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Home / Salads & Dressings

Homemade Potato Salad

This creamy potato salad is tangy, crunchy, and loaded with zesty flavor—think pickles, onions, celery, and just the right kick from mustard and vinegar.

Erren Hart

|

last Updated:

5 from 11 votes
Jump to Recipe
Serves: 6
Prep: 20 minutes mins
Cook: 10 minutes mins
A collage featuring creamy Homemade Potato Salad topped with sliced green onions and pepper, close-ups of fresh ingredients, and a bowl of dressing. Text reads "Homemade Potato Salad" alongside the Erren's Kitchen logo.
A collage shows creamy dressing on a spoon, potato salad ingredients in a bowl, and two bowls of mixed Homemade Potato Salad. Center text reads "Deli Style Potato Salad" with the "Erren's Kitchen" logo above.
A bowl of creamy Homemade Potato Salad garnished with sliced green onions and herbs, with two serving spoons. Text reads "Deli Style Potato Salad" and "Erren's Kitchen" on a pink background.
A close-up of Homemade Potato Salad features chopped potatoes, green onions, red onions, and herbs mixed in a creamy dressing. A pink label at the bottom reads "Homemade Potato Salad, Erren's Kitchen.
Close-up of a bowl of Homemade Potato Salad with chopped green onions, red onions, herbs, and black pepper, all topped with a creamy dressing. Text overlay reads "Homemade Potato Salad" and "Erren's Kitchen.
A bowl of creamy homemade potato salad garnished with chopped green onions, red onions, herbs, and black pepper, with two serving utensils in the bowl. Small bowls of ingredients are visible nearby.
A bowl of Homemade Potato Salad featuring chopped green onions, diced hard-boiled eggs, pickles, red onions, celery, cubed potatoes, and a dollop of mayonnaise, all ready to be mixed together.
A large metal pot filled with peeled and diced raw potatoes sits on a light countertop, ready for homemade potato salad, with fresh green herbs visible nearby.
A close-up of homemade potato salad in a bowl, garnished with chopped green onions, red onions, fresh herbs, and black pepper. A serving spoon rests in the creamy salad, ready to serve.
A close-up of a bowl of Homemade Potato Salad with diced potatoes, chopped green onions, red onions, celery, and herbs, all coated in a creamy dressing. A spoon is partially visible in the salad.
A close-up of a bowl of creamy Homemade Potato Salad garnished with chopped green onions, red onions, and fresh herbs, with a spoon resting in the mixture. The salad features visible chunks of potatoes and a pepper seasoning.
A bowl of creamy homemade potato salad with chopped green onions and red onions, surrounded by small bowls of sliced green onions, diced red onions, and a dish of mayonnaise on a light countertop.
Close-up of a bowl of Homemade Potato Salad with chopped green onions, red onions, herbs, and black pepper, all topped with a creamy dressing. Text overlay reads "Homemade Potato Salad" and "Erren's Kitchen.

A bowl of creamy homemade potato salad garnished with chopped green onions, red onions, herbs, and black pepper, with two serving utensils in the bowl. Small bowls of ingredients are visible nearby.

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  • Know Before You Scroll
  • My Favorite Potato Salad
  • Ingredient Notes
  • Step By Step Instructions
  • Perfect Pairings
  • Rate This Recipe
  • Recipe
  • Tips for the Best Homemade Potato Salad
  • Storage & Freezing Instructions
  • Food Safety for Warmer Weather
  • FAQs

Creamy, zesty potato salad made with eggs, pickles, celery, mustard, and onions. The perfect classic side dish for BBQs and picnics.

Know Before You Scroll

Servings: 6
Prep: 20 minutes mins
Cook: 10 minutes mins
Total Time: 1 hour hr 30 minutes mins

Flavor Profile

Creamy, tangy, and loaded with crunch. Think cool mayo-mustard dressing, zippy pickles, sweet onions, and just the right bite from celery and vinegar.


Difficulty Level

Easy. Boil, mix, chill. A little chopping and you’re golden.

