Potato salad has European roots, particularly German versions brought to the U.S. by immigrants in the 19th century, which evolved into the mayonnaise-based American classic by the early 20th century. It became a defining picnic and barbecue side dish across the country, with countless regional variations developing over time.
Creamy, tangy, and a picnic table essential
Tender boiled potatoes are tossed with a creamy mayonnaise dressing, hard-boiled eggs, and celery for a classic American potato salad.
Frequently asked questions
Why dress the potatoes while they’re still warm?
Dress the potatoes while they’re still slightly warm, as they absorb the flavors better than when fully cooled. Warm potatoes drink up the dressing like a sponge.
How do I keep potato salad from getting mushy?
Don’t overcook the potatoes, or the salad will turn mushy. Cook them just until a knife slides in easily, then drain immediately — and use waxy potatoes if you can.
What potatoes are best for potato salad?
Waxy potatoes like Yukon Golds or red potatoes hold their shape best in potato salad. Starchy Russets absorb dressing well but break apart more easily.
How long does potato salad keep?
Store it covered in the refrigerator for up to 4 days. Give it a stir before serving — the flavors actually get better after a day in the fridge.
More picnic & BBQ recipes to try
- Slow-Cooked BBQ Pulled Pork
- Crispy Southern Fried Chicken
- Classic Cornbread
- Creamy Classic Mac and Cheese
- Classic Grilled Cheese Sandwich
Join the conversation
Only members can comment — it takes a few seconds to create a free account.
Log in Create an account