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Classic Potato Salad Recipe Everyone Will Love

Classic Potato Salad Recipe Everyone Will Love

A creamy classic American potato salad made with tender potatoes, eggs, crunchy vegetables, sweet pickle relish, mustard, and a tangy mayonnaise-sour cream dressing. It makes about 8 servings and is ideal for picnics, barbecues, potlucks, and family dinners.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Potato Salad
  • 3 pounds Yukon Gold or red potatoes, cut into 3/4-inch cubes
  • 3/4 cup Mayonnaise
  • 1/4 cup Sour cream
  • 2 tablespoons Yellow mustard
  • 1 tablespoon Apple-cider vinegar
  • 1 tablespoon Sweet pickle relish
  • 1/2 cup Finely chopped celery
  • 1/4 cup Finely chopped red or yellow onion
  • 3 large eggs Hard-boiled eggs, chopped
  • 1 teaspoon Kosher salt, plus more for cooking water
  • 1/2 teaspoon Freshly ground black pepper
Garnish
  • 1/2 teaspoon Paprika
  • 1 tablespoon Chopped fresh parsley or dill

Method
 

Step-by-Step
  1. Cut the potatoes into even 3/4-inch cubes. Place them in a large pot, cover with cold water by about 1 inch, and salt the water generously.
  2. Bring the pot to a boil, then reduce to a gentle boil. Cook the potatoes for 10-15 minutes, until fork-tender but not falling apart.
  3. Drain the potatoes thoroughly and let them cool for several minutes. Do not rinse them, because rinsing can dilute their flavor.
  4. In a large bowl, whisk together the mayonnaise, sour cream, yellow mustard, apple-cider vinegar, sweet pickle relish, 1 teaspoon kosher salt, and black pepper.
  5. Add the warm potatoes, celery, onion, and chopped hard-boiled eggs to the dressing. Fold gently until everything is evenly coated and the potato pieces remain intact.
  6. Cover the bowl and refrigerate for at least 1 hour. Before serving, stir gently, taste, and adjust the salt, pepper, mustard, or vinegar if needed.
  7. Sprinkle the salad with paprika and optional chopped fresh parsley or dill. Serve chilled or cool.

Notes

For a firmer, less creamy salad, reduce the mayonnaise to 1/2 cup. For a more traditional deli-style version, increase the mayonnaise to 1 cup and omit the sour cream. Keep the salad refrigerated and do not leave it at room temperature for extended periods.