Photo: Oxmoor House
Yield
6 servings (serving size: 3/4 cup)

Get back to basics with a traditional potato salad featuring chopped celery, sweet pickle relish, and eggs combined with a tangy mayonnaise-based dressing flavored with mustard and vinegar.

How to Make It

Step 1

Cook potatoes in boiling water 25 minutes or until potatoes are tender; drain and cool completely.

Step 2

Cut potatoes into 1/2-inch cubes. Combine potatoes, onion, celery, relish, and eggs in a large bowl. Combine mayonnaise and remaining ingredients in a small bowl; stir with a whisk. Pour over the potato mixture, tossing gently to coat. Cover and refrigerate at least 8 hours.

Ratings & Reviews

Classic is right

carolfitz
July 27, 2015
Hard to go wrong with this.  I add 1 extra hard boiled egg.  And I prefer yellow onion or green onion vs. red.  But we have this often and everyone loves it.

carolfitz's Review

daneanp
August 11, 2013
OK, nothing special but it's ok, prefer the balance of CL's "potato salad 101." We peeled & cubed potatoes first, then boiled & drained. Mixed everything else (except the eggs) together to combine. Added the chopped eggs to the hot potatoes and folded the dressing/veg in.

kdfoodE's Review

Cindos
September 17, 2010
I blended the hard-boiled eggs into the mayo mixture, to balance it out a little more. For me, it's a little heavy on the cider vinegar. I halved the amount. Overall, fresh healthy alternative to the nasty grocery store kind!

carolinablonde's Review

carolinablonde
July 04, 2010
We omitted the celery (just not a fan) and this is SO delicious! The red onions add a little bit of kick to it, which is great. It's so nice to finally have a recipe for a potato salad that isn't dripping with mayonnaise!

Cindos's Review

ACBrechin
June 26, 2012
N/A

ACBrechin's Review

kdfoodE
June 01, 2011
N/A