Potato salad is one of those dishes that shows up at every summer cookout, picnic, or potluck. It’s a classic American side dish, and everyone has their own version. Today I’m sharing my version—well, technically, my grandmother’s. This is a simple, old-school potato salad recipe without eggs, without bacon, and without pickles. Just potatoes, mayonnaise, celery, onion, and a few key seasonings.
If you search “potato salad” online, you’ll quickly realize there’s no one way to make it. Recipes vary depending on where you’re from, how your family made it, and how you feel about things like eggs, pickles, and bacon. A lot of recipes include hard-boiled eggs. Even more seem to throw in bacon. Mine doesn’t do either. This is the kind of potato salad that lets the potatoes shine.
Ingredients in (an eggless) Classic Potato Salad:
Potatoes – I have always used Russet potatoes for my potato salad and I just asked my mother why my potato salad isn’t exactly like hers and it turns out it was the potatoes. She only uses little red potatoes and now they are the only potatoes I use and the recipe has been updated in 2022 to reflect that.
Onion and Celery – raw onion for some reason just makes this potato salad that much better. Don’t ask me why since I hate raw onions. It just works.
Mayonnaise and Sour cream – you can use all mayo if you wish, I have found the 2 combined is a nice balance and doesn’t create that mayo heavy dressing taste.
Mustard – this adds a little unexpected zip. I use yellow mustard but if you like more zing, try a Dijon mustard instead.
ACV – here lies the KEY to this recipe. The secret is to put your finger over the bottle of vinegar and just shake it all over the HOT UNTOUCHED potatoes, a few tablespoons or so. Stir them around and let the potatoes absorb the vinegar for a few minutes. This step makes ALL the difference!
How to Make an Easy Classic Potato Salad:
Start with the potatoes. Peel and cut them in half. (Cutting them smaller releases too much starch and can make them gummy.) Boil the potatoes gently in heavily salted water until fork tender.
Mom’s tip (that I still ignore): She boils the potatoes with the skin on and peels them while they’re hot using a fork. I’ve watched her do it a hundred times and hers always taste better. But I still peel mine first.
Add vinegar. While the potatoes are still warm, place them in a big bowl and splash with apple cider vinegar. Just shake it right over the top—maybe a few tablespoons. Let them sit and absorb the vinegar. This step makes a huge difference in flavor.
Mash slightly. Use a fork or potato masher to break them up just a little. They’ll fall apart more as you stir.
Add celery and onion. Raw celery for crunch. Raw onion too—even though my daughter hates raw onions, I still put them in, just like my mom did. I think they give it the perfect bite.
Mix the dressing. Combine mayonnaise, sour cream, mustard, salt, and pepper. Stir it into the potatoes once they’ve cooled slightly. Done.
A classic easy potato salad using nothing but potatoes, celery, onion in a mayo and sour cream dressing.
4–5 lbs. Red Potatoes, peeled and cut half (approx. 10-12)
1 Cup Sweet Onion, diced
1 Cup Celery, diced (2 or 3 stalks)
2 Tablespoons Apple Cider Vinegar
DRESSING:
1 ½ cups Mayonnaise
½ Cup Sour Cream
1 Tablespoon Yellow Mustard
¼ tsp Sea Salt
¼ tsp White Pepper
EQUIPMENT I USED:
Instructions
Peel the potatoes and cut in large chunks depending on the size of the potato.
Place them in a large pot of cold water covered by at least 2 inches.
Heavily salt the water and bring to a boil. Once the water is boiling, turn the stove down to medium and simmer the potatoes for about 15 minutes or until a fork easily goes through.
Meanwhile, dice the onion and celery and set aside.
Drain the potatoes and let them cool about 5 minutes or until they stop steaming.
Putting your finger over the top of the bottle, pour about 2 Tablespoons of apple cider vinegar all over the potatoes. Stir to combine. Allow to absorb for a minute or two.
Mash very lightly with a potato masher keeping some larger chunks. Add the onions and celery and sprinkle with some salt and pepper.
Make the dressing in a small bowl and add enough until the potatoes are fully coated.
