Perfect for Easter Dinner or Brunch
Make-ahead friendly – Prep this salad the day before Easter Sunday. The flavors actually improve overnight as the dressing soaks into the potatoes, making it one of the best Easter salads for busy hosts.
Perfect with Easter ham – The creamy, tangy flavors complement the saltiness of glazed Easter ham without competing for attention.
Feeds a crowd – This Easter salad recipe makes about 10 servings, but doubles easily if you're hosting a larger Easter brunch or dinner.
The Secret to Great Easter Potato Salad
Use waxy potatoes – Yukon Gold or red potatoes hold their shape when boiled and have a creamy texture that absorbs the dressing without turning mushy.
Season while warm – Tossing warm potatoes with vinegar before adding the creamy dressing allows them to soak up flavor from the inside out.
Let it chill – This Easter salad tastes best when refrigerated for at least an hour, but overnight is ideal for Easter dinner prep.
How to Make Easter Potato Salad
Step 1: Boil the potatoes
Place potato chunks in a large pot and cover with cold water by about an inch. Add a tablespoon of salt. Bring to a boil, then reduce heat and simmer 10-15 minutes until fork-tender.
Drain well and spread on a baking sheet. While still warm, sprinkle with 2 tablespoons vinegar and let cool to room temperature.
Step 2: Make the dressing
In a large bowl, whisk together mayonnaise, mustard, remaining 1 tablespoon vinegar, celery seed, salt, and pepper.
Step 3: Combine everything
Add cooled potatoes to the dressing bowl. Gently fold in eggs, celery, onion, pickles, and parsley until evenly coated.
Step 4: Chill
Cover and refrigerate for at least 1 hour. For Easter dinner, making this the night before is ideal.
Before serving, taste and adjust seasoning. Garnish with paprika.
Tips for the Best Easter Salad
Make it ahead – This is one of the best make-ahead Easter salads. Prep it the day before and store covered in the fridge. It tastes better after sitting overnight.
Keep it cold – Always refrigerate this Easter salad until serving time. Don't let it sit out for more than 2 hours, especially for Easter brunch outdoors.
Season boldly – The dressing needs to be well-seasoned to flavor all those potatoes. Don't be shy with salt and pepper.
Variations for Easter Dinner
Add bacon – Crispy bacon bits add smoky richness and make this Easter salad even heartier.
Southern-style – Add an extra tablespoon of sweet pickle relish for authentic Southern Easter potato salad.
Fresh herbs – Swap parsley for fresh dill to give your Easter salad a different flavor profile.
Lighter version – Replace half the mayonnaise with Greek yogurt for a lighter Easter side dish.
What to Serve with This Easter Salad
This creamy potato salad pairs perfectly with traditional Easter dinner favorites:
- Glazed Easter ham
- Roasted leg of lamb
- Deviled eggs
- Green bean casserole
- Dinner rolls
- Easter fruit salad
Storage
Store leftover Easter potato salad in an airtight container in the refrigerator for up to 3-4 days. Don't freeze—the mayonnaise-based dressing doesn't handle freezing well.
Perfect to Serve with Easter Ham
Easter dinner is about celebrating spring with family without spending all day in the kitchen. This classic Easter salad fits perfectly—it's comforting, feeds a crowd, and can be made ahead.
You can prep it the day before Easter Sunday, which frees up oven space and reduces your morning stress. It's one of those easy Easter salads that tastes like the potato salad from childhood Easter celebrations—creamy, tangy, and absolutely delicious.
Whether you're looking for Easter salads to go with ham or need a reliable side dish for Easter brunch, this classic recipe delivers every time.
