Description

This Classic Potato Salad Recipe is a creamy and flavorful side dish featuring tender boiled potatoes mixed with crunchy celery, red onion, and hard-boiled eggs, all tossed in a tangy mayonnaise-based dressing with sweet relish and mustard. Perfect for picnics, barbecues, or as a comforting side to your favorite main dishes, this salad is easy to prepare and serves six.

Ingredients

Scale

Salad Ingredients

6-8 medium potatoes (about 2 pounds)
1/4 cup red onion, finely chopped
3 stalks celery, finely chopped
3 eggs, hard-boiled and chopped

Seasonings & Dressing

1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika (plus more for garnish, if desired)
1/4 cup sweet relish
1 cup mayonnaise
2 teaspoons yellow mustard

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Instructions

Boil the Potatoes: Add potatoes to a large saucepan and cover with water, ensuring there is 1-2 inches of water above the potatoes. Cook the potatoes over medium heat until they are fork tender, about 15-20 minutes depending on their size.
Cool and Peel: Remove the cooked potatoes from the water and place them in a large bowl filled with ice water to halt the cooking process and make peeling easier. Leave them in the ice water for about 5 minutes.
Prep the Potatoes: Peel the skins from the cooled potatoes, rinse them if needed, and cut into small, bite-sized cubes.
Combine Veggies and Eggs: In a large bowl, add the cubed potatoes, chopped celery, chopped red onion, and chopped hard-boiled eggs, mixing gently.
Make the Dressing: In a small bowl, whisk together the mayonnaise, sweet relish, yellow mustard, salt, black pepper, and paprika until well blended.
Toss the Salad: Pour the prepared dressing over the potato mixture and stir gently to coat all ingredients thoroughly.
Chill: Cover the bowl and refrigerate the potato salad until ready to serve, allowing the flavors to meld. Garnish with extra paprika if desired.
Store Leftovers: Keep any leftovers in an airtight container in the refrigerator to maintain freshness.

Notes

Use waxy potatoes like Yukon Gold or red potatoes for the best texture in potato salad.
For extra flavor, add chopped fresh herbs such as dill or parsley to the salad.
Make sure to cool the potatoes completely before mixing with the dressing to avoid a watery salad.
Hard-boil eggs in advance to save time when preparing the salad.
This potato salad can be made a day ahead to enhance the flavors.