Description

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

Ingredients

Scale

Main Ingredients

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

Cook Mode Prevent your screen from going dark

Instructions

Prepare Potatoes: Scrub, peel, and cut the potatoes into one-inch cubes to ensure even cooking and ideal texture.
Boil Potatoes: Place the potato cubes into a large pot and cover with water. Boil over medium-high heat for approximately 10 minutes until potatoes are firm-tender. Test doneness by inserting a fork into a potato cube.
Drain and Cool: Drain the cooked potatoes and set aside to cool, ensuring they don’t become mushy in the salad.
Mix Vegetables: Transfer the cooled potatoes to a large mixing bowl. Chop the onion and celery, then add them to the potatoes for added crunch and flavor.
Prepare Eggs: Hard-boil the eggs separately, then cool and peel them. Chop the eggs or press them through a cooling rack over the potato mixture bowl and add them in.
Make Dressing: In a separate bowl, combine mayonnaise, yellow mustard, pickle relish, white vinegar, salt, and pepper. Mix thoroughly until smooth and well blended.
Combine Salad and Dressing: Gently fold the dressing into the potato mixture to evenly coat all ingredients without breaking up the potatoes.
Garnish and Serve: Sprinkle paprika and sliced spring onions on top for color and added flavor before serving.

Notes

This salad is best served chilled; refrigerate for at least 1 hour before serving for flavors to meld.
Use waxy potatoes like Yukon Gold or red potatoes to maintain texture after boiling.
Adjust salt and pepper according to taste.
For a tangier dressing, increase the vinegar slightly.
Store leftovers in an airtight container in the refrigerator for up to 3 days.