Classic Creamy Potato Salad With Eggs and Celery

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 45 minutes (includes chilling)

Quick Ingredients

• 3 lb Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 4 large eggs
• 2 celery stalks, finely diced (about 1 cup)
• 1/2 cup finely diced red onion
• 3/4 cup mayonnaise
• 2 tbsp yellow mustard
• 2 tbsp sweet pickle relish
• 1 tbsp apple cider vinegar
• 1 tsp granulated sugar (optional, for classic sweetness)
• 1 1/4 tsp kosher salt, divided (plus more for boiling water)
• 1/2 tsp freshly ground black pepper
• 1 tbsp chopped fresh parsley (optional)
• 1/2 tsp paprika, for garnish (optional)

Do This

• 1. Place potatoes in a large pot, cover with cold salted water, and boil 10–15 minutes until just fork-tender; drain well.
• 2. In another pot, cover eggs with cold water, bring to a boil, turn off heat, cover, and let stand 10–12 minutes; cool in ice water, then peel and chop.
• 3. Whisk mayonnaise, mustard, relish, vinegar, sugar, 1 tsp salt, and pepper in a large bowl to make the dressing.
• 4. While potatoes are still warm, gently toss them with the dressing until coated.
• 5. Fold in celery, red onion, and chopped eggs, being careful not to mash the potatoes.
• 6. Taste and adjust seasoning with additional salt, pepper, or mustard as desired.
• 7. Cover and chill at least 1 hour (or up to 24 hours). Garnish with parsley and paprika before serving.

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Why You’ll Love This Recipe

• It tastes like the creamy, mustardy potato salad you remember from backyard barbecues and church picnics.
• Perfect balance of flavors: tangy mustard, creamy mayonnaise, a touch of sweetness, and crunchy celery.
• Easy, straightforward steps with simple ingredients you can find anywhere.
• Makes a generous bowlful that is ideal for potlucks, holidays, and make-ahead side dishes.

Grocery List

• Produce: 3 lb Yukon Gold potatoes, 2 celery stalks, 1 small red onion, fresh parsley (optional)
• Dairy: Mayonnaise (or your preferred mayo-style spread)
• Pantry: Yellow mustard, sweet pickle relish, apple cider vinegar, granulated sugar, kosher salt, black pepper, paprika
• Other: 4 large eggs

Full Ingredients

For the Potato Salad

• 3 lb Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 4 large eggs
• 2 celery stalks, finely diced (about 1 cup)
• 1/2 cup finely diced red onion (about 1/2 small onion)
• 1 tbsp apple cider vinegar (for tossing with warm potatoes)
• 1/4 tsp kosher salt (for seasoning salad, plus more to taste)
• Additional kosher salt for potato and egg boiling water (about 1–2 tbsp total)

For the Creamy Dressing

• 3/4 cup mayonnaise
• 2 tbsp yellow mustard (or 1 tbsp yellow + 1 tbsp Dijon for extra tang)
• 2 tbsp sweet pickle relish
• 1 tsp granulated sugar (optional, for a classic nostalgic sweetness)
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For Garnish (Optional but Recommended)

• 1 tbsp chopped fresh parsley
• 1/2 tsp paprika (sweet or smoked) for sprinkling on top
• Extra sliced or quartered hard-boiled egg for decorating the top

Step-by-Step Instructions

Step 1: Prep and boil the potatoes

Peel the potatoes and cut them into roughly 1-inch chunks so they cook evenly and hold their shape in the salad. Place the potatoes in a large pot and cover with cold water by about 1 inch. Add 1–1 1/2 tablespoons of kosher salt to the water (it should taste pleasantly salty; this seasons the potatoes from the inside out). Bring to a gentle boil over medium-high heat, then reduce to medium so the water simmers rather than violently boils, which can break the potatoes apart.

Cook for 10–15 minutes, stirring once or twice, until the potatoes are just fork-tender: a fork should slide in easily, but the pieces should not be falling apart. Start checking at 10 minutes to avoid overcooking. When done, drain the potatoes thoroughly in a colander and let them steam off for 3–5 minutes to remove excess moisture.

Step 2: Hard-boil and cool the eggs

While the potatoes are cooking, place the eggs in a medium saucepan in a single layer. Cover with cold water by about 1 inch and add a pinch of salt. Bring the water to a rolling boil over medium-high heat. As soon as it reaches a full boil, turn off the heat, cover the pan, and let the eggs sit in the hot water for 10–12 minutes.

Prepare a bowl of ice water. When the time is up, transfer the eggs to the ice bath and let them cool for at least 5–10 minutes. Once cool, gently crack and peel the eggs. Rinse off any shell fragments and pat dry. Chop the eggs into bite-size pieces (or reserve 1 egg to slice for garnish and chop the remaining 3).

