Classic Potato Salad

By Millie Peartree

Updated September 15, 2024

  • Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 2
Total Time
35 minutes, plus chilling
Rating
4(2,251)
Comments
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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.

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Ingredients

Yield:8 servings (2½ quarts)

  • 3 pounds russet, Yukon Gold or Idaho potatoes, peeled and cut into 1-inch cubes

  • Salt and pepper

  • 1 cup mayonnaise

  • ¼ cup sweet relish

  • 1 tablespoon yellow mustard

  • 1 teaspoon granulated onion or onion powder

  • 6 hard-boiled eggs, peeled and diced small

  • 2 celery stalks (optional)

  • Sweet paprika, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

35 grams carbs; 95 milligrams cholesterol; 388 calories; 7 grams monosaturated fat; 14 grams polyunsaturated fat; 4 grams saturated fat; 25 grams fat; 5 grams fiber; 569 milligrams sodium; 7 grams protein; 4 grams sugar

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.

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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.

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Ratings

4 out of 5
2,251 user ratings
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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!

Zips

Made potato salad last week and on a whim I prepared a bag of cheese tortellini and added that to the potatoes and upped the mayo, mustard et al. Not earth shaking, but a nice switch up.

Dave

I use fingerling potatoes. They hold shape best of all potatoes. Russetts tend to disintegrate. My mother actually preferred mashed potatoes, however.

sheila

Way too complicated. I start water boiling, add white vinegar and salt to it, add red potato chunks and, halfway through, add finely diced onion and sometimes peppers. and celery Drain when potatoes are tender, reserving a little liquid, and cool slightly. When lukewarm, add mayo and black pepper to taste. Chill. Before serving, correct the seasoning and add some reserved vinegar water if the potatoes have absorbed too much liquid.

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