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–+ servings
Creamy potato salad garnished with fresh dill and paprika in a rustic bowl.

The Best Classic Potato Salad Recipe

A classic and creamy potato salad made with tender Yukon Gold potatoes, hard-boiled eggs, crisp celery, sweet onion, and a tangy mayonnaise-based dressing. Perfect for picnics and gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 10 servings
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 5 pounds Yukon Gold potatoes (or Klondike Goldust potatoes)
  • 2 cups mayonnaise (your favorite brand)
  • 1 cup refrigerated sweet pickle relish
  • 2 tablespoons yellow mustard (or 1 part yellow + 1 part dijon)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon celery seeds
  • 1/2 teaspoon paprika
  • 4-5 hard boiled eggs (peeled and chopped)
  • 3 celery stalks (diced)
  • 1/2 cup sweet onion (diced)
  • 1 tablespoon fresh chopped dill
  • Salt
  • Pepper

Equipment

  • stockpot
  • large bowl
  • medium bowl
  • knife
  • cutting board
  • whisk/spoon

Method
 

Instructions
  1. Quarter the potatoes and place them in a large stockpot. Cover with cold water by 1 inch, bring to a boil, add 1 tablespoon salt, and cook for 13-15 minutes until fork-tender.
  2. Meanwhile, combine mayonnaise, sweet pickle relish (including juices), mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper in a medium bowl; stir until smooth. Chop the eggs, celery, onions, and dill.
  3. Drain the tender potatoes, remove loose peels, and chop into 1/2-inch chunks. Gently mix the potatoes with the dressing in a large bowl, then stir in the chopped eggs, celery, onions, and dill. Taste and season with salt and pepper as needed, then garnish with fresh dill and paprika.
  4. Cover the potato salad and refrigerate for at least 4 hours before serving. For best flavor, make it a day ahead; store in an airtight container in the refrigerator for up to one week.

Nutrition

Calories: 400kcalCarbohydrates: 40gProtein: 7gFat: 25gSodium: 500mgFiber: 4gSugar: 8g

Notes

Cover the potato salad and refrigerate for at least 4 hours. If you have time to make it ahead, it tastes even better on day two! Keep refrigerated in an airtight container for up to one week.

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