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Classic Potato Salad Recipe Easy Perfect for Large Gatherings and Parties

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A creamy, tangy classic potato salad perfect for large gatherings, made with simple ingredients like potatoes, mayo, mustard, celery, and eggs. Easy to prepare and a crowd-pleaser at any party.

Ingredients

Scale
  • 5 pounds Yukon Gold or red potatoes, scrubbed and cut into bite-sized chunks
  • 1 ½ cups mayonnaise
  • 3 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 cup finely chopped celery
  • ½ cup finely diced red onion
  • 4 large hard-boiled eggs, chopped (optional)
  • ¼ cup chopped fresh parsley
  • Salt to taste
  • Black pepper to taste
  • 1 teaspoon celery seed (optional)

Instructions

  1. Place the 5 pounds of chopped potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 12-15 minutes, or until the potatoes are fork-tender but not falling apart. Drain in a colander and let cool for 10 minutes.
  2. While the potatoes cook, place 4 large eggs in a smaller pot and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes, then transfer eggs to an ice bath to cool. Peel and chop once cool.
  3. In a large mixing bowl, combine 1 ½ cups mayonnaise, 3 tablespoons Dijon mustard, 2 tablespoons apple cider vinegar, 1 teaspoon celery seed (if using), salt, and black pepper to taste. Whisk until smooth and creamy.
  4. Add the slightly cooled potatoes, 1 cup chopped celery, ½ cup diced red onion, and chopped hard-boiled eggs to the bowl with dressing. Gently fold everything together with a large spoon or spatula, making sure potatoes remain mostly intact but coated well.
  5. Stir in ¼ cup chopped fresh parsley. Taste and adjust salt and pepper if needed. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let flavors meld together.

Notes

Do not overcook potatoes to avoid mushiness. Cool potatoes before mixing to prevent runny mayo. If salad looks dry after chilling, add a splash of milk or extra mayo. Soaking onions in cold water for 10 minutes before adding mellows sharpness. For best flavor, refrigerate at least 1 hour or overnight. Can substitute half mayo with Greek yogurt for lighter version. Vegan option: use vegan mayo and omit eggs.

Nutrition

Keywords: potato salad, classic potato salad, picnic side dish, party recipe, easy potato salad, creamy potato salad, summer salad

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