This potato salad with pickle relish is the creamy, tangy, picnic style side that everyone expects at a cookout. Firm tender potatoes get tossed with mayonnaise, yellow mustard, white vinegar, sweet pickle relish, chopped eggs, celery, and onion for a dressing that tastes bright instead of heavy.
It is also easy to scale for a crowd. Three pounds of potatoes make a big bowl, the dressing needs no cooking, and the salad tastes best when it has had time to get cold in the refrigerator before serving.
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Why This Potato Salad with Pickle Relish Recipe Works
The balance of creamy and tangy is what makes this recipe work. Mayonnaise gives richness, while the vinegar, mustard, and pickle relish add acidity and a little sweetness. Hard boiled eggs make the dressing even creamier and add classic deli style flavor.
Cooking the potatoes only until firm tender matters too. Potatoes that are boiled too long fall apart when you stir, and you end up with mashed potatoes in dressing instead of a salad with distinct cubes.
Ingredients for Potato Salad with Pickle Relish
- 6 medium potatoes (about 3 pounds), Yukon Gold or red potatoes work best
- 1 cup mayonnaise
- 4 large eggs, hard boiled and peeled
- 1 tbsp yellow mustard
- 2 tbsp pickle relish
- 2 tbsp white distilled vinegar
- 1 stalk celery, chopped
- 1 onion, chopped
- 1 tsp paprika, for garnish
- 2 spring onions, sliced
- Salt and pepper, to taste
Waxy potatoes hold their shape well after boiling, which is why red and Yukon Gold potatoes are the usual choice for potato salad.
How to Make Potato Salad with Pickle Relish
1. Cut the potatoes.
Scrub, peel, and cut the potatoes into 1 inch cubes so they cook evenly.
2. Boil the potatoes.
Place the cubes in a large pot, cover with water, and boil over medium high heat for about 10 minutes, until firm tender when pierced with a fork.
3. Drain and cool.
Drain the potatoes well and let them cool in a large mixing bowl, so the dressing does not turn oily when it meets hot potatoes.
4. Cook the eggs.
Hard boil the eggs, cool them under cold water, peel them, and chop them.
5. Add the vegetables.
Add the chopped onion and celery to the cooled potatoes.
6. Mix the dressing.
In a small bowl, whisk the mayonnaise, yellow mustard, pickle relish, and vinegar. Season with salt and pepper.
7. Combine.
Fold the dressing into the potatoes, then add the chopped eggs and gently stir. Garnish with paprika and sliced spring onions, and chill until cold before serving.
How to Serve Potato Salad with Pickle Relish
Serve this salad cold alongside burgers, fried chicken, or barbecue. It is a natural partner for classic homemade hamburgers and golden crispy air fryer fried chicken.
For a full summer spread, add creamy coleslaw and a pot of cowboy baked beans to the table.
How to Store and Reheat Potato Salad with Pickle Relish
This salad is served cold, so there is nothing to reheat. Keep it refrigerated in a covered container and eat leftovers within 3 to 4 days. Do not leave it out at room temperature for more than two hours, or for more than one hour in hot summer weather.
Tips and Variations for Potato Salad with Pickle Relish
Let the potatoes cool completely before mixing with the dressing, which keeps the salad from turning mushy. You can add a dash of your favorite herbs or spices, and a spoonful of extra mayonnaise or vinegar can refresh the salad if it tightens up in the refrigerator.
Potato salad is a common cause of picnic food safety questions, so keep it cold. Illinois Extension explains the safe temperature and time limits in its post on picnic potato salad, including keeping it below 41 degrees F.
Frequently Asked Questions About Potato Salad with Pickle Relish
Can I make potato salad with pickle relish ahead of time?
Yes. It can be made a day ahead, and the flavors improve as it chills. Keep it in the refrigerator until you serve it.
What are the best potatoes for potato salad with pickle relish?
Yukon Gold and red potatoes hold their shape well, which gives you distinct cubes instead of a mashed texture.
Can I use sweet or dill relish?
Yes. Sweet relish gives a milder sweeter salad, while dill relish gives a sharper tang. Pick the one your family prefers.
How do I keep the potatoes from falling apart?
Boil them only until firm tender, drain them well, and fold the dressing in gently with a spatula.
Is mayonnaise the reason potato salad spoils?
Commercial mayonnaise is made with pasteurized eggs, and the main risk is leaving the finished salad out too long. Keep it cold and follow the two hour rule.
Potato Salad with Pickle Relish
Equipment
- Large pot
Ingredients
Main Ingredients
- 6 medium potatoes about 3 pounds, Yukon Gold or red
- 1 cup mayonnaise
- 4 large eggs hard boiled and peeled
- 1 tbsp yellow mustard
- 2 tbsp pickle relish
- 2 tbsp white distilled vinegar
- 1 celery stalk chopped
- 1 onion chopped
- 1 tsp paprika for garnish
- 2 spring onions sliced
- salt and pepper to taste
Instructions
Cooking
- Scrub, peel, and cut the potatoes into 1 inch cubes.
- Boil the potatoes in a large pot of water over medium high heat for about 10 minutes, until firm tender.
- Drain the potatoes and let them cool in a large bowl.
- Hard boil, cool, peel, and chop the eggs.
- Add the chopped onion and celery to the cooled potatoes.
- Whisk the mayonnaise, mustard, relish, and vinegar, and season with salt and pepper.
- Fold the dressing into the potatoes, add the eggs, and garnish with paprika and spring onions. Chill until cold before serving.
