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The Best Classic Potato Salad Recipe (Easy & Creamy)

The Best Classic Potato Salad Recipe (Easy & Creamy)

Tender potatoes, chopped eggs, crunchy celery, onion, sweet pickle relish, and a creamy mustard mayonnaise dressing make this classic potato salad a dependable side for cookouts, picnics, and family dinners.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Potato Salad
  • 3 pounds Yukon Gold or red potatoes, peeled or unpeeled and cut into ¾-inch chunks
  • 3 eggs Large eggs, hard-boiled, peeled, and chopped
Creamy Dressing
  • 1 cup Mayonnaise
  • 2 tablespoons Yellow mustard
  • 2 tablespoons Sweet pickle relish
  • 1 tablespoon Apple cider vinegar
Vegetables and Seasoning
  • ½ cup Finely chopped celery
  • ¼ cup Finely chopped red onion or sweet onion
  • 1 teaspoon Kosher salt, plus more for the cooking water
  • ½ teaspoon Freshly ground black pepper
Garnish
  • ½ teaspoon Paprika
  • 1–2 tablespoons Chopped fresh parsley or dill, optional

Method
 

Step-by-Step
  1. Place the cut potatoes in a large pot and cover them with cold, generously salted water. Bring the water to a boil over medium-high heat.
  2. Reduce the heat to maintain a gentle boil and cook the potatoes for approximately 10–15 minutes, or until fork-tender but not falling apart.
  3. Drain the potatoes well and let them cool for several minutes. Do not rinse them extensively, because excess water can dilute the creamy dressing.
  4. In a large bowl, whisk together the mayonnaise, yellow mustard, sweet pickle relish, apple cider vinegar, kosher salt, and black pepper until smooth.
  5. Add the warm potatoes, chopped eggs, celery, and onion to the bowl. Fold gently until every piece is coated without crushing the potatoes.
  6. Taste the salad and adjust the salt, pepper, mustard, or vinegar as needed. Cover and refrigerate for at least 1 hour, preferably 2–4 hours.
  7. Before serving, sprinkle the potato salad with paprika and optional chopped parsley or dill. Taste once more after chilling and make a final seasoning adjustment if needed.

Notes

Yukon Gold potatoes stay creamy while holding their shape, while red potatoes may be left unpeeled for extra color and texture. Dress the potatoes while slightly warm, fold gently, and keep the finished salad refrigerated.