Potato salad is one of those dishes that shows up at summer cookouts, picnics, and potlucks year after year. It is a classic American side dish, and nearly every family has its own version. It is the kind of old-school potato salad recipe many families grow up with, made with potatoes, mayonnaise, celery, onion, and a few key seasonings.
If you search for potato salad online, you will quickly find that there is no single way to make it. Recipes vary by region, family tradition, and personal preference, especially when it comes to ingredients like eggs, pickles, and bacon. This version skips those extras and lets the potatoes take center stage.
Ingredients in a Classic Eggless Potato Salad:
- Potatoes – Red potatoes work especially well here because they hold their shape and create the texture this recipe is known for.
- Onion and celery – Celery adds crunch, while raw onion adds bite and flavor.
- Mayonnaise and sour cream – Together they create a creamy dressing with a balanced flavor. All mayonnaise can be used if preferred.
- Mustard – A little mustard adds tang and helps round out the dressing. Yellow mustard works well, but Dijon can be used for a sharper flavor.
- Apple cider vinegar – While the potatoes are still warm, toss them with a few tablespoons of vinegar and let them absorb it before adding the dressing. This simple step adds flavor and makes a noticeable difference in the finished salad.
How to Make Easy Classic Potato Salad:
- Cook the potatoes. Peel the potatoes and cut them in half. Boil them gently in heavily salted water until fork-tender. Cutting them too small can release too much starch and make the texture gummy.
- Optional method:Â Some cooks prefer to boil the potatoes with the skins on, then peel them while still warm. Either method works, so use the one you prefer.
- Add the vinegar. While the potatoes are still warm, place them in a large bowl and toss with a few tablespoons of apple cider vinegar. Let them sit for a few minutes so the potatoes can absorb the flavor.
- Mash slightly. Use a fork or potato masher to break up the potatoes just a little. They will continue to break apart as the salad is stirred.
- Add the vegetables. Stir in the celery and onion.
- Mix the dressing. Combine the mayonnaise, sour cream, mustard, salt, and pepper. Once the potatoes have cooled slightly, fold in the dressing until everything is evenly coated.
Recipes that go with Potato Salad
- The juiciest Burgers you’ll ever eat! – A classic cookout pairing.
- Our #1 Grilled Chicken recipe – Simple grilled chicken pairs well with a cold, creamy potato salad.
- Huli Huli chicken – A sweet-savory option for a more flavor-packed plate.
- Healthy Grilled Salmon – Grilled salmon and potato salad make an easy weeknight dinner or summer meal.
Easy Simple Classic Potato Salad
Description
A classic easy potato salad using nothing but potatoes, celery, onion in a mayo and sour cream dressing.
Ingredients
Scale
- 4 to 5 lb  red potatoes, peeled and cut half (approx. 10-12)
- 1 cup sweet onion, diced
- 1 cup celery, diced (2 to 3 stalks)
- 2 tablespoons apple cider vinegar
DRESSING:Â
- 1 ½ cups mayonnaise
- ½ cup sour cream
- 1 tablespoon yellow mustard
- ÂĽ teaspoon sea salt
- ÂĽ teaspoon white pepper
EQUIPMENT I USED:
Instructions
- Peel the potatoes and cut them into large chunks, depending on their size.
- Place them in a large pot of cold water covered by at least 2 inches.
- Generously salt the water and bring it to a boil. Once boiling, reduce the heat to medium and simmer for about 15 minutes, or until the potatoes are fork-tender
- Meanwhile, dice the onion and celery and set aside.Â
- Drain the potatoes and let them cool for about 5 minutes or until they stop steaming.
- Drizzle about 2 tablespoons of apple cider vinegar over the potatoes and stir gently to combine. Let them sit for 1 to 2 minutes so the vinegar can absorb.
- Mash lightly with a potato masher, keeping some larger chunks. Add the onion and celery, then season with salt and pepper.
- In a small bowl, mix the dressing and stir in enough to coat the potatoes evenly.Â
- Cover and chill until ready to serve.
OTHER GREAT SUMMER SIDES:
I am 68 years young and this is the first time I have ever made potato salad. It was so easy, and I had everything on hand so I thought why not? I used red bliss potatoes and the only change I made was that I added a chopped up jalapeno with the onions and celery. This is delicious and I cannot wait to eat tonight for dinner after it has cooled and all the ingredients have melded. Thank you for such an easy and delicious recipe. I will be back…
I’ve been making this potato salad for a couple of years now. I searched forever for a really great potato salad recipe – one that was basic without a bunch of add-ins like eggs, fruit or extraneous vegetables. This is a winner! I cut it in half most of the time and this is a recipe that lends itself to ease of scale. The only change I make is I use baby red potatoes (when I can get them), cut them in half and leave the skins on.
I didn’t understand all the hoopla over a potato salad. how different can it really be? it’s just potatoes. Well, I admit i was wrong. This is fabulous. So simple and so fabulous.
LOL !!! Thanks Diana, that was funny.
Thank You! This is exactly the potato salad recipe I’ve been looking for. Simple and delicious, and No Eggs!
thanks Sandra!
I went on Google to find a simple eggless potato salad and I saw yours and tried it. I liked it even before I added the dressing. I used red onions because that’s what I used daily. The salad tasted really good. Thank you.
your welcome Daunette – thanks for giving it a try!
