This classic potato salad with eggs and celery is creamy, tangy, and just the right amount of crunchy. Tender Yukon Gold potatoes, chopped hard-boiled eggs, celery, red onion, and sweet relish are folded into a mayonnaise dressing brightened with mustard and a splash of vinegar. It takes about 45 minutes, plus chilling, and it is the side dish everyone expects at a cookout.
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Why This Classic Potato Salad Works
Yukon Gold potatoes hold their shape and have a naturally creamy flavor, so the salad is tender without turning to mush. A little vinegar tossed with the warm potatoes lets them soak up tang before the mayonnaise goes on. Mustard, celery seed, and relish add depth and crunch so the dressing tastes like more than plain mayo.
- Creamy but not heavy, with a bright tang from vinegar and mustard.
- Celery, onion, and eggs add crunch and richness.
- Best made ahead, so it is ideal for parties.
- Simple ingredients you probably already have.
Ingredients
The full amounts are in the recipe card below.
- 2 pounds Yukon Gold potatoes, cut into 1-inch chunks
- 3 large eggs
- 2/3 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar, plus 1 tablespoon for the warm potatoes
- 2 celery stalks, finely diced
- 1/4 cup finely chopped red onion
- 3 tablespoons sweet pickle relish
- 1/4 cup chopped fresh parsley or chives
- 1/2 teaspoon celery seed
- Salt and black pepper, to taste (about 1 tablespoon of salt for the cooking water)
How to Make Classic Potato Salad with Eggs
Boil the Potatoes and Eggs
Put the potatoes in a large pot, cover with cold water by an inch, and add 1 tablespoon of salt. Bring to a boil, then simmer for 8 to 10 minutes, until a knife slides in easily but the potatoes still hold together. While they cook, put the eggs in a separate pot, cover with cold water, bring to a boil, cover, turn off the heat, and let sit for 12 minutes. Cool the eggs in ice water, peel, and chop.
Season the Warm Potatoes
Drain the potatoes well and spread them on a baking sheet or in a large bowl. Sprinkle with 1 tablespoon of vinegar and a pinch of salt and let them cool for about 20 minutes, until just warm.
Make the Dressing
In a large bowl, whisk the mayonnaise, mustard, remaining tablespoon of vinegar, celery seed, and a little salt and pepper. Stir in the celery, red onion, relish, parsley, and chopped eggs.
Fold and Chill
Gently fold in the potatoes until they are coated, taking care not to break them up. Taste and adjust the salt, pepper, and vinegar. Cover and refrigerate for at least 1 hour so the flavors come together.
How to Serve Classic Potato Salad
Serve it cold with burgers, grilled chicken, ribs, or fried chicken. Sprinkle with paprika and a few chopped chives for color. For a tangier version with sour cream and dill, try our potato salad with sour cream.
How to Store
Refrigerate the potato salad in an airtight container for up to 3 days. Keep it cold when serving outdoors. The USDA advises not leaving perishable foods out for more than two hours, or one hour above 90°F. Potato salad does not freeze well, because the potatoes turn grainy and the mayonnaise separates.
Tips and Variations
- Season the warm potatoes with vinegar. They absorb flavor best while warm.
- Let the potatoes cool before adding the mayonnaise, or the dressing can turn oily.
- Do not overcook the potatoes. They should be tender but firm.
- Use dill relish instead of sweet if you prefer a tangier salad.
- Add crumbled bacon or a pinch of smoked paprika for a smoky version.
- Swap yellow mustard for Dijon for a classic backyard taste.
- See our easy creamy potato salad recipe for another take on the classic.
- Serve it next to our juicy grilled beef burger patties.
FAQ
What are the best potatoes for potato salad?
Yukon Gold and red potatoes hold their shape and stay creamy. Russets work too, but they are crumblier and give a softer, more mashed texture.
Should I peel the potatoes?
It is up to you. Yukon Gold skins are thin and tender, so leaving them on is fine. Peel them if you want a smoother, more classic look.
How long should potato salad chill?
At least 1 hour, but 2 to 4 hours is better. It also holds up well overnight.
Why is my potato salad watery?
Usually the potatoes were not drained well or were still hot when the dressing went on. Drain and cool them before adding the mayonnaise.
Can I make it without eggs?
Yes. Leave out the eggs and add another potato or a little extra celery for crunch.
Classic Potato Salad with Eggs and Celery
Ingredients
Main Ingredients
- 2 lb Yukon Gold potatoes cut into 1-inch chunks
- 1 tbsp kosher salt for the cooking water
- 3 large eggs
- ⅔ cup mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar divided
- 2 celery stalks finely diced
- ¼ cup red onion finely chopped
- 3 tbsp sweet pickle relish
- ¼ cup fresh parsley or chives chopped
- ½ tsp celery seed
- salt and black pepper to taste
Instructions
Cooking
- Put the potatoes in a large pot, cover with cold water by an inch, add the salt, and bring to a boil. Simmer 8 to 10 minutes until tender but still holding together.
- Meanwhile, put the eggs in a pot, cover with cold water, bring to a boil, cover, turn off the heat, and let sit 12 minutes. Cool in ice water, then peel and chop.
- Drain the potatoes and spread them out. Sprinkle with 1 tablespoon of the vinegar and let cool about 20 minutes until just warm.
- Whisk the mayonnaise, mustard, remaining tablespoon of vinegar, celery seed, and a little salt and pepper in a large bowl. Stir in the celery, onion, relish, parsley, and eggs.
- Gently fold in the potatoes. Adjust the salt, pepper, and vinegar.
- Cover and refrigerate at least 1 hour before serving.
