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A white scalloped bowl filled with creamy potato salad made with chunks of potato, chopped hard-boiled egg, diced red onion, and fresh dill. The bowl is wrapped with red, white, and blue tissue paper.
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Classic Potato Salad

This Classic Potato Salad Recipe for the Fourth of July combines simple ingredients into a creamy, crowd-pleasing side that's perfect for BBQs, picnics, and holiday celebrations.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 35 minutes
Servings 6
Calories 419kcal
Author Michelle Ordever

Equipment

Ingredients

  • 2 pounds waxy potatoes see notes
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 hard-boiled eggs chopped
  • ½ cup finely chopped red onion
  • Fresh dill or parsley for garnish (optional)

Instructions

  • Wash the potatoes, cut into evenly sized chunks, and place them in a large pot of salted water. Bring to a boil and cook for 15 to 20 minutes, or until fork tender. Drain and allow them to cool slightly.
    Potatoes in Pan of Water
  • In a large bowl, whisk together the mayonnaise, Dijon mustard, garlic powder, salt, and black pepper until smooth.
    Classic Potato Salad Dressing Ingredients in Bowl
  • Add the cooked potatoes, chopped eggs, and red onion to the dressing. Gently fold everything together until the potatoes are evenly coated without breaking them up too much.
    Chopped Red Onion Added to Bowl of Potatoes and Eggs
  • Cover and refrigerate for at least 1 hour so the flavors have time to develop.
    Mixing Dressing and Potato Salad Ingredients Together
  • Taste and adjust the seasoning if needed. Garnish with fresh dill or parsley before serving. Serve and Happy Fourth of July!
    A white scalloped bowl filled with creamy potato salad made with chunks of potato, chopped hard-boiled egg, diced red onion, and fresh dill. The bowl is wrapped with red, white, and blue tissue paper.

Notes

Tips

  • Waxy potatoes hold their shape best after boiling, making them ideal for potato salad.
  • Great choices include Yukon Gold or red potatoes in the USA, and Charlotte potatoes, baby potatoes, Jersey Royals (when in season), or other waxy varieties in the UK.
  • Avoid floury potatoes like Russet (USA) or Maris Piper and King Edward (UK), as they tend to fall apart and create a mushy salad.
  • Allow the potatoes to cool slightly before mixing so they don't absorb too much dressing.
  • Yukon Gold potatoes stay creamy while holding their shape beautifully.
  • Prepare the salad a day ahead for even better flavor.
 

Substitutions

  • Swap Dijon mustard for yellow mustard for a more traditional flavor.
  • Add chopped celery or dill pickles for extra crunch.
  • Fresh chives make a great alternative garnish.
 

Leftovers

  • Store covered in the refrigerator for up to 3 days.
  • Stir gently before serving again if any dressing has settled.
  • Do not leave potato salad at room temperature for more than 2 hours, or 1 hour in hot weather.
 
Always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Safety (USA) | Food Standards Agency (UK).

Nutrition

Calories: 419kcal | Carbohydrates: 29g | Protein: 7g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 624mg | Potassium: 709mg | Fiber: 4g | Sugar: 2g | Vitamin A: 161IU | Vitamin C: 31mg | Calcium: 40mg | Iron: 2mg