My classic potato salad recipe is pretty similar to this simple macaroni salad recipe. It’s basically a warm weather version of a casserole, so don’t let the word “salad” fool you.
Potato salad is a creamy and a very comforting dish. I love it alongside any kind of picnic or outdoor BBQ main dish.
For me, classic potato salad has to be that perfect blend of soft potatoes and hard boiled eggs alongside a good amount of crunch from bell peppers and onion.
Classic Potato Salad Ingredients:
- Russet Potatoes
- Hard-Boiled Eggs
- Red Onion
- Red Bell Pepper
- Dijon Mustard
- Rice Vinegar
- Sweet Pickle Relish
- Salt and Pepper
Do you cube the potatoes before boiling them?
Yes, I peel and cube the the potatoes before boiling them. Make sure they are soft enough to eat, but not so soft they become mashed potatoes all on their own.
I peel the potatoes because this is how I remember potato salad from my childhood, so it’s how I prefer it. But you could absolutely leave the peels on and just scrub the potatoes well and cube before boiling.
Do you put eggs in classic potato salad?
Yes, you can hard boil your own eggs on the stove, in the oven, or you can buy them. Once the potatoes are cooked, the eggs are hard boiled, and the vegetables chopped, you’re ready to combine everything and give it all a good stir. That’s it!
Can you make potato salad ahead of time?
You can make potato salad the night before you plan to serve it, but if you do, stir in the chopped chives until you’re ready to serve. The flavor will become more powerful the longer the dish is combined.
Leftover potato salad can be covered and refrigerated for at least a few days. Thanks for letting me share this easy classic potato salad with you! xo. Emma
Looking for more BBQ side dishes? Check out …
Classic Potato Salad
This creamy and classic potato salad is the perfect side dish to bring to a summer BBQ or picnic.
- 2 pounds russet potatoes 3-4 large potatoes
- ¼ cup red onion chopped
- 1 red bell pepper
- 2 tablespoons chives chopped
- 3-4 hard boiled eggs
- 1 tablespoon rice vinegar
- ¾ cup mayo
- 1 tablespoon mustard dijon
- 2 tablespoons sweet pickle relish
- salt and pepper
Peel and cube the potaotes. Boil in water until soft enough to easily cut with the side of a fork, 8-10 minutes. Drain and allow to cool.
Hard boil the eggs unless using store-bought (already hard boiled) eggs. Allow to cool.
Finely chop the red onion, red bell pepper, hard boiled eggs, and chives.
In a large bowl, combine the potatoes, red onion, bell pepper, hard boiled eggs, and chives. Add the vinegar, mayo, mustard, and sweet relish. Stir until everything is well combined. Add salt and pepper to taste.
If you are making the salad ahead (the night before), wait to stir in the chives or green onion until just before as the flavor will intensify some as the salad is stored.