What You’ll Need

 Yukon Gold potatoes, white vinegar, yellow mustard, mayonnaise, sour cream, celery salt, pepper, pickles, green onions, red onion, celery, hard-boiled eggs, parsley or dill.


Equipment Needed

Large pot, colander, big bowl, knife, cutting board, spoon or spatula.


Top Tip

Drizzle the vinegar over the hot potatoes before chilling—this soaks in flavor and takes the salad from good to whoa.


Time-Saving Tips

Use pre-boiled eggs and pre-chopped pickles or onions from the salad bar or deli section. Total game changer.


Ingredient Swaps

 No Yukon Golds? Red potatoes or Russets (peeled) work well. Greek yogurt can stand in for sour cream in a pinch.


A close-up of a bowl of Homemade Potato Salad with diced potatoes, chopped green onions, red onions, celery, and herbs, all coated in a creamy dressing. A spoon is partially visible in the salad.

My Favorite Potato Salad

Let’s talk about this homemade potato salad. I first shared this recipe back in 2021, and while it quietly racked up some solid 5-star reviews, it kind of flew under the radar—except for the 6,000+ times it was shared on social (hi, internet!). Which tells me one thing: you guys get it. So I’m bringing it back with better photos, but the same tried-and-true recipe that totally delivers.

I’ve been through so many rounds of potato salad testing over the years—extra onion, no egg, less mayo, and yes, I even tried bacon once (spoiler: didn’t work). But this version? This is THE one. It’s perfectly creamy without being heavy, tangy with just the right hit of vinegar and mustard, and loaded with crunchy bits of celery, pickles, and onion. It’s everything you want in a classic deli-style potato salad. Perfect for BBQs, picnics, or anytime those cold, creamy, crunchy cravings hit.

A close-up of homemade potato salad in a bowl, garnished with chopped green onions, red onions, fresh herbs, and black pepper. A serving spoon rests in the creamy salad, ready to serve.

Ingredient Notes

A top-down view of bowls containing chopped potatoes, hard-boiled eggs, pickles, celery, red onion, green onion, parsley, mayonnaise, mustard, spices, and salt on a light surface—everything you need for classic Homemade Potato Salad.

Potatoes


Best Choice

The best potatoes for potato salad are firm textured like Yukon Gold, Russets, or red potatoes, as they hold their shape after cooking. If using thin-skinned potatoes, you can skip peeling to save time.

Pickles


Best Choice

You can use what ever pickles you like best. I’ve used dill, garlic, sweet and spicy. There’s no wrong option.

Substitutions

Capers add a salty, briny twist, while relish (sweet or dill) gives a softer texture and a hint of sweetness. You could also try chopped banana peppers for a tangy bite.

Vinegar


Best Choice

I use white or red wine vinegar, but apple cider vinegar works too.

Substitutions

Lemon juice works in a pinch for brightness, or try champagne vinegar if you want something extra light and crisp.

Onions


Best Choice

Red onions are best when served raw as they are sweeter and more mild than others when raw.

Substitutions

If raw onions aren’t your thing, try chives for a milder flavor or scallions for a softer, less punchy onion taste. You can also soak raw red onions in cold water to take the edge off.

Herbs


Best Choice

I use fresh parsley and green onions, but have also used dill or even a touch of fresh mint.

Dressing


Best Choice

Full fat or light mayonnaise and sour cream work great here. I also like to add yellow mustard for a little zip and color. Use whatever combo you love — just make sure to add the dressing once the potatoes have cooled so it doesn’t get greasy or separate.

You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.

Go to the printable recipe card instead

Step By Step Instructions

1

Boil the Potatoes

Start by peeling and cubing your Yukon Gold potatoes. Pop them into a big pot of cold, salted water—just enough to cover them by an inch. Bring it to a boil, then turn the heat down and let them simmer until fork-tender, about 10 to 15 minutes.

A ladle lifts diced potatoes from a large pot of water, seen from above—a classic step in prepping Homemade Potato Salad. Fresh parsley and a chopping board rest nearby on the white countertop.

