Description
This Classic Potato Salad is a creamy and tangy side dish perfect for picnics, barbecues, and family gatherings. Made with tender boiled potatoes, crisp celery, sharp red onions, and hard-boiled eggs, it’s dressed in a flavorful mixture of mayonnaise, sweet relish, and mustard, seasoned with paprika and black pepper. Easy to prepare and sure to please a crowd.
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: Place the potatoes in a large saucepan and cover with water so that there is 1-2 inches of water above the potatoes. Cook them over medium heat until fork tender, about 15-20 minutes depending on size.
- Cool and Peel: Remove the cooked potatoes and transfer them immediately to a large bowl of ice water to stop the cooking process and make peeling easier. Let them sit in the ice water for about 5 minutes.
- Prep the Potatoes: Peel the skins off the cooled potatoes, rinse as needed, and cut them into small, bite-sized cubes.
- Combine Veggies and Eggs: In a large bowl, gently combine the cubed potatoes, finely chopped celery, chopped red onion, and chopped hard-boiled eggs.
- Make the Dressing: In a small bowl, whisk together mayonnaise, sweet relish, yellow mustard, salt, black pepper, and paprika until smooth and well blended.
- Toss the Salad: Pour the dressing over the potato mixture and stir gently until all ingredients are evenly coated.
- Chill: Cover the bowl and refrigerate the potato salad for at least 1 hour before serving to allow flavors to meld. Garnish with additional paprika if desired.
- Store Leftovers: Store any leftover potato salad in an airtight container in the refrigerator to keep fresh.
Notes
- Boil potatoes until just fork tender to avoid mushy salad.
- Using ice water cools the potatoes quickly and makes peeling easier.
- For best flavor, chill the salad at least 1 hour before serving.
- You can substitute yellow mustard with Dijon for a slightly different tang.
- Store leftovers in a sealed container and consume within 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
