Classic Potato Salad is a timeless side dish made with tender potatoes, creamy mayonnaise, hearty boiled eggs, and just the right amount of crunch from celery and onion! Lightly seasoned and perfectly balanced, this old‑fashioned favorite is a staple at picnics, potlucks, and backyard cookouts!

Why this Recipe Works

The Mayo-Based Dressing Stays Creamy, Not Heavy – Gradually adding mayonnaise lets you control the texture so the salad is rich and cohesive without being greasy or overly thick.

Eggs Add Richness and Classic Comfort – Chopped boiled eggs contribute creaminess and body, reinforcing the traditional flavor profile people expect from old-fashioned Potato Salad.

Simple Seasonings Enhance Without Overpowering – Dill, onion powder, and garlic powder support the flavor of the potatoes instead of competing with them, keeping the salad familiar and crowd-pleasing!

Classic potato salad made with potatoes, eggs, celery, and creamy mayonnaise dressing

Ingredients You’ll Need

3 lbs Potatoes (Cooked, Peeled & Diced) – The hearty base of the salad, cooked until tender for a creamy yet sturdy texture.

1/2 cup Celery (Diced) – Adds a fresh crunch that balances the softness of the potatoes.

1 tbsp Onion (Finely Chopped) – Brings subtle sharpness and classic potato salad flavor without overpowering the dish.

1-2 tbsp Radish Peel (Finely Chopped) – Adds a mild peppery bite and extra freshness.

6 Eggs (Boiled & Chopped) – Provides richness and classic, comforting flavor throughout the salad.

1 1/2 – 2 cups Mayonnaise – Creates the creamy dressing, coating every bite smoothly.

1 tsp Lemon Juice – Brightens the dressing and balances the richness of the mayonnaise.

1/2 tsp Dill Weed – Adds light, herby freshness that pairs perfectly with potatoes.

1 tsp Onion Powder – Boosts savory depth and enhances the onion flavor evenly.

1/8 tsp Garlic Powder – Adds gentle warmth without overwhelming the salad.

1 tsp Salt – Brings all the flavors together and enhances the overall taste.

Traditional potato salad with chopped eggs and celery

How to Make Classic Potato Salad

NOTE: Instead of substituting ingredients in this recipe to make it vegan, use this tested recipe for Vegan Potato Salad instead.

Peel 3 lbs potatoes and cook until tender. Cool and dice.

Drain the potatoes and put into a large bowl. Add 1/2 cup diced celery, 1 tbsp finely chopped onion, 1-2 tbsp finely chopped radish peel, and 6 chopped boiled eggs.

In a separate bowl, mix together the dressing by combining 1 1/2 – 2 cups mayonnaise, 1 tsp lemon juice, 1/2 tsp dill weed, 1 tsp onion powder, 1/8 tsp garlic powder, and 1 tsp salt.

After well mixed, combine with the potato mixture and mix until just combined.

Cook Until Fork-Tender, Not Falling Apart – Potatoes should yield easily to a fork but still hold their shape.

Potato Size & Type – About 9 medium size potatoes equal 3 pounds. You can use russet or Yukon gold.

Mayonnaise Ratio & Swap – Start with 1 1/2 cups Mayonnaise and add up to another 1/2 cup to reach desired consistency. You can also easily swap with Miracle Whip.