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Classic potato salad recipe served on a white plate with fresh dill, hard-boiled eggs, and paprika.

The Best Classic Potato Salad

This creamy, tangy, and satisfying classic potato salad is a guaranteed hit at any gathering. Perfectly cooked potatoes are tossed with a flavorful dressing, crunchy veggies, and hard-boiled eggs for the ultimate side dish.
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Course: Side Dish
Cuisine: American
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

  • 5 pounds Yukon Gold potatoes
  • 2 cups mayonnaise
  • 1 cup sweet pickle relish (with juice)
  • 2 tbsp yellow mustard
  • 1 tbsp apple cider vinegar
  • 1 tbsp celery seeds
  • 0.5 tsp paprika
  • 4–5 hard-boiled eggs, peeled and chopped
  • 3 celery stalks, diced
  • 0.5 cup sweet onion, diced
  • 1 tbsp fresh dill, chopped
  • Salt and black pepper, to taste

Equipment

  • Large stockpot
  • Large mixing bowl
  • Medium mixing bowl
  • Cutting Board
  • Sharp knife
  • Rubber spatula
  • Measuring Cups and Spoons

Method
 

  1. Wash and quarter potatoes. Add to large stockpot and cover with cold water by 1 inch.
  2. Bring to a boil. Add 1 tbsp salt and cook for 13–15 minutes until fork-tender. Drain and cool slightly.
  3. While potatoes cook, make dressing: mix mayonnaise, relish (with juice), mustard, vinegar, celery seeds, paprika, 1 tsp salt, and black pepper in a medium bowl.
  4. Dice celery, onion, and chopped eggs. Finely chop fresh dill.
  5. Peel any loose potato skins, then chop into 1/2-inch chunks. Add warm potatoes to large bowl.
  6. Pour dressing over warm potatoes and gently fold to coat evenly.
  7. Stir in celery, onion, chopped eggs, and dill. Mix gently to avoid over-mashing.
  8. Taste and adjust seasoning. Cover and refrigerate at least 4 hours or overnight.

Notes

For best flavor, make the salad a day ahead. Sub dill relish for sweet if desired. Red potatoes or new potatoes also work well.