Step 3: Make the creamy mayonnaise-mustard dressing

In a large mixing bowl (big enough to hold the entire salad), whisk together the mayonnaise, yellow mustard, sweet pickle relish, sugar (if using), 1/2 teaspoon kosher salt, and the black pepper. Whisk until smooth and creamy. Taste the dressing: it should be tangy, lightly sweet, and well seasoned. Adjust by adding a little more mustard for tang, a pinch more sugar for sweetness, or a small pinch of salt if needed. Set the bowl aside; this is where you will build the salad.

Step 4: Season the warm potatoes

While the potatoes are still warm but not steaming hot, return them to the empty pot or place them in a wide shallow bowl. Drizzle the apple cider vinegar over the potatoes and sprinkle with 1/4 teaspoon kosher salt. Gently toss to coat. The warm potatoes will absorb the vinegar, giving your salad that nostalgic, tangy depth that separates great potato salad from bland versions.

Let the potatoes cool for about 10 minutes at room temperature so they are warm but not hot when you mix in the dressing. This helps them absorb flavor while still holding their shape.

Step 5: Combine potatoes, dressing, and mix-ins

Add the slightly cooled potatoes to the bowl with the prepared dressing. Using a large spoon or spatula, gently fold the potatoes into the dressing until each piece is coated, being careful not to mash them. You want a creamy texture with visible chunks of potato.

Next, fold in the diced celery and red onion, distributing them evenly throughout the salad. Finally, add the chopped hard-boiled eggs and gently fold again just until incorporated. The eggs should remain in soft chunks, not fully smashed. Taste the salad and adjust seasoning with more salt and pepper as desired.

Step 6: Chill to develop that classic picnic flavor

Transfer the potato salad to a serving bowl if desired, smoothing the top. Cover tightly with plastic wrap or a lid and refrigerate for at least 1 hour, and up to 24 hours. Chilling allows the flavors of the mayonnaise, mustard, relish, and vinegar to meld into that familiar old-fashioned picnic taste, and the potatoes will continue to absorb the dressing.

Step 7: Garnish and serve

Just before serving, give the salad a gentle stir. If it seems a bit dry after chilling, you can stir in an extra tablespoon or two of mayonnaise to loosen it slightly. Taste once more and adjust seasoning if needed.

Garnish the top with chopped fresh parsley, a light sprinkle of paprika, and slices or wedges of the reserved hard-boiled egg. Serve chilled or cool, alongside grilled meats, sandwiches, or other picnic favorites.

Pro Tips

• Use waxy or all-purpose potatoes: Yukon Gold potatoes hold their shape yet stay tender and creamy, making them ideal for potato salad.
• Season the water generously: Salting the potato boiling water is your first and best chance to build flavor into the potatoes themselves.
• Toss potatoes while warm: Adding vinegar and dressing to warm potatoes helps them soak up flavor without becoming mushy.
• Chop celery and onion finely: Small, even pieces give you crunch and flavor in every bite without overpowering the creamy potatoes.
• Make it ahead: This salad tastes even better after resting in the refrigerator for several hours or overnight.

Variations

• Dill and pickle lover’s version: Swap sweet relish for finely chopped dill pickles, add 1–2 tablespoons of pickle brine, and a tablespoon of chopped fresh dill for a deli-style twist.
• Bacon and chive potato salad: Stir in 4–6 slices of cooked, crumbled bacon and 2 tablespoons of chopped fresh chives. Reduce the salt slightly to account for the salty bacon.
• Lighter yogurt blend: Replace half of the mayonnaise (about 6 tablespoons) with plain Greek yogurt. Add an extra teaspoon of mustard and a pinch more sugar to balance the tang.

Storage & Make-Ahead

Store leftover potato salad in an airtight container in the refrigerator for up to 3–4 days. Do not freeze, as the texture of the potatoes and dressing will become grainy and watery. This recipe is excellent for making ahead: prepare it up to 24 hours before serving to let the flavors fully develop. If the salad thickens or seems a bit dry after chilling, gently stir in 1–3 tablespoons of mayonnaise just before serving to restore its creaminess. For food safety at picnics and potlucks, keep the salad chilled and avoid leaving it at room temperature for more than 2 hours (or 1 hour if the weather is very hot).

Nutrition (per serving)

Approximate values per serving (1/8 of the recipe): 320 calories; 21 g fat (3 g saturated fat); 27 g carbohydrates; 3 g fiber; 5 g sugar; 7 g protein; 460 mg sodium. These values are estimates and will vary based on the exact ingredients and brands you use.