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!
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.
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!
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 32 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!
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.
Frequently Asked Questions
1. Can I mash the potatoes?
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.
2. Do I need to peel the potatoes?
No, I don’t peel them.
Grandma Bauer always peeled her potatoes. I, on the other hand, am very lazy. I also like the skin on red potatoes, so I leave them unpeeled.
You can decide what you like best when making potato salad.
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3. 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.
4. Can I make potato salad ahead of time?
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!
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.
What you’ll Need
If you want a quick glance at what’s needed for today’s recipe, look no further. For the printable recipe with measurements, scroll all the way down!
- Red Potatoes
- Green Peppers
- Yellow Onion (you can use red onion if you prefer)
- Hard Boiled Eggs
- Hellman’s Mayonnaise (Grandma made it very clear that it must be Hellman’s and nothing else)
- Salt and Pepper
- Large Pot
- Potato Peeler (if you want your potatoes peeled)
- Large bowl
- Chef’s knife – this one is my favorite (on Amazon)!
More Potato Recipes
- Loaded Potato Salad – my favorite with all the fixings!
- Oven Baked Mashed Potatoes
- Sweet Potato Casserole
- Baked French Fries
- Instant Pot Sweet Potatoes
- Sweet Potato Fries
- Turkey Taco Potato Boats – delicious DINNER idea!
More Potluck Recipes
- Caramel Apple Snicker Salad recipe
- Pistachio Fluff Salad
- Broccoli Salad
- Strawberry Pretzel Bars
- Cucumber Tomato Salad
- Chinese Coleslaw
- 7 Layer Salad
- Sloppy Joes
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!
- 3 lb red potatoes
- 2 green peppers
- 1 medium onion
- 6 hard boiled eggs
- 32 oz jar Hellman’s mayonnaise (the recipe is very clear about using Hellman's)
- salt and pepper
- 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.
- 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.
- Once the potatoes are done cooking, drain them and then dice them into small bite-sized pieces.
- 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 1/4”, thumbnail size as my mom always told me!
- In a large mixing bowl, mix together the diced potatoes, onions, and peppers. Stir in the diced eggs and mayonnaise.
- Stir everything together and season with salt and pepper to taste.
- Refrigerate potato salad for at least one hour before serving, allowing the flavors to mingle and chill. Then enjoy!
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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.
Classic Potato Salad Recipe with a few basic ingredients. It’s all about the combination of flavors, not all the extras!