Deli Potato Salad

Name: Jewish Potato Salad
Prep time: 12 min
Cook time: 20 min
Total time: 22 min
Ingredients: 3 pounds Yukon gold potatoes (or white rose); 3 celery ribs (finely chopped (about 1 cup)); ¼ cup finely grated sweet onion (about ¼ onion); 3 large eggs; 1 ½ teaspoon regular yellow mustard (or Dijon Mustard for more of a kick); 2 teaspoons sea salt, divided; ¼ teaspoon freshly cracked black pepper; ¾ cup mayonnaise (plus up to ¼ cup more)

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Everyone needs a good potato salad recipe! This classic Jewish potato salad has the perfect combination of simple ingredients. Yukon Gold potatoes, hard-boiled eggs, celery and onions for texture, and a creamy mayonnaise and mustard dressing make the perfect easy potato salad.

Potato salad is a classic Jewish deli menu item and summer side dish. This is a deli-style potato salad like the type served in Jewish delis alongside sandwiches. This simple potato salad recipe is from my Aunt Rose and has been in my family for many years. It is the perfect summer comfort food, and made with just the right combination of flavors. Nothing fancy or gourmet, just good old-fashioned potato salad that's hard to stop eating.

Serve this easy potato salad with BBQ Brisket sandwiches, Coleslaw, Shaved Brussels Sprouts Salad, or Grilled Chicken Pargiot for a BBQ, summer cookout, or family picnic. In addition, I like to serve Jewish potato salad for lunch during Passover, Shabbat, and Rosh Hashanah.

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Why You'll Love This Recipe
Ingredient Notes and Substitutions
Step by Step Photos
Top Tips
Make Ahead
Storage and Reheating
What to serve with Jewish potato salad
Frequently Asked Questions
Recipe
Comments

Why You'll Love This Recipe

Great side dish. This is the perfect potato salad for serving at picnics and BBQs. It goes well with BBQ Brisket sandwiches.
Even better the next day. This is a great make ahead dish, as it should be served chilled, and the flavors are even better the next day.
Easy to make. No complicated ingredients or steps. Just boil, chop, and mix together.
Perfect texture. The crunch of the vegetables and creamy potatoes and dressing make for the best texture combination.

Dana's Note: This potato salad is closely associated with my family's annual picnic that took place throughout my childhood. The event was organized by the "Cousins' Club," which was like a secret society including my mother, her siblings, first cousins, and their spouses. The members had bi-monthly parties, dinners, and trips for decades. They were a close-knit group who knew how to have fun and how to support each other as recent Eastern European immigrants.

I call it a secret club because the younger generations were never invited to join. The exception being the yearly family picnic when all ages were included. At the picnic, my Aunt Rose's potato salad was legendary and in demand. Cousins would rush over to the food table as soon as they arrived to make sure that Rose's potato salad was present. As she got older, there was some trepidation as to if she was still able to make such a big batch. I don't think she ever let us down.

Today The Cousins' Club is no longer active as most of the members are gone. However, their spirit lives on by sharing their beloved recipes. I know my younger cousins want to continue to make Rose's potato salad, so I'm sharing the recipe here for all to enjoy.

Ingredient Notes and Substitutions

Ingredients needed for Jewish potato salad.

See the recipe card below for a complete ingredient list and measurements.

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Yukon gold potatoes - I recommend Yukon gold potatoes for flavor and texture. They have an extra smooth texture and are a bit more flavor than russets or red potatoes. One branch of my family likes to use white rose potatoes, but I stand by my preference for Yukon gold.
Vegetables - Raw celery and onion give this potato salad a nice crunch. Use a sweet onion, or substitute for yellow onion. A variation would be to add fresh herbs like dill, green onions, chives, or parsley, but that's going off script.
Large eggs - You can make this potato salad without eggs, but I think it's much better with them.
Mustard - Use yellow mustard, or substitute for Dijon Mustard for more of a kick.
Mayonnaise - Can use any brand of mayonnaise. I recommend Best Foods or Hellman's for the best flavor.

Step by Step Photos

See the recipe card below for complete directions.

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Boil

Boil potatoes in salted water until soft. if using eggs, boil them in the water with the potatoes for the first 12 minutes.

Potatoes on a cutting board with skins removed.

Peel

Cool potatoes slightly. The skin should easily pull off once they are cooked.

Chop

Cut potatoes into bite-sized cubes. Chop eggs, celery, and onion.

A mixing bowl with potatoes, eggs, celery, onion, mustard, and mayo.

Mix

Add all ingredients together and gently fold. Taste and adjust seasonings as needed.

Refrigerate, and serve chilled.

Top Tips

Potatoes are easier to peel by hand after they are boiled, so save time by peeling them after.
Boil eggs with the potatoes to save time and have less dishes to wash.
Make sure to taste and adjust seasonings as necessary.
The onion and celery are used raw, so taste them first to make sure they are not bitter.
This potato salad is even better the next day, so make it a day ahead of time and chill overnight.
The mayonnaise tends to absorb into the potatoes overnight, so in the morning I usually add another dollop more of mayonnaise (about 1 tablespoon), and gently fold to coat the potatoes.

Make Ahead

This Jewish potato salad is an excellent make ahead recipe, as it tastes even better the next day. Make the day before, and chill overnight. In the morning, add an extra tablespoon of mayonnaise as needed, as it tends to absorb into the potatoes overnight.

Storage and Reheating

How to store: Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.

How to freeze: Do not freeze potato salad.

Potato salad in white bowl with blue background.

What to serve with Jewish potato salad

Serve this simple dish for a summer cookout, family picnic, or lunch for Passover, Rosh Hashanah, or Shabbat.

Frequently Asked Questions

What is the best potato for potato salad?

For potato salad, I prefer Yukon Gold potatoes for their creamy texture and flavor. You can substitute for waxy potatoes like red potatoes. Starchy potatoes like Russet potatoes tend to become too crumbly when cooked.

Do you have to peel potatoes for potato salad?

Peeling potatoes for potato salad is personal preference. I prefer to peel them. If you want to leave the skins on, make sure to use a potato with a thin skin like Yukon Gold, red potatoes, or baby small potatoes.

Do you have to let potatoes cool before making potato salad?

It is best to let the potatoes cool somewhat before adding the dressing to the potato salad. If they are too hot, it can cause the mayonnaise to become oily. If they are too cold, it will be more difficult to mix them together.

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