Classic Potato Salad

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This classic potato salad recipe is one of our family’s favorite side dishes for summer barbeques.

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There’s a lot of ways to make potato salad but I like to keep it simple. I use a few key spices, relish, mustard, chopped hard-boiled eggs, mayo, and a little finely chopped onion and celery for crunch.

In the past, I’ve added bacon or chopped bell pepper to the mix but my family just likes the recipe made this “tried and true” way.

If you find you don’t like an ingredient, try omitting it or adding something in its place. This recipe may be our “tried and true” but feel free to change it up to suit your taste.

If you love this classic recipe, Pin-It to share! Then check out more of our Family Favorite Recipes.

Classic Potato Salad

Course

Side Dish

Prep Time

40 min.

Cook/bake time

20 min.

Servings

8-10

Here's What You'll Need

A large stock pot to boil potatoes
A small sauce pan to make hard boiled eggs
A large and a medium-sized mixing bowl

INGREDIENTS

6 Large Russet Potatoes
3 Large Eggs (hard boiled and chopped)
1/2 Cup Celery (finely chopped)
1/2 Cup Sweet Onion (finely chopped)
1 Tablespoon Yellow Mustard
2 Teaspoons Frank’s Redhot Original
3 Tablespoons Dill Relish
1 Cup Mayonnaise ( I recommend Hellmann’s Brand)
1/8 Teaspoon Ground Cayenne Pepper (optional)
1/8 Teaspoon Celery Salt
1/2 Teaspoon Paprika
1 Teaspoon Parsley
2 Tablespoons White Vinegar
Salt and Pepper (to taste)

Directions

1. Peel and dice potatoes. Boil the potatoes in salted water. Cook until tender but firm.
2. While the potatoes are cooking, begin making the dressing. First start by boiling, peeling and chopping the hard boiled eggs and finely dicing the onion and celery.
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3. In a medium-sized mixing bowl combine all of the ingredients for the dressing: chopped hard boiled eggs, onion, celery, yellow mustard, Frank’s Redhot Original, dill relish, ground cayenne pepper, celery salt, paprika, parsley and mayonnaise. Mix thoroughly.
4. When the potatoes have finished cooking, drain and put in a large mixing bowl and toss the potatoes in 2 Tablespoons of White Vinegar.
5. Add the dressing mixture to the potatoes. Salt and pepper to taste and toss lightly until combined. If you like your potato salad more creamy, add more mayonnaise.
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6. Serve warm or refrigerate overnight to serve cold.