Classic Potato Salad
Updated Sept. 16, 2024
- Total Time
- 35 minutes, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds russet, Yukon Gold or Idaho potatoes, peeled and cut into 1-inch cubes
- Salt and pepper
- 1cup mayonnaise
- ¼cup sweet relish
- 1tablespoon yellow mustard
- 1teaspoon granulated onion or onion powder
- 6hard-boiled eggs, peeled and diced small
- 2celery stalks (optional)
- Sweet paprika, for garnish
Nutritional analysis per serving (8 servings)
388 calories; 25 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 14 grams polyunsaturated fat; 35 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 7 grams protein; 569 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Set the potatoes in a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain potatoes, and set them aside to cool.
- Step 2
As potatoes cool, make the dressing: To a large bowl, add mayonnaise, relish, mustard and granulated onion; whisk to combine.
- Step 3
Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery, if using; stir gently to combine. Taste and season with salt and black pepper as needed.
- Step 4
Chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.
Private Notes
Comments
Reading the last line of the intro, I think it is funny that my kids (all older adults now) to this day think I make the best "Mom's mashed potato salad" ever. When they were young I was always in a hurry and often made potato salad with very warm potatoes. As it was mixed the potatoes broke up and some were very like mashed potatoes and others helter-skelter chunks. They and others love it to this day. I have made it with cooled potatoes and they don't absorb the flavors that warm ones do.
I love the comments on this recipe. The variations and your way of sharing them makes me feel I’m getting to know you all at a picnic! Here in Nova Scotia we eat potato salad - hard boiled eggs included - with lobster and sliced tomatoes on the side.
'Brining' your cooked potatoes in pickle juice or relish juice adds a ton of flavor to this dish!
For a spicier version, I put a bit of juice from habanero pickles and 2 chipotles in adobo that I've put through my small food processer and add to the dressing. Make it easy on yourself and use baby Yukon golds in the Instant Pot with with eggs on top. Add 1 cup of water, cook at high pressure for 5 minutes, natural release for 5 minutes, then release the rest of the pressure. The eggs will be hard boiled and the potatoes ready to be cut and added to the salad.
I bake Yukon Golds the day before and refrigerate overnight. The next day, peel and chop. This way it’s potato salad, not mashed potato salad. Add finely diced red onion, celery and red pepper and boiled eggs. Also use brown or dijon mustard, because I despise yellow mustard.
Nothing ruins a good potato salad like the taste of pickles. Yuck. If you want to serve pickles for the handful of people who like them, put them on the side. But to ruin the potato salad for everyone else is just bad manners!
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