Simple but Wonderful Classic Potato Salad

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“I'm pretty particular about what I like, so I took my favorites from different Potato Salad recipes and played around until I came up with my own perfect version. Like most salad recipes, it's open to interpretation and is easily adaptable to your own likes. This makes enough for 4-6 servings as a side dish. If you're making for a pot luck or larger gathering, you will probably want to double it. This can be made vegan easily using Veganaise or similar. I'm a fan of real mayo but I have family members who aren't, so I've made it both ways and it translates well.”

Ingredients Nutrition


  1. Cut potatoes into small cubes and steam (not boil). Amount of time will depend on size of cubes, I cut mine pretty small so it only takes about 15 minutes. You want them to be cooked all the way through but not falling apart.
  2. When the potatoes are done, empty into a cookie sheet and spread out to cool quickly (I will often use a cooling rack in the cookie sheet to let air circulate better- they cool surprisingly fast this way).
  3. Whisk mayonnaise, mustard, cider vinegar, sugar, celery seed, 1 tsp lemon juice and 1 tsp of salt in a large bowl (use a larger size than you think you'll need so you can mix without making a mess of our counter and floor- learned this one the hard way -- ).
  4. Add celery, chives and cooled potatoes to the bowl with the dressing.
  5. Using a large spatula, slowly fold the ingredients together. This will take longer than regular stirring but will keep your potatoes in tact (especially if you over-steam your potatoes!).
  6. Once well mixed, taste for seasonings. Add additional lemon juice and salt as needed.
  7. Tastes best if you allow it to sit in the refrigerator for a couple of hours, but it's not necessary if you're in a time crunch.

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