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. 

How to Make It

Step 1

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.

Step 2

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.

You May Like

Ratings & Reviews