★★★★★

The Best Potato Salad Recipe

Potato Salad recipe made the old fashioned way with a few simple ingredients. One bite and you’ll know why this classic dish is a hit at every holiday and potluck!

For another classic, our readers LOVE this German Potato Salad recipe. We have instructions for stove top AND Instant Pot!

Potato salad with eggs and mayonnaise in a bowl to serve.

Why this Recipe is Best

I am certain that every family has their own potato salad recipe. This easy and delicious recipe comes from my dad’s side of the family, my Grandma Bauer.

Grandma Bauer made the best potato salad (and ham salad, too). We always ate this at Christmas, but now I also love to make it for summer barbeques and potlucks.

It’s perfect because it requires minimal ingredients and is easy to put together for a crowd.

The perfect complement to your Pulled Pork or Hamburgers!

This is a classic potato salad that tastes great without unnecessary ingredients like pickle juice, yellow mustard, apple cider vinegar, or celery seed.

All you need is potatoes, green peppers, onions, eggs, Hellman’s mayonnaise, and salt and pepper.

The key to making my grandma’s potato salad is to dice everything into very small pieces, and I mean small. So grab your best chef’s knife and let’s make it together!

FAVORITE POTLUCK RECIPE: Macaroni Salad | Roasted Corn Salad

Step by Step Instructions

Step by step photos showing how to make potato salad.

STEP 1: Prep the potatoes.

If you want your potatoes peeled, start there. I like to leave the skin on mine, but Grandma always liked hers peeled.

Cut your potatoes into smaller chunks and place them in a large pot with enough water to cover the tops of the potatoes.

PRO TIP: You can also make potatoes in the Instant Pot with this baked potato recipe!

Cook over high heat and bring to a boil. Once it’s boiling, reduce heat to medium low and cover with a lid. Cook for 15 minutes or until potatoes are soft. Allow potatoes to cool.

Once the potatoes are done cooking, drain them and then dice them into small bite-sized pieces.

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STEP 2: Dice your Peppers and Onions.

While your potatoes are boiling, you can also make your hard boiled eggs and dice your peppers and onions. Remember, you want to dice them in very small pieces, about 1/4”, thumbnail size as my mom always told me!

STEP 3: Combine.

In a large mixing bowl, mix together the diced potatoes, onions, and peppers. Stir in the diced eggs and mayonnaise. And yes, grandma always used the whole 30 oz. jar and so do I!

Stir everything together and season with salt and pepper to taste.

STEP 4: REFRIGERATE.

Refrigerate potato salad for at least one hour before serving, allowing the flavors to mingle and chill. Then enjoy!

Ingredients needed for potato salad recipe.

Tips and Tricks

  • Dice everything into really small pieces, about 1/4” pieces.
  • Use Hellman’s Real Mayonnaise. Do not use an imitation or substitute for this. Trust me, it makes a difference!
  • Let the potato salad sit in the refrigerator for a few hours or overnight to really let the flavors mingle together.

Recipe FAQs

Can I mash the potatoes for potato salad?

You can mash your potatoes but it will change the texture of the potato salad. It does make this recipe easier with mashed potatoes but I always prefer diced potatoes.

Do I need to peel the potatoes?

No, I don’t peel them. Grandma Bauer always peeled her potatoes.

What kind of potatoes are best?

I prefer using red potatoes but you can also use Yukon Gold potatoes or Russet potatoes. Any potatoes will work, really.

Can I make potato salad ahead of time?

Yes! You can make this dish the day before. Which makes it a great holiday or party side dish. No mess in the kitchen on the day of your event!

Potato salad recipe with chunks of peppers, onions, eggs, and creamy mayonnaise.

How to boil potatoes

Put the potatoes in a large pot and cover the tops of the potatoes with water. Add ½ tsp. of salt. Turn the heat on high and bring the water to a boil.

Once boiling, reduce the heat to medium low. Cover with a lid and cook the potatoes for about 15 minutes, or until tender. Drain the potatoes and let them cool.

PRO TIP: Yukon Gold or Russet potatoes may need a little longer to cook.

Perfect hard boiled eggs

I can now make the perfect hard boiled eggs using my Instant Pot! The Instant Pot makes it so the eggshells come off very easily and the yolk is a perfect yellow.

I have tried every way out there to make perfect hard boiled eggs and this way is the best! It also makes the most delicious Egg Salad recipe and deviled eggs!

Potato salad garnished with parsley.

More Potato Recipes

More Potluck Recipes

Yield: 10 servings

Potato Salad

Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 40 minutes

Potato Salad recipe made the old fashioned way with a few simple ingredients. One bite and you'll know why this classic dish is a hit at every holiday and potluck!

