Fourth of July Potato Salad (Classic, Creamy & Crowd-Pleasing!)
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Creamy, tangy, and a total classic, this Fourth of July Potato Salad is a must make for your summer cookout table. It’s the kind of no-fuss, make ahead side dish that’s always a hit and keeps everyone coming back for seconds. Whether you’re firing up the grill or heading to a neighborhood potluck, this crowd-pleaser fits right in.
Delicious Creamy Potato Salad Recipe
I’ve been making variations of this homemade potato salad for years, and this version hits all the right notes. Tangy Dijon, crunchy red onion, creamy mayo, and the subtle bite of garlic powder give this dish that nostalgic, can’t-stop-eating flavor.
It’s one of those dishes that instantly feels like summer. My kids like it extra creamy, my partner sneaks extra mustard in, and somehow, it always turns out just right. I’ve tweaked the seasonings over the years, but the core of the recipe never changes, it’s reliable, simple, and oh-so-good.
I usually make it the night before, stash it in the fridge, and just pull it out when it’s time to eat. It saves me so much stress on the day of. I’ll often double the batch too, since leftovers make the best easy lunch the next day (if they last that long).
Plus, it’s made with just a handful of easy ingredients, most of which you probably already have on hand.
Whether you’re feeding your family or bringing it to the neighborhood potluck, as a fun BBQ side dish, or handing it out on a camping trip, this is the kind of dish that disappears fast.
Bonus: it’s totally customizable. Scroll down for helpful tips and swaps if you need to make it egg-free, dairy-free, or just want to switch things up.
It also makes our list of favorite cold summer salad recipes. Bring it out along with our favorite party dip, this Dill Pickle Dip recipe.
⭐️ Check out this quick Italian Pasta Salad, or Summer Strawberry Salad, our other go-to party salads.
Why You’ll Love This Classic Potato Salad
Cold Potato Salad Ingredients You’ll Need
For the Salad:
- 2 pounds of potatoes (Yukon Gold or red potatoes work best)
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 3 hard-boiled eggs, chopped
- ½ cup red onion, finely chopped
- Fresh parsley or dill (optional)
- 1-2 stalks of celery (optional)
I like my dressing extra garlicky so I usual add at least 2-4 fresh garlic cloves (minced). If I’m short on time, the garlic powder works almost as well.
Plus fresh dill and chopped celery are always a must in my potato salads. I just chop up as much as I feel like (so scientific I know…..sorry. I recommend using 1 to 2 tsps of fresh dill and 1-2 stalks of celery to start, then add more to your taste if needed). I think these additions make it the best potato salad ever.
FOR A VEGAN VERSION: Skip the eggs and use vegan mayo.
⭐️ Also try this Red Beet & Goat Cheese Salad for another delicious side salad idea.
Potato Salad Instructions
1. Cook the Potatoes
Wash and scrub the potatoes, then cut into evenly sized chunks.
Place in a large pot, cover with salted water, and bring to a boil. Reduce heat and simmer for 15–20 minutes until fork-tender.
Drain and let cool slightly.
2. Make the Dressing
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, garlic powder, salt, and pepper until smooth.
3. Mix It All Together
Once the potatoes are cool enough to handle, cut any large chunks into bite-sized pieces.
Add the chopped hard-boiled eggs and red onion to the bowl, then add the dressing. Then gently fold in the potatoes until everything is well coated. Be careful not to mash them.
4. Chill
Cover and refrigerate the salad for at least 1 hour to let the flavors meld.
5. Garnish & Serve
Just before serving, taste and adjust seasoning if needed.
Sprinkle with fresh parsley or dill, and serve chilled.
6. Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Enjoy this as a quick side for an easy summer dinner, or as a BBQ, potluck or camping side dish.
It’s so versatile all year round for those random potato salad cravings.
⭐️ Try our Light Asparagus & Pea Salad. Great for picnics, entertaining, or as a light lunch or dinner.
Tips & Variations
- Swap the Mayo: You can sub in Greek yogurt for up to half the mayo for a lighter version with extra tang.
- Egg-Free Option: Skip the eggs if needed and add chopped celery and/or pickles for texture instead.
- Vegan Option: Skip the eggs and use a vegan mayonnaise or try this tasty no mayo vegan recipe.
- Make It Colorful: Toss in chopped red bell pepper or shredded carrots for added color and texture.
- Add Pickle Kick: Stir in 1–2 tablespoons of chopped dill pickles or relish for a tangy twist.
- Serving Tip: Keep the salad chilled by placing your serving bowl inside a larger bowl filled with ice if you’re outdoors.
Final Thoughts
This Fourth of July Potato Salad is one of those tried-and-true recipes that never fails.
It’s cool, creamy, and the kind of dish people scoop up without even asking what’s in it, they just know it’s good.
Whether you’re making it ahead for a party or serving it up for your own family BBQ, it’s a side dish worth keeping on repeat all summer long.
Fourth of July Potato Salad
Looking for an easy, make-ahead side that’ll earn fireworks level compliments at your next summer BBQ? This Fourth of July Potato Salad is a creamy, comforting classic your guests will scoop up fast. It’s simple to make, holds up great in the fridge, and pairs perfectly with all your summer cookout favorites from grilled burgers to corn on the cob.
Ingredients
- 2 pounds of potatoes (Yukon Gold or red potatoes work best)
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 3 hard-boiled eggs, chopped
- ½ cup red onion, finely chopped
- Fresh parsley or dill (optional)
- 1-2 stalks of celery (optional)
Instructions
1. Cook the Potatoes
Wash and scrub the potatoes, then cut into evenly sized chunks.
Place in a large pot, cover with salted water, and bring to a boil. Reduce heat and simmer for 15–20 minutes until fork-tender.
Drain and let cool slightly.
2. Make the Dressing
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, garlic powder, salt, and pepper until smooth.
3. Mix It All Together
Once the potatoes are cool enough to handle, cut any large chunks into bite-sized pieces.
Add the chopped hard-boiled eggs and red onion to the bowl, then add the dressing. Then gently fold in the potatoes until everything is well coated. Be careful not to mash them.
4. Chill
Cover and refrigerate the salad for at least 1 hour to let the flavors meld.
5. Garnish & Serve
Just before serving, taste and adjust seasoning if needed. Sprinkle with fresh parsley or dill, and serve chilled.
6. Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
- Swap the Mayo: You can sub in Greek yogurt for up to half the mayo for a lighter version with extra tang.
- Egg-Free Option: Skip the eggs if needed and add chopped celery and/or pickles for crunch instead.
- Make It Colorful: Toss in chopped red bell pepper or shredded carrots for added color and texture.
- Add Pickle Kick: Stir in 1–2 tablespoons of chopped dill pickles or relish for a tangy twist.
- Serving Tip: Keep the salad chilled by placing your serving bowl inside a larger bowl filled with ice if you're outdoors.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 444Total Fat: 31gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 109mgSodium: 602mgCarbohydrates: 36gFiber: 4gSugar: 3gProtein: 8g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from online calculators.
