Potato Salad is a classic recipe for good reason, this creamy salad is easy to make ahead of time making it the perfect potluck dish!

This creamy old-fashioned potato salad uses very simple ingredients to make bright flavors. Lots of creamy mayonnaise, a hint of mustard and sweet pickles (or relish).

The Best Potatoes for Potato Salad

Depending on where you live, versions of potato salad can vary based on preference and location (from a German potato salad recipe to deviled egg potato salad).

The best potatoes for potato salad are either Russet or Yukon gold because they stay firmer longer after they’ve been boiled (red potatoes work too). If using thin-skinned potatoes, you can leave a few of the skins on to save the step of peeling.


▢3 pounds Russet, Yukon gold or red potatoes peeled and cut into 1-inch cubes

▢1 cup mayonnaise

▢1 tablespoon yellow mustard

▢¼ cup sweet pickles chopped, or sweet relish

▢2 teaspoons granulated sugar

▢2 teaspoon apple cider vinegar

▢½ teaspoon garlic powder

▢5 hard-boiled eggs shelled and diced

▢4 green onions finely diced

▢2 celery stalks finely diced

▢Kosher salt to taste

▢Black pepper to taste


Add the potatoes to a large pot and cover with cold water. Set over high heat and cook just until fork tender. Be careful to keep an eye on the potatoes because if they overcook they will get mushy.

When the potatoes are soft, drain them in a strainer and let them cool while you prepare the other salad ingredients.

In a large mixing bowl add mayonnaise, yellow mustard, chopped pickles, sugar, apple cider vinegar, and garlic powder. Whisk to combine.

Add the potatoes to the mixing bowl along with the diced hard-boiled eggs, green onions, and celery. Stir gently to combine.

Taste and season with the desired amount of kosher salt and black pepper.

Recipe Notes

This can be made up to 24 hours in advance.

Swap out sweet pickles for dill pickles for a delicious flavor.

We prefer mild green onions but you can add sweet white onion if you’d prefer.

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