Creamy Classic Potato Salad

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Square closeup photo of creamy classic potato salad in a serving dish sprinkled with parsley flakes on top.

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

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

Feel free to add ingredients to this yummy potato salad like pepperoni, chopped bell pepper, bacon bit, or other flavorful ingredients to suit your taste.

Related: Two more delicious recipes to try… Zesty Pepperoni Pasta Salad & Easy Sausage and Veggie Foil Packs.

Vertical closeup image of creamy classic potato salad in a round white serving dish with a sprinkle of chili pepper, parsley and green onions sprinkled on top. Please pin this image to your Pinterest recipe board to come back to the recipe later!
If you love this delicious side dish recipe, Pin the image above to your Pinterest recipe boards to come back to later!

Creamy 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
A strainer
A small sauce pan to make hard boiled eggs
Large and a medium-sized mixing bowls

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

Photo of potatoes cut into bite size pieces on a white cutting board.
1. Peel and cut potatoes into bite sized pieces.
Photo of bite size potatoes being put into a stock pot of water on a stove top.
2. Boil the potatoes in salted water. Cook until tender but firm.
3. While the potatoes are cooking, prep ingredients for the dressing by boiling, peeling and chopping the hard boiled eggs and finely dicing the onion and celery.
classic potato salad ingredients photo
4. In a medium-sized mixing bowl combine all of the ingredients to make the dressing: chopped hard boiled eggs, onion, celery, yellow mustard, Frank’s Redhot Original, vinegar, dill relish, ground cayenne pepper, celery salt, paprika, parsley and mayonnaise. Mix thoroughly.
5. Once the potatoes have finished cooking, drain and combine with the dressing in a large mixing bowl.
6. Add salt and pepper to taste. If you like your potato salad more creamy, add more mayonnaise.
classic potato salad image
7. Serve warm or refrigerate overnight to serve cold.