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Classic American Potato Salad Recipe

American · Side dish · 35 min total

A creamy, tangy potato salad with crunchy celery and onion, perfect for picnics and barbecues.

Ingredients

• 3 pounds russet potatoes (about 6 medium)
• 1 tablespoon salt, plus more for seasoning
• 1 cup mayonnaise
• 2 tablespoons yellow mustard
• 2 tablespoons sweet pickle relish
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 4 hard-boiled eggs, chopped
• 1 cup celery, finely diced (about 3 ribs)
• 1/2 cup yellow onion, finely diced
• 2 tablespoons fresh parsley, chopped (optional)

Instructions

1. Place potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon salt. Bring to a boil over high heat, then reduce to medium-low and simmer until potatoes are fork-tender, 12-15 minutes. Drain and let cool slightly.
2. While potatoes cook, in a large bowl whisk together mayonnaise, mustard, relish, vinegar, 1/2 teaspoon salt, pepper, and paprika until smooth.
3. Once potatoes are cool enough to handle but still warm, peel and cut into 3/4-inch cubes. Add to the bowl with dressing.
4. Add chopped eggs, celery, and onion. Gently fold until evenly coated. Taste and adjust seasoning with salt and pepper.
5. Cover and refrigerate for at least 2 hours or overnight. Before serving, stir gently and garnish with parsley if desired.

Tips

• For best texture, use waxy potatoes like Yukon Gold or red potatoes; they hold their shape better.
• Let the salad come to room temperature for 15 minutes before serving for best flavor.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.

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