Homemade Potato Salad

Total Time

Prep/Total Time: 30 min.


12 servings

Updated: Jun. 30, 2023
This homemade potato salad recipe doesn't have many ingredients, so it isn't as colorful as many that you find nowadays. But Mama made it the way her mother did, and that's the way I still make it today. Try it and see if it isn't one of the best-tasting potato salads you have ever eaten! —Sandra Anderson, New York, New York


  • 3 to 3-1/2 pounds potatoes (about 10 medium)
  • 6 hard-boiled large eggs
  • 1 medium onion, finely chopped
  • 1/2 cup mayonnaise
  • 1/2 cup evaporated milk
  • 3 tablespoons white vinegar
  • 2 tablespoons prepared mustard
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Additional hard-boiled large eggs, sliced
  • Paprika


  1. In a large kettle, cook potatoes in boiling salted water until tender. Drain and cool. Peel potatoes; cut into chunks. Separate egg yolks from whites. Set yolks aside. Chop whites and add to potatoes with onion.
  2. In a small bowl, mash yolks. Stir in mayonnaise, milk, vinegar, mustard, sugar, salt and pepper. Pour over potatoes; toss well. Adjust seasonings if necessary. Spoon into a serving bowl. Garnish with egg slices and paprika. Chill until serving.
Homemade Potato Salad Tips

What type of potato is best to use in homemade potato salad?

Waxy potatoes, like red or fingerling potatoes, have much less starch than many varieties of potatoes and hold their shape well when boiled. This makes them the best choice for this quick and easy side dish. Grab the smallest ones you can find. The next best choice are Yukon Golds or white potatoes. Russets are best for when you want a baked potato for dinner—but if you have to use russet potatoes, try adding a half a teaspoon of apple cider vinegar to the boiling water. The vinegar causes the potatoes to form a protective crust which helps them hold their shape. Only a little vinegar is needed, so don't go overboard.

Do you need to peel the potatoes?

This is a matter of personal preference. Personally, I like to leave them on for added color, texture and nutrients. Just scrub them well under cold-running water to make sure they're absolutely clean before cooking.

How do you prevent homemade potato salad from getting watery?

The best way to keep your potato salad from getting watery is to minimize the amount of water the potatoes absorb while they cook. First, start with a waxy potato like red or Yukon Gold instead of a starchy potato like russets that absorb a lot of water. Boil the potatoes whole or in large chunks just until tender (do not overcook), then drain and return to the pan on low heat for a minute to let the excess water evaporate. When cool enough to handle, cut into cubes.

What are some variations of this homemade potato salad?

The best potato salad recipes are really versatile, like this one. Give it some Southwestern flavor by adding a dash of taco seasoning, shredded cheddar, chopped cilantro and diced jalapenos, and garnishing with avocado slices. Or, go the Mediterranean route by adding a dash of Italian seasoning, sliced sun-dried tomatoes, Greek olives and garnishing with crumbled feta cheese.

What goes well with potato salad?

Potato salads and grilling go hand in hand. Can you imagine a 4th of July picnic without a big bowl of it? Anytime you're looking to make a grilled dinner recipe is the best time to make potato salad.

How long does potato salad last in the fridge?

If you can make your potato salad a day ahead of time, you'll find the flavors will blend nicely and the salad will taste that much better. However, you want to make sure you eat it up in 3 to 5 days. Our handy food storage guide can also help you figure out how long other leftovers can last.

Can you freeze potato salad?

Yes, you can, but your results will vary depending on the type of dressing and potatoes you use. Mayonnaise-based dressings don't react well to freezing and thawing, because you'll probably see the dressing separate and break down as it thaws. So, you might not want to freeze this homemade potato salad recipe. Other potato salads with oil-based dressings are better for popping in the freezer. Just make sure to thaw overnight in the refrigerator, and not just the countertop.

James Schend, Taste of Home Deputy Editor, Culinary and Peggy Woodward, Taste of Home Senior Food Editor

Nutrition Facts

1 cup: 231 calories, 11g fat (2g saturated fat), 113mg cholesterol, 323mg sodium, 27g carbohydrate (8g sugars, 2g fiber), 6g protein.