters love it. Before this I was used to a German Potato salad and my husband didn't really care for it but he will eat this all and go back for seconds without picking through it.
★★★★★
Reply
RoseMarie Gingrich
I just got done making for Tomorrow Sunday dinner! This is pretty much rhe recipe I've used for 69 years& Mothet b4 me made 50 plus years we do not add radishes
Reply
Rose
Made this recipe two weekends in a row for BBQs.
I’ve been looking for an easy, delicious, flavorful potato salad. I’ve tried many recipes, and I can honestly say this recipe is excellent. I love the addition of lemon juice as opposed to vinegar. Used less mayo dressing than the recipe (my family prefers that way.) Other than that, great recipe. People were raving about this potato salad.★★★★★
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Patty Irvin
Very yummy and very easy... I think I'll add pickles & dill next time
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Tim
I’m confused. This recipe calls for 2lbs potatoes to serve 8. But you also say to estimate 1/2lb potatoes per person. 2lbs divided by 8 is 1/4lb.
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Kelly
Added pickle juice because I had no lemon. Loved the recipe!
★★★★★
Reply
Kylee Conrad
I had THE best potato salad of my entire life once at a random Home Depot luncheon in Oakland California in about Oct. Of 2013. I've been chasing it ever since. This recipe looks very yummy and I'm trying it tomo, but it's not "THE potato salad". I don't know who catered the small luncheon at the corporate office in Oakland that day, but if anyone out there might know, please pass this message on!!! I beg of you!!
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