How to Make Homemade Potato Salad

Potato salad is a picnic and cookout staple that comes down almost entirely to two things: cooking the potatoes correctly and getting the dressing ratio right. Get both of those steps right, and the rest is just seasoning to taste.

Here’s a classic recipe, along with the specific technique details that make the difference.

Because it’s served cold or at room temperature, potato salad also depends more on getting the seasoning right at the mixing stage, since flavors won’t develop or intensify from further cooking the way they would in a hot dish.

Ingredients

• 2 lbs potatoes (Yukon Gold or red potatoes), cubed
• 3 hard-boiled eggs, chopped
• ½ cup mayonnaise
• 1 tablespoon yellow mustard
• 2 tablespoons diced celery
• 2 tablespoons diced red onion
• 1 tablespoon sweet pickle relish
• Salt and pepper to taste

Instructions

1. Boil the cubed potatoes in salted water until just fork-tender, about 10 to 12 minutes.
2. Drain and let the potatoes cool slightly before mixing, so they hold their shape rather than falling apart.
3. Combine the mayonnaise, mustard, and relish in a separate bowl.
4. Gently fold the dressing, eggs, celery, and onion into the potatoes.
5. Refrigerate for at least an hour before serving.

Choosing the Right Potato

Waxy potatoes like Yukon Gold or red potatoes hold their shape far better than starchy russets, which tend to break down into a mushy texture once boiled and mixed with dressing. This single choice matters more than almost any other variable in the recipe.

Avoiding a Watery Result

Draining the potatoes thoroughly and letting excess steam escape before adding the dressing prevents the salad from turning watery in the refrigerator. Dressing potatoes while they’re still slightly warm also helps them absorb more flavor than adding it once they’ve cooled completely.

Frequently Asked Questions

What potato works best for potato salad?

Waxy varieties like Yukon Gold or red potatoes, which hold their shape better than starchy russets.

Why is my potato salad watery?

The potatoes likely weren’t drained thoroughly, or excess steam wasn’t allowed to escape before adding the dressing.

Should I dress the potatoes warm or cold?

Warm — potatoes absorb more flavor from the dressing while they’re still slightly warm than after they’ve fully cooled.

How long does potato salad keep in the refrigerator?

About 3 to 5 days, kept properly chilled the entire time.

Can I make potato salad ahead of a cookout?

Yes — it’s a good make-ahead dish, and the flavor often improves after a few hours of chilling.

Should I peel the potatoes first?

It’s optional; leaving the skin on adds texture and nutrients, while peeling gives a smoother, more traditional appearance.

Can I make a mustard-based potato salad instead?

Yes — swapping some or all of the mayonnaise for mustard gives a tangier, German-style version.

For more classic side dish recipes, see Delish.