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a bowl of classic creamy potato salad in a wide horizontal shot, flecked with celery and egg, garnished with a sprinkle of paprika on a picnic table, bright natural light, shallow depth of field, landscape orientation

Classic Potato Salad

Potato salad that is cool and creamy with crunchy celery and egg, combined with a tangy dressing.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 3 lbs Yukon gold potatoes cubed
  • 3 large eggs hard-boiled and chopped
  • 1 cup mayonnaise
  • 2 tbsp yellow mustard
  • 3 stalks celery diced
  • 1/4 cup red onion minced
  • 2 tbsp dill pickle chopped
  • 1 tsp salt

Method
 

  1. Boil the cubed potatoes in salted water for 12 to 15 minutes until just tender, then drain and cool.
  2. Whisk together the mayonnaise, mustard, and salt in a large bowl.
  3. Add the celery, red onion, and chopped pickle to the dressing.
  4. Fold in the cooled potatoes and chopped eggs until coated.
  5. Chill at least 1 hour before serving.

Notes

Season the potatoes while they're warm so they soak up the flavor.