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Easy Potato Salad Recipe

I have more than just one easy potato salad recipe.

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

Bacon, Sour cream and Onion Potato Salad. So good. #misshomemade | Thousands of recipes at MissHomemade.com


3 lbs red potatoes, peel and cut into bite size pieces.  Place in large pan and cover with water with 1 teaspoon of salt. 

Bring to a boil and cook for 15 minutes.  Drain and place potatoes on a baking sheet covered in boil. 

Sprinkle with vinegar and season with salt and pepper.  I usually sprinkle garlic and onion powder over the potatoes too.

Meanwhile make the ranch dressing below.  Bottled ranch dressing is not recommended as it makes a bland dressing for the potatoes.

I top the potato salad with crumbled bacon.  Delicious!  It’s also yummy with chopped celery and onion, but it is up to you.  Enjoy…



Dry Ranch Mix

1-1/2 cups dried parsley flakes
3/4 cup granulated onion
1/2 cup garlic salt
1/4 cup granulated garlic 
1/4 cup black pepper
2 TBS kosher salt
2 TBS dill

Mix dry ingredients together and store in a glass jar.  Makes 3-1/2 cups dry mix.

To make dressing:

For lower fat and calories, you may use light or low fat versions.

2 TBS Dry Ranch Mix (recipe above)
2 cups homemade mayonnaise (recipe below)
2 cups buttermilk*
1-1/2 cups sour cream
1 tsp lemon juice

Whisk ingredients together and chill for at least 3 hours before serving.  This makes almost 2 quarts of salad dressing.

*If you do not have buttermilk, take a measuring cup and add 1 tablespoon of lemon juice or vinegar.  Fill with milk, stir and let sit for 10 minutes. Now it’s ready to use. 

Mix two tablespoons of the dry mix with mayonnaise, buttermilk, sour cream and lemon juice.  Taste to be certain it has enough seasoning.  Place the cooled potatoes in a large bowl and pour the dressing over all.  Lightly toss to cover and refrigerate for 4 hours before serving.

Homemade Mayonnaise Recipe 

2-1/2 cups canola oil, divided
2 eggs, room temperature
6 TBS vinegar
2 tsp fresh lemon juice
1 tsp dry mustard
2 tsp kosher salt
pinch cayenne pepper

Place 1/4 cup of oil, salt, cayenne pepper, mustard and egg into a blender or food processor and pulse until completely blended.

SLOWLY add a thin stream of the remaining canola oil while the appliance is running until all is processed.

Add the lemon juice and vinegar and whip until smooth and creamy. Store in a airtight container in the refrigerator before serving.

Old fashioned potato salad of my youth.  And so easy to make too. #MissHomemade

Easy Potato Salad Recipe

This easy potato salad recipe 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.

The next easy potato salad recipe includes red-skinned potatoes and a delicious vinaigrette.
1/2 cup 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.

Easy Potato Salad Recipe with Buttermilk Dressing #MissHomemade


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
1/2 cup celery, chopped
1/2 cup chopped black olives
1/2 cup chopped red onion 

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.  Add the chopped celery, black olives and red onion.

Pour enough dressing on vegetables to coat. Season to taste with salt and pepper.

Mayonnaise Free Herb Potato Salad Recipe

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 9×13 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.

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