Classic Potato Salad

Name: Classic Potato Salad
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 lb (1360 g) small red potatoes, scrubbed, unpeeled, cut into 1-inch (2.5 cm) chunks; 1 tbsp (18 g) kosher salt, for the potato cooking water; 6 whole (300 g) large eggs, cold, straight from the fridge; 2 medium stalks (120 g) celery stalks, trimmed and cut into ¼-inch (6 mm) dice; ¼ cup (40 g) red onion, finely diced (about ¼ small onion); 2 tbsp (30 ml) apple cider vinegar; ¾ cup (170 g) mayonnaise; 2 tbsp (30 g) yellow mustard; 3 tbsp (45 g) sweet pickle relish, drained; 1 tsp (6 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; ¼ tsp (½ g) sweet paprika, for dusting on top (optional); 2 tbsp (6 g) fresh chives, thinly sliced (optional)

From the MyKitchenBank Kitchen

Tender red potatoes are tossed with a little vinegar while still warm, then folded into a creamy mayonnaise-mustard dressing with hard-boiled eggs, crunchy celery and red onion. Chilled for a couple of hours, it's the picnic and barbecue side everyone expects.

Prep: 25 min
Cook: 25 min
Wait: 2 hr 15 min
Total: 3 hr 5 min
Makes: About 8 cups (8 side servings)

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Ingredients

8 servings

For the salad
3 lb (1360 g) small red potatoes, scrubbed, unpeeled, cut into 1-inch (2.5 cm) chunks
1 tbsp (18 g) kosher salt, for the potato cooking water
6 whole (300 g) large eggs, cold, straight from the fridge
2 medium stalks (120 g) celery stalks, trimmed and cut into ¼-inch (6 mm) dice
¼ cup (40 g) red onion, finely diced (about ¼ small onion)
2 tbsp (30 ml) apple cider vinegar
For the dressing
¾ cup (170 g) mayonnaise
2 tbsp (30 g) yellow mustard
3 tbsp (45 g) sweet pickle relish, drained
1 tsp (6 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
To finish
¼ tsp (0.5 g) sweet paprika, for dusting on top (optional)
2 tbsp (6 g) fresh chives, thinly sliced (optional)

Equipment (7)

Large pot (5–6 quart / 5–6 liter) for the potatoes
Medium saucepan (3 quart / 3 liter) with lid for the eggs
Large colander
Large mixing bowl (4–5 quart / 4–5 liter)
Small bowl for the dressing
Chef's knife and cutting board
Large rubber spatula

Steps

Before you start

Plan on at least 2 hours of chilling after the salad is mixed; it tastes best after 3–4 hours.
Pick potatoes of similar size so the chunks cook evenly. Red potatoes are waxy and hold their shape, so there's no need to peel them.
Fill a large bowl with ice and water for the eggs before you start cooking.
Keep the salad cold: don't leave it out at room temperature for more than 2 hours (1 hour if it's above 90°F/32°C).

