Creamy Potato Salad Classic

My neighbor brought this potato salad to a Fourth of July gathering years ago, and I spent half the party asking her questions between bites. She laughed and handed me the recipe written on the back of a grocery list, and somehow that casual handoff made it feel like a real gift. Since then, I've made it dozens of times, always tweaking it slightly depending on what's in my fridge and what mood I'm in. It's become the dish I reach for when I want something that feels effortless but tastes like I actually tried.

I made this for my sister's backyard wedding reception on a sweltering August afternoon, and watching people gravitate back to the salad bowl between dances told me everything I needed to know. The kitchen was chaotic that morning, but mixing that dressing felt meditative somehow, like I was creating something that would just quietly take care of itself. By the time guests arrived, it was perfectly chilled and tasting even better than when I'd finished it.

Ingredients

• Waxy potatoes: These hold their shape instead of getting mushy, which is the whole point—you want tender cubes that stay intact when you fold everything together.
• Mayonnaise: This is your base, so use something you actually like; the quality makes a real difference in the final taste.
• Dijon mustard: Just a couple tablespoons transforms everything from plain to interesting without overpowering the dish.
• Apple cider vinegar: The slight sweetness matters more than you'd think; it keeps the salad from tasting too heavy.
• Celery, red onion, and scallions: These three together create layers of flavor that build as the salad sits.
• Fresh parsley: This is more than garnish; it adds a brightness that cuts through the richness beautifully.
• Hard-boiled eggs and pickles: Both optional, but they're the moves that make people wonder what your secret is.

Instructions

Boil the potatoes until just tender:

Cover cubed potatoes with cold salted water and bring to a boil, then simmer for 10-15 minutes until a fork slides through easily. The key is stopping before they fall apart—you're looking for that tender-but-still-whole moment that happens faster than you'd expect.

Make the dressing while they cool:

Whisk together mayonnaise, Dijon mustard, apple cider vinegar, whole-grain mustard if you're using it, salt, pepper, and paprika. Taste it before the potatoes go in; this is when you can adjust the tang or creaminess to your preference.

Combine everything gently:

Once the potatoes have cooled slightly, add them along with the celery, red onion, scallions, and parsley to the dressing and fold carefully—you're aiming for coated, not mashed. The gentle folding keeps those potato cubes intact.

Add your optional mix-ins:

If you want chopped hard-boiled eggs and diced pickles, fold them in now so they distribute evenly throughout.

Taste and chill:

Season once more if needed, cover, and refrigerate for at least an hour so the flavors can actually get to know each other.

Finish with a flourish:

Before serving, garnish with extra parsley and a light sprinkle of paprika—it looks intentional and tastes just as good.

Save

A friend once told me that this salad reminds her of her grandmother's version, and suddenly I realized that potato salad is one of those dishes that carries different meanings for different people. Making it becomes a quiet conversation across time, whether you're thinking of your own family traditions or creating new memories for someone else's table.

The Mayo Question

I used to feel guilty about the amount of mayonnaise in this, until I stopped overthinking it and just accepted that creamy is the whole point. If you genuinely want something lighter, swapping half the mayo for Greek yogurt actually works and gives you a slightly tangy twist that's pleasant rather than sacrificial. The salad won't be exactly the same, but it'll be delicious in a different way—and sometimes that's exactly what you need.

Timing and Make-Ahead Strategy

The beautiful thing about this salad is that it lives in the fridge beautifully; in fact, it tastes better the next day when everything has melded together. You can prep it the morning of a gathering or even the day before, which means one fewer dish to stress about when people arrive. I've learned to factor in at least an hour of chilling time when I'm planning, because that's when the potato salad becomes its best self.

Flavor Customization

The foundation of this recipe is forgiving enough that you can make it your own without ruining anything. I've added crispy bacon bits for company, swapped the pickles for sweet relish depending on my mood, and once even added a handful of diced roasted red peppers because that's what I had. The dressing ratios are solid, so as long as you keep those, you're free to play with what goes into the mix.

• Whole-grain mustard adds texture and a slightly different flavor profile than Dijon alone.
• A tiny pinch of celery seed intensifies the vegetable notes in a surprising way.
• Fresh dill in place of or alongside parsley gives it a completely different personality.

Save

This is the kind of salad that gets better with time and tastes like home no matter whose kitchen it came from. Make it, chill it, serve it with confidence.

Common Questions

→ What type of potatoes work best?

Waxy potatoes hold their shape well when cooked and create a creamy texture perfect for this dish.

→ Can I prepare it ahead of time?

Yes, refrigerate for at least an hour to let flavors blend beautifully before serving.

→ How can I make it lighter?

Substitute half the mayonnaise with Greek yogurt for a lighter, tangier dressing.

→ Is it okay to add other vegetables?

Yes, crisp celery, red onion, and scallions add fresh texture and balance to the creamy base.

→ How do pickles affect the flavor?

Dill pickles bring a subtle tang and crunch that complements the creamy and savory notes well.