Classic Potato Salad

Name: Classic Potato Salad
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 medium russet potatoes, peeled, diced into 3/4-inch cubes, and boiled until tender; 2 eggs, hard-boiled and chopped; 1/2 cup celery, finely diced; 1/4 cup red onion, finely diced; 1/2 cup mayonnaise; 1 tbsp Dijon mustard; 2 tbsp sweet pickle relish, drained; 1 tsp apple cider vinegar; 1/4 tsp salt; 1/4 tsp black pepper, freshly ground; 1/8 tsp paprika; 1 tbsp fresh dill, chopped

Creamy potato salad with tender potatoes, crunchy celery, eggs, and a tangy dressing. A picnic and barbecue staple.

20 minEasyServes 6210 cal/serving

AmericanSideNo-CookVegetarianLow CarbLow-SodiumPork-FreeCorn-Free

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Ingredients

4 medium russet potatoes, peeled, diced into 3/4-inch cubes, and boiled until tender
2 eggs, hard-boiled and chopped
1/2 cup celery, finely diced
1/4 cup red onion, finely diced
1/2 cup mayonnaise
1 tbsp Dijon mustard
2 tbsp sweet pickle relish, drained
1 tsp apple cider vinegar
1/4 tsp salt
1/4 tsp black pepper, freshly ground
1/8 tsp paprika
1 tbsp fresh dill, chopped

Instructions

1

Place 4 medium russet potatoes (peeled and diced into 3/4-inch cubes) in a large pot and cover with cold water by 1 inch. Add 1 teaspoon of salt to the water.
2

Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender but not mushy, about 8-10 minutes.
3

Drain the potatoes in a colander and let them cool completely. For faster cooling, spread them on a baking sheet.
4

While the potatoes are cooling, prepare the dressing by combining 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 2 tbsp drained sweet pickle relish, 1 tsp apple cider vinegar, 1/4 tsp salt, 1/4 tsp freshly ground black pepper, and 1/8 tsp paprika in a large bowl. Whisk until smooth and well combined.
5

Add the cooled potatoes, 2 hard-boiled and chopped eggs, 1/2 cup finely diced celery, and 1/4 cup finely diced red onion to the bowl with the dressing.
6

Gently fold all ingredients together using a rubber spatula, being careful not to mash the potatoes. The goal is to coat everything evenly with the dressing while maintaining the potato cubes' integrity.
7

Fold in 1 tbsp chopped fresh dill, reserving a small amount for garnish if desired.
8

Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably 4 hours or overnight. This allows the flavors to meld together.
9

Before serving, taste and adjust seasoning if necessary. If the potato salad seems dry after chilling, add a little more mayonnaise to reach desired creaminess.
10

Transfer to a serving bowl, sprinkle with the reserved dill and a light dusting of paprika for garnish. Serve chilled.

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Questions

How long does Classic Potato Salad take?

As written, 20 minutes: 20 of prep and 0 of cooking. The longest single stretch is the hands-off wait in step 8, overnight, or about 8 hours. That wait sits outside the stated prep and cook times, so plan around it.

Why fold instead of stir in Classic Potato Salad?

Step 6 reads: "Gently fold all ingredients together using a rubber spatula, being careful not to mash the potatoes." Folding keeps the air you just beat in. Stirring at step 6 would knock it out and the result would come out dense.

Does Classic Potato Salad contain eggs?

Yes: 2 eggs, hard-boiled and chopped and 1/2 cup mayonnaise. The full allergen list for this entry is eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Classic Potato Salad?

One serving (the recipe makes 6) is about 210 calories, with 5 g protein, 18 g carbohydrate and 14 g fat, plus 1 g fiber and 320 mg sodium. The figures are estimates computed from the ingredient list.

Which part of Classic Potato Salad can be done ahead?

Everything up to step 8. Step 8 is a built-in pause of overnight, or about 8 hours: "Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably 4 hours or overnight." Do everything up to that point ahead of time and pick up at step 9 when you are ready to finish.

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