Go Back
–+ servings

Creamy Potato Salad

Please rate us
A classic creamy potato salad with tender potato chunks, crunchy celery, and hard-boiled eggs. Perfect for summer barbecues or potlucks.
Print it Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 2 hours
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2.5 pounds Yukon Gold or red potatoes Waxier potatoes hold shape best.
  • 0.75 to 1 cup mayonnaise Adjust for creaminess.
  • 2 tablespoons Dijon mustard For tanginess.
  • 2 tablespoons sweet pickle relish Or chopped dill pickles.
  • 2 teaspoons apple cider vinegar or white vinegar Enhances flavor.
  • 1 teaspoon sugar Balances acidity.
  • 1 cup finely chopped celery About 2 stalks.
  • 0.5 cup finely chopped red onion Soak in cold water for milder flavor.
  • 4 large eggs, hard-boiled and chopped
  • 1 teaspoon kosher salt Plus more to taste.
  • 0.5 teaspoon freshly ground black pepper
  • 0.5 teaspoon smoked paprika or sweet paprika For garnish.
  • 2 tablespoons chopped fresh parsley or dill Optional for brightness.

Method
 

Preparation
  1. Scrub potatoes and cut into 1 to 1¼ inch chunks so they cook evenly.
  2. Place potatoes in a pot, cover with cold water, add 1 teaspoon salt, and bring to a simmer.
  3. Cook for 10–15 minutes until just fork-tender. Drain well and let steam dry for 2 minutes.
Making the Dressing
  1. Whisk together mayo, Dijon, relish, vinegar, sugar, salt, and pepper in a large bowl. Taste and adjust seasoning.
Combining Ingredients
  1. Dice celery, red onion, and chop hard-boiled eggs. If your onion is strong, rinse in cold water and pat dry.
  2. Add warm (not hot) potatoes to the dressing and fold gently so they stay chunky. Fold in celery, onion, and eggs.
Chilling
  1. Cover and refrigerate for at least 1 hour, ideally 3–4 hours or overnight, so flavors meld.
  2. Sprinkle paprika and herbs just before serving.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 2gSodium: 400mgFiber: 2gSugar: 2g

Notes

This potato salad pairs well with grilled meats, fried chicken, or as a picnic staple. Makes great leftovers; flavors meld overnight. Reviving leftovers with a tablespoon of milk or mayo is recommended.
Tried this recipe?Let us know how it was!