Classic Potato Salad
Active Time: 20 Mins
Total Time: 45 Mins
Yield: Serves 8 (serving size: 3/4 cup)
No need to rush to the store—we’ve got the perfect potato salad recipe right here. Creamy and rich, with hints of tangy vinegar and crunchiness from fresh vegetables, this classic potato salad is hearty and perfectly delicious. Russet potatoes are the ideal here, because they break down a little and make the potato salad creamier. Also, feel free to add in fresh herbs or more veggies to customize it to your tastes—think of this recipe as a basic canvas for foolproof potato salad.
- 1 1/2 pounds russet potatoes, cut into 1-in. cubes
- 1 tablespoon plus 1/4 tsp. kosher salt, divided
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/4 teaspoon black pepper
- 1/2 cup finely chopped red onion
- 1/3 cup chopped celery
- 1/4 cup sweet relish
- 2hard-boiled eggs, chopped
How to Make It
Place potatoes in a large saucepan or Dutch oven, and cover with water by 2 inches. Stir in 1 tablespoon of the salt, and bring to a boil over high. Reduce heat to medium-high, and cook until tender, about 15 minutes. Drain and cool completely.
Whisk together mayo, vinegar, mustard, pepper, and remaining 1/4 teaspoon salt in a large bowl. Stir in onion, celery, relish, and eggs to combine. Fold in cooled potatoes; serve immediately, or, for best results, chill 2 hours before serving.
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