Ingredients

  • 3 lb red potatoes
  • 2 green peppers
  • 1 medium onion
  • 6 hard boiled eggs
  • 30 oz jar Hellman’s mayonnaise (the recipe is very clear about using Hellman's)
  • salt and pepper, to taste

Instructions

  1. Start by cooking your potatoes. I prefer to leave the skin ON, but my Grandma always liked hers peeled. Cut your potatoes into smaller chunks and place them in a large pot with enough water to cover the tops of the potatoes.
  2. Cook over high heat and bring to a boil. Once boiling, reduce heat to medium low and cover with a lid. Cook potatoes for 15 minutes or until potatoes are soft.
  3. Once the potatoes are done cooking, drain them and then dice them into small bite-sized pieces.
  4. While your potatoes are boiling, you can also make your eggs. Dice your peppers and onions. Remember, you want to dice them in very small pieces, about ¼”, thumbnail size as my mom always told me!
  5. In a large mixing bowl, mix together the diced potatoes, onions, and peppers. Stir in the diced eggs and mayonnaise.
  6. Stir everything together and season with salt and pepper to taste.
  7. Refrigerate potato salad for at least one hour before serving, allowing the flavors to mingle and chill. Then enjoy!

Notes

  • No need to peel potatoes, unless you want to!
  • Feel free to use less mayo than my grandmother, start with half the jar, mix and add more as desired.
  • Swap out the green peppers for celery, if you prefer traditional potato salad.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 663Total Fat: 59gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 48gCholesterol: 125mgSodium: 550mgCarbohydrates: 25gFiber: 2gSugar: 3gProtein: 7g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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Classic Potato Salad Recipe with a few basic ingredients. It’s all about the combination of flavors, not all the extras!

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on July 3, 2020

Comments & Reviews

  1. I have used a very similar recipe , but I don’t use eggs. All the other ingredients are the same except I also use celery seed and put some paprika on top for a nice appearance. Also I have used a small amount of paprika in the salad. I don ‘t use as much mayonnaise and don’t dice my potatoes into to such small pieces. I adjust the recipe for the amount of potato salad I want. I cut the potatoes into smaller pieces after boiling them and with mixing the potatoes get even smaller. This recipe was one I got from my mother.

  2. I made this potato salad exactly like the recipe except I used 1 Green & 1 Red Bell pepper rather than 2 Green, as called for in the recipe.
    When it came time to add the Mayo, I did NOT use a spatula to completely clean out the jar. I simply shook the jar until the majority of the mayo came out and into the bowl.
    First, let me be clear — there never was a 32 oz. Hellmann’s Real Mayo — there is a 30 oz. jar.
    I have to agree with the other people who provided comments about the recipe with respect to the amount of mayo specified in the recipe.
    30 oz. is too much! Unless you prefer some potatoes and peppers with your mayo!
    I think I will try this recipe again, only next time, I’ll use 2 1/2 cups of mayo, which in theory is about 10 oz. less.
    I don’t see any problem with a minimalist approach to potato salad like this recipe (potatoes, onions, peppers & eggs only).
    I have settled on 5 “standard” potato salad recipes over the years of experimenting. I may add this one to my list to make it 6.
    I will definitely be experimenting with this recipe by adding things like celery, garlic, pickles, etc.

  3. Could I sub celery for the green pepper? I cannot digest green pepper and have a slight allergy to it.

  4. Thanks so much. I’m so happy I found your recipe. This is the recipe my mother-in-law taught me.
    I think of her every time I make it.

  5. I looked for a recipe for potato salad without vinegar or mustard as I am allergic to those ingredients and your recipe came up. However, as Hellman’s mayonnaise has vinegar in it, this won’t work for me.
    Any suggestions? Thank you.

    1. Have you looked at Dukes Mayo? I’m not sure of the ingredients but I’m positive it’s a really good quality Mayo.

  6. if you make potatoe salad out of canned potatoes, do you have to cook potatoes or make it right out of the can thank you

      1. Comments like Sue’s are actually very helpful because it might stop someone from mixing in the whole jar of mayonnaise at one time. Once it’s mixed in, it can’t be fixed if it’s too much.

    1. I agree. I don’t even use the whole jar when I use 5 pounds of potatoes! That’s why the calorie count is so high on this recipe.

    2. I made the recipe and followed it exactly — I can testify to the fact that your assessment of the amount of mayonnaise is correct!

    1. When I make potato salad I cook eggs and potatoes together in same pot at boil
      I set timer for 14 mins . Eggs and potatoes are done perfectly at same time . Also I use kraft may and Kraft miracle whip 1 cup of each . About 1/2 cup of tartar sauce and I mix 1/2 cup of sugar some celery seed 1/2 cup apple cider vin 1/2 cup fine diced celery optional 1 small onion diced small mix the sauce together and mix in with potatoes and hard boiled eggs that are sliced , and you have kick ass potato salad oh and a tbls of dry mustard

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