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.
Potato Salad

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! 🙂

How to Make Potato Salad:
  • 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.
  • Make the dressing.  Add egg yolks, mayonnaise, buttermilk, mustard, a splash of pickle juice, and salt and pepper, to a bowl and mix together.
  • Mix dressing and potatoes. 
  • Add egg whites, celery, onion, and pickles.
  • Stir well and refrigerate. 

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

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.

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.

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.

Potato salad ingredients layered in a bowl.

Can you make potato salad ahead of time?

Yes, 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.

How to store potato salad:

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:
  • Tuna Pasta Salad
  • Southwest Tortellini Pasta Salad
  • Cucumber Onion Salad

 

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Potato salad served in a clear glass serving bowl with a spoon.

Traditional Potato Salad

Traditional Potato Salad made with Yukon Gold potatoes, hard boiled eggs, and a simple creamy dressing. An easy recipe perfect for any party or BBQ!
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Refrigerate: 2 hours
Total Time: 35 minutes
Servings: 10
Calories: 165kcal
Author: Lauren Allen

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: 165kcal | Carbohydrates: 20g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 60mg | Sodium: 359mg | Potassium: 638mg | Fiber: 3g | Sugar: 1g | Vitamin A: 165IU | Vitamin C: 16.2mg | Calcium: 67mg | Iron: 4.7mg
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*I first shared this recipe in May 2013. Updated May 2019.