4.7 from 9 votes
How to Make the Classic Potato Salad
To me the classic potato salad needs to have the right balance of sweet and savory, creamy, tender yet firm potatoes, and not an overload of mayonnaise. This is your new go to version. Time does not include 1 hour refrigeration for flavors to meld.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 8
Calories: 423 kcal
Course:
Side Dish , Salad
Cuisine:
American
Ingredients
- 2 1/2 lbs potatoes cut into 1/2" cubes (See Note 1)
- 2 celery ribs sliced
- 1 cup red onion small dice (See Note 2)
- 4 hard-boiled eggs
Dressing
- 1 1/2 cups mayonnaise
- 2 tbsp cider vinegar
- 2 tbsp sweet relish
- 1 tbsp sugar
- 1 tbsp yellow mustard (See Note 3)
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp celery seed
Instructions
- In large pot of heavily salted cold water bring peeled potatoes (See Note 1) to a boil. Reduce heat to medium or a light rolling boil and cook for 12-15 minutes or until the potatoes are fork tender.
- Drain and place diced potatoes in large bowl. Allow to cool to room temperature.
- Slice celery, set aside. After cutting the red onion, cover with cold water and let soak for 15 minutes, then drain. Cut hard boiled eggs, set aside.
- In a small bowl whisk together mayonnaise, cider vinegar, sweet relish, sugar, mustard, salt, garlic powder, pepper and celery seeds.
- Add celery and onions to potatoes, pour dressing over all and mix well. Gently stir in eggs. Cover and refrigerate for at least 1 hour for flavors to meld.
- Sprinkle paprika on top for garnish (optional) and serve chilled or at room temperature.
Cup of Yum
Notes
- Some use russet potatoes, that get peeled. I like to use red potatoes or yellow (Yukon Gold) and keep the skins on. Both options are wonderful.
- After cutting the red onion I cover with cold water and let soak for 15 minutes, then drain and use. This takes the raw bite flavor out of them.
- For a little extra kick, substitute with dijon mustard
Nutrition Information
Calories
423kcal
(21%)
Carbohydrates
21g
(7%)
Protein
7g
(14%)
Fat
34g
(52%)
Saturated Fat
5g
(25%)
Cholesterol
110mg
(37%)
Sodium
662mg
(28%)
Potassium
655mg
(19%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
250IU
(5%)
Vitamin C
16.6mg
(18%)
Calcium
62mg
(6%)
Iron
5.1mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 423
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 21g | 7% |
| Protein | 7g | 14% |
| Fat | 34g | 52% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 110mg | 37% |
| Sodium | 662mg | 28% |
| Potassium | 655mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 16.6mg | 18% |
| Calcium | 62mg | 6% |
| Iron | 5.1mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.