1
Cut the potatoes
- Scrub the potatoes under cold water.
- Cut them into 1-inch (2.5 cm) chunks; halve or quarter any small ones so all pieces are roughly the same size.
- Place them in the large pot and add enough cold water to cover by 1 inch (2.5 cm).
- Stir in the 1 tablespoon salt for the cooking water.
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Ready when: Pieces are uniform and fully submerged in the water.
Tip: Starting in cold water lets the potatoes heat gradually so the outsides don't turn mushy before the centers are cooked.
2
Boil the potatoes
- Set the pot over high heat and bring to a boil, about 8 minutes.
- Reduce to medium so the water simmers steadily, and cook uncovered for 10–12 minutes more.
- Start the eggs (next step) while the potatoes simmer.
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Ready when: A paring knife slides into the center of a chunk with just slight resistance, and the pieces still hold their shape.
Tip: Don't overcook: potatoes continue to soften slightly when dressed, and overcooked chunks turn to mash when mixed.
3
Cook the eggs
- Place the eggs in the medium saucepan in a single layer and cover with cold water by 1 inch (2.5 cm).
- Bring to a full boil over high heat, then cover, remove from the heat, and let stand 11 minutes.
- Transfer the eggs to the bowl of ice water and chill for 5 minutes.
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Ready when: Yolks are fully set and pale yellow, with no green-gray ring when one is cut open.
Tip: Ice-bath chilling stops the cooking and prevents the green sulfur ring around the yolk.
4
Drain and season warm
- Drain the potatoes in the colander and let the steam escape for 2 minutes.
- Transfer them to the large mixing bowl, drizzle with the cider vinegar, and gently toss with the spatula.
- Let them cool, stirring once or twice, for about 15 minutes, until just warm or room temperature.
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Ready when: Potatoes feel barely warm to the touch and smell lightly tangy.
Tip: Vinegar soaks in best while the potatoes are warm, which gives the salad flavor all the way through.
5
Prep the vegetables and eggs
- While the potatoes cool, dice the celery into ¼-inch (6 mm) pieces and finely dice the red onion.
- Crack and peel the eggs under cool running water.
- Chop 5 of the eggs into ½-inch (1.25 cm) pieces.
- Slice the remaining egg into rounds for the top and set it aside in the fridge.
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Ready when: Celery and onion are in small, even dice; eggs are peeled and chopped with no bits of shell.
Tip: Peel eggs under running water and start at the wide end, where the air pocket makes the shell easier to lift.
6
Whisk the dressing
- In the small bowl, stir together the mayonnaise, yellow mustard, drained sweet relish, 1 teaspoon salt, and ½ teaspoon pepper until smooth and evenly pale yellow.
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Ready when: Dressing is smooth, with no streaks of mustard.
Tip: Drain the relish well; extra liquid will thin the dressing.
7
Fold it together
- Add the celery, red onion, and chopped eggs to the cooled potatoes.
- Scrape the dressing over the top and gently fold with the spatula, turning the bowl, about 15 folds, until every piece is coated.
- Stop as soon as everything is evenly coated.
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Ready when: Potatoes are evenly coated in creamy dressing and most chunks are still intact.
Tip: Fold gently rather than stirring; hard stirring breaks the potatoes down and makes the salad pasty.
8
Chill the salad
- Cover the bowl tightly and refrigerate for at least 2 hours, or up to 4 hours for the best flavor.
- The potatoes will absorb some of the dressing as they chill.
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Ready when: Salad is cold throughout (below 40°F / 4°C) and the dressing is thick and clingy.
9
Adjust and serve
- Stir the salad gently.
- Taste and add a pinch of salt or a splash of vinegar if needed; if it looks dry, fold in 1–2 tablespoons more mayonnaise.
- Top with the reserved egg slices, dust with the paprika, and sprinkle with the chives.
- Serve cold.
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Ready when: Salad tastes well seasoned and creamy, with a gentle tang.
Tip: Chilling dulls seasoning, so always taste again right before serving.

Good to know

Tips

Salt the cooking water well; it's the only chance to season the potatoes from within.
Sprinkling vinegar on warm potatoes gives the salad flavor that dressing alone can't provide.
Cut all potato chunks to the same size so they finish cooking at the same time.
If the salad looks dry after chilling, fold in a tablespoon of mayonnaise rather than adding more mustard.

Make ahead

"Make the salad up to 1 day ahead, covered and refrigerated. Hold the egg slices, paprika, and chives for garnish until just before serving, and stir in a spoonful of mayonnaise if it looks dry."

Storage & reheating

"Room temperature: no more than 2 hours (1 hour above 90°F / 32°C). Refrigerator: airtight container up to 4 days. Freezer: not recommended, since the potatoes turn grainy and the mayonnaise separates. Serve cold; do not reheat."

Substitutions

small red potatoes → Yukon Gold potatoes. Also waxy-creamy and hold up well; peel if you prefer, and cook for the same time.
mayonnaise → half mayonnaise, half sour cream or plain Greek yogurt. Gives a tangier, lighter dressing. Use ⅜ cup (85 g) of each.
sweet pickle relish → finely chopped dill pickles (3 tbsp / 30 g). For a more savory, less sweet salad; add 1 tsp of pickle brine.
red onion → thinly sliced scallions (white and light green parts). Milder flavor and less bite.