OnlineCook - Classic Potato Salad by Yummly

June 4, 2025

This is a very classic potato salad, all-American and old-fashioned in the best sense of the words. Feel free to customize it with additional fresh herbs (a couple of tablespoons of chopped fresh basil, a tablespoon of chopped mint, or a teaspoon of thyme leaves) or chopped pickles or hard-cooked eggs. The recipe, which makes 6 cups, is a Yummly original created by Katie Workman.

$0.78 / Serving Star

Estimated Price

9 Ingredients

EASY

1/1

Classic Potato Salad

Yummly

Ingredients

Warning0 allergens identified

Classic Potato Salad

3 Pound potatoes(thin-skinned, such as Yukon gold, peeled and cut into 1/2- to 3/4-inch cubes)

3 ¾ teaspoon salt(divided)

⅔ Cup mayonnaise

1 Tbsp Dijon mustard

1 Tablespoon white wine vinegar

¼ teaspoon black pepper

½ cup red onion(chopped)

¼ cup celery(chopped)

¼ Cup fresh parsley(chopped, plus more for serving)

Instructions

Place potatoes in a Dutch oven or other 5- to 6-qt. pot and cover with cold water. Add 1 Tbsp. salt. Bring to a boil, then reduce heat and simmer until tender, about 10 minutes. Drain in a colander.

While potatoes are simmering, in a large bowl, stir together mayonnaise, Dijon mustard, vinegar, remaining 1/2 tsp. salt, and the pepper. Add onion, celery, and 1/4 cup parsley, and stir.

Add drained warm potatoes to dressing and toss to coat. To serve salad right away, set bowl in a larger bowl of ice water and let stand, stirring occasionally, until cool, about 45 minutes. Or cover bowl and refrigerate about 5 hours to cool completely.

Sprinkle salad with more parsley. Chill any leftovers up to 2 days and stir before serving.