Easy Potato Salad for Two

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Here’s my go-to potato salad recipe, perfectly portioned for two people, with creamy mayo, crunchy celery, tender potatoes, and just the right amount of seasonings to make it taste like a classic American picnic dish.

This potato salad has become my husband’s favorite summer side dish. I often make it for our lunch dates on the patio, and it’s just enough for two servings with no leftovers to worry about. Because sometimes you don’t need a huge bowl of potato salad, right?

What Kind of Potatoes Should I Use?

For potato salad, waxy potatoes like Yukon Gold or red potatoes are your best bet since they hold their shape well after cooking and don’t turn mushy. While russet potatoes can work in a pinch, they tend to fall apart more easily and can make your salad a bit grainy. When picking your potatoes at the store, look for ones that are firm and free from any green spots or sprouts. It’s also helpful to choose potatoes that are similar in size so they’ll cook evenly – for this recipe, aim for medium-sized ones about the size of a tennis ball. Just remember to give them a good scrub before cooking, and you can leave the skins on or peel them based on your preference.

Options for Substitutions

This potato salad recipe is pretty flexible and you can make several easy swaps:

• Mayo: Not a mayo fan? Try using Greek yogurt, mashed avocado, or half mayo/half sour cream. Each option will give you a different but tasty result – just note that Greek yogurt will make it tangier.
• Sweet pickle relish: You can use diced dill pickles instead, or skip it altogether. Chopped capers or olives can add a nice salty kick too.
• Celery: If you’re not into celery, try diced cucumber or radishes for that same fresh crunch.
• Onion: Feel free to swap regular onion with red onion, green onions, or even shallots. If you’re not big on raw onion, try using onion powder instead.
• Toppings: The dried chives, turmeric, and paprika are totally optional. You can use fresh herbs like dill or parsley, or skip the toppings completely. The salad will still taste great!
• Potatoes: Any waxy potato variety works well here – red potatoes, Yukon golds, or white potatoes are all good choices. Just avoid russet potatoes as they can get too mushy.

Watch Out for These Mistakes While Cooking

The biggest mistake when making potato salad is overcooking the potatoes – they should be fork-tender but still hold their shape, so start checking them around the 15-minute mark of boiling to prevent them from turning mushy. Another common error is not letting the potatoes cool completely before mixing with mayo, which can make your salad greasy and cause the mayo to separate – take the time to let them cool to room temperature, or even better, chill them in the fridge for 30 minutes. To get the best flavor, avoid skipping the seasoning step while the potatoes are still warm – adding salt at this stage helps the potatoes absorb it better, making your salad tastier throughout. For extra-creamy results, try cutting your potatoes into evenly-sized chunks (about 3/4 inch) before boiling, and don’t forget to start them in cold water to ensure they cook evenly from the inside out.

What to Serve With Potato Salad?

This creamy potato salad is perfect for summer cookouts and pairs wonderfully with all your favorite grilled foods. For a classic backyard BBQ combo, serve it alongside burgers, hot dogs, or grilled chicken – the cool, creamy texture makes a great contrast to anything hot off the grill. If you’re keeping things simple, it also works great next to a sandwich or wrap for an easy lunch. For a light dinner option, try serving it with some grilled fish or alongside a piece of rotisserie chicken from the store (no judgment here – we all need easy shortcuts sometimes!).

Storage Instructions

Keep Fresh: Your potato salad will stay good in an airtight container in the fridge for up to 3 days. Since this recipe is sized for two, you probably won’t have too many leftovers to worry about! Just remember to give it a quick stir before serving again, as the dressing might settle a bit.

Make Ahead: Want to prep this in advance? You can make it up to 24 hours before serving. In fact, letting it chill overnight actually helps the flavors blend together better! Just add the paprika, turmeric, and chives right before serving to keep them looking fresh.

Food Safety Tip: Since this contains mayo and eggs, don’t leave it sitting out at room temperature for more than 2 hours. If you’re serving it at a picnic or outdoor gathering, try nestling the bowl in a larger container filled with ice to keep it cool.

Preparation Time	10-15 minutes
Cooking Time	5-10 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-600
• Protein: 10-15 g
• Fat: 30-40 g
• Carbohydrates: 50-60 g

Ingredients

• 2 medium potatoes
• 3 tablespoons mayo
• 1/2 teaspoon yellow mustard
• 1 teaspoon sweet pickle relish
• 1 hard-boiled egg
• 1/4 cup diced celery
• 1/4 cup diced onion
• Salt, to your liking
• Pepper, to your liking
• Dried chives, for topping
• Ground turmeric, for topping
• Ground paprika, for topping

Step 1: Cook and Cool the Potatoes

Start by washing the potatoes thoroughly.

Cook them in the microwave until they are just done, which should take about 5 minutes.

Once cooked, place the potatoes in ice water to stop the cooking process and to cool them down quickly.

This will make them easier to handle and retain their texture.

Step 2: Prepare the Egg Mixture

While the potatoes are cooling, take a hard-boiled egg and combine it with mayonnaise and yellow mustard.

Use a fork to blend the mixture until the egg is minced and fully incorporated into the mayonnaise and mustard.

Set this mixture aside for later use.

Step 3: Prepare the Potatoes

Once the potatoes are cool, prepare them according to your preference.

You can cut them into 1/2-inch squares, slice them, or even mash them, depending on your desired texture for the salad.

If you choose not to peel them, it will add extra texture and flavor to your dish.

Step 4: Combine All Ingredients

In a serving bowl, combine the prepared potatoes with chopped celery, diced onion, sweet relish, and the prepared mayonnaise-egg mixture.

Stir all the ingredients together until they are well combined.

Taste the potato salad and adjust the seasoning by adding more of any ingredient to suit your personal taste.

Step 5: Garnish and Serve

Before serving, garnish the potato salad with turmeric, paprika, and dried chives to add a pop of color and flavor.

Feel free to add lots of chives if you prefer.

Serve immediately and enjoy your delicious potato salad!