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A classic creamy potato salad perfect for cookouts, potlucks, and casual meals. Features tender Yukon Gold potatoes, crunchy celery and onion, hard-boiled eggs, and a tangy mayo-based dressing with mustard and pickle relish, garnished with spring onions and paprika.

  • Total Time: 25 minutes
  • Yield: 8 generous servings 1x

Ingredients

Scale
  • 6 medium potatoes (around 3 pounds), peeled and cut into 1-inch cubes
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 4 eggs, hard-boiled and peeled
  • 2 tablespoons white distilled vinegar
  • 1 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 2 tablespoons sweet pickle relish
  • Salt and pepper to taste
  • For garnish: 2 spring onions, thinly sliced
  • 1 teaspoon paprika

Instructions

  1. Scrub, peel, and cut the potatoes into 1-inch cubes.
  2. Place the potato cubes in a large pot and cover with cold water, about 1-2 inches above the potatoes.
  3. Bring the water to a boil over medium-high heat and cook for about 10 minutes until the potatoes are firm but tender (test with a fork).
  4. Drain the potatoes well and allow to cool to room temperature.
  5. In a large bowl, combine the cooled potatoes, chopped onion, and chopped celery.
  6. Hard-boil the eggs until yolks are firm. Cool quickly in an ice bath and peel.
  7. Chop the hard-boiled eggs by pushing them through a cooling rack over the bowl or chop finely by hand, then add to the potato mixture.
  8. Drizzle the white distilled vinegar over the potatoes and eggs and gently toss.
  9. In a separate bowl, whisk together the mayonnaise, yellow mustard, sweet pickle relish, salt, and freshly cracked pepper.
  10. Gently fold the dressing into the potato mixture, coating all ingredients without breaking up the potatoes.
  11. Just before serving, garnish with a sprinkle of paprika and the sliced spring onions.

Notes

For better flavor, chill the potato salad for at least one hour before serving to let flavors meld., If the raw onion’s flavor is too sharp, soak chopped onion in cold water for 10 minutes then drain before adding., Store potato salad in an airtight container refrigerated for up to 4 days. Do not freeze., If salad sits out more than 2 hours (or 1 hour above 90°F), discard for safety., Variations include adding fresh herbs (dill, chives, parsley), crispy bacon, swapping sweet relish for dill relish or cornichons, Dijon mustard for yellow mustard, or mixing in pickled jalapeños for heat., To lighten, substitute half of the mayonnaise with plain Greek yogurt or sour cream.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Side Dish
  • Cuisine: American

Nutrition

  • Serving Size: about 1 cup
  • Calories: 357 kcal
  • Fat: 23 g
  • Carbohydrates: 31 g
  • Protein: 7 g