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A blue bowl full of creamy potato salad with hardboiled eggs and a large spoon.
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4.80 / 5 votes

Classic Potato Salad

This make-ahead recipe abbreviates the waiting time of ordinary potato salad and offers flavorful, tender potatoes and crunchy bits of onion and celery, accented by a creamy dressing.
Prep Time20 minutes
Cook Time10 minutes
Total Time2 hours
Course: Sides
Cuisine: American
Servings: 6 to 8 servings
Calories: 287

Ingredients

  • 2 pounds russet potatoes, peeled and cut into 3/4-inch (18-mm) pieces
  • 1/2 teaspoon table salt, plus salt for cooking potatoes
  • 2 tablespoons distilled white vinegar
  • 1/2 cup mayonnaise
  • 1 stalk celery, chopped fine
  • 3 tablespoons store-bought or homemade sweet pickle relish
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons minced fresh parsley or fresh chives
  • 3/4 teaspoon dry mustard
  • 3/4 teaspoon celery seeds*
  • 1/4 teaspoon freshly ground black pepper
  • 2 hard-boiled eggs, peeled and cut into 1/4-inch (6-mm) pieces (optional)
US - Metric

Instructions

  • In a large saucepan, combine potatoes and 1 tablespoon salt and add enough water to cover by 1 inch (25 mm). Bring to a boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until potatoes are tender and paring knife can be slipped in and out of potatoes with little resistance, about 8 minutes.
  • Drain potatoes and gently dump into a large bowl. Add vinegar and use a rubber spatula to toss gently to combine. Let sit until potatoes are just warm, about 20 minutes.
  • While the potatoes sit, in a small bowl, combine mayonnaise, celery, relish, onion, parsley, mustard, celery seeds, pepper, and salt.
  • Using a rubber spatula, gently fold mayonnaise mixture and eggs, if using, into potatoes. Refrigerate until chilled, about 1 hour. Serve.

Notes

*What do celery seeds taste like?

Small and light brown in color, celery seeds seem unassuming but actually pack a bit of a punch. Aromatic and astringent, too many of them will impart a burning sensation, but in the right amount they'll add a ton of earthy, grassy flavor. Not used often outside of pickling or brining, we encourage experimentation as they're terrific with both potatoes and tomatoes. Celery salt is a combination of ground seeds and salt, so if you sub that instead reduce the salt in the rest of the recipe.

Nutrition

Serving: 1serving | Calories: 287kcal | Carbohydrates: 31g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 403mg | Fiber: 2g | Sugar: 4g