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Classic Creamy Potato Salad Recipe

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A classic, creamy potato salad made with tender potatoes, hard‑boiled eggs, crunchy celery and onion, a tangy mayo‑mustard dressing and a hint of pickle for zing.

Ingredients

Scale
  • 2 lb medium potatoes (waxy like Yukon Gold or red), peeled and chopped
  • 4 large eggs
  • 1 cup mayonnaise
  • 2 Tbsp sweet pickle relish (or chopped pickles)
  • 2 Tbsp mustard (yellow or Dijon)

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  • ¼ cup finely chopped onion
  • ½ tsp garlic salt
  • ½ tsp celery salt
  • Freshly ground black pepper, to taste

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Instructions

  1. Place potatoes in cold salted water, bring to boil, cook until fork‑tender (10–15 min).
  2. Meanwhile, hard‑boil eggs (10 min boiling), cool and chop.
  3. Drain potatoes, cool slightly, then transfer to large bowl.
  4. In separate bowl, whisk mayonnaise, mustard, relish, garlic salt, celery salt and pepper. Taste and adjust seasonings.
  5. Add chopped eggs, celery, onion to potatoes; pour dressing over and gently fold together.
  6. Cover and chill at least 30 min, ideally 2–3 hrs or overnight, before serving.
  7. Before serving, taste and adjust salt, pepper or mayo as needed.

Notes

  • Use waxy potatoes to help salad hold its shape.
  • Season boiling water with salt for more flavorful potatoes.
  • Chilling helps flavors meld; make up to a day ahead.
  • Use celery salt and pickle relish for classic flavor profile—optional extras: paprika, fresh herbs (dill, chives).

Nutrition

Keywords: potato salad, creamy, picnic, bbq, summer side

Find it online: https://yumrecipesnow.com/classic-creamy-potato-salad-recipe/