Easy Potato Salad Recipe
Posted May 25, 2023, Updated Feb 13, 2024
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This easy potato salad recipe is light and flavorful. Potatoes, celery, onions and eggs are combined with a delicious homemade dressing infused with herbs and spices.
This is not your average potato salad recipe. It is the best potato salad ever!
Red potatoes, celery, green onion and hard boiled eggs are combined with a flavorful and delicious homemade dressing.
Paprika and fresh dill add richness and depth to this recipe, making it tastier than any other potato salad I’ve ever tried.
Plus it’s so easy to make that it will become your go-to side dish to bring to BBQs and parties!
Potato Salad Recipe: Ingredients & Substitutions
- Red Potatoes. Yukon gold potatoes are a good substitute.
- Celery. I don’t recommend substitutions for the celery.
- Green Onions. Choose your favorite variety – yellow, red, white, etc.
- Mayonnaise. choose a mayo variety that fits your dietary needs.
- Dijon mustard. any variety of mustard works well, just be sure to consider how the variety you use will change the flavor of the potato salad. (e.g. honey mustard will make it sweeter).
- Paprika. smoked paprika adds a nice smokey flavor.
How to Make Potato Salad
Let’s walk through this potato salad recipe step-by-step, and don’t forget to watch the video.
Prepare the Potatoes
Many people wonder how to long to boil potatoes for potato salad. Well, in this recipe, we quarter the potatoes (or halve if they are small red potatoes) to speed up the cooking process so it only takes about 15 minutes to cook them!
Begin by quartering the potatoes and putting them in a 5-quart saucepan. Then fill the pan with cold water until the potatoes are covered by 1”
Bring water to a boil and boil until the potatoes are soft and easily pierced with a fork (but not falling apart).
Drain the potatoes in a colander and let them cool until they are cool enough to touch. Mix/toss them every few minutes to help release heat from the bottom layer of potatoes.
Once the potatoes are cool enough to handle, peel off the skins.
Then dice the potatoes into ½” pieces and transfer the potatoes to a large bowl.
Make the Potato Salad Dressing
While the potatoes are boiling, make the dressing by whisking together the mayonnaise, mustard, honey, lemon juice, sea salt, pepper, paprika and fresh dill in a small bowl until combined.
Assemble the Potato Salad
Once the potatoes are cooled and the dressing is made, it’s time to assemble the homemade potato salad!
Add the celery, green onions, and hard-boiled eggs to the diced potatoes in the large bowl and gently stir to combine.
Once the ingredients are mixed together, add the dressing and stir until it is evenly distributed.
Then, chill the potato salad in the refrigerator for at least 6 hours, or overnight.
Serve
Sprinkle with additional fresh dill and serve cold with your favorite BBQ dishes! Here are some of our favorites:
- Lemon chicken kebabs
- The best hamburgers!
- Grilled BBQ Chicken
- Grilled flank steak
- Italian pasta salad or summer pasta salad
- Summer fruit salad
- Burrata salad
- Homemade mac and cheese
- Best Homemade Coleslaw
Store
Store leftover potato salad in an airtight container in the refrigerator for 3-5 days. I do not recommend freezing this recipe.
Potato Salad Recipe FAQs
Yes, you can double this recipe.
You don’t have to put eggs in potato salad. However I feel like they are kind of the “essence” of potato salad. And while the recipe tastes great without them, I highly recommend keeping them in the recipe.
It lasts stored in an airtight container in the refrigerator for 3 to 5 days.
If you do not allow the potatoes time to cool completely after boiling, the water will not evaporate off and it will make the potato salad watery. Also, if you wash the celery or onion before putting it in the salad be sure it is completely dry.
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Easy Potato Salad Recipe
Ingredients
- 2 pounds red potatoes
- 4 ribs celery (1 cup, finely diced)
- 6 green onions (½ cup, sliced thin)
- 6 hard boiled eggs (peeled and diced)
Dressing
- 1 cup mayonnaise
- 1 Tablespoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon lemon juice
- 1 teaspoon sea salt (or to taste)
- ½ teaspoon black pepepr
- ½ teaspoon paprika
- 2 teaspoons fresh dill
Instructions
Prepare the Potatoes
- Quarter potatoes (or halve if they are small red potatoes) and place them in a 5-quart saucepan. Fill the pan with cold water until the potatoes are covered by 1”
- Bring water to a boil and boil until the potatoes are soft and easily pierced with a fork (but not falling apart).
- Drain the potatoes in a colander and let them cool until they are cool enough to touch. Mix/toss them every few minutes to help release heat from the bottom layer of potatoes.
- Once the potatoes are cool enough to handle, peel the skins off of them, then dice them into ½” pieces.
- Transfer the diced potatoes to a large bowl (preferably one with a lid because you will be chilling the salad).
Make the Dressing
- While the potatoes are boiling, make the dressing.
- Whisk together mayonnaise, mustard, honey, lemon juice, sea salt, pepper, paprika and fresh dill in a small bowl until combined.
Assemble
- Add the celery, green onions, and hard-boiled eggs to the diced potatoes in the large bowl. Stir to combine.
- Add the dressing and mix until evenly distributed.
Chill & Serve
- Cover the potato salad and chill in the refrigerator for at least 6 hours, or overnight.
- Sprinkle with additional fresh dill and serve cold.
Video
Notes
- Red Potatoes. Yukon gold potatoes are a good substitute.
- Celery. I don’t recommend substitutions for the celery.
- Green Onions. Choose your favorite variety – yellow, red, white, etc.
- Mayonnaise. choose a mayo variety that fits your dietary needs.
- Dijon mustard. any variety of mustard works well, just be sure to consider how the variety you use will change the flavor of the potato salad. (e.g. honey mustard will make it sweeter).
- Paprika. smoked paprika adds a nice smokey flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is close to what I make. I use a lot of hard boiled eggs and six is common. I also use drained pimentos. Depending upon the size of the salad I may use a large jar and a small jar. I also use sweet pickle relish but ultimately I can and have you deal relish both work well. Some people put in crumbled up bacon but I don’t. Nor do I use celery and especially not onion with people having allergies to it. I put hard-boiled eggs sliced on top for a decoration and sprinkle it with paprika.
All your recipes look delicious. I made the Brussels sprouts and love them.
I just made the chocolate chip cookies. Easy recipe ….Due to health issues I cut sugar to 3/4 on white and brown; and used salted butter and omitted the salt. They were sweet enough and did not notice the difference w/o salt because we are salt free people.. Thanks for recipe
I’m glad you love the chocolate chip cookies! You might want to leave this review on that page to help others making that recipe! 🙂
When I make my salad I like the potatoe taste so I steam my russets . Peel cooked potatoes, dice med. size so not too small and get mushy when adding eggs ect.Then I take a little dill pickle use and lightly toss through diced potatoes. it helps to keep potatoes from absorbing all the mayo ect. Thanks for the recipes!..