Traditional Potato Salad made with Yukon Gold potatoes, hard boiled eggs, and a simple creamy dressing. This easy recipe has been a family favorite for years.
Potato salad is a staple recipe that’s always a crowd pleaser.  It’s one of my favorite side dishes to bring to a summer party.  I also love to bring Southwest Quinoa Salad, Cowboy Salsa, and Chicken Caesar Pasta Salad.
Potato salad served in a clear glass serving bowl with a spoon.

When it comes to potato salad, I don’t like anything fancy–just give me the easy, old-school recipe without any weird stuff thrown in!  That’s what this potato salad recipe is.  It’s the old fashioned, traditional potato salad it’s high on my list of Best Sides to Bring to a BBQ! It’s the potato salad that goes perfect with a burger, a side baked beans, and a fresh fruit bowl! 🙂

Ingredients for potato salad include: hard boiled eggs, yukon gold potatoes, buttermilk, mayonnaise, yellow mustard, red onions, celery.

The ingredients for potato salad included diced cooked potatoes in a bowl, hard-boiled eggs, diced celery, onion, pickles and potato salad dressing.

How to Make Potato Salad:

1. Boil the potatoes.  Place the whole, unpeeled potatoes in a large pot of water. Bring the water to a boil, then simmer for 10 to 15 minutes. Peel potatoes, if desired, and cut them into 1 inch chunks.

2. Make the dressing.  Add egg yolks, mayonnaise, buttermilk, mustard, a splash of pickle juice, and salt and pepper, to a bowl and mix together.

3. Mix dressing and potatoes. 

Cooked and chopped potatoes in a bowl with another bowl of dressing being poured over them, next to another photo of the potatoes and dressing tossed together.

4. Add egg whites, celery, onion, and pickles.

5. Stir well and refrigerate. 

Potato salad ingredients layered in a bowl.

About the potatoes:

Should you cut the potatoes before boiling them?

There are mixed feelings in the cooking world as to whether you should boil potatoes whole, or cut them in small chunks first.  I don’t honestly think it matters; so choose your preference.  For me, I have always felt that it’s easier to cook a whole potato first, and then peel and cut it when it’s soft and the skins comes of easily.

Should you boil the potatoes with or without the skin?

Either method works well.  I like to peel the potatoes after they have cooked and cooled because the skin comes off so easily.

Make ahead and storing instructions:

You can make potato salad ahead 2-3 day’s ahead of time and it will taste great.  I like to make it a few hours before serving to allow the flavors to blend. Store potato salad in an airtight container in the refrigerator for up to 5 days.

Looking for more BBQ Side Dishes?  Some of my favorites include:

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Recipe

Potato salad served in a clear glass serving bowl with a spoon.
Prep 10 mins
Cook 25 mins
Refrigerate 2 hrs
Total 35 mins
Add to Meal Plan

Video

Ingredients
  

For the salad

  • 3 pounds Yukon Gold Potatoes
  • 4 hard boiled eggs
  • 1 cup mayonnaise
  • 1/4 cup buttermilk
  • 2 Tablespoons yellow mustard (or half dijon)
  • 2 dill pickles , minced + splash of pickle juice)
  • salt and pepper
  • 2 ribs celery , chopped
  • 1/4 cup red onion , chopped

Instructions
 

  • Place the whole, unpeeled potatoes in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are fork tender.
  • Drain the water completely from the pot and then cover the pot with a lid to allow the potatoes to steam for 5-10 minutes.
  • Peel potatoes, if desired, and cut them into 1 inch chunks.
  • Separate egg yolks from the whites of the hard boiled eggs and place the yolks in a bowl.
  • Mash the yolks with a fork and then stir in the mayonnaise, buttermilk, mustard, a splash of pickle juice, and salt and pepper, to taste.
  • Pour the dressing over the warm potatoes. Chop the egg whites and add them to the potatoes along with the celery, onion, and pickles.
  • Stir well, cover, and refrigerate for a few hours to allow the flavors to blend.

Nutrition

Calories: 165kcalCarbohydrates: 20gProtein: 5gFat: 7gSaturated Fat: 1gCholesterol: 60mgSodium: 359mgPotassium: 638mgFiber: 3gSugar: 1gVitamin A: 165IUVitamin C: 16.2mgCalcium: 67mgIron: 4.7mg

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HAVE YOU TRIED THIS RECIPE?!

RATE and COMMENT below! I would love to hear your experience.

 

*I first shared this recipe in May 2013. Updated May 2019.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 5 stars
    After accidentally tossing out my mom’s potato salad recipe years ago, I had pretty much stopped making it because I couldn’t get it “right”. This one is it! My husband and I both give it 5 stars!

  2. I have found the easiest way to do the potatoes is to peel them, cut them up, place in a basket, place in instant pot with 2 cups of water and pressure cook for 3 minutes. All are evenly cooked. I spread out to cool 5 to 10 minutes and then mix up potato salad before putting in fridge to chill. It’s so quick and easy.

  3. 5 stars
    Best potato salad ever! I added extra pickles and celery and left out the egg. My kids couldn’t get enough!

  4. 5 stars
    Another great LAUREN ALLEN recipe. Covering with a lid and steaming cooked potatoes is brilliant. I added dried mustard and lemon pepper seasoning. I made my own buttermilk by adding a little lemon juice (or white vinegar) to regular milk.

  5. 5 stars
    My Family went crazy over this recipe! I did change it a tad, I had no Buttermilk so I used Sour Cream and I did not addd the pickle juice. Still Fantastic! oh and also added scallions for presentation.

  6. Very nice potato salad, something very homey about it, nostalgic even..Husband loved it, and he doesn’t usually like most potato salad.

  7. 5 stars
    This was really good! We had a lot of potatoes to use so I thought I would give this recipe a try. I am not usually a big potato salad fan, but this was really creamy and flavorful! Thanks!!

  8. 5 stars
    As close to my Mom’s potato salad as I have been able to find. The chopping of the yolks into the mayo mix makes it less runny than a lot of recipes. The only thing I do different is use sweet pickle relish from our garden instead of dills.

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