Classic Potato Salad
Waxy potatoes like Yukon Gold or red potatoes hold their shape better than starchy russets in potato salad. Dress them while still warm — they absorb the vinegar and seasoning more deeply than cold potatoes ever will. Fold in the mayo last, once the potatoes have cooled to room temperature.
Side · Make-ahead, Vegetarian • 35 min
Ingredients
- 3 pounds Yukon Gold potatoes, peeled and cut into ¾-inch cubes
- Kosher salt
- 3 large eggs
- ¾ cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar, divided
- ½ cup finely diced celery
- ⅓ cup finely diced red onion
- ¼ cup sweet pickle relish (or diced dill pickles)
- 2 teaspoons sugar
- ½ teaspoon celery seed
- ½ teaspoon smoked paprika, plus more for garnish
- Freshly ground black pepper
- 3 tablespoons chopped fresh parsley or chives
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Steps
- Place potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon salt. Bring to a boil over high heat, then reduce to a gentle simmer and cook until potatoes are tender when pierced with a fork, 8–12 minutes. Drain well.
- While potatoes cook, place eggs in a small saucepan, cover with cold water, bring to a boil, then cover and remove from heat. Let sit for 10 minutes, then transfer to an ice bath. Peel and chop.
- While potatoes are still warm, transfer to a large bowl and toss gently with 1 tablespoon of the apple cider vinegar and a pinch of salt. Let cool for 15 minutes.
- In a medium bowl, whisk mayonnaise, mustard, remaining 1 tablespoon vinegar, sugar, celery seed, smoked paprika, and ½ teaspoon black pepper.
- Add celery, red onion, relish, and chopped eggs to the potatoes. Fold in the mayonnaise mixture gently — you want the potatoes to keep their shape.
- Taste and adjust seasoning — potato salad often needs more salt and a touch more vinegar or mustard for brightness. Cover and refrigerate for at least 1 hour (ideally 4 hours) before serving. Garnish with parsley and a dusting of paprika.
Tips & Variations
Make Ahead
Make up to 2 days ahead. The flavor improves overnight. If it seems dry after chilling, stir in a spoonful of mayo thinned with a splash of milk or pickle juice to loosen it back up.
Storage
Refrigerate in an airtight container for up to 4 days. Do not leave at room temperature for more than 2 hours (1 hour if it's hot outside). Do not freeze — the texture will turn grainy.
Substitutions
Red potatoes or russets work — reds hold their shape best, russets are creamier but more prone to crumbling. Greek yogurt can replace up to half the mayo for a lighter version. For a Southern twist, add a chopped dill pickle and a teaspoon of pickle juice. Bacon bits and shredded cheddar make it a loaded potato salad.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
