Classic Picnic Potato Salad
A reliable, creamy potato salad recipe perfect for packing and serving at outdoor gatherings.
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 4 hours 40 min
- Yield: 8 servings
- Category: Side Dish
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 lbs Russet potatoes, peeled and cubed
- 4 large eggs, hard-boiled and chopped
- 1 cup celery, finely chopped
- 1/2 cup red onion, finely chopped
- 1/2 cup sweet pickle relish
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- 2 tablespoons white vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Paprika for garnish
Instructions
- Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain well and let cool slightly.
- In a large bowl, combine the warm potatoes, chopped eggs, celery, red onion, and sweet pickle relish.
- In a separate small bowl, whisk together the mayonnaise, mustard, white vinegar, salt, and pepper until smooth.
- Pour the dressing over the potato mixture. Gently fold everything together until the potatoes are evenly coated. Do not overmix.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Before serving, sprinkle the top with paprika.
Notes
- For best results when transporting, keep the salad chilled in a cooler with ice packs until ready to serve.
- If you prefer a tangier flavor, increase the white vinegar to 3 tablespoons.
- You can substitute half of the mayonnaise with sour cream for a lighter texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6
- Sodium: 550
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 8
- Cholesterol: 90