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98% would make again

Classic Potato Salad

This simple summer side dish staple is easy to master with this recipe! Gold potatoes are tossed in a creamy-tangy mixture of mayo, pickle relish, and mustard, with diced red onion and hard-boiled eggs for extra texture. Pro tip: add the dressing to the potatoes in thirds, allowing 5 minutes between each addition, for the creamiest texture.

Tasty Team
June 22, 2021
Total Time

45 minutes

45 min

Prep Time

15 minutes

15 min

Cook Time

20 minutes

20 min

Classic Potato Salad
Total Time

45 minutes

45 min

Prep Time

15 minutes

15 min

Cook Time

20 minutes

20 min

Ingredients

for 8 servings

  • 2 lb gold potato (480 g), scrubbed, cut into 1/2 in (1.24 cm)
  • 1 ½ teaspoons kosher salt, divided, plus more for boiling potatoes
  • 3 hard-boiled eggs, roughly chopped
  • ¾ cup mayonnaise (180 g)
  • ½ cup sweet relish (120 g)
  • ¼ cup yellow mustard (60 g)
  • 1 ½ cups red onion (225 g), finely diced
  • 3 large stalks celery
  • ½ teaspoon McCormick® Garlic Powder
  • ½ teaspoon McCormick® Paprika
  • ⅛ teaspoon McCormick® cayenne
  • 3 tablespoons white vinegar
  • 1 tablespoon granulated sugar

Nutrition Info

  • Calories 321
  • Fat 19g
  • Carbs 31g
  • Fiber 3g
  • Sugar 7g
  • Protein 6g

Estimated values based on one serving size.

Preparation

  1. Add the potatoes to a large pot and cover with cool water. Generously season the water with salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, 12–15 minutes. Drain and transfer the potatoes to a large bowl.
  2. Meanwhile, in a medium bowl, mix together the hard-boiled eggs, mayonnaise, relish, mustard, red onion, celery, garlic powder, cayenne, paprika, and ½ teaspoon salt until well combined.
  3. In a small bowl, stir together the white vinegar, remaining teaspoon of salt, and the sugar until the sugar and salt have dissolved.
  4. While the potatoes are still hot, pour the vinegar mixture over and toss to coat. Let the potatoes sit for 5 minutes to cool slightly.
  5. Add ⅓ of the egg mixture to the potatoes, tossing to coat completely. Let sit for another 5 minutes, then toss with another ⅓ of the egg mixture. Just before serving, toss with the remaining egg mixture.
  6. Enjoy!

Ingredients

for 8 servings

  • 2 lb gold potato (480 g), scrubbed, cut into 1/2 in (1.24 cm)
  • 1 ½ teaspoons kosher salt, divided, plus more for boiling potatoes
  • 3 hard-boiled eggs, roughly chopped
  • ¾ cup mayonnaise (180 g)
  • ½ cup sweet relish (120 g)
  • ¼ cup yellow mustard (60 g)
  • 1 ½ cups red onion (225 g), finely diced
  • 3 large stalks celery
  • ½ teaspoon McCormick® Garlic Powder
  • ½ teaspoon McCormick® Paprika
  • ⅛ teaspoon McCormick® cayenne
  • 3 tablespoons white vinegar
  • 1 tablespoon granulated sugar

Nutrition Info

  • Calories 321
  • Fat 19g
  • Carbs 31g
  • Fiber 3g
  • Sugar 7g
  • Protein 6g

Estimated values based on one serving size.

Preparation

  1. Add the potatoes to a large pot and cover with cool water. Generously season the water with salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, 12–15 minutes. Drain and transfer the potatoes to a large bowl.
  2. Meanwhile, in a medium bowl, mix together the hard-boiled eggs, mayonnaise, relish, mustard, red onion, celery, garlic powder, cayenne, paprika, and ½ teaspoon salt until well combined.
  3. In a small bowl, stir together the white vinegar, remaining teaspoon of salt, and the sugar until the sugar and salt have dissolved.
  4. While the potatoes are still hot, pour the vinegar mixture over and toss to coat. Let the potatoes sit for 5 minutes to cool slightly.
  5. Add ⅓ of the egg mixture to the potatoes, tossing to coat completely. Let sit for another 5 minutes, then toss with another ⅓ of the egg mixture. Just before serving, toss with the remaining egg mixture.
  6. Enjoy!
Classic Potato Salad

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