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The Ultimate Classic Creamy Potato Salad

A tall mound of creamy, homemade Potato Salad topped with paprika and fresh parsley on a white plate.
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This recipe provides a rich, creamy, and traditional American potato salad perfect for any gathering or picnic.

Ingredients

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  • 3 lbs Russet potatoes, peeled and cubed
  • 4 large eggs, hard-boiled and chopped
  • 1 cup celery, finely chopped
  • 1/2 cup red onion, finely chopped
  • 1/2 cup sweet pickle relish
  • 1 1/2 cups mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon white vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Paprika, for garnish

Instructions

  1. Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until potatoes are tender when pierced with a fork, about 15-20 minutes. Drain immediately and let cool slightly.
  2. While potatoes cook, prepare the dressing base. In a large bowl, whisk together the mayonnaise, mustard, vinegar, salt, and pepper until smooth.
  3. In a separate bowl, combine the chopped hard-boiled eggs, celery, red onion, and sweet pickle relish.
  4. Gently fold the warm, slightly cooled potatoes into the dressing mixture. Be careful not to mash the potatoes.
  5. Add the egg and vegetable mixture to the potatoes and fold gently until everything is evenly coated with the dressing.
  6. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
  7. Before serving, taste and adjust seasoning if needed. Garnish the top with a light dusting of paprika.

Notes

  • Use Russet or Yukon Gold potatoes; they hold their shape better than waxy varieties.
  • For best texture, dress the potatoes while they are still slightly warm; this helps them absorb the dressing flavor.
  • If you plan to make this ahead, wait to add the celery and onion until 12 hours before serving to keep them crisp.

Nutrition

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