170 minutes
A timeless and comforting classic potato salad recipe perfect for picnics, family gatherings, or a side dish for your BBQ.
Russet Potatoes, Peeled, chopped
0 lb
Salt, Boiling
tablespoons
cups
Sweet Relish
cups
tablespoons
teaspoons
Hard-Boiled Eggs, Finely diced
each
Celery Stalks, Diced
each
to taste
Sweet Paprika, Sprinkled
to taste
1. Cook the Potatoes
Peel and chop the potatoes into 1-inch cubes and boil in a large pot with water and salt for 15-20 minutes until fork-tender.
2. Prepare the Dressing
In a large bowl, whisk together mayonnaise, sweet relish, yellow mustard, and onion powder until smooth.
3. Combine and Season
Fold the cooked potatoes into the dressing, then add diced hard-boiled eggs and diced celery. Season with salt and black pepper to taste.
4. Chill the Salad
Refrigerate the potato salad for at least 2 hours, or overnight to allow flavors to meld.
5. Serve with Paprika
Before serving, sprinkle the top of the chilled potato salad with sweet paprika for color and flavor.
Waxy potatoes like Yukon Golds or red potatoes hold their shape and have a creamy texture that's ideal for potato salad.
Potatoes absorb more flavor when dressed warm, but avoid adding mayonnaise when too hot to prevent separation.
Refrigerate the salad for at least an hour to meld flavors, but let it sit out for 15 minutes before serving to enhance flavor.
Cut the potatoes into uniform chunks and start with cold, salted water to encourage even cooking.
Enhance the flavor by adding a dash of vinegar or pickle juice to the warm potatoes, balancing the richness of the mayo.
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