July 4th Potato Salad
This hearty and creamy July 4th potato salad is perfect for a hot summer day. It only uses a few simple ingredients like mayo, eggs, and seasonings. Make it ahead so it’s ready when the grilling starts!
Fourth of July gatherings are all about flavor, color, and fun stories. Excited to plan your menu?
Desserts are probably the easiest to make thanks to fruits that naturally bring vibrant colors but believe it or not, even savory meals can be a brilliant addition to the spread.
Grilled hot dogs? Sandwiches? Chicken skewers? Sounds great—just add some salad to the mix!
Potato salad is a classic side dish that everyone looks for at a summer cookout. This version is cool and creamy, and it perfectly balances the smoky flavors of grilled or barbecued meals. 👌
It doesn’t take long to make, so you can spend more time enjoying the fun Independence Day celebrations. Just follow this recipe, toss in some chopped veggies on top, and get creative!
These simple chicken breast recipes are perfect for get-togethers all year round. They’re all delicious and loaded with irresistible flavors.
How to Make the Best 4th of July Potato Salad
Prep Time: 15 minutes
Cook Time: 20 minutes
Chill Time: 1 hour
Total Time: 1 hour 35 minutes
Yield: 6
Equipment
- Large pot
- Knife
- Cutting board
- Large bowl
- Whisk
- Spatula
- Measuring cups and spoons
- Fork to test potato doneness
Ingredients
- 2 pounds potatoes
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 3 hard-boiled eggs, chopped
- ½ cup red onion, finely chopped
- ¼ teaspoon ground pepper
- Fresh parsley or dill, for garnish (optional)
Instructions:
Step 1: Wash and scrub the potatoes, then cut them into evenly sized chunks.
Step 2: Place them in a large pot of salted water and bring to a boil. Cook until tender, about 15 to 20 minutes. Test with a fork. They should be soft but not falling apart. Drain and let them cool slightly.
Step 3: In a large bowl, whisk together the mayonnaise, Dijon mustard, garlic powder, salt, and pepper until smooth.
Step 4: Once the potatoes are cool enough to handle, cut them into bite-sized pieces if needed.
Step 5: Gently fold in the chopped hard-boiled eggs and red onion. Add the dressing and mix until everything is well coated.
Step 6: Cover the bowl and refrigerate the potato salad for at least 1 hour to let the flavors meld.
Step 7: Before serving, taste and adjust the seasoning if necessary. Garnish with fresh parsley or dill, if desired.
What to Serve with Patriotic Potato Salads
- Your cookout favorites: This potato salad goes hand in hand with black bean veggie burgers, air fryer BBQ chicken, BBQ baked kielbasa, hot dogs, or ribs.
- Fresh veggies and corn: Serve something light and healthy to add a bit of extra color to your cookout table. You can try cucumber salad or grilled veggie skewers! 🥕 🥔
- Cookout-friendly drinks: Lemonade, Instant Pot blackberry iced tea, or even a light beer would be perfect here! Why not make the drinks ahead in big batches? That way, you won’t be scrambling with last-minute prep and can focus on assembling your potato salad.
Tips for Making the Best Independence Day Potato Salad
- Choose the right potatoes: Yukon Gold and red potatoes are great choices because they hold their shape well and have a naturally creamy texture. Avoid starchy potatoes like Russets. They tend to fall apart after boiling.
- Leave the skins on (if you want): If you’re short on time or like a more rustic texture, you can leave the potato skins on. Just scrub them well before cooking!
- Don’t overmix: Stir gently when combining your ingredients with the dressing. Overmixing can turn your potato chunks into mashed potatoes. Still tasty, but not quite what you’re going for.
- Add-ins are welcome: Want to mix things up? Chopped celery, sweet pickles, or even a dash of smoked paprika can bring extra flavor to your salad.
How to Store Your Summer Cookout Potato Salad
This salad has mayo, so don’t let it sit out in the sun for too long. Keep it chilled during your party, especially if it’s hot outside.
Got leftovers or want to make it ahead? Store the potato salad in an airtight container in the fridge. It’ll stay fresh for up to three days. Just give it a gentle stir before serving again!
Helpful Tools for Making and Serving July 4th Potato Salad
- Chopping fresh dill or parsley for garnish? Herb scissors make it quick and easy without pulling out a cutting board. They’re super useful if you like finishing your dishes with fresh herbs but don’t want to use a knife.
- Get a new serving spoon set! Long handles make it easier to reach the bottom of deeper bowls or containers.
- Keep your potato salad cold with a bowl that has a built-in ice compartment. It’s perfect for outdoor gatherings where you don’t want your creamy dishes sitting out too long.
FAQs about This Easy July 4th Potato Salad
What is classic potato salad made of?
Classic potato salad is usually made with boiled potatoes, mayonnaise, mustard, chopped eggs, onions, and simple seasonings.
What makes homemade potato salad watery?
Potato salad can turn watery if the potatoes are overcooked or not cooled properly before mixing. It also helps to drain them well after boiling so excess moisture doesn’t end up in your dressing.
How do you make potato salad last longer?
Store it in an airtight container in the fridge and keep it cold until serving. Avoid leaving it out too long, and it’ll stay fresh for up to three days.
Even if you don’t usually cook, this recipe won’t stress you out.
The secret to a more flavorful 4th of July potato salad? You don’t need to rush around on the big day.
This dish actually tastes better after some chill time, so feel free to prep it early and keep it in the fridge.
Looking for more delicious dishes? These options are filling, easy, and packed with flavor:
- 4th of July Rice Krispie Treats
- Berry Granola Cups
- Pink Cake Pops
- Chocolate Mousse
- Carrot Cake Smoothie
July 4th Potato Salad
- Total Time: 1 hour 35 minutes
- Yield: 6 1x
Description
This hearty and creamy July 4th potato salad is perfect for a hot summer day. It only uses a few simple ingredients like mayo, eggs, and seasonings. Make it ahead so it’s ready when the grilling starts!
Ingredients
- 2 pounds potatoes
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 3 hard-boiled eggs, chopped
- 1/2 cup red onion, finely chopped
- 1/4 teaspoon ground pepper
- Fresh parsley or dill, for garnish, optional
Instructions
- Wash and scrub the potatoes, then cut them into evenly sized chunks.
- Place them in a large pot of salted water and bring to a boil. Cook until tender, about 15 to 20 minutes. Test with a fork—they should be soft but not falling apart. Drain and allow them to cool slightly.
- In a large bowl, whisk together the mayonnaise, Dijon mustard, garlic powder, salt, and pepper until smooth.
- Once the potatoes are cool enough to handle, cut them into bite-sized pieces if needed.
- Gently fold in the chopped hard-boiled eggs and red onion. Add the dressing and mix until everything is well coated.
- Cover the bowl and refrigerate the potato salad for at least 1 hour to let the flavors meld.
- Before serving, taste and adjust the seasoning if necessary. Garnish with fresh parsley or dill, if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
