Potato salad is one of those dishes that always seems to show up at gatherings, but let’s be honest—sometimes it’s a little too predictable. That’s exactly why I started making this version, which I call Dad’s Potato Salad. It’s inspired by the classic, but I’ve tweaked a few things to make it more interesting and a lot more practical for entertaining. The big changes? I use a mix of oils for richness, keep the skins on the red potatoes for texture and color, and add poppy seeds for a subtle crunch. The dressing gets a tangy boost from both white and cider vinegar, and I chill it before mixing so the flavors really pop. This recipe is built for a crowd, but it’s easy to scale down if you’re just feeding a few.
What I like about this potato salad is how it balances creamy and tangy, with a little sweetness from the onion and sugar. The eggs add protein and richness, making it more satisfying than most side salads. Plus, prepping it on a sheet pan means it chills quickly and evenly—no more waiting hours for a giant bowl to cool down. If you’re hosting, you can make it ahead and just transfer it to a nice serving dish when guests arrive. It’s sturdy enough to handle sitting out for a bit (with a bowl of ice underneath if you’re outdoors), and it holds up well in the fridge for leftovers.
This is the kind of potato salad that gets people coming back for seconds. It’s familiar enough to please traditionalists, but just different enough to stand out at your next potluck or barbecue. If you’re looking for a reliable, crowd-friendly side that’s easy to prep and even easier to serve, give this modern take a try. You’ll see how a few small changes can turn a classic into something fresh and memorable.
Make Dad’S Potato Salad
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Clean, Wholesome Ingredients
- 5 pounds red new potatoes, skins on
- 6 eggs, at room temperature
- 1 cup finely chopped sweet onion
- 1 tablespoon salt
- 2 teaspoons celery salt
- 1 teaspoon white pepper
- 1 teaspoon poppy seeds
- 1/4 cup white sugar
- 1 teaspoon Dijon mustard
- 3 tablespoons white vinegar (divided)
- 1 1/2 tablespoons cider vinegar
- 3 cups mayonnaise (Hellmann’s or homemade)
- 1/3 cup extra virgin olive oil
- 1/3 cup canola oil
How It’s Done
- Place the washed red potatoes (with skins) in a large pot and cover with water, making sure the water level is about 6 inches above the potatoes. Add 1 tablespoon salt. Bring to a boil, then reduce to a medium boil and cook for 30–40 minutes. Check with a fork—when they’re tender but not falling apart, they’re ready.
- While potatoes cook, fill another pot with water and bring to a boil. Add 1 1/2 tablespoons white vinegar. Gently lower the eggs in with a slotted spoon. Boil for 5 minutes, then turn off the heat and let the eggs sit in the hot water for 15 minutes. This method gives you perfectly cooked eggs without gray yolks.
- Drain the eggs, crack the shells by shaking the pan, and peel under running water. Chop the eggs into large chunks and set aside.
- In a medium bowl, mix the remaining 1 1/2 tablespoons white vinegar, cider vinegar, sweet onion, celery salt, white pepper, poppy seeds, sugar, Dijon mustard, and mayonnaise. Stir until smooth and chill the dressing in the fridge until you’re ready to use it.
- Combine the olive oil and canola oil in a small container.
- Once the potatoes are cooked, leave them in the hot water. Remove each potato with a slotted spoon, chop into bite-sized pieces, and transfer to a large bowl.
- After chopping about a quarter of the potatoes, drizzle a quarter of the oil mixture over them and gently fold to coat. Repeat as you chop and add the rest of the potatoes, making sure all are evenly coated with oil.
- Pour the chilled mayonnaise dressing over the warm, oiled potatoes and gently toss to combine. Carefully fold in the chopped eggs so they stay chunky.
- Spread the salad out on a sheet pan, cover with plastic wrap, and refrigerate until it’s fully chilled (below 40°F). Once cold, transfer to your serving dish.
- If serving outdoors, keep the salad in the shade and set the serving bowl over a larger bowl filled with ice to keep it cool. Refrigerate leftovers promptly.
Easy Swaps for What’s in Your Pantry
If you don’t have red new potatoes, Yukon Golds work well and hold their shape. No sweet onion? Try scallions or even a small amount of red onion for a sharper bite. If you’re out of Dijon mustard, a bit of yellow mustard will do in a pinch. For the oil blend, you can use all olive oil or all canola if that’s what you have—just know that olive oil will add a stronger flavor. If poppy seeds aren’t your thing, leave them out or swap in a pinch of celery seed for a similar crunch.
Perfect Pairings & Serving Suggestions
This potato salad is a natural fit for grilled meats—think burgers, sausages, or barbecue chicken. For a vegetarian spread, serve it alongside grilled vegetables and a big green salad. When entertaining, I like to present it in a wide, shallow bowl so guests can see the colorful potato skins and flecks of poppy seed. Garnish with a sprinkle of extra chopped eggs or fresh herbs like parsley for a finished look. If you’re serving a crowd, keep the salad on ice and offer small plates so guests can easily help themselves.
How to Store for Tomorrow’s Craving
Store leftover potato salad in an airtight container in the fridge. It’ll keep well for up to three days. If you’re making it ahead, wait to add the eggs until just before serving for the best texture. Give the salad a gentle stir before serving again, as the dressing may settle. If it seems a bit dry after chilling, add a spoonful of mayonnaise or a splash of vinegar to freshen it up. Never leave potato salad out at room temperature for more than two hours to keep it safe and tasty.
