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    Home » Recipes » Salads

    Simple Potato Salad Recipe

    Published: Apr 21, 2023 by Amanda Mason · 28 Comments

    Yield 15 people
    Cook 30 minutes minutes
    Prep 15 minutes minutes
    Jump to Recipe Jump to Video
    Close up of potato salad in bowl.
    Fork in a bowl of potato salad sitting on a picnic table.
    White bowl containing potato salad topped with pepper and onions
    White bowl of Potato Salad sitting on a wooden table, fork in bowl.
    White bowl of Potato Salad sitting on a wooden table, gingham napkin with onion slices and a wooden spoon.
    White bowl containing potato salad, onion on table.

    This simple potato salad recipe is out of this world! Smooth, velvety, and full of flavor...it's unbelievably delicious! Made with basic ingredients, it's easy to prepare and can be made in advance!

    White bowl containing potato salad, wooden spoon and onion on table.

    I'm actually not a fan of most potato recipes out there, but this version is beyond amazing! A classic American side dish that pairs well with this juicy burger recipe and this grilled Greek marinated chicken, you'll love the tender chunks of potatoes paired with the creamy texture and flavor of the dill.

    This truly is a simple potato salad recipe that anyone can make and all will enjoy. And just like this avocado egg salad recipe, this cauliflower salad and Italian pasta salad, it's the perfect recipe to serve at a picnic, a backyard barbecue, or to bring to a potluck! And it tastes way better than any store bought version.

    Jump to:
    • ℹ️ Why This Recipe Works
    • 🛒 Ingredients You'll Need
    • 📋 Variations
    • 🔪 Step-by-Step Recipe Instructions
    • 🙋 Recipe FAQs
    • 💭 Expert Tips
    • 🥔 More Potato Recipes
    • Simple Potato Salad Recipe

    ℹ️ Why This Recipe Works

    1. It only requires 6 simple ingredients to make.

    2. You don't need to peel the potatoes before cooking them! By cooking the potatoes with the peelings on, you're saving a ton of time and hassle. And the peelings are way easier to remove after the potato has been cooked.

    3. The techniques used to make this simple potato salad recipe provide the most amazing velvety texture you won't find in other recipes!

    🛒 Ingredients You'll Need

    potatoes, celery, dill relish, red onion, mayo and mustard on a granite counter
    • Potatoes - The key to obtaining a creamy and velvety texture is using Idaho potatoes and cooking them with the peelings on. These are the best potatoes to use when making potato salad.
    • Relish - use dill relish. It tastes the best and provides a tangy and slightly sweet flavor that complements the creaminess of the potatoes.
    • Mayonnaise - provides a creamy texture and helps balance out the flavors of the other ingredients. Use real mayonnaise instead of Miracle Whip.
    • Mustard - use yellow mustard. The small amount used adds a subtle tangy flavor.
    • Celery - make sure to finely chop the celery. It's adds a nice crunch and enhances the overall texture of the dish.
    • Onion - use a red onion. It provides so much flavor, way more than a regular yellow onion.
    • Salt & Pepper - use table salt and ground black pepper as a flavor enhancer.

    Be sure to see the recipe card below for the full ingredients list & instructions!

    📋 Variations

    • Types of Potatoes - If you are not a fan of Idaho potatoes, try using Yukon Gold or fingerling potatoes in this recipe. As long as the potatoes are starchy, they will work well in this recipe.
    • Onions - if you don't like the strong flavor of red onions, try using a sweet onion or yellow onion. Vidalia onions have a mild and sweet flavor with very little aftertaste or spiciness. If you're not a fan of onions, leave them out.
    • Boiled Eggs - adding slices of hard boiled eggs provides extra flavor and is similar to the old fashioned potato salad recipes. And it's really easy to peel hard boiled eggs when you follow my technique and expert tips.
    • Mustard - try using dijon instead of yellow mustard to change up the flavor.
    • Add Protein - try adding chopped bacon or ham. I added chopped ham to this potato casserole recipe and it added so much flavor! Ham and potatoes taste amazing together.
    • Relish - if you're not a fan of dill, try using sweet pickle relish. To add more texture, finely dice either sweet or dill pickles.
    • Additional Seasonings - paprika and fresh chopped dill tastes is a great add. Celery seed can also be used.

    🔪 Step-by-Step Recipe Instructions

    Step 1: Start by finely chopping the red onion and celery.

    Cutting board with chopped red onion and celery.

    Step 2: In a large pot, boil the potatoes with the peeling on.

    👩‍🍳 Chef's Note: Boiling the potatoes with the skin on makes them so much easier to peel and chop. This method of cooking alters the texture and yields a smooth, velvety consistency.

    Pot with water containing potatoes ready to boil.

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    Step 3: After the potatoes are done boiling, drain them in a strainer. The peelings should be starting to fall off. Let them cool before you start to peel them.

    Cooked Idaho Potatoes ready to be peeled.

    Step 4: Once they are cool enough to touch, peel the potatoes.

    👩‍🍳 Chef's Note: When you boil the potatoes with the peelings on, it's so easy to just peel them off. Sometimes, I can just rub the majority of the peeling off with my hands instead of having to use a knife.

