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Avatar photoJohnson Maya

Classic Potato Salad Recipe

This iconic American picnic staple features tender Yukon Gold potatoes in a creamy, tangy mayonnaise-mustard dressing with crisp celery, onions, and hard-boiled eggs. Perfectly balanced and make-ahead friendly, it's the ultimate BBQ side that everyone raves about.
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch chunks
  • 4 large eggs, hard-boiled and chopped
  • 1 cup mayonnaise
  • 1/4 cup yellow mustard
  • 1/4 cup sweet pickle relish, drained
  • 2 tablespoons apple cider vinegar
  • 1 small red onion, finely chopped
  • 3 celery stalks, finely chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Paprika and chives for garnish

Equipment

  • Large pot
  • Baking sheet
  • Mixing bowl
  • Rubber spatula

Method
 

  1. classic potato salad recipe recipeCard1
  2. Step 1: Boil potatoes in salted water until fork-tender (10-15 minutes), drain, spread to cool, and toss with 2 tbsp vinegar for flavor infusion. This prevents sogginess and seasons deeply, as in authentic classic potato salad recipe methods.
  3. Step 2: Hard-boil eggs (boil 1 minute, rest off-heat 12 minutes, ice bath), chop coarsely. Finely dice celery, onion, and drain relish thoroughly to maintain crisp texture and avoid watery dressing.
  4. Step 3: Whisk mayo, mustard, remaining vinegar, salt, pepper, relish into smooth dressing. Gently fold in cooled potatoes, eggs, veggies. Chill 2+ hours, garnish, and serve for peak creamy potato salad perfection.

Nutrition

Calories: 300 | Carbohydrates: 25 | Protein: 5 | Fat: 20 | Fiber: 3 | Sugar: 4

Notes

STORAGE: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat with a splash of water or broth to restore moisture. Do not freeze as the texture will change.
MAKE AHEAD: You can prepare up to 24 hours in advance and store covered in the fridge. Bring to room temperature 30 minutes before serving.
SUBSTITUTIONS: For a dairy-free version, substitute mayo with vegan mayo. For lighter, use Greek yogurt 1:1.
PRO TIPS: Cool potatoes fully before dressing to avoid separation; use Yukon Golds for best shape retention; taste dressing before mixing for perfect tang.
SERVING SUGGESTIONS: Serve chilled with burgers, ribs, or fried chicken. Garnish with paprika for color; portion into jars for picnics.
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