Name: Classic Potato Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Cuisine: American
Ingredients: 5 Baker Potatoes, cooked and cut into chunks; 1 Cup Mayo (or more depending on preference); 2 Tbsp Mustard; 1 Cup Celery, thinly sliced; 1/2 Cup Red onion, chopped; 2 Hard Boiled Eggs, cooled and chopped

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This Classic Potato Salad is great for BBQ’s and entertaining, bringing to potlucks and even camping. Here’s my traditional version of this recipe.

A close up of a bowl of food, with Salad and Potato

If you love potato salads, you have come to the right place my friend! A great choice is this classic recipe but here’s a bit of a variation which I also love, Great Canadian Potato Salad!

There’s also this Roasted Red Potato Salad, with a strong focus on the the most flavourful red potatoes!

If you have a lot of potatoes to use up, then head on over and make these Smashed Red Potatoes or Mashed Potato Stuffing Cakes or a Creamy Potato Soup.

Told you that you came to the right place!

The summer season is just around the corner, and I simply cannot wait. Not only am I looking forward to the sun and warmth, but just the general summertime sights, sounds and smells.

Part of my anticipation is also making more salads, fresh veggies with dressings and the creamy kinds that are the epitome of summer – like this 6 ingredient Classic Potato Salad!

There’s so many variations on Potato Salad, and while I’ve tried quite a few, I keep coming back to the traditional version that has been enjoyed for generations.

Yet the truth is, even the classic recipe has some variations included – so here’s mine!

A bowl of food on a plate, with Salad and Potato

This Classic Potato Salad is great for BBQ’s and entertaining, bringing to potlucks and even camping.

Unlike a lettuce salad with dressing, this one can totally be made in advance so it works great when you’re expecting guests and actually want to visit with them, and not prep dishes instead.

Plus, it’s a side salad that can be enjoyed for more than one meal, which is nice on those busy days out enjoying all that the season has to offer {of course if bringing it along on your seasonal adventures, keep it cold to prevent spoiling of course}.

** Note: I always bake my potatoes a day prior to making a salad. Boiling the potatoes in water makes them mushy and they end up absorbing a lot of the water. Baking them a day before and allowing them to cool over night keeps them firm.

So for a large crowd this is what you’ll need. Enjoy the recipe, and make sure to save and bookmark for summer!

Also make sure to check out our Loaded Potato Casserole!

Ingredients Required

Baker Potatoes
Mayonnaise
Mustard
Celery
Red onion
Hard Boiled Eggs

How to Make Classic Potato Salad

As always, the full recipe is on the printable recipe card at the end of this post.

Combine all the ingredients above and toss gently.
Season with salt and pepper if needed.
Let the salad sit in the fridge for a couple of hours so the flavours get to know each other better.
Serve and enjoy!

Don’t forget to try this yummy Taco Salad! And for something really unique and tasty, this Cucumber Pomegranate Salad is just the side you’re looking for.

Yet if you are looking for another great salad recipe that can be made ahead of time, I suggest this Taco Pasta Salad.

Another great salad recipe is our Southern Chicken Salad, great on lettuce or between bread.