My grandmother’s easy potato salad has been a staple at our summer cookouts and picnics for three generations! Made with just 5 ingredients and no eggs, it is a creamy, make-ahead side that comes together with hardly any effort.
More Summer Picnic Salads to Try:
Before You Get Started
With a recipe this short on ingredients, a few simple choices make all the difference. Keep these in mind before you start:
- Waxy Potatoes are best: Red and Yukon Gold hold their shape, while starchy russets turn mushy and fall apart.
- Start in cold water: Add the potatoes whole and unpeeled to cold water so they cook evenly.
- Use full-fat dairy: With so few ingredients, good mayo and sour cream carry the dish. We love Duke’s mayo.
How to Make Easy Potato Salad
This one only needs about 20 minutes of hands-on time. Here is how it comes together, with full measurements in the recipe card below:
Step 1: Boil the Potatoes
Rinse and scrub the potatoes, then place them whole in a large pot and cover with cold water. Bring to a boil, add a couple of teaspoons of salt, and cook until fork-tender, about 15 to 20 minutes.
Baby potatoes may be done in 10 minutes, so check them early; you want tender, not mushy.
Leaving the potatoes whole and unpeeled keeps them from soaking up water, so resist the urge to cut them first. Drain and let cool until you can handle them.
⇢ Season the cooking water generously. Salting the water flavors the potatoes from the inside, which is the easiest way to keep the finished salad from tasting flat.
Step 2: Peel and Dice
Once the potatoes are cool enough to handle, peel them and cut them into bite-size pieces. After boiling, the skins should slip right off.
⇢ Want to skip peeling? Red potatoes have thin, tender skins, so you can leave them on for more color and a rustic look.
Step 3: Stir in the Mix-Ins
Add the diced potatoes to a large bowl along with the celery and green onion.
Gently fold in the mayonnaise and sour cream, then season with salt and pepper to taste. Fold rather than stir so the potatoes stay in tidy pieces instead of breaking down into mash.
I like to use mostly the green tops of the onion for a milder, fresher bite.
⇢ Other Mix-Ins to Try: Fold in crumbled bacon, a spoonful of pickle relish (with a splash of the pickle juice), a dollop of yellow or Dijon mustard, or a couple of chopped hard-boiled eggs. Fresh dill or parsley and a dusting of paprika are nice finishing touches.
Step 4: Chill Before Serving
Cover the salad and refrigerate for at least 1 to 2 hours before serving.
As it chills, the potatoes soak up some of the dressing, so give it a taste first and stir in an extra spoonful of mayo or sour cream if it looks dry.
What to Serve It With
Potato salad is the ultimate sidekick! It rounds out just about any warm-weather plate, whether you are firing up the grill or putting out a Sunday spread.
For a backyard cookout:
For a Sunday supper:
Easy recipe, simple ingredients…my guests loved it!
– SuzyQ
Storage and Make-Ahead Tips
To Make Ahead: You can make this potato salad 1 to 2 days in advance. Keep it covered in the fridge, and stir in a little extra mayo or sour cream before serving if it has dried out.
To Store: Leftovers keep in an airtight container in the refrigerator for 3 to 4 days. If the salad has sat out for more than 2 hours, or in the heat at a picnic, it is safest to toss it.
To Freeze: I do not recommend freezing potato salad. The mayo and sour cream separate and the potatoes turn grainy once thawed.
Frequently Asked Questions
Can I use russet potatoes?
I don’t recommend them. Russets are starchy and tend to fall apart in potato salad, leaving you with a mushy texture. Stick with waxy potatoes like red or Yukon Gold, which hold their shape after cooking.
Do I have to peel the potatoes?
Not necessarily. Red potatoes have thin, tender skins, so you can leave them on for a more rustic salad with extra color. If you prefer a smooth, classic texture, peel them after boiling, when the skins slip off easily.
Does potato salad have to have eggs?
Not at all. This version skips them entirely and still turns out creamy and satisfying. If you love a classic egg-studded potato salad, fold in a couple of chopped hard-boiled eggs at the end.
Can I use a regular onion instead of green onions?
Yes. Green onions add a mild, fresh bite, but you can swap in finely diced red onion or a little grated sweet onion. Use a light hand so the raw onion flavor doesn’t overpower the dish.
I made this recipe for our Fourth of July dinner last night and it was so good, and surprisingly easy! Since it was too hot to cook out last night, I made some BBQ pork ribs in the slow cooker and this potato salad was the perfect compliment. We’re definitely looking forward to enjoying the leftovers tonight!
