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Classic Potato Salad Recipe
Prep Time
25
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
40
minutes
minutes
Servings
8
Author
Kate @ I Heart Eating
Ingredients
3
pounds
Yukon gold potatoes
quartered
3
tablespoons
white vinegar
2
large celery stalks
diced
5
green onions
diced
4
hard boiled eggs*
peeled and chopped
1
cup
mayonnaise
1/4
cup
sweet pickle relish
1
tablespoon
yellow mustard
1/2
teaspoon
celery seed
kosher salt and freshly ground black pepper
paprika for garnish
Instructions
Bring potatoes to a boil in large pot of cold salted water.
Reduce heat and cook at a light rolling boil for 10-15 minutes, or until the potatoes are fork-tender. Drain and let cool until they can be handled.
Peel the skins from the potatoes and cut into large dice.
Add the potatoes to a large mixing bowl, and drizzle with vinegar. Stir to coat.
Let the potatoes to cool to room temperature.
Add celery, green onions, and chopped eggs. Toss to combine.
In a separate bowl, stir together mayonnaise, relish, mustard, celery seed, salt, and pepper.
Add the mayonnaise mixture to the potato mixture, and stir to combine. Season with additional salt and pepper if needed.
Sprinkle with paprika if desired.
Chill until ready to serve. The potato salad tastes better if it has a chance to sit for a while.
Notes
*Need an easy tutorial for making hard-boiled eggs? Check out
this
step-by-step guide.