I perfected my Classic Potato Salad by marrying creamy mayonnaise with zesty relish, mustard and a pinch of celery salt so tender potatoes and chopped hard-boiled eggs mingle into a deceptively simple, irresistible side.

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I always joke that my take on Classic Potato Salad is low drama but high mischief. I use Yukon Gold potatoes and chopped hard boiled eggs so it feels familiar, yet theres a sly thing about the texture that makes people do a double take.

The creamy coating clings to each chunk so every bite hits creamy, bright, and a little bold. I wont give away the whole secret here, but expect a picnic favorite with a tiny twist that keeps you coming back.

you might think you know potato salad then you taste this and change your mind

Ingredients

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Potatoes, starchy base that gives body, fiber and vitamin C, feels hearty.
Eggs add protein and richness, chopped yolks give that classic fluffy bite.
Mayonnaise brings creaminess and fat, makes the salad smooth but can be rich.
Sweet pickle relish gives sweet tang, small crunchy bits and bright flavor contrast.
Yellow mustard adds a sharp vinegary note, cuts richness and wakes flavors up.
Celery adds crunch, fiber and fresh vegetal flavor for texture balance.
Red onion brings bite, a little sharpness and subtle sweetness when mellowed.
Vinegar or pickle juice brightens the mix, adds tang and balances creamy fat.
Herbs like parsley or chives add freshness, color and a mild oniony lift.

Ingredient Quantities

2 lb Yukon Gold or red potatoes

4 large eggs, hard boiled

3/4 cup mayonnaise

1/3 cup sweet pickle relish

2 tbsp yellow mustard

1 tsp celery salt

2 celery stalks, chopped

1/4 cup finely chopped red or yellow onion

1 tbsp white vinegar or pickle juice

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/4 tsp paprika for garnish, optional

2 tbsp chopped fresh parsley or chives, optional

How to Make this

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1. Wash the potatoes and cut into evenly sized 1 inch chunks so they cook evenly; put them in a pot, cover with cold water, add a big pinch of kosher salt, bring to a simmer and cook until fork tender about 12 to 15 minutes depending on size, don’t overcook or they’ll fall apart.

2. While the potatoes cook, place eggs in a small pot, cover with cold water, bring to a boil then turn off heat and cover, let sit 10 to 12 minutes; transfer eggs to an ice bath to stop cooking and make peeling easy. (Hack: you can add the eggs to the potato pot for the last 10 minutes to save time but keep an eye so nothing cracks.)

3. Drain the potatoes and let them cool until you can handle them, then if you prefer remove skins or leave them on for texture; chop into bite sized pieces if needed and put into a large mixing bowl.

4. Peel and roughly chop the hard boiled eggs, reserving one or two halves for garnish if you want, then add the chopped eggs to the potatoes.

5. In a separate bowl whisk together mayonnaise, sweet pickle relish, yellow mustard, white vinegar or pickle juice, celery salt, kosher salt and freshly ground black pepper until smooth; taste and adjust seasoning, remember relish adds sweetness so tweak mustard or vinegar if it’s too sweet.

6. Add the finely chopped red or yellow onion and chopped celery to the dressing and stir, this helps the flavors marry and softens the onion a bit.

7. Pour the dressing over the warm or cooled potatoes and eggs and gently fold to coat, try not to mash the potatoes, use a spatula or spoon and fold until everything is evenly coated.

8. Cover and chill at least 1 hour so flavors meld, overnight is even better; before serving taste and adjust salt and pepper if needed.

9. Just before serving sprinkle with paprika and chopped fresh parsley or chives for color, and give it one final gentle stir.

