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Potato Salad · Classic Creamy

Classic Creamy Potato Salad with Eggs

Tender Yukon Gold potatoes and chopped eggs in a tangy mayonnaise and mustard dressing with crunchy celery and relish. The picnic classic, done right.

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Prep
25 min
Cook
25 min
Total
2 hr 20 min
Serves
8
Level
Easy

Ingredients

Potatoes and eggs

  • 4 large eggs
  • 3 lb Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
  • 1 tbsp kosher salt, for the cooking water
  • 2 tbsp apple cider vinegar

Dressing

  • 1 cup mayonnaise
  • 2 tbsp yellow mustard
  • 2 tbsp pickle relish, sweet
  • ½ tsp kosher salt
  • ¼ tsp black pepper

Mix-ins

  • ½ cup celery, finely chopped
  • ¼ cup red onion, finely chopped
  • 2 tbsp chives, chopped
  • 1 pinch paprika, for the top

Steps

  1. Put the eggs in a small saucepan, cover them with 1 inch of cold water and bring to a full boil over high heat.
  2. Turn off the heat, cover the pan and let the eggs stand in the hot water.
  3. Move the eggs to a bowl of ice water and let them chill.
  4. Meanwhile, put the potato cubes in a large pot, cover them with cold water by 1 inch and add 1 tablespoon salt.
  5. Bring the potatoes to a boil over high heat, then lower to a steady simmer and cook until a knife slides into a cube easily but the cubes still hold their shape.
  6. Drain the potatoes in a colander, then spread them out on a sheet pan.
  7. Sprinkle the vinegar over the warm potatoes. Let them cool to room temperature so they soak up the vinegar.
  8. Peel the eggs and chop them.
  9. In a large bowl, stir together the mayonnaise, mustard, relish, salt and pepper.
  10. Add the cooled potatoes, eggs, celery, red onion and most of the chives, and fold gently with a spatula until coated.
  11. Cover and refrigerate so the flavors blend.
  12. Stir, taste for salt and pepper, then top with the paprika and remaining chives just before serving.

Tip: Cool the potatoes before adding the mayonnaise. Hot potatoes make the dressing oily and thin.

Tip: Yukon Golds hold their shape and stay creamy. Russets fall apart more easily.

Tip: Keep it cold: don't leave potato salad out for more than 2 hours, or 1 hour on a day above 90°F.

Storage: Refrigerate in a covered container up to 3 days.

Make ahead: Make it up to 1 day ahead. It tastes even better the next day.

Estimated nutrition per serving: 370 calories · protein 7 g · carbohydrates 32 g · fiber 4 g · sugars 3 g · fat 23 g (saturated 4 g) · sodium 410 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 12 of 12 ingredients.