Description
This classic potato salad recipe is creamy, tangy, and perfectly seasoned, making it the best choice for picnics, barbecues, and family gatherings. Featuring tender russet potatoes, hard-boiled eggs, and a flavorful blend of mayonnaise, mustard, and sweet pickle relish, it’s a timeless side dish loved by many.
Ingredients
Scale
Potato Salad Base
- 6 medium/large russet potatoes
- 6 hard boiled eggs
- 1/2 onion, diced (red, yellow, or white onion)
For the Dressing and Seasoning
- 1/2 cup quality mayonnaise (not Miracle Whip)
- 1 tablespoon yellow mustard
- 1–2 tablespoons sweet pickle relish
- Salt and pepper to taste
- Creole seasoning (optional)
- Paprika for garnish
Instructions
- Prepare the Potatoes: Peel the potatoes and cut them into 1-inch cubes. Place them in a large pot and cover with cold water. Bring to a boil over high heat.
- Cook until Tender: Reduce to a simmer and cook for 12-14 minutes, or until the potatoes are fork tender but not falling apart.
- Drain and Dry Potatoes: Drain the potatoes well and return the pan to the stove over low heat. Gently shake the pot to evaporate any excess water. Ensure the potatoes are dry and fluffy without sticking to the pan.
- Season and Cool Potatoes: Lightly season the potatoes with salt and pepper, then allow them to cool to room temperature.
- Prepare the Dressing: In a large mixing bowl, combine the peeled and diced hard-boiled eggs (reserve one egg for garnish), diced onion, mayonnaise, yellow mustard, and sweet pickle relish. Mix well to create the dressing.
- Combine Salad: Add the cooled potatoes to the mayonnaise mixture and gently fold until everything is well combined.
- Adjust Seasonings: Taste and adjust seasoning by adding more mayonnaise if the salad seems dry, and more mustard or relish according to your preference. Optionally add Creole seasoning.
- Garnish and Serve: Smooth the top of the potato salad. Slice the reserved hard-boiled egg into quarters and arrange on top. Sprinkle paprika and black pepper for garnish before serving.
Notes
- This recipe can be easily doubled for larger gatherings.
- Best served chilled but allow to come to room temperature for full flavor.
- Keep refrigerated and consume within 3-4 days for best freshness.
- Russet potatoes provide a fluffy texture but Yukon Gold or red potatoes can be used as alternatives.
- Adjust mustard and relish quantities to suit your personal taste preference.