Textual Chef Textual Chef

Classic Potato Salad

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

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. 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. 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. 3

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

  4. 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. 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. 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. 7

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

  8. 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. 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. 10

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

Questions

How long does Classic Potato Salad keep?

Refrigerate leftovers within two hours and eat them within three days. It is served cold; there is nothing to reheat.

Can I halve or double Classic Potato Salad?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

Cook this free in the app

Textual Chef is 4,512 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.

More American entries

All American recipes · All Side recipes · All Potatoes recipes