Ingredients
Equipment
Method
Boil and cool
- Bring potatoes to a boil in a Dutch oven over high heat, then reduce to a steady simmer until tender, about 15-20 minutes. Drain and cool completely to prevent a loose, watery salad.
- Chop the hard-boiled eggs and dice the celery and onion while the potatoes cool, keeping pieces small and even. Set aside so you can mix quickly once the potatoes are ready.
Build the salad
- Combine cooled potatoes, chopped eggs, diced celery, diced onion, and sweet pickle relish in a large serving bowl. Toss gently to distribute the add-ins without breaking up the potatoes.
- Mix mayonnaise, yellow mustard, white vinegar, sugar, salt, and pepper until smooth and creamy. Taste and adjust with more salt or pepper if needed.
- Pour the dressing over the potato mixture and fold gently until everything is coated. Use a light hand so the salad stays chunky, creamy, and cohesive.
Chill and serve
- Refrigerate the potato salad for at least 3 hours to let the flavors meld and the texture set. Cover it to keep it from drying out.
- Garnish with paprika right before serving for color and a classic finish. Serve cold like a traditional picnic salad.
Notes
Pro tip: cool the potatoes completely before mixing so the mayonnaise dressing stays thick instead of turning runny. Store covered in the refrigerator for up to 4 days; freezer is not recommended because the mayonnaise can break. For a lighter option, use a mayonnaise made with olive oil or reduce the mayonnaise slightly and add more pickle relish for tang.