This classic potato salad is everything I want in a summertime side dish—creamy, tangy, and packed with fresh crunch from celery and red onion. It’s the kind of recipe that has friends and family coming back for seconds (and asking for the recipe). One bite, and I immediately understood why someone said, “This is the best potato salad I’ve ever had!”

Why You’ll Love This Recipe

I love this potato salad because it strikes the perfect balance between creamy and zesty, with just enough texture and freshness to keep it interesting. The combination of mayonnaise, Dijon mustard, and apple cider vinegar creates a rich, flavorful dressing that clings perfectly to the warm potatoes. The addition of parsley, red onion, and celery gives it a bright, crisp finish, and when I mix in chopped hard-boiled eggs, it turns into a heartier dish that’s picnic-perfect. Plus, it gets even better after a night in the fridge.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lb (≈ 900 g) potatoes, peeled and cut into chunks
⅔ cup mayonnaise
2 Tbsp Dijon mustard
1 Tbsp apple cider vinegar
1 Tbsp sugar
½ tsp salt (or to taste)
¼ tsp black pepper
3 stalks celery, finely chopped
3 Tbsp red onion, finely diced
2 Tbsp fresh parsley, chopped
2 hard-boiled eggs, chopped (optional)

directions

I start by placing the peeled and chopped potatoes into a large pot and covering them with cold water. I add a pinch of salt to season them as they cook.
I bring the pot to a boil, then reduce the heat and simmer the potatoes until they’re fork-tender, which usually takes about 10 to 15 minutes.
After draining, I let the potatoes cool slightly. I find that mixing them while they’re still warm helps them absorb more flavor.
In a large bowl, I whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.
I gently fold the warm potatoes into the dressing, making sure they’re well coated.
Then I stir in the chopped celery, red onion, and parsley for a bit of crunch and color.
If I’m using eggs, I fold those in last.
I cover the bowl and chill the salad in the fridge for at least an hour before serving. That resting time really helps the flavors meld together.
Right before serving, I always give it a taste and adjust the seasoning if needed—maybe a pinch more salt or a splash of vinegar.

Servings and timing

This recipe makes about 6 to 8 servings.
Prep time: 15 minutes
Cook time: 12 minutes
Total time: 1 hour 30 minutes (including chilling)

Variations

I sometimes swap the mayonnaise for Greek yogurt for a lighter version.
Adding chopped pickles or relish gives it a sweet-and-sour kick.
For extra flavor, I’ve mixed in a spoonful of yellow mustard or a dash of smoked paprika.
Using different herbs like dill or chives changes the flavor profile in a fun way.

storage/reheating

I store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. Since it’s mayo-based, I never leave it out at room temperature for more than two hours. This dish isn’t meant to be reheated—I always serve it chilled or at room temperature.

FAQs

How do I keep the potatoes from getting mushy?

I make sure to use waxy potatoes like Yukon Gold or red potatoes, and I’m careful not to overcook them. Draining them right when they’re fork-tender keeps them from falling apart.

Can I make this potato salad ahead of time?

Absolutely! In fact, I think it tastes better the next day. I usually make it the night before so the flavors have plenty of time to meld.

Do I have to peel the potatoes?

Not necessarily. If I’m using thin-skinned potatoes like red potatoes, I often leave the skin on for a bit of extra texture and nutrients.

Can I freeze potato salad?

I don’t recommend freezing it. The mayonnaise can separate, and the texture of the potatoes changes too much. It’s best enjoyed fresh or within a few days from the fridge.

What can I use instead of mayonnaise?

I’ve swapped in Greek yogurt or sour cream for part (or all) of the mayo with good results. Just know the flavor will be tangier and slightly less rich.

Conclusion

This classic potato salad is a go-to side dish in my kitchen, especially when the weather warms up. It’s simple, satisfying, and versatile enough to pair with almost anything from burgers to barbecue. Whether I’m making it for a potluck, picnic, or just a family dinner, it never fails to impress. I hope it becomes a staple in your recipe rotation like it has in mine.