– Kim
More Cookout Salads to Try
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Easy Potato Salad
Ingredients
- 2 lbs. red potatoes (or Yukon Gold potatoes)
- 1 large celery rib, diced
- 2 green onions, sliced
- ⅓ cup mayonnaise, plus extra as needed
- ⅓ cup sour cream, plus extra as needed
- Kosher salt and ground black pepper, to taste
- Optional garnish: additional sliced green onion, chopped fresh herbs (such as parsley or dill), or a dusting of paprika
Instructions
- Boil the potatoes. Rinse and scrub the potatoes. Place them whole in a large pot and cover with cold water. Bring to a boil, add some salt, and cook until fork-tender, about 15 to 20 minutes. Very small potatoes may be done in 10 minutes. Drain and let cool until you can handle them.
- Peel and dice. Peel the potatoes and cut them into bite-size pieces.
- Add the remaining ingredients. Place the diced potatoes in a large bowl. Add the celery and green onion. Gently fold in the mayonnaise and sour cream. Season with salt and pepper to taste.
- Chill and serve. Cover and chill in the refrigerator for 1 to 2 hours. Add a spoonful of extra mayonnaise or sour cream, if needed, just before serving. Garnish with optional toppings.
Notes
- Potato choice: Waxy potatoes like red or Yukon Gold hold their shape best. Avoid starchy russets, which fall apart.
- Cold-water start: Add the potatoes whole and unpeeled to cold water so they cook evenly and don’t get waterlogged.
- Re-dress before serving: The potatoes absorb dressing as the salad chills, so taste and stir in extra mayo or sour cream if it looks dry.
- Full-fat dairy: With so few ingredients, quality matters. We love Duke’s mayo.
- Make it your own: Stir in crumbled bacon, pickle relish, mustard, or chopped hard-boiled eggs.
- Scaling for a crowd: 1 pound of potatoes feeds about 3 to 4 people, so this 2-pound batch yields roughly 6 to 8 servings. Triple it for about 20 people, and plan on about 8 batches for 50.
Nutrition
Originally published in April, 2020, this post was updated in July, 2026.
When you stir in the pickle relish, pour a little pickle juice in for additional flavor.
Yes!!! I use the pickle juice in my southern potato salad all of the time. It’s delish!
I added a few thin-sliced carrots and three strips of bacon.
Reminds me of mom’s; fantastic!!
That’s wonderful, Ed. Recipes that remind us of mom are always the best! 🙂
When you use green onions, do you just use the white part? If you continue on using the green part, how high do you go chopping the green?
Hi, Debbie! In a recipe like this where I’m not cooking the green onions, I use almost all of the green part and just a little bit of the white. The green part has a much more mild flavor, which is my preference. I just snip off the very tips that tend to look dry/ragged. The rest of the green part is good to go!
Can in anyway I use russet potatoes
Hi, Mark! The russets will technically work, but they’re not my preference because they tend to fall apart in potato salad. They’re better for mashed potatoes or baked potatoes because the inside gets light and fluffy.
Yes but the texture will be more crumbly. Russets and thick skinned potatoes are more starchy.
In a hurry …peel under cool running water.
Hi Blair,
I made this recipe for our Fourth of July dinner last night and it was so good, and surprisingly easy! Since it was too hot to cook out last night, I made some BBQ pork ribs in the slow cooker and this potato salad was the perfect compliment. We’re definitely looking forward to enjoying the leftovers tonight!
Thank you so much, Kim! We’re happy to hear it turned out well for you.
Easy recipe, simple ingredients…my guests loved it!
We’re so happy to hear this! Thank you for trying it out, Suzy.
7.6.25
Hey Blair just made my first ever batch of potato in my entire life!
Based on your simple recipe. Just so happen to have all the ingredients.
Left the potato peel on as my California gesture. Now in the
fridge chilling. Did not take long to prepare.5-10 minutes.Potatoes
boiled the night before.
Used to purchase ready made at market deli section for a couple bucks
per pound. Now over $5.00 due to tariff economy.
We are happy for our DIY achievement. !
Bon Appetit!
Drew
Hi, Drew! That’s awesome! I hope you enjoyed the potato salad. 🙂
Yummy
Thank you, Shirley!
Loved it Thsnk you..
Thanks, Christina!