Quick Traditional Potato Salad

Here is my favorite traditional potato salad recipe, with tender Yukon Gold potatoes, hard-boiled eggs, crunchy celery, pickles, fresh dill, and a creamy dressing made with mayonnaise, buttermilk, and mustard.

This potato salad is what I bring to every summer barbecue and potluck. My family requests it for every picnic, and I always end up making a double batch because it disappears so fast. There’s just something about a good, classic potato salad that never goes out of style, right?

What Kind of Potatoes Should I Use?

Yukon Gold potatoes are my go-to for potato salad because they hold their shape well after boiling and have a naturally buttery flavor that works perfectly with the creamy dressing. If you can’t find Yukon Golds, red potatoes are another solid choice since they’re also waxy and won’t fall apart when you mix everything together. I’d steer clear of russet potatoes for this recipe – they’re too starchy and tend to get mushy, turning your potato salad into more of a mashed potato situation. When you’re shopping, look for potatoes that are firm with no soft spots or sprouts, and try to pick ones that are roughly the same size so they cook evenly.

Options for Substitutions

This classic potato salad is pretty forgiving when it comes to swaps:

• Yukon Gold potatoes: Red potatoes work great here too since they hold their shape well. Russets can work in a pinch, but they tend to fall apart more easily, so be gentle when mixing.
• Mayonnaise: You can use Greek yogurt or sour cream for half the mayo to lighten things up, but I’d keep at least half as mayo for that traditional creamy texture.
• Buttermilk: No buttermilk? Mix regular milk with a splash of lemon juice or white vinegar and let it sit for 5 minutes. You can also use sour cream thinned with a bit of milk.
• Dill pickles: Sweet pickles or bread and butter pickles give you a sweeter potato salad if that’s your preference. Just use the same amount and don’t forget that splash of pickle juice.
• Red onion: Yellow or white onion works just fine, or try green onions for a milder flavor. If raw onion is too strong for you, soak the chopped pieces in cold water for 10 minutes first.
• Celery: Bell pepper makes a good substitute if you’re not a celery fan, giving you that same crunch with a slightly sweeter taste.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with potato salad is cutting the potatoes before boiling them, which causes them to absorb too much water and turn mushy – always boil them whole with the skins on, then peel and cut them afterward for the best texture.

Dressing your potatoes while they’re still hot is actually a good thing since warm potatoes absorb flavors better, but make sure they’re not steaming hot or you’ll end up with melted, separated mayonnaise that looks unappetizing.

Another common error is over-mixing the salad, which breaks down the potatoes into mush – fold everything together gently with a rubber spatula instead of stirring vigorously.

For the best flavor, let your potato salad chill in the fridge for at least 2 hours before serving, and always taste it again before bringing it to the table since cold foods need more seasoning than you’d think.

What to Serve With Potato Salad?

Potato salad is a cookout staple that pairs perfectly with just about any grilled meat you can think of – burgers, hot dogs, BBQ chicken, or ribs all work great. I love serving it alongside baked beans and coleslaw for a full picnic spread that everyone goes crazy for. If you’re doing a more casual meal, potato salad is also amazing with fried chicken or even a simple sandwich. For summer gatherings, throw some corn on the cob on the grill and you’ve got yourself a complete meal that feels like a backyard party.

Storage Instructions

Refrigerate: Potato salad is best kept cold and will stay fresh in the fridge for 3 to 5 days in a covered container. Since it has mayo and eggs, make sure to keep it chilled at all times and don’t leave it sitting out at room temperature for more than 2 hours.

Make Ahead: This is actually one of those dishes that tastes better the next day after all the flavors have had time to mingle. You can make it up to 2 days ahead, just wait to add the celery until a few hours before serving so it stays nice and crunchy.

Serve: Give your potato salad a good stir before serving since the dressing can settle at the bottom. You might want to taste it and add a little extra salt, pepper, or a splash of pickle juice to brighten it up if it’s been sitting for a day or two.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2500
• Protein: 40-50 g
• Fat: 150-165 g
• Carbohydrates: 210-230 g

Ingredients

For the base:

• 3 lb Yukon Gold potatoes
• 5 eggs (hard-boiled)
• 3 ribs celery (chopped)
• 3 pickles (finely diced)
• 1/3 cup red onion (finely diced)
• 2 tablespoons fresh dill (chopped)

For the dressing:

• 1 cup mayonnaise
• 3 tablespoons buttermilk
• 3 tablespoons yellow mustard
• 1.5 oz pickle juice
• 1/2 teaspoon celery seed
• 3/4 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

Step 1: Start the Potatoes and Eggs

• 3 lb Yukon Gold potatoes
• 5 eggs

Bring a large pot of salted water to a boil and add the whole, unpeeled potatoes.

Boil for 10-15 minutes until they’re just tender when pierced with a fork—you want them cooked through but still firm enough to hold their shape.

While the potatoes cook, place eggs in a separate pot of cold water, bring to a boil, then remove from heat and let sit covered for 10-12 minutes to hard-boil.

This simultaneous cooking saves time and gets both components ready for assembly.

