Classic Potato Salad

By Millie Peartree

Updated Sept. 16, 2024

Classic Potato Salad
Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
Total Time
35 minutes, plus chilling
Rating
4(2,049)
Comments
Read comments

The recipe for this Southern classic came from the chef Millie Peartree’s mother, Millie Bell. The sweet relish melds with the creamy potatoes for a deep, balanced flavor. Onion powder adds savory notes without the texture of diced onion, which could overpower the dish. Make sure that your eggs are rinsed thoroughly, so no pieces of shell remain, and that your potatoes are uniformly cut in roughly 1-inch cubes so they all finish cooking at the same time. (Millie Bell used her thumb as a measure.) And, most important of all, don’t overcook the potatoes — they take only 15 to 20 minutes to boil. You want potato salad, not mashed potatoes. You can prepare potato salad ahead of time and refrigerate it for up to 4 days.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:8 servings (2½ quarts)
  • 3pounds russet, Yukon Gold or Idaho potatoes, peeled and cut into 1-inch cubes
  • Salt and pepper
  • 1cup mayonnaise
  • ¼cup sweet relish
  • 1tablespoon yellow mustard
  • 1teaspoon granulated onion or onion powder
  • 6hard-boiled eggs, peeled and diced small
  • 2celery stalks (optional)
  • Sweet paprika, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

388 calories; 25 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 14 grams polyunsaturated fat; 35 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 7 grams protein; 569 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Set the potatoes in a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain potatoes, and set them aside to cool.

  2. Step 2

    As potatoes cool, make the dressing: To a large bowl, add mayonnaise, relish, mustard and granulated onion; whisk to combine.

  3. Step 3

    Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery, if using; stir gently to combine. Taste and season with salt and black pepper as needed.

  4. Step 4

    Chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
2,049 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

june grinter

Reading the last line of the intro, I think it is funny that my kids (all older adults now) to this day think I make the best "Mom's mashed potato salad" ever. When they were young I was always in a hurry and often made potato salad with very warm potatoes. As it was mixed the potatoes broke up and some were very like mashed potatoes and others helter-skelter chunks. They and others love it to this day. I have made it with cooled potatoes and they don't absorb the flavors that warm ones do.

RailGrl

I love the comments on this recipe. The variations and your way of sharing them makes me feel I’m getting to know you all at a picnic! Here in Nova Scotia we eat potato salad - hard boiled eggs included - with lobster and sliced tomatoes on the side.

Annie

'Brining' your cooked potatoes in pickle juice or relish juice adds a ton of flavor to this dish!

Patrick

Cut the Russet potatos in half and boil with the skins on. After they are just done peel and slice into 1" pieces. Hard boil one dozen eggs, loosly chop, saving one for garnish . Make sure they are just hard boiled by testing one. Celery for sure and no onion powder. Use some chopped green onions. Add 4-5 chopped Heinz sweet pickles. 1/2 cup Best Foods mayo and 2 tsb. Heinz mustard. Pepper and a bit of salt. Paprika adds to the sliced egg garnish. Do not skimp on the eggs.

Zapes

Was proceeding with the recipe as written, but as I added the dressing to the potatoes, eggs and celery, I could see that the ratios were way off for our tastes. I put aside a third of the dressing to use for a future tuna or egg salad. Could have used only half the dressing. Also, added about 1/3 cup finely chopped red onion. Agree with all the commenters that some sort of allium is needed. The result was a delicious classic potato salad.

Elaine

I used to make homemade potato salad but after trying Costco’s potato salad, I no longer see the point.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.