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Potato Salad Recipe

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4.2 from 49 reviews

This classic creamy potato salad is a perfect side dish for potlucks, picnics, and barbecues. Made with tender medium potatoes, crunchy celery and onion, hard-boiled eggs, and a tangy mayonnaise-based dressing with mustard and pickle relish, it’s easy to prepare and always a crowd favorite.

Ingredients

Scale

Potato Salad

  • 6 medium potatoes (around 3 pounds)
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 4 eggs, hard-boiled and peeled

Dressing

  • 2 tablespoons white distilled vinegar
  • 1 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 2 tablespoons pickle relish
  • Salt and pepper to taste

Garnish

  • 2 spring onions, sliced
  • 1 teaspoon paprika

Instructions

  1. Prepare Potatoes: Scrub, peel, and cut the potatoes into one-inch cubes to ensure even cooking.
  2. Boil Potatoes: Place the potato cubes in a large pot and cover them with water. Boil over medium-high heat for about 10 minutes, checking doneness by inserting a fork; the potatoes should be firm-tender. Drain and set aside to cool.
  3. Chop Vegetables: Once potatoes have cooled, place them in a large mixing bowl. Chop the onion and celery, then add them to the potatoes.
  4. Prepare Eggs: Hard-boil the eggs, then cool and peel them. Use a cooling rack over the potato mixture bowl to push the eggs through the wire openings or chop the eggs and add them directly to the bowl.
  5. Make Dressing: In a separate bowl, combine mayonnaise, yellow mustard, pickle relish, white vinegar, salt, and pepper. Mix well until smooth.
  6. Combine Salad: Fold the dressing gently into the potato mixture to evenly coat all ingredients without mashing the potatoes.
  7. Garnish and Serve: Sprinkle paprika and sliced spring onions on top before serving for extra flavor and color.

Notes

  • Use medium potatoes such as Yukon Gold or red potatoes for best texture and flavor.
  • Ensure potatoes are cooled before mixing with mayonnaise to prevent the dressing from becoming oily.
  • For a tangier salad, adjust the amount of vinegar and mustard to taste.
  • Can be made a few hours ahead and refrigerated to allow flavors to meld.
  • Leftovers keep well covered in the fridge for 3-4 days.

Find it online: https://yumfoodusa.com/potato-salad-recipe/