Classic Potato Salad Recipe
It doesn't get better than these tried and true flavors of starchy potato, chopped egg, and green onion tossed in a dill, celery, mayo, and mustard sauce in my Classic Potato Salad Recipe.
Servings: 12 as a side
Ingredients
- 8 cups peeled and cubed potatoes about 9 medium potatoes or about 3 pounds
- 4-6 large eggs
- 1 cup mayonnaise
- 1/2 cup sweet pickle relish
- 2 tablespoons white vinegar
- 2 tablespoons yellow mustard
- 1/4 cup thinly sliced green onion
- 1 tablespoon dried dill weed
- 1 teaspoon celery seed optional
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
- Additional salt and pepper to taste
Instructions
- Place the potatoes in a large pot, and cover them with cold water. Set the pot on the stove, and turn on the burner to high. When the potatoes start to boil, reduce the heat to medium-high. Simmer, stirring occasionally, until the potatoes are very tender, about 25 minutes.
- While the potatoes are boiling, boil the eggs. I boil my eggs for 12 minutes. (Sometimes, I just nestle clean eggs in with my potatoes to boil, if there's room, and fish them out after 12 minutes of cooking.)
- When the eggs are finished cooking, place them in an ice-water bath. If you are short on time or want to prep ahead, feel free to make the eggs ahead of time.
- When the potatoes are very tender, drain the potatoes. They should be soft enough that some fall apart when you stir in the dressing. Place the potatoes in a very large bowl and let them release their steam.
- While the potatoes are steaming, mix together the dressing.
- In a small bowl, add the mayo, pickle relish, vinegar, yellow mustard, green onion, dill weed, celery seeds, salt, black pepper, and sugar. Mix well to combine.
- Mix the dressing into the potatoes while they are still hot.
- Peel and lightly chop the boiled eggs. Add to the potato mixture, and stir to combine. Adjust the salt and pepper to taste, and add up to 1/2 cup more mayo if needed to reach the desired consistency.
- Serve to potato salad warm right away (also called "picnic style potato salad"), or let it chill for at least 4 hours or overnight.
Notes
- There's some hot debate about whether you should peel and chop your potatoes before boiling or after. My mom boils her potatoes whole and then peels and chops them for potato salad. I peel and chop and THEN boil. I haven't found much of a difference when it comes to the end product. Feel free to do what you prefer.
- You can also mix in some fresh herbs, like basil, to bring in another layer of flavor.
- This recipe can be made in larger batches to feed more people.
- If you're not a big mayo fan, opt for a bit of olive oil (about a quarter cup to make the mixture seem creamier) and a flavored mustard, like Dijon, to enhance the flavors. You can also substitute sour cream with Dijon for the mayo.
Nutrition
Serving: 1 of 12 servings | Calories: 277kcal | Carbohydrates: 29g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 70mg | Sodium: 456mg | Potassium: 640mg | Fiber: 3g | Sugar: 5g | Vitamin A: 267IU | Vitamin C: 28mg | Calcium: 39mg | Iron: 2mg
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