Potato Salad

This classic potato salad recipe is a must for your next barbecue! This traditional potato salad with tender potatoes, hard boiled eggs, and a thick, creamy dressing with just the right amount of tang is the best potato salad ever!

Side view of a white bowl of potato salad with a wooden spoon on a blue napkin

Every time I make this, it disappears in a flash! No family cookout or picnic is complete without my famous potato salad. This can be made a day ahead of time, which is what makes this recipe so great!

What kind of potatoes to use

Russet potatoes are perfect for this dish. Because they have a high starch content, the potatoes will become crumbly when cooked, they absorb the flavors of the sauce, and they add a creamy texture to the potato salad.

A white bowl of potato salad on a blue napkin next to a wooden spoon
How to make potato salad

To a large pot of cold water, add 4 whole potatoes and 2 tbsp salt. Over medium high heat, bring to a slow boil and cook for 20-25 minutes, until the potatoes are fork tender.

When the potatoes have cooled, peel them, and dice them into bite sized pieces.

Artzy Foodie Pro Tip: Be careful not to overcook the potatoes or they will become mushy. As soon as  a fork can enter the potato without resistance, they are done.

While the potatoes are boiling, add the eggs to a saucepan and cover with cold water. Over high heat, bring them to a boil. As soon as the eggs come to a boil, cover, remove from the heat, and let them sit for 15 minutes. Remove the eggs from the pan and let them cool.

When the eggs have cooled, peel and chop them into small pieces.

Overhead view of a clear bowl with potatoes, chopped hard boiled eggs, diced onions, chopped celery, relish, mayonnaise and mustard

Chop 1/2 of a small onion, or 1/4 cup, and two stalks of celery into fine pieces.

In a large bowl, combine the onion, celery, 1/4 cup sweet pickle relish, 1 tsp salt, 1/4 tsp pepper, 1 cup mayonnaise, and 1 tbsp mustard.

Overhead view of a clear bowl with potato salad and a wooden spoonAdd the potatoes and eggs and gently mix until the potatoes are coated. Taste and season with additional salt or pepper, if needed. Cover and refrigerate for at least one hour and up to 24 hours before serving.

Artzy Foodie Pro Tip: Mixing the potatoes in the dressing while they are still warm will allow them to absorb the sauce.

A wooden spoon scooping potato salad from a white bowl

Storage

Store leftover potato salad in the refrigerator in a sealed container for 5 days.

If you like this recipe, you might also like:

Grilled Corn Salad

Homemade BBQ Beans

Mayo Free Pasta Salad

If you like this recipe, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow us on FacebookPinterest and Instagram for all of the latest updates!

A white bowl of potato salad with a wooden spoon on a blue napkin
Print Recipe
3.86 from 7 votes

Potato Salad

This traditional potato salad with tender potatoes, hard boiled eggs, and a thick, creamy dressing with just the right amount of tang is the best potato salad ever!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
6 Servings

Ingredients

  • 4 medium potatoes
  • 2 tbsp salt
  • 4 eggs
  • 1/4 cup onion finely chopped
  • 2 stalks celery finely chopped
  • 1/4 cup sweet pickle relish
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 cup mayonaise
  • 1 Tbsp mustard

Instructions

  • Add whole potatoes and 2 tbsp salt to a large pot. Cover with cold water and over medium high heat, bring to a slow boil. Boil potatoes until they are fork tender, about 20-25 minutes.
  • Allow potatoes to cool. Peel them and cut them into bite sized pieces.
  • Add the eggs to a saucepan and cover with cold water.
  • Over high heat, bring the eggs to a boil. When the eggs have come to a boil, cover, remove from heat and let sit for 15 minutes. Remove them from the pan and let them cool.
  • When eggs have cooled, peel and chop into small pieces.
  • In a large bowl, combine onion, celery, relish, 1 tsp salt, pepper, mayonnaise and mustard.
  • Add potatoes and eggs and gently mix until potatoes are coated.
  • Taste and add additional salt or pepper, if needed.
  • Cover and refrigerate for at least one hour and up to 24 hours before serving.

Notes

Be careful not to overcook the potatoes or they will become mushy. As soon as  a fork can enter the potato without resistance, they are done.
Mixing the potatoes in the dressing while they are still warm will allow them to absorb the sauce.
Store left over potato salad in a sealed container for 5

Nutrition

Calories: 385kcal | Carbohydrates: 22g | Protein: 7g | Fat: 30g | Saturated Fat: 5g | Cholesterol: 97mg | Sodium: 3108mg | Potassium: 634mg | Fiber: 3g | Sugar: 4g | Vitamin A: 265IU | Vitamin C: 16.7mg | Calcium: 58mg | Iron: 5.2mg
Course: Side Dish
Cuisine: American
Keyword(s): Potato Salad
Recipe Author: Niki Medlin
Did you try this recipe?Tag @artzyfoodie and hashtag it #artzyfoodie!

2 thoughts on “Potato Salad”

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top