Classic Potato Salad with a creamy mayonnaise dressing with relish, mustard and celery salt coating potatoes and chopped hard boiled eggs.
Potato Salad is the most popular summer side dish according to a new poll. We love bbq’s and picnics serving this along with Cole Slaw, Baked Beans and Baked Mac and Cheese and Macaroni Salad for the ultimate spread.
Easy Potato Salad
Potato Salad doesn’t just have to be for summer. I’m fighting summer ending right now and I’ve been grilling and having outdoor dinners for us every night for the last two weeks.
How do you make classic potato salad? Classic potato salad is made of russet potatoes, hard boiled eggs
This potato salad is the classic recipe you’re looking for. Nothing fancy like this Bacon Blue Cheese Potato Salad or Loaded Baked Potato Salad, this is the tested, delicious classic recipe you’ve grown up enjoying. Except with this recipe you can keep the extra money in your pocket.
When I was younger delis used to charge 1.99 a pound for cole slaw and potato salad (and I am not that old!). Now they’re charging up to six dollars a pound! This recipe will save you a small fortune if you’re making this for a crowd and it’s a breeze to make.
Like this recipe? Then Like us on Facebook!
What can you put in potato salad?
Dill Pickles or Pickle Juice: This is a classic mix-in idea many people love, but I use sweet relish in my recipe. If you want a less sweet flavor swap out the relish for finely diced dill pickles instead.
Apple Cider Vinegar and Oil: If you are averse to mayonnaise you can make this potato salad mayo-free with a vinaigrette instead. It won’t be creamy but it will still be full of flavor. I would use apple cider vinegar in place of white vinegar which is just too harsh.
Sour Cream: If you want to cut back on the amount of mayonnaise you can swap out some of the mayonnaise for sour cream or greek yogurt, but don’t swap out more than half the mayo this way or it won’t taste anything like classic potato salad anymore.
Eggs: I use hard-cooked eggs in this recipe but you can certainly leave them out and add in an extra potato instead.
Yellow Mustard: If you like a stronger acid flavor but want to keep the mixture creamy add in some yellow mustard instead of ground mustard.
Dijon Mustard or Hot Mustard: Either mellow out the mustard flavor or give the potato salad a kick with either of these options.
Bacon: I just think bacon needs to be mentioned in all places possible, you can certainly add bacon to this recipe with few if any complaints from your guests.
Best Potatoes for Potato Salad:
The classic potato used in potato salad is the russet potato but you can certainly use red potatoes or even Yukon Potatoes. My favorite, by far, is the yukon (or gold) potato but in order to keep this as much of a classic as possible I am using russet potatoes.
Potato Salad Recipe
- Yield: 8 servings
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Course: Side Dish
- Cuisine: American
- Author: Sabrina Snyder
- 5 medium potatoes peeled and cut into 1" chunks
- 3 large hard boiled eggs peeled and chopped
- 1 stalk celery diced finely
- 1/2 yellow onion
- 1/4 cup sweet pickle relish
- 1/2 teaspoon kosher salt
- 1/2 teaspoon celery salt
- 1/2 teaspoon ground mustard
- 1/3 cup mayonnaise
Note: click on times in the instructions to start a kitchen timer while cooking.
Add water and salt to a large pot and bring to a boil before adding in the potatoes and boiling them 6-8 minutes until they're cooked but still firm.
- Drain the potatoes and let them cool while you add the onion, relish, salt, celery salt, mustard and mayonnaise to a food processor to combine or whisk together (if you whisk grate the onion first).
Add all the ingredients including the potato, eggs, celery and mayonnaise mixture to a large bowl and combine before refrigerating for at least two hours.
Yield: 8 servings, Amount per serving: 106 calories, Calories: 106g, Carbohydrates: 3g, Protein: 2g, Fat: 9g, Saturated Fat: 1g, Cholesterol: 73mg, Sodium: 439mg, Potassium: 46mg, Sugar: 2g, Vitamin A: 215g, Vitamin C: 0.7g, Calcium: 13g, Iron: 0.3g
All images and text © for Dinner, then Dessert.