Description
This is a traditional, creamy potato salad recipe made with simple ingredients for a classic, comforting flavor.
Ingredients
Scale
- 3 lbs Russet potatoes, peeled and cubed
- 6 large eggs, hard-boiled
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- 1/4 cup sweet pickle relish
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped onion
- 1 teaspoon celery salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- Paprika for garnish
Instructions
- Place the cubed potatoes in a large pot and cover them with cold, salted water. Bring the water to a boil and cook until the potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain the potatoes well and let them cool slightly.
- While the potatoes cook, peel and roughly chop the hard-boiled eggs.
- In a large bowl, combine the slightly warm potatoes, chopped eggs, celery, and onion.
- In a separate small bowl, whisk together the mayonnaise, mustard, relish, celery salt, pepper, and salt until smooth.
- Pour the dressing over the potato mixture. Gently fold all ingredients together until everything is evenly coated. Be careful not to mash the potatoes too much.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to blend.
- Before serving, taste and adjust salt and pepper if needed. Sprinkle the top with paprika.
Notes
- Use Russet potatoes for a fluffy texture that absorbs the dressing well.
- For the best flavor, chill the salad for a minimum of 4 hours before serving.
- If you prefer a tangier flavor, add 1 tablespoon of white vinegar to the dressing mixture.
- Prep Time: 25 min
- Cook Time: 20 min
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6
- Sodium: 450
- Fat: 25
- Saturated Fat: 4
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 7
- Cholesterol: 120