Classic Potato Salad
This classic potato salad is a family favorite. Creamy, flavorful, and filled with tender bite-sized potatoes. It's the perfect side dish for summer parties, cookouts, or any warm-weather gathering.
Servings: 12 servings
Ingredients
- 4 lbs red potatoes washed
- 1 ¾ cups mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp prepared yellow mustard
- ½ cup diced white onion
- 1 ½ tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp pickle relish
- ½ tsp celery seed
- 1 cup diced celery
- 4 large hard-boiled eggs diced
Instructions
- Cook the potatoes: Place the washed potatoes in a stockpot. Cover the potatoes with cold water by 1 inch. Place the stockpot over medium heat and bring to a boil. Once boiling, watch the water so it doesn't boil over, and cook the potatoes until they are tender. To check if the potatoes are cooked, insert a knife into the middle, and it should meet no resistance. Once cooked, drain and set the potatoes aside to cool slightly.4 lbs red potatoes
- Prepare the dressing: In a medium bowl, combine the mayonnaise, onion, mustard, apple cider vinegar, pickle relish, celery seed, salt, and pepper. Whisk to combine and set aside.1 ¾ cups mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp prepared yellow mustard, ½ cup diced white onion, 1 ½ tsp kosher salt, 1 tsp freshly ground black pepper, 2 tbsp pickle relish, ½ tsp celery seed
- Assemble: Prepare the potatoes by slicing them into small bite-sized pieces, or use a chopping tool (such as a potato chopper) to chop them irregularly. Place the prepared potatoes in a large bowl. Add the diced celery and hard-boiled eggs. Pour over the dressing and mix to combine all the ingredients. Cover and refrigerate 3-4 hours before serving to let the flavors incorporate.1 cup diced celery, 4 large hard-boiled eggs
Video
Notes
When cooking the potatoes, start with cold water rather than already boiling water. When the water is cold, the potatoes will cook more evenly as the water is heated on the stove. Boiling water tends to cook the potatoes unevenly, which is undesirable.
Add the dressing to the dish while the potatoes are still warm. This will ensure that the dressing soaks into the potatoes because the potatoes’ cell walls are more open, allowing the dressing to permeate.
If serving this recipe at a party or outside, make sure to keep it chilled. Because the dish has mayonnaise in it, this should not sit out for an extended period of time at room temperature.
Nutrition
Serving: 1serving | Calories: 357kcal