    Step 5: From there, cut the cooked potatoes into large chunks. It's ok if the potatoes start to fall apart while cutting.

    Dicing a potato on cutting board.

    Step 6: Place the cubed potatoes in a large bowl and allow to cool, about 10 minutes.

    Step 7: Add the mayonnaise, mustard, dill relish, celery, and red onions. Combine all the potato salad ingredients well, adding salt and pepper to taste. Mix well to combine.

    White bowl containing diced potatoes, celery, red onion, mustard, mayonnaise, and dill relish.

    And that's all it takes to make this simple potato salad recipe!

    Bowl of potato salad sitting on a picnic table.

    🙋 Recipe FAQs

    What potatoes are best for potato salad?

    I highly recommend using Idaho potatoes for this recipe. They are more starchy than a lot of other potatoes and become fluffy when cooked. They also help the texture become velvety smooth when mixed with the other ingredients.

    How far in advance can I make potato salad?

    I always make it at least 1 day before I plan to serve. While I do enjoy a warm potato salad, cold is my favorite. If you don't have time to make this a day in advance, let it chill in the refrigerator for at least 4-6 hours on the day you make it. This recipe is best when it's chilled.

    How long will potato salad last?

    It will last for 3-4 days in the refrigerator if it is stored in an airtight container with a lid.

    White bowl of potato salad sitting on a picnic table with a red and white check napkin, red onion ring and serving spoon.

    💭 Expert Tips

    • Measuring Ingredients: This is one of those recipes where you really have to judge the measurements by taste. I taste this recipe about 10 times while making it to ensure it's exactly how I want it to taste. If you feel it needs a little more mayo for your liking, add it! Want more salt or relish, add it!
    • Allow Potatoes To Cool: After you've cut the potatoes into large cubes, it's important to let them cool before adding the mayonnaise
    • Freezing: Do not freeze this potato salad. When it thaws, the texture becomes very watery and mushy.
    • Preventing Potato Salad From Sweating: Sweating occurs when moisture from the potato salad evaporates and then condenses on the inside of the container. Make sure the potato salad has completely cooled before storing it in an airtight container. You can also place a piece of plastic wrap directly on the surface of the potato salad before sealing the container to create a barrier that will prevent moisture from accumulating.
    Fork in a bowl of potato salad sitting on a picnic table.

    🥔 More Potato Recipes

    • Ham And Potato Casserole
    • Crock Pot Garlic Potatoes
    • White bowl orange potatoes mashed and topped with butter and pecans.
      Easy Mashed Sweet Potato Recipe
    • Bowl of Potato Cheese Soup, spoon in bowl topped with cheese, bacon, and onions.
      Loaded Baked Potato Soup

    If you tried this simple potato salad recipe or any other recipes on my website, please let me know how it turned out in the comments below. I love hearing from you! And, please leave a 🌟 rating while you're there!

    📧 Don't forget to subscribe to my newsletter, so that you don’t miss out on any of my delicious recipes!

    White bowl of Potato Salad sitting on a wooden table, fork in bowl.

    Simple Potato Salad Recipe

    This simple potato salad recipe is out of this world! It's unbelievably delicious - smooth, velvety, and full of flavor! Made with basic ingredients, it's easy to prepare and can be made in advance!
    5 from 16 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Cooling Time: 30 minutes minutes
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 15 people
    Calories: 202kcal
    Author: Amanda Mason

    Ingredients

    • 5 lb Idaho Potatoes
    • ¾ cup mayonnaise
    • 3 Tablespoons mustard
    • ½ cup celery, finely chopped
    • ¼ cup red onion, finely chopped
    • 4 Tablespoons dill relish
    • ½ teaspoon salt, to taste
    • ½ teaspoon pepper, to taste

    Instructions

    • Start by finely chopping the red onion and celery. Set aside.
    • Place the potatoes in a large pot with the peelings still on. Add enough water to where they are covering the potatoes and bring to a boil. Boil for 20-30 minutes.
    • After the potatoes are done boiling, drain them in a strainer. The peelings should be starting to pull back and the potatoes should be extremely tender. Allow the potatoes to cool before peeling, about 30 minutes.
    • Using a knife, remove the peelings off the potatoes. They should be very easy to cut off.
    • Using a knife, cut the cooked potatoes into large chunks. It's ok if the potatoes start to fall apart while cutting.
    • Put the tender chunks of potatoes in a large bowl.
    • Add ¾ cup of mayonnaise, 3 Tablespoons of mustard, 4 Tablespoons of relish, ¼ cup chopped red onion, and ½ cup of chopped celery, and salt and pepper to taste.
    • Mix until well combined. Taste test to ensure it’s at the right level of flavor you want. Add more salt, pepper, or any other ingredient if you think it needs it.
    • Store in the refrigerator for 4-6 hours before serving. 

