Creamy Potato Salad Recipe
A classic potato salad with tender potatoes, hard boiled eggs, celery, and a tangy mayo mustard dressing.
Equipment
- Baking sheet
- Whisk
- Mixing bowl
Ingredients
Main Ingredients
- 3 lb Yukon Gold or russet potatoes about 6 medium, peeled and cut into 1 inch cubes
- 4 large eggs hard boiled and peeled
- 1 medium onion finely chopped
- 1 stalk celery finely chopped
- 1 cup mayonnaise
- 2 tbsp white distilled vinegar
- 1 tbsp yellow mustard
- 2 tbsp sweet pickle relish
- ½ tsp kosher salt plus more to taste
- ¼ tsp black pepper
- 2 spring onions sliced, for garnish
- 1 tsp paprika for garnish
Instructions
Cooking
- Boil the potatoes. Put the cubes in a pot of cold salted water, bring to a boil, then simmer 10 to 12 minutes until just fork tender.
- Prepare the eggs. Boil for 11 minutes, cool in ice water for 5 minutes, then peel and chop.
- Drain and cool. Drain the potatoes and spread them on a baking sheet for 15 minutes, until steam stops rising.
- Whisk the dressing. Stir the mayonnaise, vinegar, mustard, relish, salt, and pepper together in a large bowl.
- Combine. Fold in the potatoes, celery, onion, and eggs until evenly coated.
- Chill. Refrigerate at least 1 hour, taste for salt, and finish with spring onions and paprika.
Notes
Substitutions: Plain Greek yogurt can replace half of the mayonnaise.
Tips: Cool the potatoes completely before dressing them so the mayonnaise stays creamy.
Storage: Refrigerate in an airtight container for 3 to 4 days. Do not freeze.