Potato Salad

Name: Potato Salad
Cook time: 100 min
Total time: 100 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs Russet Potatoes, peeled and cut into 1-inch chunks; 1 cups Mayonnaise; 2 tbsp Yellow Mustard; 2 tbsp Apple Cider Vinegar; 2 tbsp Dill Pickle Relish; 1/2 cups Celery, finely chopped; about 2 stalks; 1/4 cups Red Onion, finely chopped; 3 Eggs, hard-boiled and chopped; 1 tsp Granulated Sugar; 1/2 tsp Celery Seed; 1 1/2 tsp Kosher Salt, plus more for boiling potatoes; 1/2 tsp Pepper (Black), freshly ground; 1/2 tsp Paprika, for garnish

This classic potato salad pairs fluffy chunks of tender russet potatoes with chopped hard‑boiled eggs, crisp celery and zesty pickle relish, all brought together in a creamy mayo‑mustard dressing. Bright, slightly tangy and satisfying, it’s an easy make‑ahead side that’s perfect for picnics, barbecues or a comforting weeknight meal.

This classic potato salad pairs fluffy chunks of tender russet potatoes with chopped hard‑boiled eggs, crisp celery and zesty pick... Show more

Traditional American Recipe

Health Grade

C- · Balanced

Rating

4.0

Time

1 hr40 min

Price

0,59 €

Calories

411 kcal

vegetarian

low calorie

easy

meal prep

Method

Boil the eggs

Put the eggs in a small saucepan and cover them with cold water by about an inch. Bring the water to a boil, then lower the heat and simmer for 10 minutes. While the eggs cook, peel and cut russet potatoes into 1-inch chunks, then finely chop celery and red onion. Drain the eggs, run them under cold water for 5 minutes, then peel and chop them.

Boil the potatoes

Put the potato chunks in a large pot and cover them with cold water by 1 to 2 inches. Add kosher salt to the water, bring it to a boil, then simmer for 12 to 15 minutes until the potatoes are just fork-tender and still hold their shape. While they cook, whisk mayonnaise, yellow mustard, apple cider vinegar, dill pickle relish, granulated sugar, celery seed, a pinch more of the salt, and black pepper in a large bowl until smooth and creamy. Drain the potatoes well and let them sit for 5 minutes so the steam escapes.

Fold the salad

Add the warm potatoes, chopped eggs, celery, and red onion to the bowl with the dressing. Fold gently until everything is coated and the potato pieces stay chunky.