Classic Creamy Potato Salad

Prep Time: 15 minutes
Cook Time: 30 minutes
Cooling TIme: 2 hours
Total Time: 45 minutes
Servings: 8 servings
Classic creamy potato salad, with mayonnaise, onion, celery, egg and a bit of pickle!
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  • 4 cups yellow-fleshed potatoes diced (about 4 large)
  • 1 Tbsp white vinegar


  • 3 large eggs hard boiled and chopped
  • 3/4 cup red onion diced
  • 3/4 cup celery diced
  • 2-3 Tbsp dill pickle finely diced


  • 1 cup mayonnaise (I use Miracle Whip™)
  • 2 tsp yellow Prepared mustard
  • 1/2 tsp celery seeds
  • 1 Tbsp white vinegar
  • 1/4 tsp paprika
  • 1 tsp salt
  • Freshly ground pepper

For garnish:

  • Paprika
  • Chopped parsley


  • Do ahead: Place 3 eggs in a small saucepan and cover with cold water, covering by at least 1 inch. Bring to a boil over high heat. Once the water is fully boiling, boil eggs for 7 minutes. Remove eggs to a bowl of cold water and refrigerate at least 30 minutes (or longer) until needed. To use later, peel and chop.
  • Peel potatoes and cut into equal-sized chunks, just slightly larger than you want the chunks to be in your finished salad. Place in a large pot. Cover with cold water, covering potatoes by 3-4 inches. Add some salt to the water. On the stove-top, bring to a boil over high heat. Continue boiling potatoes, checking often, until potatoes are tender. *Check potatoes by piercing with a sharp knife. They are done when the knife passes through the potato with no resistance.
  • Drain potatoes well and place in a large bowl. Drizzle with 1 Tbsp white vinegar. Allow to cool about 30 minutes, at room temperature.
  • Meanwhile, chop the Additions ingredients and prepare the dressing by whisking together all the dressing ingredients until well combined.
  • When potatoes have cooled, add the chopped celery, onion and hard-boiled eggs to the bowl. Pour the dressing over top. Toss to combine and coat the potatoes. Garnish the top with a bit of paprika. Cover and refrigerate until thoroughly cooled before serving, about 3-4 hours, at least. Garnish with fresh parsley to serve, if desired.
  • Potato salad will keep well, covered, in the fridge for up to 5 days.


Be sure to read the “Ingredient and Cook's Notes" included with this recipe’s post, where I share more detailed tips, variations and substitution suggestions for this recipe!

Nutrition Information:

Calories: 280kcal | Carbohydrates: 12g | Protein: 5g | Fat: 23g | Saturated Fat: 3g | Cholesterol: 90mg | Sodium: 562mg | Potassium: 432mg | Fiber: 2g | Sugar: 1g | Vitamin A: 220IU | Vitamin C: 11.1mg | Calcium: 51mg | Iron: 3.3mg