Easy Potato Salad Recipe
from Scratch

I have more than just one easy potato salad recipe.

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You will find my collection of the best homemade potato salad recipes from scratch below.  Offering mayonnaise free potato salad recipes too.

Easy Potato Salad Recipe

This is the best potato salad recipe. It reminds me of my childhood.


2 lbs yukon golds or red potatoes
2 TBS cider vinegar
1/2 tsp homemade garlic powder
1 tsp homemade onion powder
2/3 cup onion, finely chopped
2/3 cup celery, finely chopped
4 slices bacon, fried crispy and crumbled
2 TBS finely chopped sweet pickle
4 hard boiled eggs, peeled and chopped
2 TBS fresh chives, finely chopped
salt and pepper to taste
1 cup homemade mayonnaise
1/4 cup sour cream

Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick.

Put the slices in a saucepan with water just to cover and 1 teaspoon of salt. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through.

Transfer the potatoes to a cookie sheet. Drizzle with cider vinegar and season with garlic powder, onion powder, salt and pepper. Let sit until cooled.

Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully to taste. Top with mayonnaise and sour cream. Gently fold everything together until well blended.

Taste the salad and add more salt, pepper, or mayonnaise as needed.

Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again.



1/2 cup vegetable oil
1/4 cup cider vinegar
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp dry mustard


7 large red-skinned potatoes
1 cup chopped onions
2 cups chopped celery
1/2 cup cubed sweet pickles
3 TBS mustard
3 TBS white sugar
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dried basil
1/2 tsp dried oregano
1 tsp celery seed
1 tsp celery salt
3 hard-cooked eggs, peeled and chopped
1/4 cup minced fresh parsley
2 cups homemade mayonnaise

Peel potatoes and cut into 1 inch cubes. Put the cubes in a saucepan with water just to cover and 1 teaspoon of salt. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through.

Drain and cool. Place potatoes in a large bowl. Combine vinaigrette ingredients in a small jar, shake and pour over potatoes and toss. Set aside so that the potatoes have time to soak up all the vinaigrette. In another bowl, combine salad ingredients and pour over the potatoes. Mix well and chill for 4 hours.


5-6 red potatoes or new potatoes, you don't have to peel them
1 cup sour cream
1/2 cup green onions
1/2 cup shredded mozzarella cheese
1/3 cup crispy crumbled bacon (or to taste)

Boil potatoes until fork tender, drain and mash halfway in bowl (leave some chunks). Mix in remaining ingredients.


3/4 cup homemade mayonnaise
1/3 cup buttermilk
3 TBS coarse-grained mustard
2 TBS fresh lemon juice
1 TBS Dijon mustard
2 tsp sherry wine vinegar

2 pounds small red-skinned potatoes
1 cup celery, chopped
1 bunch arugula
1 TBS chopped fresh chives

Whisk first 6 ingredients in medium bowl until blended. Season to taste with salt and pepper. Set dressing aside.

Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes. Transfer potatoes to colander; rinse under cold water to cool. Drain. Transfer to large bowl.

Return water in pot to boil. Cook celery in same pot of boiling water until crisp-tender, about 2 minutes. Drain. Rinse celery under cold water to cool. Drain well. Mix into potatoes. Add enough dressing to vegetables to coat. Season to taste with salt and pepper.

Arrange arugula around edge of platter; mound potato salad in center. Sprinkle with chives.

This easy potato salad recipe is one of my Ina Garten favorites. You will agree after one bite.


3 pounds small white boiling potatoes
kosher salt

2 TBS dry white wine
2 TBS chicken stock
2 TBS lemon juice
2 garlic cloves, minced
1/2 tsp Dijon mustard
Freshly ground black pepper
2/3 cup good olive oil
1/4 cup red onion, finely diced
2 TBS chopped fresh tarragon
2 TBS chopped fresh flat-leaf parsley

Place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife.

Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.

Meanwhile, in a small bowl, whisk together the wine, chicken stock, lemon juice, garlic, mustard, 2 teaspoons salt and 3/4 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.

When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.)

Add the onion, tarragon and parsley, and salt and pepper to taste. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.


8 medium potatoes, sliced
1/2 pound sliced bacon, halved
1 cup shredded cheddar cheese
1/2 onion, chopped
1 cup sour cream
salt and pepper to taste
8 oz Velveeta cheese, cubed
green onions, chopped for garnish

PREHEAT oven to 325 degrees and grease a 9x13 inch pan.

Fry bacon until fat renders out, but not crispy. Drain well and crumble.

Meanwhile, place the sliced potatoes in a pan and just cover with water. Add 1/2 tsp salt and simmer until almost fork tender. Drain well and place in a mixing bowl.

Add 1/2 of the bacon, sour cream, shredded cheddar and onion to the potatoes. Season to taste with salt and pepper and spoon into the prepared baking dish. Bake for 30 minutes and top with the Velveeta cheese and bake another 30 minutes.

Bring it out of the oven and top with the remaining bacon and chopped green onion.


2 pounds clean, scrubbed new red potatoes
6 eggs
1 pound bacon
2 scallions, finely chopped
1 stalk celery, finely chopped
1 cup shredded cheddar cheese

1 cup Miracle Whip
1 cup sour cream
salt and pepper to taste

Bring a large pot of salted water to a boil. Add potatoes and cook until fork tender, about 15 minutes. Drain and spread out on a cookie sheet to cool.

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

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