Shredded Potato Salad

If you love the flavor of classic potato salad but don’t relish biting into cubes of cold potatoes, this is the potato salad recipe for you. Potato salad with shredded potatoes has a lighter, almost fluffier texture, thanks to—you guessed it—shredded potatoes!

Shredded potato salad is simple to throw together and tastes even better after it sits for a few hours or overnight in the fridge, making it a perfect make-ahead side for backyard cookouts and weeknight meals. After cutting and cooking the potatoes, they’re mixed with chopped hard-boiled eggs, celery and a creamy homemade dressing. The thinner potato shape soaks up the dressing for the perfect balance of sweet and tangy in every bite.

Ingredients for Shredded Potato Salad

• Potatoes: Choose medium to large-sized potatoes—the bigger size is easier to maneuver over a box grater or press through a food processor to shred. We peel the potatoes, but you can leave the skin on for added texture and color. If you’re in a hurry, you can cut down on prep time with a bag of pre-shredded potatoes—just be sure they don’t contain added oil and steam them until tender.
• Eggs: Chopped hard-boiled eggs add protein, rich flavor and a contrasting texture to the shredded potatoes. If you don’t want a chunky texture in your potato salad, grate the eggs so they’re light and fluffy.
• Celery: Chopped celery adds crunch and bright, fresh flavor to help cut through the creamy richness of the dressing. If you want to dress up your potato salad, don’t toss the leafy tops of your celery—they’re a classic garnish for potato salad.
• Mayonnaise: Tangy mayonnaise creates the creamy base of our dressing and brings moisture to the potato salad. Mayo is a prominent flavor, so choose a mayonnaise brand well-suited for salads.
• Sugar: With 3/4 cup sugar in the dressing, this potato salad is on the sweet side, similar to Amish potato salad. If you prefer a less sweet potato salad, start with 1/2 cup sugar, then taste and adjust until it’s sweet enough for your liking.
• Milk: A few tablespoons help thin the mayonnaise to create the right dressing consistency. You can use whatever milk you have on hand, but we like 2% or whole milk for richer flavor and extra creaminess.
• Cider vinegar: The acidity of the vinegar balances the sugar and plays up the tanginess of the mayonnaise. White vinegar is a good substitute if you don’t have apple cider vinegar.
• Mustard: Prepared yellow mustard brings extra tanginess to the dressing. If you want to add a bit of heat, swap in Dijon or spicy brown mustard.
• Celery seed: A bit of celery seed is key to taking your potato salad from average to outstanding. This pantry spice amplifies the fresh celery flavor with earthy, bitter and peppery notes. Look for ground celery seeds, which will mix seamlessly into the dressing.

Directions

Step 1: Mix the potato salad

Place the cooked, shredded potatoes in a large bowl. Add the chopped hard-boiled eggs and celery.

Editor’s Tip: Coarsely shred the potatoes, similar to thick-cut hash browns—you’ll get distinct pieces that hold their shape better.

Step 2: Make the dressing

Whisk the mayonnaise, sugar, milk, cider vinegar, mustard, salt, pepper and celery seed in a small bowl until smooth.

Step 3: Dress the potato salad

Pour the dressing over the potato mixture. Using a wooden spoon or rubber spatula, gently toss to coat.

Step 4: Chill the potato salad

Cover the shredded potato salad and refrigerate for at least four hours. Just before serving, garnish with celery leaves if desired.

Editor’s Tip: If you don’t serve the potato salad the same day you make it, store it in an airtight container and transfer it to a serving bowl when the meal is ready.

Shredded Potato Salad Variations

• Add crunch: Try a crunchy mix-in, like chopped pickles, crispy chopped bacon, shredded carrots or finely diced onion, to create more texture.
• Dress it up: Dust the potato salad with paprika or sprinkle with minced chives for extra color. You could also garnish the potato salad with bacon crumbles or french-fried onions.
• Try herby shredded potato salad: Fresh dill or parsley adds a brightness that helps cut through the richness of the dressing. Chop fresh herbs and stir them into the potato salad.
• Make spicy shredded potato salad: To give your potato salad some kick, sprinkle cayenne pepper or a few dashes of hot sauce into the dressing.

How to Store Shredded Potato Salad

Shredded potato salad should be stored in an airtight container in the refrigerator. Leftovers should also be stored in the fridge and will keep for up to four days. If you serve potato salad at a potluck or barbecue and it sits at room temperature for longer than two hours, any leftovers should be tossed for food safety reasons.

Can you freeze shredded potato salad?

We have countless freezer-friendly recipes, but this shredded potato salad isn’t one of them. In fact, we don’t recommend freezing any potato salad with a creamy dressing. Mayonnaise and dairy ingredients don’t freeze well—they tend to separate after thawing. For a photo-worthy side dish, stick to serving freshly prepared potato salad.

Can you make shredded potato salad ahead of time?

Yes, you can (and probably should) prepare this shredded potato salad ahead of time—the extra time in the fridge allows the flavors to meld together. You can assemble the potato salad up to two days in advance and refrigerate it until it’s time to serve. The tanginess of the dressing mellows over time, but you can refresh it by stirring in an extra teaspoon of cider vinegar or mustard just before serving.

Shredded Potato Salad Tips

What kind of potato is best for shredded potato salad?

We recommend Yukon Gold or a waxy potato, like red potatoes, for making shredded potato salad. Waxy varieties don’t absorb as much water when boiled compared to russets and other starchy potatoes. That means they’ll hold their shape so you can shred them without creating a pile of mashed potatoes.

New and fingerling potatoes are other waxy varieties, but their smaller size is better suited for chunkier potato salad recipes that call for halved or quartered potatoes. The key for shredded potato salad is to choose medium or large potatoes—they’re easier to handle when peeling and shredding.

Should you shred the potatoes before or after cooking them?

Technically, you can shred the potatoes before or after boiling. But shredding raw potatoes requires some elbow grease, and cut potatoes quickly turn brown when exposed to air. You can boil shredded potatoes, but they’re easy to overcook, resulting in a mushy, waterlogged texture.

I recommend cooking the potatoes first and then peeling and shredding them. The tender texture is easier to shred than firm, uncooked potatoes. Let the potatoes cool before shredding—they’ll firm up, resulting in uniform pieces that shred with ease. ​​

What’s the best way to cook potatoes for shredded potato salad?

Boiling is our preferred method for cooking potatoes for potato salad. Place the potatoes in a large pot, cover them with water and add a generous pinch of salt. You can leave the skins on for cooking—they’ll help the potatoes keep a firmer texture, which is better for shredding. Bring to a boil, cover the pot and reduce the heat to maintain a simmer. Cook for 20 to 30 minutes or until the potatoes are tender when pierced with a paring knife.