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Classic Creamy Potato Salad

A nostalgic, creamy, and tangy potato salad perfect for summer BBQs and family gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main
  • 3 pounds of waxy potatoes Yukon Gold or red work great
  • 1 cup of mayonnaise or more if you’re a mayo enthusiast
  • 2 tablespoons of yellow mustard
  • 1/2 cup of chopped celery
  • 1/2 cup of chopped red onion or scallions if you're feeling fancy
  • 1/3 cup of dill pickles or relish
  • 4 hard boiled eggs chopped
  • Salt and pepper to taste
  • Fresh parsley or dill for garnish

Method
 

  1. Chop the potatoes into large bite-sized chunks. Place in a pot of cold, salted water.
  2. Bring water to a boil, then lower heat and simmer potatoes for about 15–20 minutes until fork tender.
  3. Drain potatoes and let them cool for about 10 minutes.
  4. In a large bowl, mix together mayonnaise, yellow mustard, chopped pickles or relish, salt, and pepper.
  5. Stir in chopped celery and chopped red onion to the dressing.
  6. Gently fold the cooled potatoes and chopped eggs into the dressing mixture.
  7. Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld.
  8. Before serving, garnish with fresh parsley or dill.

Notes

For best flavor, allow the salad to chill overnight. To lighten it, substitute half the mayonnaise with Greek yogurt. Store leftovers in an airtight container in the refrigerator for up to four days. Do not freeze.