The Best Creamy Classic Potato Salad Recipe
This recipe for The Best Creamy Classic Potato Salad offers a rich and flavorful twist on a timeless favorite. Tender Russet potatoes are combined with crunchy celery, diced hard-boiled eggs, and a tangy, creamy dressing made from mayo, yellow mustard, and apple cider vinegar. Seasoned with garlic, onion powders, smoked paprika, and sweet relish, this potato salad is perfect as a hearty side dish for picnics, barbecues, or family gatherings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8-10 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Potatoes and Vegetables
- 8–9 Russet Potatoes, peeled and diced
- ½ tbsp. Salt (for boiling)
- 3 celery hearts, diced
- 5 hard boiled eggs, diced
- 1 tsp. Garlic, chopped
Dressing and Seasonings
- 1 cup mayonnaise
- 2 ½ tbsp. Yellow mustard
- ½ cup sweet relish
- 1 ½ tsp. Apple cider vinegar
- 1 tsp. Garlic powder
- 1 tsp. Onion powder
- 1 tsp. Seasoned salt
- ½ tsp. Smoked paprika, plus more for garnish
- Dried parsley (for garnish)
Instructions
- Boil the Potatoes: Fill a large pot with water and add ½ tablespoon of salt. Place the pot over medium-high heat and bring the water to a boil. Add the peeled and diced Russet potatoes and cook for about 25 minutes or until the potatoes are fork-tender, meaning they can be easily pierced with a fork.
- Cool the Potatoes: Once cooked, drain the potatoes using a strainer. Rinse the potatoes under cold running water for about five minutes to stop the cooking process. Allow the potatoes to sit in the strainer for an additional 10-15 minutes to remove excess moisture and cool thoroughly.
- Mix the Salad: Transfer the cooled potatoes into a large mixing bowl. Add diced celery, chopped garlic, and diced hard-boiled eggs. Pour in the mayonnaise, yellow mustard, sweet relish, and apple cider vinegar. Gently fold the ingredients together to combine without breaking the potatoes.
- Season and Toss: Sprinkle in the garlic powder, onion powder, seasoned salt, and ½ teaspoon of smoked paprika. Lightly toss the salad again until the seasonings are evenly distributed throughout the mixture.
- Garnish and Serve: To finish, sprinkle additional smoked paprika and dried parsley over the top of the potato salad as a garnish. Serve chilled or at room temperature as a classic and creamy side dish.
Notes
- Russet potatoes are ideal for this recipe because they hold their shape after boiling and absorb flavors well.
- Be careful not to overcook the potatoes to avoid mushiness in the salad.
- For best flavor, chill the potato salad for at least one hour before serving.
- You can adjust the amount of mustard and relish based on your preference for tanginess and sweetness.
- Hard boiling eggs ahead of time saves prep time.
- Adding the garlic and onion powders enhances the depth of flavor without overpowering the creamy dressing.
Keywords: potato salad, classic potato salad, creamy potato salad, picnic recipes, side dish, American salad recipe, summer salad
