Country Style Potato Salad
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Making homemade potato salad may seem like a hassle, but with this easy Country Style Potato Salad recipe you can customize the flavors to your liking. In addition to the boiled potatoes, all you need are a few hard-boiled eggs, a couple of chopped veggies, seasonings, dressing, and you’re done!
Growing up, potato salad was a staple at our family dinners and barbecues. The creamy dressing, crunchy pickles and perfectly cooked spuds always felt like summer in every bite. Even now, it’s my go-to for potlucks and get-togethers.
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
Cookouts and potlucks are always a wonderful way to eat a variety of food, without having to cook it all yourself. Along with the customary grilled hamburgers and sausages, you’ll find bowls of yummy side dishes.
One staple food item that always seems to appear on the table is potato salad, right?! But the store-bought version often leaves something to be desired.
Well, you’re in luck. This Southern-style recipe is just the solution. And making your own potato salad lets you control the ingredients and the spices so you can make it exactly how you love it. If you’re ready to branch out from the traditional dish, you’ll want to try these unique potato salad recipes for some new ideas.
If you’re looking for more easy salad recipes be sure to check out these unique pasta salads and summer salads. You’ll find plenty of side dishes to round out your meal and easy main dishes.
The Best Potato Salad Recipe
While I often think I don’t have time to whip up something homemade (let’s face it, buying potato salad at the store is much faster), this country-style version can be made ahead of time and refrigerated until you’re ready for serving.
But the best part is you likely have most of these ingredients in your pantry! If you don’t, none of them are out of the ordinary or even expensive. And that means this recipe is budget friendly and you won’t be wondering what to do with any leftover single-use ingredients.
Country Style Potato Salad Ingredients
Salad Ingredients
- Potatoes: Yukon Golds are our faves for this dish. You’ll want to make sure they’re similar in size for even cooking. No need to dice or peel the potatoes before boiling – easy peasy!
- Red onion: a bit milder than other onions and they add a pop of color.
- Celery: adds crunch and a texture contrast to the soft potatoes.
- Hard-boiled eggs: with a rich and creamy texture, they add subtle flavor and a little protein boost.
Dressing Ingredients
- Spices: we’re keeping it simple with salt, black pepper, and paprika.
- Sweet pickle relish: adds tangy-sweet flavor and helps to balance the creamy and savory flavors.
- Mayonnaise: go ahead and use your favorite brand.
- Yellow mustard: the tangy flavor adds a zesty kick that brightens the dish. And the bright yellow color makes the potato salad look more appealing.
Get the complete ingredients & directions in the recipe card below.
How to Make Country Potato Salad Recipe
First, add your potatoes to a large saucepan. Cover with water and cook until fork-tender.
After the potatoes are cooked, drain them, then place them in an ice bath to stop the cooking process. This also makes them easier to peel.
Remove the skins and cube the potatoes, then place them in a large bowl. Add the chopped veggies and eggs.
Next we’ll make the dressing. In a smaller bowl, whisk the spices, mayo, relish, and mustard together.
Add the dressing to the potato mixture and stir to combine.
What kind of potatoes should I use?
Look for waxy potatoes – they hold their shape better after cooking. I like to use Yukon Gold potatoes for this salad because they have a creamy texture and slight buttery flavor which is perfect for this dish. But I’ve also used red potatoes with good results and even Russets in a pinch.
How long should I boil potatoes for potato salad?
If you’re wondering about how long it takes to cook potatoes until “fork-tender,” start checking them at about 15 minutes of boiling. Then (here’s the fun part!), stab one of the spuds with a fork.
Yes, “fork tender” is literal. If the fork breaks the skin and pierces it easily, the potatoes are done. If not, continue cooking and testing for doneness every 5 minutes or so.
Tips for Making Potato Salad with Eggs
- I use a vegetable chopper to dice the celery and onion quickly and uniformly.
- For perfectly cooked, easy-to-peel eggs, use an egg cooker. For a larger quantity, I like to make boiled eggs in the Instant Pot.
- Gently fold the ingredients together, to keep the salad chunky and avoid mashing the potatoes and boiled eggs.
- While you can serve this salad immediately, it tastes best after it’s had a chance to chill for an hour.
Recipe Substitutions and Variations
- Swap out dill pickle relish for the sweet relish for a less sweet version.
- You can use lite or fat-free mayo, or even Miracle Whip in this recipe.
- If you don’t have red onion, substitute with a sweet onion.
What to Serve with Country Potato Salad
This savory potato side dish is a staple at summer BBQs, picnics and family dinners. Or pair it with grilled meats, Southern baked chicken thighs or a ham and cheese crescent ring for a hearty family dinner.
More Easy Salad Recipes…
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Country Potato Salad with Eggs
Equipment
Ingredients
SALAD INGREDIENTS
- 6-8 medium Yukon Gold potatoes, about 2 pounds
- 3 stalks celery, chopped finely
- ¼ cup red onion, chopped finely
- 3 eggs, hard boiled, chopped
DRESSING INGREDIENTS
- 1 cup mayonnaise
- 2 teaspoons yellow mustard
- ¼ cup sweet pickle relish
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika, plus more for garnish if desired
Instructions
- Add potatoes to a large saucepan, cover with water, going 1-2 inches above the potatoes and cook until fork tender.6-8 medium Yukon Gold potatoes
- Remove cooked potatoes from the pan, drain and add to a large bowl filled with water and ice (this stops the cooking process and makes peeling easier). Leave in the ice water bath about 5 minutes before draining.
- Remove skins from potatoes, rinse and cut them into small cubes.
- In a large bowl add the chopped potatoes, celery, onions, relish and eggs.3 stalks celery, ¼ cup red onion, 3 eggs
- In a small bowl, combine the Dressing ingredients and whisk until well combined.1 cup mayonnaise, 2 teaspoons yellow mustard, ¼ cup sweet pickle relish, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon paprika
- Add the dressing to the potato mixture and stir gently to combine.
- Cover and store in the refrigerator until ready to serve.
Notes
- Adjust the ingredients to tailor to your taste preferences.
- Substitute with red or russet potatoes.
- This salad tastes best after it’s been refrigerated for an hour.
- You can make this dish up to 24 hours in advance and store in the frig until you’re ready to serve.
- Store leftover potato salad in an airtight container in the refrigerator for up to 5 days.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