Step 2: Prepare the Mise en Place

• 3 ribs celery
• 3 pickles
• 1/3 cup red onion
• 2 tablespoons fresh dill

While the potatoes finish cooking, finely dice the celery, pickles, and red onion into uniform small pieces—this ensures even distribution throughout the salad.

Chop the fresh dill and set everything aside in separate small bowls.

Having everything prepped and ready will make the final assembly quick and seamless.

Step 3: Finish Potatoes and Peel Eggs

• cooked potatoes from Step 1
• cooked eggs from Step 1

Drain the cooked potatoes in a colander and return them to the hot pot, covering with a lid for 5 minutes to steam out excess moisture—this prevents a watery salad.

Transfer the cooked potatoes to a cutting board and let cool slightly while you shock the hard-boiled eggs in an ice bath for easy peeling.

Peel the eggs once cooled, separating the yolks from the whites, and keep them in separate bowls.

Step 4: Build the Dressing

• 5 egg yolks
• 1 cup mayonnaise
• 3 tablespoons buttermilk
• 3 tablespoons yellow mustard
• 1.5 oz pickle juice
• 1/2 teaspoon celery seed
• 3/4 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

Mash the egg yolks in a medium bowl with a fork until smooth, then whisk in the mayonnaise, buttermilk, yellow mustard, pickle juice, celery seed, sea salt, and black pepper.

Mix until the dressing is smooth and well-combined.

I like to taste the dressing at this point and adjust the seasoning—the pickle juice adds tang but sometimes I add an extra pinch of salt if the potatoes taste bland.

Step 5: Cut Potatoes and Combine

• cooled potatoes from Step 3
• dressing mixture from Step 4

Cut the cooled potatoes into bite-sized chunks (about 3/4-inch pieces) and transfer to a large mixing bowl.

Pour the dressing from Step 4 over the warm potatoes and gently fold to combine—the warmth helps the potatoes absorb the flavors.

I prefer to dress the potatoes while still slightly warm, as they absorb the flavors much better than cold potatoes.

Step 6: Finish and Chill

• 5 egg whites
• potato mixture from Step 5
• prepared vegetables and herbs from Step 2

Chop the reserved egg whites into bite-sized pieces and gently fold them into the dressed potatoes along with the prepared celery, red onion, pickles, and fresh dill from Step 2.

Be gentle when mixing to avoid breaking up the potatoes.

Refrigerate for at least 2 hours before serving to let the flavors meld together.

Quick Traditional Potato Salad

Delicious Quick Traditional Potato Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Calories: 2400

Ingredients Method

Ingredients

  

For the base

• 3 lb Yukon Gold potatoes
• 5 eggs (hard-boiled)
• 3 ribs celery (chopped)
• 3 pickles (finely diced)
• 1/3 cup red onion (finely diced)
• 2 tablespoons fresh dill (chopped)

For the dressing

• 1 cup mayonnaise
• 3 tablespoons buttermilk
• 3 tablespoons yellow mustard
• 1.5 oz pickle juice
• 1/2 teaspoon celery seed
• 3/4 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

Method

 

1. Bring a large pot of salted water to a boil and add the whole, unpeeled potatoes. Boil for 10-15 minutes until they're just tender when pierced with a fork—you want them cooked through but still firm enough to hold their shape. While the potatoes cook, place eggs in a separate pot of cold water, bring to a boil, then remove from heat and let sit covered for 10-12 minutes to hard-boil. This simultaneous cooking saves time and gets both components ready for assembly.
2. While the potatoes finish cooking, finely dice the celery, pickles, and red onion into uniform small pieces—this ensures even distribution throughout the salad. Chop the fresh dill and set everything aside in separate small bowls. Having everything prepped and ready will make the final assembly quick and seamless.
3. Drain the cooked potatoes in a colander and return them to the hot pot, covering with a lid for 5 minutes to steam out excess moisture—this prevents a watery salad. Transfer the cooked potatoes to a cutting board and let cool slightly while you shock the hard-boiled eggs in an ice bath for easy peeling. Peel the eggs once cooled, separating the yolks from the whites, and keep them in separate bowls.
4. Mash the egg yolks in a medium bowl with a fork until smooth, then whisk in the mayonnaise, buttermilk, yellow mustard, pickle juice, celery seed, sea salt, and black pepper. Mix until the dressing is smooth and well-combined. I like to taste the dressing at this point and adjust the seasoning—the pickle juice adds tang but sometimes I add an extra pinch of salt if the potatoes taste bland.
5. Cut the cooled potatoes into bite-sized chunks (about 3/4-inch pieces) and transfer to a large mixing bowl. Pour the dressing from Step 4 over the warm potatoes and gently fold to combine—the warmth helps the potatoes absorb the flavors. I prefer to dress the potatoes while still slightly warm, as they absorb the flavors much better than cold potatoes.
6. Chop the reserved egg whites into bite-sized pieces and gently fold them into the dressed potatoes along with the prepared celery, red onion, pickles, and fresh dill from Step 2. Be gentle when mixing to avoid breaking up the potatoes. Refrigerate for at least 2 hours before serving to let the flavors meld together.