Potato salad is a classic side dish for barbecue parties and picnics and so easy to make ahead of time. This is my family’s favorite potato salad recipe loaded with soft gold potatoes, eggs, onions, and a simple mayo dressing. It’s an easy and delicious side with will compliment all the grilled meats, sandwiches, and salads.
POTATO SALAD
Planning a backyard barbecue is always easy when you have family favorite recipes you can rely on. I can always count on a classic potato salad to satisfy everyone and compliment whatever I choose to throw on the grill. Whether it’s steaks, hot dogs, burgers, or ribs, this is our go-to potato salad.
There are no extra bells and whistles, no crazy ingredients, or competing flavors. Just a creamy taste of soft gold potatoes mixed with eggs and onions. I like to use both, green onions and sweet onions, for fresh and crunchy flavor with a little sweet touch.
You can easily pack this salad for a picnic and pick up a rotisserie chicken on the way. I can’t tell you how many times we’ve done that because it’s so easy and never disappoints.
CAN I MAKE IT AHEAD OF TIME?
Absolutely! There are actually two ways to prepare this potato salad ahead of time. You can cook potatoes and egg the day before and make the salad when needed, or you can prepare the whole salad.
If you choose to cook potatoes and eggs a day before, make sure to cool it to room temperature and store it in the refrigerator until ready to make the salad.
I actually prefer to make the whole potato salad ahead of time because it gives the ingredients a chance to mingle and then it tastes so much better the next day. Just make sure to store prepared potato salad in the refrigerator, in a food storage container with a lid.
HOW TO MAKE IT
Potatoes:
Rinse potatoes and place them in a pot that is big enough to hold them comfortably with room for more water on top. Fill the pot with cold water, enough to cover all the potatoes, and add salt and pepper. Bring water to boil and lower the heat to medium. Cook until potatoes are cooked through but not falling apart. You can check if potatoes are done by sticking a fork onto the middle of the biggest one to feel how easily it goes in.
Strain off all the water and let potatoes cool until easy to handle.
Eggs:
Place eggs into the pot and add enough cold water to cover the eggs.
Heat up the eggs and water over medium-high heat until water comes to a roaring boil. Immediately cover with a lid and take off heat.
Let eggs sit in the hot water, covered with a lid, for 10-13 minutes. (For extra large eggs, give it another minute or two.)
Take the eggs out and let them cool enough to handle.
Make the salad:
Once potatoes and eggs are cooled, dice both, and add it to a large mixing bowl. Dice sweet onion and green onions and add it to the bowl as well. Whisk together mayo, vinegar, salt, pepper, and garlic powder and mix it into the potato mixture. Make sure to mix until all the ingredients are evenly incorporated.
Cover the bowl air-tight and store potato salad in the refrigerator for at least 2 hours, or until ready to serve.
BEST WAYS TO STORE IT
It’s best to store potato salad in the refrigerator, in a food storage container with an air-tight lid. When stored properly, it should last for 3-4 days.
Make sure to keep the container air-tight either with the lid or plastic wrap. If using plastic wrap, make sure to use a new sheet after each time you open it.
To minimize exposure to bacteria and extend life of potato salad, use a clean spoon each time you take out some potato salad.
MORE RECIPES FOR BARBECUES AND PICNICS
Some of our other picnic favorites, besides potato salad of course, are Coleslaw and Smoked Mac and Cheese. If you have not tried it, Smoked Chicken Salad is another amazing and easy picnic recipe.
We always have classic sides with grilled burgers, grilled chicken legs, and smoked sausage.
If you made any of my recipes and shared them on Instagram, make sure to tag me @grillingsmokingliving and #grillingsmokingliving so I can see all the things you tried!
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Classic Potato Salad
Ingredients
- 3 lbs gold potatoes
- salt to cook potatoes
- black pepper to cook potatoes
- 6 eggs
- 1 small sweet onion
- 1/2 cup diced green onion
Dressing:
- 1/2 cup mayo
- 2 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 2 tsp garlic powder
- 1 1/2 tsp salt more if needed
- 1 tsp black pepper
Instructions
Potatoes:
- Rinse potatoes and place them in a pot that is big enough to hold them comfortably with room for more water on top. Fill the pot with cold water, enough to cover all the potatoes, and add some salt and pepper.
- Bring water to boil and lower the heat to medium. Cook until potatoes are cooked through but not falling apart. You can check if potatoes are done by sticking a fork onto the middle of the biggest one to feel how easily it goes in.
- Strain off all the water and let potatoes cool until easy to handle.
Eggs:
- Place eggs into the pot and add enough cold water to cover the eggs.
- Heat up the eggs and water over medium-high heat until water comes to a roaring boil. Immediately cover with a lid and take off heat.
- Let eggs sit in the hot water, covered with a lid, for 10-13 minutes. (For extra large eggs, give it another minute or two.)
- Take the eggs out and let them cool enough to handle.
Potato salad:
- Cube potatoes, peel and chop eggs, dice sweet onion and green onions, and add it all to the mixing bowl.
- Whisk together mayo, vinegar, salt, pepper, and garlic powder and mix it into the potato mixture. Make sure to mix until all the ingredients are evenly incorporated.
- Cover the bowl air-tight and store potato salad in the refrigerator for at least 2 hours, or until ready to serve.
Notes
Nutrition
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