Description
This Classic Potato Salad recipe is a creamy, tangy side dish perfect for picnics, barbecues, and family gatherings. Made with tender boiled potatoes, crisp celery, red onions, and hard-boiled eggs, all brought together with a flavorful mayonnaise-based dressing seasoned with mustard, relish, and a hint of paprika. It’s a traditional American comfort food that’s easy to prepare and always a crowd-pleaser.
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
Instructions
- Boil the Potatoes: Add the potatoes to a large saucepan and cover with water, ensuring there is 1-2 inches of water above the potatoes. Cook them over medium heat until fork tender, about 15-20 minutes depending on their size.
- Cool and Peel: Remove the cooked potatoes and place them in a large bowl of ice water to stop the cooking process and ease peeling. Leave them for about 5 minutes.
- Prep the Potatoes: Peel the skins from the cooled potatoes, rinse if necessary, 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. Mix gently to combine.
- Make the Dressing: In a small bowl, whisk together mayonnaise, sweet relish, yellow mustard, salt, black pepper, and paprika until well blended.
- Toss the Salad: Pour the 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
- To make peeling easier, cool potatoes completely in ice water after boiling.
- You can substitute Dijon mustard for yellow mustard for a sharper flavor.
- For a creamier salad, add a little bit of sour cream or Greek yogurt to the dressing.
- Chilling the salad for at least 1 hour before serving enhances the flavor.
- This potato salad can be made up to one day in advance and stored in the refrigerator.
- Customize by adding chopped pickles, green onions, or fresh herbs like dill or parsley.
