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Classic potato salad with hard boiled eggs and sweet pickles.
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4.86 from 7 votes

Best Potato Salad Recipe

This classic potato salad recipe is the perfect accompaniment to any summer picnic, potluck or bbq.
Prep Time45 minutes
Course: Salad
Cuisine: American, Vegetarian
Keyword: Best potato salad recipe, classic potato salad, potato salad, potato salad ingredients
Servings: 6 servings
Calories: 291kcal
Author: Cynthia

Ingredients

  • 2 pounds russet potatoes peeled and cut into 3/4" cubes
  • 2 Tablespoons white vinegar
  • 1 stalk celery finely chopped, about 1/2 cup
  • 2 Tablespoons red onion minced
  • 3 Tablespoons sweet pickle relish
  • 1/2 cup mayonnaise
  • 3/4 teaspoon Colman's dry mustard
  • 3/4 teaspoon celery seed
  • 4 bunches of green onions white and green part, sliced thinly
  • 2 Tablespoons fresh parsley chopped finely
  • 1 1/2 Tablespoons kosher salt (divided)
  • 1/4 teaspoon ground black pepper

Optional

  • 2 large hard boiled eggs chopped.

Instructions

  • Peel potatoes a cut them into even sized pieces. In a large saucepan, cover potatoes with 1" water, bring to a boil, then add 1 Tablespoon kosher salt.
  • Reduce heat to medium and simmer potatoes until tender, about 8 minutes.
  • After draining the cooked potatoes, immediately put them in a large bowl and gently toss with vinegar. While the potatoes are cooling down, finish the dressing.
  • Chop the celery rib fine, chop the green onions. Mince the red onion and chop the parsley.
  • Place the celery, both kinds of onions, pickle relish, parsley, mayonnaise, mustard, celery seed, black pepper and 1/2 teaspoon kosher salt in a large bowl and mix until blended.
  • Fold dressing and chopped eggs (if using them) into still warm potatoes, gently folding until just mixed.
  • Cover and chill at least one hour, then check potato salad for additional seasoning if necessary. Store any leftover potato salad in an airtight container in the refrigerator.

Notes

  • Recipe can be doubled or tripled.
  • Fresh dill weed is a delicious addition.
  • Hard boiled eggs are optional.

Nutrition

Serving: 1serving | Calories: 291kcal | Carbohydrates: 32g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 70mg | Sodium: 1960mg | Potassium: 716mg | Fiber: 3g | Sugar: 4g | Vitamin A: 414IU | Vitamin C: 12mg | Calcium: 48mg | Iron: 2mg