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Potato Salad Recipe

Perfect Potato Salad

This classic potato salad recipe combines tender, starchy potatoes with a creamy dressing made from mayonnaise, pickle relish, and yellow mustard. Perfect for barbecues, potlucks, and family gatherings, this recipe creates a rustic texture that holds flavors beautifully and tastes even better the next day.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 16 servings
Course: Side Dish
Cuisine: American
Calories: 317
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients
  • 5 pounds Yukon Gold potatoes or Russet potatoes, cut into quarters
  • 1 tablespoon salt for boiling water
Dressing Ingredients
  • 2 cups mayonnaise your favorite brand
  • 1 cup sweet pickle relish refrigerated type preferred
  • 2 tablespoons yellow mustard or 1 part yellow + 1 part Dijon
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon celery seeds
  • 1/2 teaspoon paprika
  • 1 teaspoon salt for dressing
  • black pepper to taste
Mix-in Ingredients
  • 4-5 hard-boiled eggs peeled and chopped
  • 3 celery stalks diced
  • 1/2 cup sweet onion diced
  • 1 tablespoon fresh dill chopped

Equipment

  • Large stockpot
  • Medium mixing bowl
  • Large serving bowl
  • Sharp knife
  • Cutting board
  • Colander

Method
 

  1. Prepare the Potatoes: Cut your potatoes into quarters. Place them in a large pot with cold water covering them by one inch. This ensures even cooking from the start.
  2. Boil the Potatoes: Bring the water to a boil over high heat. Add one tablespoon of salt to the boiling water. This seasons the potatoes from the inside out.
  3. Cook Until Tender: Cook for 13-15 minutes until fork tender. The potatoes should be soft enough to break apart easily.
  4. Make the Dressing: While potatoes cook, mix all dressing ingredients in a medium bowl. Combine mayonnaise, pickle relish with its juices, mustard, vinegar, celery seeds, paprika, salt, and pepper.
  5. Stir Until Smooth: Stir until smooth. The relish juices add extra flavor and help bind everything together.
  6. Drain and Chop: Drain the cooked potatoes completely. Remove loose peels and chop into half-inch chunks. Don't worry if they look crumbly. This texture is exactly what you want.
  7. Add Dressing: Place warm potatoes in a large bowl. Gently fold in the dressing while potatoes are still warm. This helps them absorb the flavors better.
  8. Mix in Additions: Add chopped eggs, celery, onions, and dill. Mix gently to avoid breaking up the potatoes too much.
  9. Season to Taste: Taste and adjust seasoning with salt and pepper as needed.
  10. Chill and Serve: Cover and refrigerate for at least 4 hours before serving. For best flavor, make it the day before you plan to serve it.

Notes

Best Potato Choice: Yukon Gold or Russet potatoes work best. Avoid new potatoes as they hold their shape too well and create watery dressing.
Make-Ahead Tips: This salad tastes significantly better after resting. Make it 1-2 days ahead for optimal flavor development.
Storage: Store covered in refrigerator for up to one week. The salad actually improves over the first few days.
Variations: Try adding crispy bacon bits, shredded cheese, scallions instead of sweet onions, or chopped banana peppers for different flavor profiles.