Classic Potato Salad Recipe


I have a soft place in my heart for good ol’ fashioned potato salad.

It’s not just that tastes good – it does! – that goes without saying. It’s the family memories that go along with it.

Image shows two bowls of potato salad sitting on a table, with text that reads "Classic Potato Salad"

For years, whenever we had friends over for dinner, a special occasion, or just Sunday afternoon lunch, mom would make homemade pizza, and classic potato salad. Often with Texas sheet cake for dessert.

For years, I’ve avoided making potato salad because it was just one more carb I’d be tempted to eat, but lately I’ve begun to realize that life’s too short not to eat the things we love, so on Memorial Day last Monday, I made classic potato salad to take to a potluck.

A lot of potato salad, and I’ve been eating the leftovers all week long, and they’re SO good!

Image shows two bowls of potato salad on a table next to a plate of hot dog buns

It made making a huge batch, and then showing up at the party late so that everyone had mostly already gotten their plates worth it, because that = more leftovers for me!

I do love my green salads, my buttermilk ranch dressing, my taco salad dressing, and all those great low-carb goodies, but you know what? Sometimes a good old white potato just can’t be beat! And since I make my own homemade mayonnaise with healthy oil, I feel pretty good about this little soft place in my heart. 🙂

Classic Potato Salad Recipe

Image shows a collage of potato salad ingredients


Classic Potato Salad Recipe

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Do you love potato salad at the family barbeques? This classic potato salad recipe really hits the spot!

  • Author: Elise


  • 5 pounds Idaho Potatoes
  • 2 cups mayonnaise
  • 1/4 cups mustard
  • 1/2 small onion diced
  • 1 Green Pepper seeded and diced
  • ¼ cup Sweet Relish (optional) adds a sweetness
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon celery salt


  1. Peel and dice potatoes. Bring a large pot of water to a boil, boiling potatoes
  2. for about 20 minutes or until fork tender.
  3. In a large bowl, combine chopped potatoes, mayonnaise, chopped onion,
  4. green pepper, and relish.
  5. Season with salt pepper and celery salt.
  6. Mix well. Cover, and refrigerate for several hours or overnight.

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