    Video

    Notes

      • Make Ahead Of Time: I always make it at least 1 day before I plan to serve. If you don't have time to make this a day in advance, let it chill in the refrigerator for at least 4-6 hours on the day you make it. This recipe is best when it's chilled.
    •  
      • Boiling Potatoes With Skin On: It makes them so much easier to peel and chop. This method of cooking alters the texture and yields a smooth, velvety consistency.
    •  
      • Measuring Ingredients: This is one of those recipes where you really have to judge the measurements by taste. I taste this recipe about 10 times while making it to ensure it's exactly how I want it to taste. If you feel it needs a little more mayo for your liking, add it! Want more salt or relish, add it!
      • Allow Potatoes To Cool: After you've cut the potatoes into large cubes, it's important to let them cool before adding the mayonnaise.
    •  
      • Storage: It will last for 3-4 days in the refrigerator if it is stored in an airtight container with a lid.
      • Freezing: Do not freeze this potato salad. When it thaws, the texture becomes very watery and mushy.  
         
         
         
    •  

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    Nutrition

    Calories: 202kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 159mg | Potassium: 650mg | Fiber: 2g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 8.9mg | Calcium: 24mg | Iron: 1.4mg
    Tried this Recipe? Pin it for Later!Mention @RecipesWorthRep or tag #RecipesWorthRepeating!
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    About Amanda Mason

    Hi! I'm Amanda, the founder and creator behind Recipes Worth Repeating! Simply put, I focus on creating delicious recipes for everyone. I offer variety. I offer convenience. I offer yumminess! And that's why people keep coming back. The recipes I create are absolutely worth repeating.

    Founded in 2012, Recipes Worth Repeating grew from people routinely asking me to email them the recipe for my latest dish. Recipe development comes naturally to me and I find cooking relaxing. Originally from Nashville, Tennessee, I developed a passion for cooking at an early age and I love to showcase a variety of recipes on my blog.Creating delicious new recipes, still photography, and video for Recipes Worth Repeating is the driving force behind what engages my readers to keep coming back for more recipes they will love.

    Reader Interactions

    Comments

      5 from 16 votes (9 ratings without comment)

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      Recipe Rating




       

    1. Geni

      April 12, 2020 at 9:37 am

      How long do you boil the potatoes?

      Reply
      • Amanda Mason

        April 12, 2020 at 1:23 pm

        Typically 30-45 minutes. They will start to break apart so you will know they are ready.

        Reply
    2. Chuck Taylor

      March 26, 2020 at 10:11 am

      5 stars
      This was so simple, and so good. Boiling the potatoes with the skin on was the hook that made me want to try this. Also, the short list of ingredients was a plus. I know how everyone changes up recipes and never really tries the original, I’m not like that. My only change was cutting the ingredients in half. I’m only feeding two people (I like leftovers). I can truly say this is a ‘Recipe Worth Repeating’. Thank you.

      Reply
      • Amanda Mason

        March 26, 2020 at 10:54 am

        Hi Chuck!! I'm so glad you loved my recipe!! It's such a simple one, for sure! Thank you so much for letting me know how it turned out for you and I can't wait to hear what other recipes of mine you end up making!

        Reply
    3. Vanessa Certa

      February 18, 2020 at 3:40 pm

      Try adding a 1/4 cup of sour cream and mix with the mayo, takes it to a whole new level !

      Reply
      • Amanda Mason

        February 18, 2020 at 9:03 pm

        Yum Vanessa! What a great add!!

        Reply
    4. Carmen

      September 17, 2017 at 6:50 pm

      Do you use a 5 lbs bag of potatoes or a 10 lb bag?

      Reply
      • Amanda Mason

        September 17, 2017 at 7:27 pm

        5 pound bag.

        Reply
        • Carmen

          September 17, 2017 at 9:46 pm

          Thanks Amanda, that's what I figured but just wanted to make sure.

        • Amanda Mason

          September 18, 2017 at 6:52 am

          Let me know how it turns out!!!

    5. Emma @ Supper in the Suburbs

      May 31, 2016 at 3:10 am

      Wow sounds DELICIOUS! I am always so boring with my potato salad...just mayonnaise, a little natural yogurt and spring onions (scallions) I like the idea of adding dill. Will give your recipe a go at our next BBQ 🙂

      Reply
    6. Becca @ Amuse Your Bouche

      May 31, 2016 at 2:52 am

      This looks yummy! It's interesting that you boil the potatoes whole first - must try that method!

      Reply
    7. Kate @ VeggieDesserts

      May 31, 2016 at 2:04 am

      I love potato salad. Especially cold and a day old! I really like it with dill so this one looks perfect!

      Reply
    8. Priya

      May 31, 2016 at 1:24 am

      5 stars
      I love anything with potato and this will definitely be something I'm going to cook soon 🙂

      Reply
    9. Amanda | Chew Town

      May 31, 2016 at 12:06 am

      You know, I was never a fan of potato salad either, but for me it was the mayo. Once I found Japanese Kewpie mayo and started making it with that, I fell in love with it. I'm loving the tip with the potatoes to make it velvety. So looking forward to trying this!

      Reply
    10. Greg M.

      August 01, 2012 at 8:59 pm

      Yes, I request this a lot! 🙂 Yummy!

      Reply
    Newer Comments »

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