Description
This classic potato salad recipe features tender boiled potatoes, hard-boiled eggs, crisp celery, and red onion all tossed in a creamy dressing made with mayonnaise, sweet relish, and yellow mustard. Perfect for picnics, barbecues, or as a side dish, it’s easy to prepare and full of flavor.
Ingredients
Units
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 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
- For extra flavor, use Yukon Gold or red potatoes, which hold their shape well after boiling.
- Ensure potatoes are not overcooked to prevent mushiness.
- Adjust the amount of relish, mustard, or seasoning to match your taste preference.
- Chilling the salad allows the flavors to develop and meld together.
- If desired, add chopped fresh dill or parsley for an herbal twist.
Nutrition
- Serving Size: 1/6 of recipe (about 1 cup)
- Calories: 295
- Sugar: 4 g
- Sodium: 510 mg
- Fat: 17 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 13.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 95 mg
