Description
Classic Potato Salad is a creamy, tangy, and flavorful side dish made with tender potatoes, crunchy celery, red onion, and hard-boiled eggs tossed in a mayonnaise-based dressing with mustard, relish, and paprika. Perfect for picnics, barbecues, and family gatherings, this easy salad takes about 30 minutes to prepare and serves 6 people.
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 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 best texture, use waxy potatoes like Yukon Gold or red potatoes.
- Hard-boil the eggs in advance to save time.
- You can adjust the amount of mayonnaise and mustard to your taste preference.
- Chilling the salad for at least an hour improves the flavor absorption.
- Add fresh herbs like dill or parsley for extra freshness, if desired.
- This salad keeps well refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
