5 Classic Potato Salad

There are some dishes that never go out of style, and classic potato salad is one of them. Whether you’re heading to a picnic, potluck, or backyard BBQ, potato salad is the trusted sidekick that shows up in every spread. Creamy, tangy, and endlessly customizable, this dish is a fan favorite that deserves a little love—and a few tasty variations.

In this blog post, we’re diving into five mouthwatering versions of classic potato salad that will keep your guests coming back for seconds. With simple ingredients, step-by-step instructions, and helpful tips, you’ll become the go-to salad expert in your circle.

Why Classic Potato Salad is Always a Hit:

Potato salad is one of those dishes that checks all the boxes: it’s easy to make, travels well, and complements everything from burgers to ribs.

The best part? It’s endlessly adaptable. From rich and creamy mayo-based versions to vinegar-forward European styles, classic potato salad can be tweaked to match your flavor preferences.

Tools You’ll Need:

Before you get started, make sure you have these essentials on hand:

• Large pot (for boiling potatoes)
• Cutting board and knife
• Large mixing bowl
• Measuring cups and spoons
• Rubber spatula or spoon for mixing
• Colander

5 Classic Potato Salad:

1: Traditional Creamy Potato Salad

Ingredients:

• 2 pounds Yukon Gold potatoes
• 1 cup mayonnaise
• 2 tablespoons yellow mustard
• 1/2 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 3 hard-boiled eggs, chopped
• Salt and pepper to taste
• Paprika for garnish (optional)

Instructions:

1. Peel and cube potatoes, then boil in salted water until fork-tender (about 12-15 minutes).
2. Drain and let cool.
3. In a large bowl, mix mayo, mustard, celery, onion, and eggs.
4. Add cooled potatoes and gently toss to combine.
5. Season with salt and pepper, sprinkle paprika on top, and refrigerate for at least 1 hour before serving.

This version is the epitome of classic potato salad—creamy, comforting, and just a little tangy.

2: German Potato Salad (Warm and Tangy)

Ingredients:

• 2 pounds red potatoes
• 6 slices bacon, chopped
• 1/2 cup chopped onion
• 1/4 cup apple cider vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon sugar
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Boil potatoes until just tender, drain, and slice.
2. In a skillet, cook bacon until crispy. Remove bacon and sauté onion in the drippings.
3. Add vinegar, mustard, sugar, salt, and pepper to the pan and simmer.
4. Toss warm potatoes with the dressing and bacon.
5. Garnish with parsley and serve warm.

This version adds a tangy twist to the traditional, and it’s still a staple when discussing classic potato salad options.

3: Southern Potato Salad

Ingredients:

• 2 pounds russet potatoes
• 3/4 cup mayonnaise
• 2 tablespoons yellow mustard
• 1/4 cup sweet pickle relish
• 3 hard-boiled eggs, chopped
• 1/4 cup celery, diced
• Salt, pepper, and paprika to taste

Instructions:

1. Peel, chop, and boil potatoes until tender. Drain and cool.
2. Mix mayo, mustard, relish, eggs, and celery in a large bowl.
3. Fold in potatoes and season with salt and pepper.
4. Sprinkle paprika for color and chill before serving.

This Southern take on classic potato salad is rich, creamy, and full of flavor thanks to the sweet relish and mustard combo.

4: Dijon Mustard Potato Salad

Ingredients:

• 2 pounds fingerling or baby potatoes
• 1/4 cup Dijon mustard
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1/2 cup scallions, thinly sliced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Boil potatoes whole until tender. Cool slightly, then slice.
2. Whisk mustard, olive oil, vinegar, salt, and pepper.
3. Combine potatoes, scallions, and dressing in a bowl.
4. Toss gently and garnish with parsley.

This lighter take on classic potato salad skips the mayo for a bold, zesty finish.

5: Herbed Greek Yogurt Potato Salad

Ingredients:

• 2 pounds baby potatoes, halved
• 3/4 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1/4 cup chopped fresh dill
• 1/4 cup chopped chives
• Salt and pepper to taste

Instructions:

1. Boil halved potatoes in salted water until tender. Drain and let cool.
2. Mix yogurt, lemon juice, olive oil, dill, and chives in a bowl.
3. Toss potatoes with dressing and season with salt and pepper.
4. Chill before serving.

Creamy and herb-packed, this variation keeps the spirit of classic potato salad alive with a lighter twist.

Make-Ahead Tips:

• Cool potatoes completely before mixing to avoid a watery salad.
• Chill for at least one hour to let flavors meld.
• Add fresh herbs or toppings just before serving to maintain their color and texture.
• Store in an airtight container in the fridge for up to 3 days.

Take Away:

Potato salad is timeless, and these five variations show just how versatile and flavorful it can be.

Whether you stick with the tried-and-true or experiment with warm or herbaceous styles, there’s something here for everyone who loves a good classic potato salad.

Let’s recap our featured recipes:

1. Traditional Creamy Potato Salad
2. German Potato Salad
3. Southern Potato Salad
4. Dijon Mustard Potato Salad
5. Herbed Greek Yogurt Potato Salad

Make one (or all) of these at your next gathering and watch them disappear!

Pin It:

Want to keep these recipes handy for your next cookout or picnic? Pin this guide to your favorite Pinterest board so it’s ready when you are.

Read Next: 5 Potato Salad Recipes

FAQs:

Q: Can I make these salads the day before?
Absolutely. Potato salad often tastes better after sitting overnight.

Q: What’s the best type of potato for salad?
Waxy potatoes like Yukon Gold or red potatoes hold their shape best. Russets work for creamy versions.

Q: Can I make these vegan?
Yes. Use vegan mayo or yogurt alternatives and skip eggs and bacon.

Q: How long can potato salad sit out?
No more than 2 hours at room temperature. Keep chilled for safety.

Q: What pairs well with potato salad?
Grilled meats, sandwiches, or veggie skewers are perfect matches.