Classic Potato Salad

Classic Potato Salad That Fixed My Whole Mood

because sometimes carbs and mayo are the only therapy you need

Girl… let me tell you what kind of day it was when this potato salad happened. I woke up already tired (you know those mornings where your coffee needs coffee?), my fridge was half-empty, and I had zero plans. ZERO. But there was this bag of sad-looking potatoes just chilling in the crisper drawer, and something in my soul said: “Maria, let’s make this day better — let’s make potato salad.” I didn’t have a BBQ to go to or a potluck invite, but honey, I didn’t need a reason.

It was hot, I was cranky, and all I wanted was something creamy, cold, and comforting — classic comfort food that gives “summertime picnic with aunties and auntie-level shade.” So I got to peeling, boiling, and mixing like a woman on a mission. Did I make a mess? Always. Did it turn out bomb? Absolutely. And now I have a new favorite lazy-day recipe that’s easy, nostalgic, and so dang satisfying I’m lowkey obsessed.

Why I Keep Coming Back to This Classic Potato Salad

It’s giving retro picnic queen, backyard chill, and mom-made-it vibes… but like, I’m the mom now. Every time I make this salad, I feel like I’m wrapping myself in a creamy, mustardy hug. My bestie once said, “Maria, if comfort food had a face, it would be this bowl.” I’ve made it for family BBQs, solo snack days, and even breakfast (no judgment). And girl — one time I forgot to chill it before a party and people still devoured it. It’s the kind of recipe that forgives you when you’re messy and rewards you when you’re creative.

What You’ll Need (your grocery love list)

This is the gang, babe. Each one brings their own energy to the bowl. Here’s what I used:

• 2 pounds Yukon Gold potatoes – Creamy, buttery, and they hold their shape like a queen.
• 3 hard-boiled eggs – Because yes, we’re doing this the old-school way. Chunky, not mashed.
• 1/2 cup mayonnaise – This is the glue, babe. Don’t skimp unless you’ve got a good alt.
• 1 tablespoon Dijon mustard – Gives it that subtle heat and tang. Not negotiable.
• 1/3 cup chopped celery – For that CRUNCH. Texture is everything.
• 1/4 cup diced red onion – Sweet with a lil’ bite. Totally balances the creaminess.
• 1 tablespoon apple cider vinegar – My secret weapon. Cuts through the richness perfectly.
• Salt and pepper, to taste – Don’t be shy here. Taste and tweak.

Maria’s Pro Tip: If your potatoes are overcooked and falling apart (been there), chill them for 10 minutes in the fridge before mixing — they’ll firm up just enough to handle the dressing like a champ.

How to Make My Creamy Dreamy Potato Magic

Step 1 – Boil Like a Boss

Peel and chop those potatoes into bite-sized cubes. Toss them into salted boiling water and cook for about 10–12 minutes. You want them fork-tender, not mushy. One time I left them for 20 minutes while watching TikToks… potato mash. Don’t be me.

Step 2 – Cool Down (both you and the taters)

Drain your potatoes and let them cool. If you’re impatient like me, spread them on a baking sheet and pop them in the fridge. Just don’t mix them hot — it’ll melt the mayo and turn the whole thing into a weird warm soup. Learned that the tragic way.

Step 3 – Mix Like You Mean It

In a big bowl, mix mayo, mustard, vinegar, salt, and pepper. Stir in your chopped celery, red onion, and diced eggs. Then — gently, lovingly — fold in the cooled potatoes. Don’t mash, don’t rush. Treat it like the masterpiece it is.

Step 4 – Chill, Babe

Let that baby rest in the fridge for at least an hour (overnight is even better). It’s like us after a nap — way better once it’s had time to relax and settle into its flavors.

Maria’s Tricks That Take It Next-Level

• Pickle Juice Remix: Sometimes I swap vinegar for a splash of dill pickle juice and OMG. Tangy, bright, and just the right amount of sassy.
• Garnish Like a Pro: Sprinkle paprika or fresh chives on top. Looks bougie, takes 2 seconds.
• Meal Prep Queen: Make a double batch — it keeps in the fridge for 3–4 days and tastes better each day.
• Add-Ins That Slap: Chopped bacon, green olives, or diced pickles if you’re feeling funky. I tried it once on a dare and never looked back.

FAQ (Stuff I Learned the Messy Way)

Final Thoughts from Maria (and her messy kitchen)

So there you have it — my Classic Potato Salad that saved my sanity and turned an ordinary day into something special. Whether you’re making it for a BBQ, a random Tuesday lunch, or just because carbs feel like love — I hope it brings you all the creamy, crunchy comfort it brought me.

And if you end up dropping half of it on the counter like I did… just know you’re not alone, babe.

Until the next mess, stay delicious.
With love,
Maria

Classic Potato Salad

This creamy, dreamy Classic Potato Salad is the ultimate comfort food for lazy days, summer BBQs, or solo snack vibes. Made with Yukon Gold potatoes, eggs, mayo, and a zesty mustard kick — it’s nostalgic, flavorful, and ridiculously easy to throw together. Cold, crunchy, and comforting in every bite!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Course Lunch

Cuisine American

Servings 6 servings

Calories 280 kcal

Equipment

• Large pot for boiling potatoes
• Strainer
• Cutting board + knife
• Mixing bowl
• Spatula or large spoon
• Baking sheet optional, for quick cooling

Ingredients

  

• 2 pounds Yukon Gold potatoes – Creamy buttery, and they hold their shape like a queen.
• 3 hard-boiled eggs – Because yes we’re doing this the old-school way. Chunky, not mashed.
• 1/2 cup mayonnaise – This is the glue babe. Don’t skimp unless you’ve got a good alt.
• 1 tablespoon Dijon mustard – Gives it that subtle heat and tang. Not negotiable.
• 1/3 cup chopped celery – For that CRUNCH. Texture is everything.
• 1/4 cup diced red onion – Sweet with a lil’ bite. Totally balances the creaminess.
• 1 tablespoon apple cider vinegar – My secret weapon. Cuts through the richness perfectly.
• Salt and pepper to taste – Don’t be shy here. Taste and tweak.

Instructions

 

Boil Like a Boss

• Peel and chop those potatoes into bite-sized cubes. Toss them into salted boiling water and cook for about 10–12 minutes. You want them fork-tender, not mushy. One time I left them for 20 minutes while watching TikToks… potato mash. Don’t be me.

Cool Down (both you and the taters)

• Drain your potatoes and let them cool. If you’re impatient like me, spread them on a baking sheet and pop them in the fridge. Just don’t mix them hot — it’ll melt the mayo and turn the whole thing into a weird warm soup. Learned that the tragic way.

Mix Like You Mean It

• In a big bowl, mix mayo, mustard, vinegar, salt, and pepper. Stir in your chopped celery, red onion, and diced eggs. Then — gently, lovingly — fold in the cooled potatoes. Don’t mash, don’t rush. Treat it like the masterpiece it is.

Chill, Babe

• Let that baby rest in the fridge for at least an hour (overnight is even better). It’s like us after a nap — way better once it’s had time to relax and settle into its flavors.

Notes

Potato Type: Yukon Golds are best for their buttery texture, but russets or red potatoes also work with care.
Chill Is Key: Letting the salad rest in the fridge makes the flavors pop.
Get Creative: Add-ins like bacon, green olives, pickles, or even dill work beautifully.
Storage: Stays fresh for 3–4 days when sealed in an airtight container.
Vegan Version: Use plant-based mayo and sub eggs with extra veggies or avocado.

Keyword classic potato salad