Potato Salad Recipe Everyone Will Love at Your Next BBQ
Potato salad is a must-have on any summer table.
What makes this side dish recipe stand out? It hits that perfect balance of tender potatoes, rich dressing, and crunchy mix-ins like celery or pickles that give each bite a little pop.
It’s easy to make ahead, even better the next day, and endlessly customizable.
From family barbecues to holiday potlucks, this recipe is one you’ll turn to again and again.
What are the ingredients of potato salad?
This recipe is made with tender potatoes, hard-boiled eggs, mayo, Dijon mustard, and sweet pickle relish, all mixed with diced celery, red onion, and green onions for crunch and flavor.
Want to see how it all comes together? Keep scrolling for the full printable recipe!
You’ll start by boiling up some chopped potatoes until they’re nice and fork-tender.
While those are cooking, hard-boil a few eggs and let them cool off in some ice water before peeling and chopping them up.
In a big bowl, mix together light mayo, Dijon mustard, and sweet pickle relish—then season it with salt and pepper until it tastes just right.
Toss in your potatoes, chopped eggs, and the crunchy mix-ins like celery, red onion, and green onion.
Give it all a good stir, pop it in the fridge, and let those flavors come together.
Make it ahead — letting it chill for a few hours (or overnight) helps the flavors come together. Add fresh green onions or herbs just before serving to keep them crisp and bright.
What not to do when making potato salad?
- Avoid overcooking the potatoes—soft is good, but mushy can ruin the texture.
- Skipping salt in the boiling water can lead to bland potatoes that no dressing can fix.
- Mixing the salad while the potatoes are still hot can make the mayo separate and turn greasy.
- Using too much mayo or relish right away can overwhelm the other flavors; it’s best to taste and adjust as you go.
- Skipping crunchy ingredients like celery or onion can take away the texture and make the salad less exciting.
Swap or add ingredients to suit your taste. Mix up the dressing by using Greek yogurt or sour cream, add chopped bacon for a smoky bite, or stir in fresh herbs like dill or parsley for extra flavor. Try different mustards, add chopped pickles or peppers for crunch, or spice it up with jalapeños or paprika. It’s all about making it your own!
Waxy potatoes like Yukon Gold or red potatoes hold their shape well and give a nice texture.
Make sure to drain the potatoes well and let them cool before adding the dressing.
Absolutely—just leave them out or substitute with extra veggies or chopped pickles for added texture.
Check out these other delicious ideas that are perfect for your next cookout or summer get-together!
- These BBQ Finger Food Recipes are ideal for outdoor gatherings and guaranteed to disappear fast.
- Deviled Egg Macaroni Salad is a creamy, flavorful mash-up of two picnic favorites that’s always a crowd-pleaser.
- Potato Salad is a great side dish for pulled pork sandwiches to complete the meal.
- These Summer Potluck Recipes are quick, shareable dishes that hold up well in the heat and feed a hungry crowd.
- Fresh, festive, and full of flavor, these Memorial Day salads are perfect for kicking off summer celebrations.
Ready to level up your summer meals? Grab one of our eBooks packed with crowd-pleasing dishes, time-saving tips, and must-have sides that make hosting easy and stress-free. Your next cookout just got a whole lot tastier!
Summer Slow Cooker Recipe eBook
BBQ Recipes eBook12 Page Patriotic Party Planner
Potato Salad Recipe
Ingredients
- 2 lb potatoes
- 3 eggs
- ½ cup mayonaise
- 1 tbsp dijon mustard
- 3 tbsp sweet pickle relish
- salt & pepper to taste
- 2 stalks celery, diced
- 1 small red onion, diced
- 2-3 small green onions, diced
Instructions
- Set a large pot of water on high heat to boil
- Meanwhile, peel and roughly chop up your potatoes.
- Add the potatoes to the boiling water and cook until fork-tender, about 15 minutes.
- Set a smaller pot of water to boil and once boiling, add the 3 eggs and cook for 8 minutes.
- Remove the eggs to a bowl filled with ice water when the cooking time is finished.
- When the eggs are cool enough to touch, peel and discard the shells and then finely chop the eggs. Set aside.
- Drain the water from the boiled potatoes. Set aside.
- In a large bowl, combine the mayonnaise, sweet pickle relish and dijon mustard. Season to taste with salt and pepper, then adjust any of those 5 ingredients to achieve your desired dressing flavor.
- Stir the potatoes into the dressing, coating the potatoes completely. Add the chopped eggs, stirring to coat, followed by the diced celery, red onion and half of the green onions.
- Refrigerate until ready to serve.
- Garnish the finished potato salad with remaining green onions.
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