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Classic potato salad garnished with herbs and served in a bowl

Classic Potato Salad

A creamy and tangy potato salad made with tender potatoes, crisp celery, and hard-boiled eggs, perfect for picnics and gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 6 medium 6 medium potatoes Yukon Gold or red potatoes work well.
  • 1 piece 1 onion, chopped Use yellow or sweet onion.
  • 1 stalk 1 celery stalk, chopped
  • 4 pieces 4 eggs, hard-boiled and peeled
Dressing
  • 2 tablespoons 2 tablespoons white distilled vinegar
  • 1 cup 1 cup mayonnaise Can swap for Greek yogurt for a lighter version.
  • 1 tablespoon 1 tablespoon yellow mustard Can substitute with Dijon for a stronger flavor.
  • 2 tablespoons 2 tablespoons pickle relish Alternatively, use chopped capers for a Mediterranean twist.
  • Salt to taste Salt to taste
  • Freshly ground black pepper to taste Freshly ground black pepper to taste
Garnish
  • 2 spring onions 2 spring onions, sliced Use the green parts for garnish.
  • 1 teaspoon 1 teaspoon paprika

Method
 

Preparation
  1. Scrub and peel the potatoes if you like. Cut them into 1-inch cubes for even cooking.
  2. Put the cubed potatoes in a large pot, add a pinch of salt, and pour in cold water so it covers the potatoes by about 1 inch.
  3. Bring the pot to a boil over medium-high heat, then reduce to a gentle boil. Cook about 10 minutes until the potatoes are firm-tender when pierced with a fork.
  4. Pour the potatoes into a colander, let steam off, and allow them to cool to room temperature.
Mixing
  1. While the potatoes cook, chop the onion and celery. Roughly chop the hard-boiled eggs and add them to a large mixing bowl with the vegetables.
  2. In a small bowl, whisk together the mayonnaise, yellow mustard, pickle relish, and white vinegar. Season with salt and pepper to taste.
  3. Add the cooled potatoes to the bowl with the vegetables and eggs. Pour the dressing over the potatoes and fold gently to avoid mashing.
Serving
  1. Sprinkle the sliced spring onions and paprika on top. Refrigerate the salad for at least 30 minutes.
  2. Before serving, taste and adjust salt, pepper, or add a splash more vinegar if it needs extra brightness.

Nutrition

Serving: 1Calories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 2gSodium: 300mgFiber: 2gSugar: 2g

Notes

Refrigerate leftovers in an airtight container and consume within 3 to 5 days for best quality. Mayonnaise-based dressing is not suitable for freezing.

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