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Potato Salad Recipe

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★★★★★

4.7 from 60 reviews

This classic Potato Salad Recipe combines tender boiled potatoes, crisp celery, and flavorful onions with a creamy dressing made from mayonnaise, mustard, and pickle relish. Hard-boiled eggs add richness and texture, garnished with paprika and fresh spring onions for a delicious, crowd-pleasing side dish perfect for picnics, barbecues, or family dinners.

Ingredients

Scale

Potatoes and Vegetables

  • 6 medium potatoes (around 3 pounds)
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 2 spring onions, sliced

Eggs

  • 4 eggs, hard-boiled and peeled

Dressing

  • 1 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 2 tablespoons pickle relish
  • 2 tablespoons white distilled vinegar
  • Salt and pepper to taste
  • 1 teaspoon paprika (for garnish)

Instructions

  1. Prepare the potatoes: Scrub the potatoes thoroughly, peel them, and cut into one-inch cubes to ensure even cooking.
  2. Boil the potatoes: Place the potato cubes into a large pot, cover with water, and bring to a boil over medium-high heat. Boil for about 10 minutes until the potatoes are firm yet tender. Test doneness by inserting a fork; it should slide in easily without the potatoes falling apart.
  3. Drain and cool: Drain the cooked potatoes in a colander and set them aside to cool completely before mixing with other ingredients.
  4. Chop vegetables: While potatoes cool, chop the onion and celery. Add these to a large mixing bowl once potatoes are cooled.
  5. Prepare the eggs: Hard boil the eggs by boiling them for about 10-12 minutes. Once cooked, cool them under cold running water, peel, and either push them through a cooling rack over the mixing bowl or chop them finely before adding to the mixture.
  6. Make the dressing: In a separate bowl, mix together the mayonnaise, yellow mustard, pickle relish, white distilled vinegar, salt, and pepper until smooth and well combined.
  7. Combine ingredients: Fold the dressing gently into the potato and vegetable mixture to evenly coat all ingredients without breaking the potatoes apart.
  8. Garnish and serve: Sprinkle the top of the salad with paprika and sliced spring onions for a pop of color and extra flavor. Chill for at least 1 hour before serving for best taste.

Notes

  • For best texture, avoid overcooking the potatoes to prevent them from becoming mushy.
  • Use white distilled vinegar for a mild tang; apple cider vinegar can be substituted for a different flavor.
  • Adjust salt and pepper according to preference, especially if the pickle relish is salty.
  • Can be made ahead and refrigerated for up to 2 days to allow flavors to meld.
  • Optional add-ins include chopped pickles, fresh herbs like dill, or a dash of hot sauce for heat.

Keywords: potato salad, classic potato salad, picnic side dish, creamy potato salad, boiled potatoes, hard-boiled eggs, summer salad

Find it online: https://ricoloranz.com/potato-salad-recipe/