I made this exactly as listed and it is so good!!! I was looking for a creamy potato salad without eggs and this is it! My family loved it! They were eating it warm as I made it. Its even better the next day!
I found your recipe on the page for the deli macaroni salad (I’m a LI girl). This is almost the exact recipe for the potato salad I make except I I add hard boiled eggs and don’t add mustard or ACV. For this amount of potatoes I’d add three eggs. I don’t mash the potatoes but I find that they break down some while mixing and the hard boiled egg yolk add to the creaminess. I’m going to try it with the mustard and ACV next time I make it.
This is my favorite recipe for potato salad. Love the tangy taste from the vinegar. Its a keeper.
I never made potato salad before so this was my first attempt and I think it turned out great. I did however make a few adjustments, I used red onion instead of sweet and I left the potato skins on which I thought added some color. I also left the potatoes whole, in the directions it said to mash some. Overall good recipe I liked the fact that it called for sour cream and mayo which made it very creamy.
The only change I made was I used yellow potatoes, since that’s what I had on hand. The results were perfect. I have been looking for the best potato salad without egg…and this is most definitely it! Thank you!
HA ! I love your post. I live in NY and totally get it. Supermarkets are so hit and miss, deli salads are the best. I tried this recipe and it was amazing Deb. My family loved it. I gave your website to my Aunt and cousins who wanted the recipe.
I like this potato salad and so did my family. It was easy to make and made a lot. I will share this recipe.
I hate store bought salads, they have this weird taste to them. Is it the vinegar they use? I’ve been looking for a potato salad recipe and this one is it! It is perfect in every way. I added a little fresh parsley before serving and some paprika. Other than that I made this just as described. It was perfect.
I made this using red skinned potatoes and I left some of the skin on. Delicious!
I make potato salad only twice a year. Made this for Labor Day weekend to go with brats and cheesesteaks…Delicious! I did not have sour cream so I used full fat plain Greek yogurt. I also used dry mustard because I was out of regular. I added dried thyme and dried parsley. The apple cider vinegar gave an awesome punch of flavor. I used extra organic celery because I like a decent crunch and only 1/4 onion. Saving this recipe….thank you!!
Definitely creamier than the just mayo taste but a bit lacking in flavor. I made it for a potluck and brought most of it back home. It wasn’t much of a hit. If I try again I may adjust down the sour cream or add carrot bits.
Awesome!!!!!! Thank you.
I had leftover potatoes and didn’t know what to make. Found your recipe and am thrilled how good it tasted. I did add some diced yellow & red paper for color and it really added to the whole thing. I’m perplexed about the apple cider vinegar but followed your recipe to a “tee”!!! Super YUMMY!!!
thanks Debbie! I appreciate the feedback.
This is excellent !!! I just added some boiled eggs but other thank that I stuck to the recipe.
Have you ever served this warm
No I have not
Can I use red skin potatoes instead? I have a bunch I need to use up.
well Meagan, funny enough, I am sitting right next to my mother now and she said that’s all she uses are red potatoes. How did I not know this? LOL
I haven’t made potato salad in years! I also have a lot of red bliss which I plan to use. I really think you can combine some either white vinegar or apple cider vinegar, and stir in a tad of mayo after they are completely cooled. I am using green onion, but I’m skipping on the parsley, which many recipes use, skipping hard boiled eggs. There’s 3 types that I know of: German, which has a lot of vinegar & parsley, egg potato (self-explanatory), and regular potato salad. We have fresh celery from our garden too!
Hi Debi, how many people does this recipe serve? Want to make it for son in law’s b’day this
Saturday.
Hi Marta – I would say it comfortably serves 8. When I make it at home for the 4 of us I always have enough leftover for at least 2 more meals
Super easy, super quick and super tasty! If you like sour cream and mayo, this recipe is great
I brought this potato salad to a cookout where half the people said they don’t like potato salad. They tried this, loved it, and I didn’t have leftovers! So tasty.
that’s awesome Sarah – thank you so much trusting our recipe enough to bring it to a cookout! Speaks volumes!
Can I use red onion in this recipe? Or will it totally change the flavors?
I have never used red onion in this recipe before – I’m curious to your thoughts if you try it.
Thank you for sharing this simple, yet tasty recipe.
I make mine exactly the same way…. I use white vinegar however. NO HB eggs either. That is a Southern recipe in my opinion. Delish!
Best potato salad recipe! So easy and flavorful!
Perfect! thank you!!!!
Made this today for a gathering tomorr ow. Couldn’t resist trying some for dinner tonight. Outstanding!
This is AMAZING!!! I have been looking for foreverrrrr for a SIMPLE potato salad recipe.. and finally found this. I only like a few ingredients in my tater salad as well as does my husband. And I also love vinegar.. yummmmm! What a god send you are to simple recipe lovers thank you oh sooo very much. I know my family and I love it!!
OMG Hunter! Thank you so much. What a great way to start my day!
One question did your mom peel the potatoes post-cooking or leave them on in the salad?
Hi Audrey – my mom will let the potatoes cool until she can handle them and she lifts each one with a fork and peels the skin off. Hope that helps!
Very similar to my mom’s recipe. It was a best foods mayo recipe from way back when….sooo simple, so good!