This classic potato salad recipe is mayonnaise, mustard, egg, and celery. Flavors already has macaroni salad. This URL is potatoes.
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Classic Potato Salad
- Total Time: 2 hours 35 minutes
- Yield: 10 servings 1x
Description
Classic potato salad with egg and mustard. From Olivia at Flavors.
Ingredients
- 3 pounds (1.4kg) Yukon Gold potatoes, peeled and chunked
- 1 tablespoon kosher salt, for the water
- 1 cup (225g) mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons pickle brine or vinegar
- 1 teaspoon sugar
- 1/2 teaspoon celery seed
- 4 hard-boiled eggs, chopped
- 2 celery ribs, diced
- 1/2 cup diced red onion
- Salt and pepper
- Paprika
Instructions
- Boil potatoes in salted water until a knife slides in, about 12 minutes. Drain and cool 15 minutes.
- Stir mayonnaise, mustard, brine, sugar, and celery seed.
- Fold dressing into potatoes, eggs, celery, and onion. Season with salt and pepper.
- Chill at least 2 hours. Dust with paprika before serving.
Notes
Dress the potatoes while they are slightly warm so they take up the dressing. Waxy potatoes hold cubes better than russets.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Potato, not macaroni
Macaroni salad is a different pasta side on this site.
Substitutions
Sour cream can replace a third of the mayonnaise. Dill is optional.
Mistakes to avoid
Overboiled potatoes turn to mash when you stir. Stop when they are just tender.
Storage
Refrigerate 4 days. Stir before serving. Do not freeze.
Nutrition (estimated)
About 280 calories per serving. Estimate only, not a lab test.
FAQ
Red potatoes or Yukon?
Either waxy potato. Leave thin red skins on if you like.
Can I make it without egg?
Yes. Add an extra rib of celery for texture.
Why is it bland?
It needs salt after chilling. Cold food tastes quieter.
Is this German potato salad?
No. That style is vinegar, bacon, and no mayonnaise.