Salads & Sides
Classic Potato Salad
Tender Yukon Gold potatoes and chopped eggs in a creamy mustard dressing with celery and pickle relish.
- Prep
- 25 mins
- Cook
- 20 mins
- Total
- 1 hr 45 mins
- Serves
- 8
- Level
- Easy
Waxy Yukon Gold potatoes hold their shape and soak up the dressing for a creamy but not mushy salad. Start them in cold water so they cook evenly, and toss with the vinegar while still warm for better flavor. Chill at least an hour before serving.
Ingredients
Serves 8
Directions
- Put the potatoes in a pot, cover with cold water by 1 inch, and add 1 tablespoon salt. Bring to a boil, then simmer 10 to 12 minutes until tender when pierced.
- Add the eggs to a separate pot of cold water, bring to a boil, cover, turn off the heat, and let stand 11 minutes. Chill in ice water, peel, and chop.
- Drain the potatoes well and let them steam dry for 5 minutes. Sprinkle with the vinegar while still warm.
- Stir the mayonnaise, mustard, relish, salt and pepper in a large bowl.
- Fold in the cooled potatoes, celery, onion and chopped eggs gently so the potatoes stay in chunks.
- Cover and refrigerate at least 1 hour. Garnish with paprika and chives.
Tips and make-ahead notes
- Keep refrigerated; eat within 4 days and do not leave it out more than 2 hours.
- Make it a day ahead for fuller flavor.
- Dill pickle relish and a spoonful of dill pickle juice give a tangier version.
Nutrition per serving
- Calories
- 330
- Carbohydrates
- 28g
- Protein
- 7g
- Fat
- 22g
- Fiber
- 2g
- Sodium
- 650mg
Estimated. Values change with brands, portion sizes and substitutions.
