Homestyle Potato Salad
This timeless classic potato salad features creamy texture, tangy flavors, and hearty potatoes, making it the perfect side dish for barbecues, potlucks, and family gatherings. With its balance of mayonnaise, mustard, and fresh vegetables, this southern-style potato salad has been a beloved American dish for generations.
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Servings: 8 servings
Calories: 285kcal
Equipment
- Large Pot
- Baking Sheet
- Colander
- Mixing Bowl
- Rubber Spatula
Ingredients
Potato Salad Base
- 3 pounds russet potatoes peeled and cut into 3/4-inch cubes (Yukon Gold makes an excellent substitute)
- 6 large eggs hard-boiled
- 1/2 cup celery finely chopped
- 1/3 cup red onion finely chopped
Dressing
- 1 cup mayonnaise Duke's or Hellmann's recommended
- 2 tablespoons yellow mustard Dijon can be substituted
- 1/4 cup sweet pickle relish or finely diced dill pickles for less sweetness
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar adjust to taste
- 1 teaspoon celery seed
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon freshly ground black pepper
Garnish
- paprika for sprinkling (smoked paprika adds a nice twist)
- 2 tablespoons fresh parsley chopped, optional
Instructions
- Wash and peel the potatoes, then cut them into uniform 3/4-inch cubes. Place the cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon of salt to the water.
- Bring the water to a gentle boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are fork-tender but still hold their shape, approximately 8-10 minutes.
- Drain the potatoes thoroughly in a colander. Spread the hot potatoes on a baking sheet in a single layer and allow them to cool completely before mixing with other ingredients.
- If not already prepared, hard boil your eggs: Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil, then immediately remove from heat, cover, and let sit for 12 minutes. Transfer eggs to an ice bath to stop cooking.
- Peel the eggs and chop four of them into small pieces. Slice the remaining two eggs into rounds for garnishing the top of your salad.
- In a large mixing bowl, whisk together the mayonnaise, yellow mustard, pickle relish, apple cider vinegar, sugar, celery seed, salt, and black pepper until smooth and well combined.
- Add the cooled potato cubes, chopped eggs, celery, and red onion to the dressing. Gently fold everything together using a rubber spatula, being careful not to mash the potatoes.
- Transfer the potato salad to a serving bowl. Arrange the reserved egg slices on top and sprinkle with paprika and fresh parsley if using.
- Cover with plastic wrap, ensuring it touches the surface of the salad to prevent a skin from forming on the dressing.
- Refrigerate for at least 4 hours, though overnight chilling yields the best flavor development. Remove from the refrigerator about 20 minutes before serving to take the chill off.
Notes
- For best results, chill the potato salad overnight to allow flavors to fully develop.
- The salad will keep well for up to 5 days when properly refrigerated.
- For food safety, do not leave the potato salad at room temperature for more than 2 hours.
- For a healthier version, substitute half the mayonnaise with Greek yogurt.
- The salad will keep well for up to 5 days when properly refrigerated.
- For food safety, do not leave the potato salad at room temperature for more than 2 hours.
- For a healthier version, substitute half the mayonnaise with Greek yogurt.
Nutrition
Calories: 285kcal | Carbohydrates: 24g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 95mg | Sodium: 390mg | Potassium: 580mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4IU | Calcium: 2mg | Iron: 6mg
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