The Ultimate Classic Potato Salad You’ve Been Waiting For!

Hey there, kitchen buddy!

This homemade potato salad isn’t just a side dish—it’s a memory maker. Bright, creamy, and just the right touch of tang, it beats any store-bought version hands down. Plus, it’s super quick to whip up with staples from your pantry—your new go-to for gatherings or a simple weeknight treat. Why settle for bland when you can have bold?

Chop, stir, and boom—your taste buds are in for a creamy, punchy, and irresistibly flavorful surprise. And hey, if you’re feeling adventurous, why not pair this with a zesty homemade pesto or a fresh pico de gallo? They’re just as easy and add that extra wow factor.

So, are you ready to turn these humble potatoes into a crowd-pleaser? Let’s get cooking!

Homemade Potato Salad

This potato salad combines boiled potatoes tossed with a creamy dressing, often including mayonnaise, mustard, and herbs. The final dish has a smooth, slightly chunky texture with a vibrant, appetizing appearance due to the mix of ingredients. It is served chilled and garnished with fresh herbs for added color and flavor.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 4 large potatoes Russet or Yukon Gold, peeled if desired
• 0.5 cup mayonnaise
• 1 tablespoon mustard Dijon or yellow
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup chopped fresh herbs such as parsley or dill
• 1 each boiled egg optional garnish

Equipment

• Pot
• Large mixing bowl
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Whisk or spatula

Method

 

1. Place the potatoes in a pot and cover with cold water. Bring to a boil over high heat and cook for 15-20 minutes until the potatoes are tender when pierced with a fork. Drain and set aside to cool slightly.
   
2. While the potatoes are still warm, peel and chop them into bite-sized cubes. Transfer the chopped potatoes into a large mixing bowl.
   
3. In a separate small bowl, whisk together mayonnaise, mustard, salt, and black pepper until smooth and well combined.
   4 large potatoes
   
4. Pour the dressing over the warm potatoes and gently fold to coat all pieces evenly. The heat from the potatoes helps absorb the flavors, resulting in a creamy texture.
   4 large potatoes
   
5. Stir in chopped fresh herbs for color and flavor. Slice the boiled egg and arrange on top of the salad or mix in if preferred. Chill the potato salad for at least 30 minutes before serving to allow flavors to meld.
   4 large potatoes
6. Serve chilled as a flavorful side dish, garnished with additional herbs if desired.

There you have it— your new favorite potato salad recipe! Serve it chilled with a sprinkle of fresh herbs for an extra burst of flavor. Have fun customizing it with your favorite add-ins like chopped bacon or crunchy pickles. Don’t forget to share your creation and let us know how it turns out—happy cooking!