Tips for Getting That Ultimate Comfort-Food Taste
For the best flavor, use potatoes that are just cooked through—overcooked potatoes get mushy and undercooked ones are too firm. Dress the potatoes while they’re still warm so they soak up the flavors from the oil and dressing. Chill the salad thoroughly before serving; this helps the flavors meld and gives the salad its classic texture. Don’t skip the poppy seeds—they add a subtle crunch that makes this version stand out. Taste and adjust the seasoning before serving, especially if you’ve swapped any ingredients.
Adapting This Comfort Dish for Any Season
In spring, toss in some fresh peas or chopped radishes for color and crunch. During summer, add chopped dill or chives for a fresh twist. In fall, try folding in roasted root vegetables like carrots or parsnips. For winter gatherings, serve the salad slightly warm instead of fully chilled—it’s just as comforting. You can also halve the recipe for smaller groups or double it for a big party. This base is flexible, so use what’s in season or what you have on hand.
Common Questions Answered
Why do you mix the oils instead of using just one?
Blending olive oil and canola oil gives you the richness of olive oil without overpowering the salad. Canola oil has a neutral flavor and helps keep the texture light. If you use only olive oil, the flavor might be too strong for some guests. The mix also helps the potatoes absorb the dressing evenly, making each bite creamy but not greasy.
Can I make this potato salad in advance?
Yes, you can make Dad’s Potato Salad a day ahead. In fact, it often tastes better after chilling overnight. Just wait to add the eggs until just before serving if you want them to stay chunky and fresh. Be sure to cover the salad tightly and keep it refrigerated until you’re ready to serve. Give it a gentle stir before bringing it to the table.
What’s the best way to keep the salad cold at an outdoor event?
For outdoor gatherings, place your serving bowl of potato salad inside a larger bowl filled with ice. This helps keep the temperature below 40°F, which is important for food safety. Keep the salad in a shaded area and avoid direct sunlight. If possible, serve smaller portions at a time and replenish from the fridge as needed.
How do I avoid watery potato salad?
To prevent watery salad, make sure to drain the potatoes thoroughly after boiling. Let them sit in a colander for a few minutes to steam off excess moisture. Dress the potatoes while they’re still warm—they’ll absorb the dressing better and won’t release as much water later. Using waxy potatoes like red or Yukon Golds also helps keep the salad creamy, not soupy.
Can I make this recipe without eggs?
Absolutely. If you or your guests don’t eat eggs, simply leave them out. The salad will still be creamy and flavorful thanks to the mayonnaise-based dressing. For extra texture, you could add chopped celery or even cooked chickpeas. Adjust the seasoning if needed, since eggs add a bit of richness and saltiness to the dish.
Why chill the dressing before mixing with potatoes?
Chilling the dressing gives the flavors time to meld and makes the salad taste more balanced. It also helps keep the mayonnaise stable when it meets the warm potatoes, so the dressing doesn’t separate. Mixing cold dressing with warm potatoes ensures the salad is creamy but not runny, and it cools the salad down faster for serving.
Dad’s Potato Salad
Equipment
- large pot
- medium bowl
- Small container or measuring cup
- Slotted spoon
- plastic wrap
Ingredients
- 5 pounds red new potatoes with skins on
- 6 large eggs at room temperature
- 1 cup finely chopped sweet onion
- 1 tablespoon salt
- 2 teaspoons celery salt
- 1 teaspoon white pepper
- 1 teaspoon poppy seeds
- 1/4 cup white sugar
- 1 teaspoon Dijon mustard
- 3 tablespoons white vinegar divided
- 1 1/2 tablespoons cider vinegar
- 3 cups mayonnaise Hellmann’s or homemade works best
- 1/3 cup extra virgin olive oil
- 1/3 cup canola oil
Instructions
For Potatoes:
- Place the washed potatoes into a sizable pot. Add water until it covers the potatoes by about 6 inches. Incorporate 1 tablespoon of salt and bring to a boil. Once boiling, reduce heat and maintain a steady medium boil for 30 to 40 minutes, testing for doneness with a fork.
For Eggs:
- In a separate pot, bring water to a boil and add 1 ½ tablespoons of white vinegar. Using a slotted spoon, gently lower the eggs into the boiling water and cook vigorously for 5 minutes, then turn off the heat and leave them in the hot water for 15 minutes.
- Once done, cool the eggs slightly, crack the shells by gently shaking the pan, and peel them under running water. Chop the eggs into sizeable pieces and set aside.
For Dressing:
- In a medium bowl, mix together the remaining 1 ½ tablespoons of white vinegar, cider vinegar, chopped sweet onion, celery salt, white pepper, poppy seeds, sugar, Dijon mustard, and mayonnaise. Stir thoroughly and chill this dressing mixture in the refrigerator until ready to use.
- Combine olive oil and canola oil in a small container or measuring cup.
To Combine:
- After the potatoes are tender, drain them and keep them warm in the pot. Using a slotted spoon, transfer the potatoes onto a cutting board and chop them into bite-sized pieces. Place them in a large mixing bowl.
- As you chop the potatoes, drizzle a quarter of the oil mixture over them, mixing gently to coat. Repeat until all potatoes are oiled evenly.
- Add the chilled mayonnaise dressing to the warm potatoes and carefully toss to combine. Gently fold in the chopped eggs to maintain their integrity.
- Spread the finished salad on a sheet pan, cover with plastic wrap, and refrigerate until it cools to below 40°F. When cool, move it to your serving dish and enjoy!
- If serving outdoors, keep the salad in a shaded area and consider placing it over a bowl of ice to stay cool during the event. Remember to refrigerate any leftovers promptly!
