Potato Salad Recipe — A Classic and Creamy Side Dish Favorite
Creamy, flavorful, and always a crowd-pleaser — this Classic Potato Salad is perfect for BBQs, summer picnics, potlucks, and holiday gatherings. It features tender potatoes, crunchy celery, tangy pickles, and a silky dressing that brings everything together just right!
Ingredients
Potato Salad
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6 medium potatoes (about 3 lbs), peeled & cubed
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1 small onion, finely chopped
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1 celery stalk, chopped
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4 hard-boiled eggs, peeled
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2 tbsp white vinegar
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Salt & pepper, to taste
Dressing
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1 cup mayonnaise
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1 tbsp yellow mustard
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2 tbsp pickle relish
Garnish
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2 sliced spring onions
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1 tsp paprika
Instructions
1️⃣ Boil the Potatoes
Place the cubed potatoes in a pot, cover with water, and bring to a boil over medium-high heat.
Cook 10–12 minutes or until fork-tender but not mushy.
Drain and let cool slightly.
2️⃣ Prep the Add-Ins
Chop onion and celery.
Chop or grate hard-boiled eggs. Add everything to a large mixing bowl with the slightly cooled potatoes.
3️⃣ Make the Dressing
In a small bowl, whisk together mayonnaise, mustard, relish, vinegar, salt, and pepper.
4️⃣ Combine
Gently fold the dressing into the potato mixture until evenly coated. Avoid over-mixing to keep potatoes chunky.
5️⃣ Finish & Chill
Garnish with spring onions and paprika.
Cover and refrigerate at least 1 hour to allow flavors to develop.
Notes
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Yukon gold or red potatoes hold shape best and stay creamy
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Add extra relish or mustard for more tang
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For extra flavor, sprinkle hot potatoes with vinegar before mixing
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Let potatoes cool slightly before adding mayo to avoid a greasy texture