1

Drain, Season & Cool

Drain the potatoes really well, then toss them back in the hot pot for just a minute or two. This helps them steam dry and gives that perfect texture later on.
While the potatoes are still warm, drizzle them with white vinegar. Toss them gently—this is where that zippy flavor starts to soak in.

A large metal pot filled with peeled and diced raw potatoes sits on a light countertop, ready for homemade potato salad, with fresh green herbs visible nearby.

Transfer the potatoes to a large bowl and pop them in the fridge. Let them cool completely—about 30 minutes is perfect.

2

Make the Dressing

In a small bowl, mix together mayo, sour cream, yellow mustard, celery salt, and a few grinds of black pepper. It’s creamy, tangy, and totally dreamy.

A bowl with mayonnaise ingredients (mustard, egg yolk, spices) before mixing, and another bowl showing the finished, creamy mayonnaise with a spoon—perfect for making delicious Homemade Potato Salad.

3

Mix It All Together

Now the fun part. Add the dressing to the cooled potatoes, then toss in chopped pickles, green onions, red onion, celery, and the diced hard-boiled eggs. Gently fold it all together until every bite is coated and loaded.

A bowl of Homemade Potato Salad featuring chopped green onions, diced hard-boiled eggs, pickles, red onions, celery, cubed potatoes, and a dollop of mayonnaise, all ready to be mixed together.

4

Chill & Serve

Cover the bowl and let it hang out in the fridge for another 30 minutes. This is where the flavors really come to life.

Right before serving, sprinkle with fresh parsley or dill. It adds just the right pop of color and flavor.

A close-up of a bowl of creamy Homemade Potato Salad garnished with chopped green onions, red onions, and fresh herbs, with a spoon resting in the mixture. The salad features visible chunks of potatoes and a pepper seasoning.

Perfect Pairings


  • Amish Macaroni Salad

    Amish Macaroni Salad

  • Grilled Chicken Thighs and Legs

    Grilled Chicken Thighs and Legs

  • Easy and Delicious Tuna Pasta Salad

    Easy and Delicious Tuna Pasta Salad

Rate This Recipe

Click here to leave a star rating!

A bowl of creamy homemade potato salad garnished with chopped green onions, red onions, herbs, and black pepper, with two serving utensils in the bowl. Small bowls of ingredients are visible nearby.

Recipe

Homemade Potato Salad

This creamy potato salad is tangy, crunchy, and loaded with zesty flavor—think pickles, onions, celery, and just the right kick from mustard and vinegar.
5 from 11 votes
Print
Prep Time: 20 minutes mins
Cook Time: 10 minutes mins
Chilling Time: 1 hour hr
Total Time: 1 hour hr 30 minutes mins
Serves 6

Ingredients

  • 2 pounds Yukon Gold potatoes (peeled and cut into ¾-inch cubes cubes)
  • 2 tablespoons white vinegar
  • 2 teaspoons yellow mustard
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • ½ teaspoon celery salt
  • fresh ground pepper (to taste)
  • ¼ cup pickles (chopped)
  • 2 green onions/spring onions (sliced)
  • ½ red onion (small, chopped fine)
  • 2 ribs celery (chopped)
  • 2 hard-boiled eggs (peeled and diced)
  • fresh parsley or dill, chopped

Instructions

  • Place potatoes in large pot with salted cold water covering the potatoes by 1 inch. Bring to boil over high heat, reduce heat to medium-low, and simmer until potatoes are tender, about 10 to 15 minutes.
  • Drain potatoes thoroughly, then add them back into the hot pot to dry completely. Drizzle the vinegar over the warm potatoes and toss gently until evenly coated.
  • Transfer the dressed potatoes to a large bowl. Cover the bowl and refrigerate until cold, about 30 minutes.
  • Mix the mustard with the sour cream, mayonnaise, celery salt and pepper.
  • Remove the potatoes from the refrigerator add the mayonnaise mixture and remaining ingredients. Gently mix with the cooled potatoes, taste and add more salt as needed. Cover, and refrigerate until well chilled, about 30 minutes.

