Dinner

Easy Potato Salad Recipe

ByJake Silas January 2, 2026January 2, 2026

Introduction

This easy potato salad is a classic side dish that’s perfect for picnics, barbecues, or any casual meal. Creamy, tangy, and packed with tender potatoes and savory eggs, it’s simple to make and loved by all ages.

A clear glass bowl filled with a chunky potato salad. The dish has several layers of diced boiled potatoes with their light yellow skin, mixed with pieces of hard-boiled eggs showing white and yellow yolks. Small green onion slices are scattered throughout, and the salad is coated lightly with a creamy, pale yellow dressing. Sprinkles of black pepper and some herbs are visible on top, giving it a textured look. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 medium Yukon gold potatoes (about 3.75 lbs. total)
2 Tablespoons distilled white vinegar
5 hard-boiled eggs
Salt and pepper (to taste)
¼ cup yellow onion (finely diced)
2 celery sticks (diced)
½ cup mayonnaise
2 Tablespoons yellow mustard
1.5 Tablespoons sweet relish
½ teaspoon garlic salt
½ teaspoon dried dill weed
¼ teaspoon paprika
3 green onions (diced)

Instructions

Step 1: Fill a large pot with cool water, enough to cover the potatoes by 2 inches. Clean the potatoes, leaving the skin on, then add them to the pot along with a teaspoon of salt.
Step 2: Bring the water to a gentle boil and cook the potatoes until fork tender, about 20-25 minutes.
Step 3: While the potatoes cook, mix the finely diced yellow onion, diced celery, mayonnaise, yellow mustard, sweet relish, and garlic salt in a small bowl. Set this dressing aside in the fridge.
Step 4: Drain the potatoes and allow them to cool enough to handle. Dice the potatoes into cubes, keeping the skin on some pieces if you like for texture.
Step 5: Drizzle the warm potatoes with distilled white vinegar and gently stir to combine. Let the potatoes cool completely.
Step 6: Toss the cooled potatoes with the mayo mixture until evenly coated. Gently fold in the diced hard-boiled eggs. Season with salt and pepper to taste.
Step 7: Transfer the salad to a clean serving bowl. Garnish with dried dill weed, paprika, and diced green onions.
Step 8: Refrigerate the potato salad, covered, for a minimum of 4 hours to allow flavors to meld before serving.

Tips & Variations

Use Yukon gold potatoes for a creamy texture, but red potatoes work well too.
For a lighter version, substitute half the mayonnaise with Greek yogurt.
Add chopped pickles or capers for extra tang and crunch.
Garnish with fresh herbs like parsley or chives if dill is unavailable.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving again. Reheat is not recommended as it is best served cold or at room temperature.