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classic potato salad

Classic Potato Salad Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 lbs Yukon Gold potatoes
  • 1/2 cup mayonnaise
  • 2 tbsp yellow mustard
  • 2 tbsp dill pickle relish
  • 1 tbsp dill pickle brine
  • 1 tsp celery seed
  • 1/2 tsp salt, plus more for the water
  • 1/4 tsp black pepper
  • 3 celery stalks, diced
  • 1/2 cup finely diced red onion
  • 4 hard-boiled eggs, peeled and chopped

Method
 

  1. Place whole potatoes in a large pot, cover with cold water and a big pinch of salt, and boil until fork-tender, 15 to 20 minutes. Drain, let cool slightly, and cut into 1-inch chunks while still warm.
  2. In a large bowl, whisk together mayo, mustard, relish, brine, celery seed, salt, and pepper.
  3. Add the warm potato chunks and fold gently to coat. Let sit 10 minutes.
  4. Fold in the celery, red onion, and chopped eggs with a light hand until just combined. Taste and adjust salt and pepper.
  5. Spoon into a serving bowl, dust with paprika and celery leaves if you like, and serve or chill.

Notes

Chill the salad for at least 1 hour before serving for the best flavor. If the dressing thickens after chilling, stir in a small splash of pickle juice to loosen.