Go Back
This Classic Homemade Potato Salad recipe is the best I've made. It is super easy with a tangy, lemony, creamy mayonnaise-based dressing that I lighten up with Greek yogurt. The mix-in possibilities are endless with this tested-till-perfect, from-scratch recipe as your canvas

Creamy Classic Homemade Potato Salad with Egg

Side Dish


  • Kosher salt
  • 2 lbs yukon gold potatoes or other waxy potato variety, peeled and cut in 3/4" cubes

For potato salad dressing:

  • ½ cup mayo
  • ½ cup 10% greek yogurt or another 1/2 cup mayo
  • 2 tbsp minced shallot or red onion
  • Zest of lemon
  • Juice of ½ lemon
  • ½ tsp kosher salt

To assemble:

  • ½ cup diced celery
  • 2 tbsp capers see notes in post on substitutions/add-ins
  • 3 chopped hard-boiled eggs optional


  • Bring a large pot of water to a boil with 2 tsp kosher salt per litre (see notes in post on why this matters). Add potatoes and return to a boil, then reduce heat to maintain a simmer. Cook covered until potatoes are fork tender.
  • Drain potatoes into a colander and run cold water overtop until cool. Let potatoes stand in colander for 10 minutes to drain completely.

To make dressing:

  • Whisk together all ingredients and set aside.

To assemble:

  • Transfer cooled potatoes to a large mixing bowl. Add celery, capers and hard-boiled eggs and pour dressing overtop of it all. Use a large silicone spatula to gently fold the dressing in (use a sweeping motion to scrape the bowl under the potatoes and turn them over - it's just a gentle mixing method.)