Tips

Tips for the Best Homemade Potato Salad

Start in cold water.
Always add your potatoes to cold salted water before bringing it to a boil. This helps them cook evenly and avoids a mushy outside with an undercooked middle.
Dry those potatoes.
After draining, let the potatoes sit in the hot pot for a minute or two. This steams off excess moisture and keeps the salad from getting watery.
Dress while warm.
Drizzling vinegar over the warm potatoes is a game-changer. It soaks in and gives your salad that delicious tangy kick.
Chill before mixing.
Mixing the dressing into hot potatoes can make everything oily and mushy. Let them cool completely before adding the mayo mixture.
Use a gentle hand.
Once everything is in the bowl, fold gently to keep the potatoes intact and creamy—not smashed.
Salt at the end.
Taste your salad after it chills and adjust the salt if needed. Cold food dulls flavors, so seasoning at the end gives you more control.

Storage & Freezing Instructions

Storing:
Store your homemade potato salad in an airtight container in the fridge for up to 4 days. It actually tastes better after a few hours once the flavors have had time to mingle.
Freezing:
Not recommended. The mayo and sour cream don’t hold up well to freezing and thawing. The texture turns watery and grainy—just not the vibe we’re going for.

Food Safety for Warmer Weather

To prevent rapidly growing bacteria from forming, food shouldn’t be unrefrigerated for more than 2 hours or limit the time to one hour if the outdoor temperature is higher than 90° F.
Show Nutrition Hide Nutrition

Nutrition

Calories: 297 | Carbohydrates: 28g | Protein: 6g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 432mg | Potassium: 712mg | Fiber: 4g | Sugar: 3g | Vitamin A: 220IU | Vitamin C: 31mg | Calcium: 49mg | Iron: 2mg
Created by Erren Hart
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FAQs

Can I make potato salad ahead of time?

 Yes! In fact, it’s even better made ahead. You can make it up to 1 day in advance. Just give it a quick stir and taste for seasoning before serving.

What kind of potatoes are best for potato salad?

 Yukon Golds are my go-to—they’re creamy but hold their shape. Red potatoes also work well. Avoid starchy ones like Russets unless you peel them and watch them closely while boiling.

How long can potato salad sit out?

 If you’re serving it at a party or picnic, it’s safe for up to 2 hours at room temp (or 1 hour if it’s super hot out). After that, back in the fridge it goes.

How do I keep potato salad from getting watery?

 Let the potatoes dry after boiling and chill them fully before mixing. Also, avoid over-mixing—gentle folding is key!

Can I leave out the eggs?

 Absolutely. The hard-boiled eggs add richness and protein, but you can skip them or sub in something else like chickpeas if you want to keep it egg-free.

What’s the best vinegar to use?

White vinegar gives that sharp, clean tang. Apple cider vinegar is a solid swap if you want something a little fruitier.

5 from 11 votes (5 ratings without comment)

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21 responses

  1. Tricia B. Avatar
    Tricia B.
    07/03/2025

    This is pretty much the way Southerners make potato salad… grew up with this same recipe! I have tried other versions of potato salad and always come back to the way my Grandmothers & Mother made it!! There pretty much isn’t another way to make the
    b e s t potato salad other than this way. I will on occasion make & eat potato salad, but I mostly eat & LOVE Italian or Mediterranean. You got this Southern staple down right Erren!

    I really like the recipes you publish… new here, but willing to try pretty much most of your recipes.

    Thanks Erren for your hard work on keeping Errens Kitchen going with wonderful recipes!!

    Reply
    1. Erren's Kitchen Team Avatar
      Erren’s Kitchen Team
      07/03/2025

      What a lovely comment—thank you so much! It means the world to hear that my recipe brought back those comforting, nostalgic flavors from your childhood. There’s something so special about those time-tested family recipes, and I’m honored mine reminded you of your grandmother’s and mother’s cooking. I’m so happy to have you here and truly appreciate your kind words and support. Can’t wait for you to try more recipes!

      Reply
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