Equipment Needed

1. Large pot for boiling the potatoes, you can toss the eggs in here for the last 10 minutes to save time
2. Small pot or saucepan for eggs if you want to cook them separately
3. Colander to drain the potatoes (and eggs if needed)
4. Large mixing bowl for combining potatoes and eggs
5. Small bowl and a whisk or fork for the dressing
6. Measuring cups and spoons for the mayo, relish, mustard and seasonings
7. Chef’s knife and cutting board for chopping potatoes, eggs, celery and onion
8. Slotted spoon or tongs to lift potatoes and eggs without breaking them
9. Spatula or large spoon for gently folding the dressing in, plus a serving bowl or storage container for chilling

FAQ

Q: How far ahead can I make this potato salad? A: Make it one to two days ahead for the best flavor. The mayo and eggs mean it will still be safe in the fridge for about three to four days. Keep it covered and cold, and if you want the eggs extra fresh wait to chop them until the last hour.

Q: Which potatoes should I use so they dont fall apart? A: Yukon Gold or red potatoes are perfect because they hold their shape and stay creamy. Avoid starchy potatoes that turn mushy. Cut pieces a similar size so they cook evenly.

Q: How do I avoid gummy or mushy potatoes? A: Start the potatoes in cold water, salt the water, then simmer gently not a rolling boil. Test with a fork so theyre tender but still firm. Drain and let them steam dry a few minutes so the dressing wont get watery.

Q: I want a creamier dressing any tricks? A: Add a tablespoon or two of the warm potato cooking liquid or a little extra mayo and whisk well before folding into the potatoes. Let the salad chill so the dressing emulsifies with the potatoes. Also dont overmix or it gets gluey.

Q: Can I make this lighter or swap mayo? A: Yep you can swap half the mayo for plain Greek yogurt or use all yogurt for a tangier lighter version. Flavor will change so taste and add a touch more vinegar or mustard if it needs brightness.

Q: How should I store and serve leftovers? A: Store in an airtight container in the fridge for up to three to four days. Serve chilled or at cool room temperature. Dont try to reheat a mayo based potato salad. If you want a warm potato salad use a warm vinaigrette style dressing instead and toss while hot.

Potato Salad Recipe Substitutions and Variations

Potatoes: swap Yukon Gold with red potatoes or baby new potatoes for the same waxy texture, or use russets if you like a fluffier, more mashed result (but boil them a little less so they don’t fall to pieces).
Mayonnaise: use equal parts plain Greek yogurt for tang and less fat, or 1:1 vegan mayo for dairy free, or mix half mayo half sour cream for a richer, slightly tangier finish.
Hard boiled eggs: leave them out for a vegan version and use about 3/4 cup crumbled firm tofu plus a pinch of turmeric for color, or smash 1 cup canned chickpeas for similar bite and protein; you can add a little kala namak or nutritional yeast if you want an “eggy” flavor.
Sweet pickle relish: replace with 1/3 cup finely chopped dill pickles or cornichons for crunch, or use 2 tablespoons capers plus 1 teaspoon sugar to mimic the sweet‑briny balance.

Pro Tips

1) Cut and cook evenly, then let steam off: make sure the potato chunks are all about the same size and start them in cold water with plenty of salt. Drain and let them sit in the hot pot for a few minutes so excess moisture evaporates, that helps the dressing not get watery and the salad hold its texture, dont overcook or theyll turn to mush.

2) Fold in dressing while the potatoes are still a bit warm: warm potatoes absorb flavor way better, but be gentle and fold with a wide spatula so you dont mash everything. If the dressing seems too sweet from the relish add a splash more vinegar or a bit more mustard before tossing.

3) Egg hacks for easy peeling and speed: slightly older eggs peel easier, or steam them for about 12 minutes then shock in ice water. To save time drop the eggs into the potato pot for the last ten minutes but keep an eye on them so they dont crack and leak into the water.

4) Season in layers and chill: salt and taste at a few points, especially after chilling because flavors mellow, so adjust with salt, pepper, vinegar or mustard before serving. Add fresh herbs and paprika right before you serve for color and brightness, and store refrigerated for up to 3 or 4 days, dont leave it out more than a couple hours.