A good potato salad is a must-have side dish for any summer cookout, potluck, or picnic—and especially for Fourth of July celebrations.
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This classic version is creamy, tangy, and packed with flavor. With a short ingredient list and simple steps, you can whip this up with minimal effort, then let it chill while you prep the rest of your party menu.
Whether served alongside grilled meats or other summer favorites, this potato salad will always steal the spotlight.
PRO TIPS for the Best Potato Salad
- Use waxy potatoes like Yukon Gold or red potatoes—they hold their shape well after boiling.
- Don’t overcook the potatoes—you want them tender, not mushy.
- Let the potatoes cool slightly before mixing in the dressing to prevent a watery texture.
- Chill before serving to let the flavors develop. It’s even better the next day!
Personalising the Recipe
Make this salad your own by adding crunchy celery, chopped pickles, or crumbled bacon. Swap in Greek yogurt for part of the mayo for a lighter twist, or try grainy mustard for added texture. You can also stir in fresh dill, chives, or green onions for an herby touch.
Ingredients
- Potatoes (Yukon Gold or red potatoes) – ideal for their creamy texture and ability to hold their shape
- Mayonnaise – gives the salad its rich, creamy base
- Dijon mustard – adds tang and depth
- Garlic powder
- Salt
- Ground pepper
- Hard-boiled eggs, chopped – a classic addition for richness and texture
- Red onion, finely chopped – for crunch and a pop of sharp flavor. I love using the red onions for their color.
- Fresh parsley or dill for garnish (optional) – adds brightness and color
Potato salad recipe
Cook the Potatoes:
Wash and scrub your potatoes, then chop them into evenly sized chunks.
Place them in a large pot of salted water and bring to a boil.
Cook for 15–20 minutes, or until just fork-tender.
Drain and let them cool slightly.
Prepare the Dressing:
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, garlic powder, salt, and pepper until smooth and well combined.
Assemble the Salad:
Once the potatoes are cool enough to handle, cut any large pieces into bite-sized chunks.
Add them to the bowl with the dressing.
Gently fold in the chopped eggs and red onion, mixing until everything is evenly coated.
Chill the Salad:
Cover and refrigerate for at least 1 hour to allow the flavors to develop and the salad to firm up.
Serve and Garnish:
Before serving, give the salad a gentle stir and taste for seasoning. Garnish with chopped parsley or dill for a fresh finish.
Different Methods of Preparation
While boiling is the most common method, you can also steam the potatoes for a slightly firmer texture or roast them for a deeper flavor. Roasted potato salad gives the dish a unique edge and pairs wonderfully with grilled meats.
Different Ways to Serve
- Serve chilled in a large bowl alongside barbecue favorites
- Spoon into mason jars or cups for individual portions at picnics
- Pair with grilled chicken, burgers, or veggie skewers for a complete summer plate
How to Store Leftovers
Store potato salad in an airtight container in the refrigerator for up to 3 days. It’s not freezer-friendly due to the mayonnaise base, but it often tastes even better the next day after the flavors have melded together.
Potato Salad FAQs
Can I make it ahead of time?
Yes! In fact, it tastes better when made the day before serving.
What’s the best type of potato for potato salad?
Yukon Gold and red potatoes are preferred because they’re waxy and hold their shape after boiling.
Can I make it without mayo?
You can substitute part or all of the mayo with Greek yogurt or a vinaigrette-based dressing for a lighter option.
Why is my potato salad watery?
This can happen if the potatoes are too hot when mixed or if they’re overcooked. Be sure to cool them slightly before combining
Fourth of July Potato Salad
Ingredients
- 2 pounds potatoes Yukon Gold or red
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp pepper
- 3 hard-boiled eggs chopped
- ½ cup red onion finely chopped
- Fresh parsley or dill optional
Instructions
- Boil chopped potatoes in salted water for 15–20 minutes, until tender. Drain and let cool.
- In a large bowl, whisk together mayo, mustard, garlic powder, salt, and pepper.
- Add cooled potatoes, chopped eggs, and onion. Gently fold to coat.
- Cover and chill for at least 1 hour.
- Garnish with parsley or dill before serving.
This classic Fourth of July Potato Salad is a creamy, tangy, and satisfying side dish that belongs on every summer table. Whether you serve it at a cookout, picnic, or holiday celebration, it’s guaranteed to be a hit. Simple, flavorful, and easy to prep ahead—it’s the ultimate warm-weather staple.
