This creamy potato salad is the perfect side dish. It is easy to make and perfect for cookouts, potlucks, holidays, and weeknight dinners. It is a favorite at any gathering.
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You Will Need
Potatoes: Medium (around 3 pounds) are this recipe’s star. You can use any potato, but we prefer golden yukon.
Onion: Sweet onion is best for this recipe since it is sweet and savory.
Celery: Adds a fresh, savory crunch.
Eggs: Hard-boiled eggs, peeled, add protein, color, and texture.
White distilled vinegar: We use white distilled vinegar since it adds a bright flavor without adding any color.
Mayonnaise: Mayo is the key ingredient in the dressing; it adds a savory, creamy base.
Yellow mustard: Adds a tang and a little heat.
Pickle relish: This recipe calls for a Sweet pickle relish, which adds a bit of sweetness.
Salt and pepper: Season to taste.
Garnish
Spring onions: Sliced spring onions are a lovely garnish since they add a slight onion flavor and a gorgeous green topping.
Paprika: Paprika’s red color and sweet pepper flavor are the reasons to use it for the garnish.
How to Make the Best Creamy Potato Salad
Scrub, peel, and cut potatoes into one-inch cubes.
Place potato cubes into a large pot and cover with water.
Boil potatoes over medium-high heat for approximately 10 minutes (until firm-tender). Insert a fork in a potato cube to test doneness.
Drain cooked potatoes and set aside to cool.
Place the cooled potatoes in a large mixing bowl. Chop the onions and celery and add to potatoes.
Cook the eggs until the yolks are firm (see how in this earlier post). Soak them in an ice bath, then peel them.
Place a cooling rack over the potato mixture bowl, push the eggs through the wire opening, or chop them and add them to the mixture.
Pour vinegar over potato mixture.
The Best Potato Salad Dressing
Mix the mayonnaise, mustard, pickle relish, salt, and pepper in a separate bowl.
Fold the dressing into the potato mixture.
How Long Does Potato Salad Last
Potato salad should be stored in the refrigerator for up to four days.
It does not freeze well.
Garnish with paprika and sliced spring onions.
Refrigerate until served.
What Goes Great with Potato Salad
Potato Salad Recipe
Ingredients
- 6 medium potatoes (around 3 pounds)
- 1 onion chopped
- 1 celery stalk chopped
- 4 Eggs hard-boiled and peeled
- 2 tablespoons white distilled vinegar
- 1 cup Mayonnaise
- 1 Tablespoon Yellow mustard
- 2 Tablespoons pickle relish
- salt and pepper to taste
Garnish
- 2 spring onions sliced
- 1 teaspoon paprika
Instructions
- Scrub, peel, and cut potatoes into one-inch cubes.
- Place potato cubes into a large pot and cover with water.
- Boil potatoes over medium-high heat for approximately 10 minutes (until firm-tender). Insert a fork in a potato cube to test doneness.
- Drain cooked potatoes and set aside to cool.
- Place the cooled potatoes in a large mixing bowl. Chop the onions and celery and add to potatoes.
- Hard-boil eggs. Cool and peel eggs.
- Place a cooling rack over the potato mixture bowl, push the eggs through the wire opening, or chop them and add them to the mixture.
Dressing
- Mix the mayonnaise, mustard, pickle relish, salt, and pepper in a separate bowl.
- Fold the dressing into the potato mixture.
- Garnish with paprika and sliced spring onions.
Nutrition
Want More?
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I hope you have a safe and healthy spring,
Kippi
Ps. You can find this post shared on Between Naps on The Porch.
Kristy Pitchford
Sunday 13th of April 2025
This looks like an amazing potato salad recipe. Can’t wait to try it!