Classic Potato Salad

Pin It

Potato Salad is one of those perfect picnic foods, and since that's the season 
we're entering, I thought I would post my favorite recipe.

I learned how to make it from my mom, who makes the best ever! 
I can never make it taste exactly like her's, so I have added a few little tweaks of my own.

I think it's equally awesome!

It's actually a really classic recipe. Some people call it Mustard Potato Salad because 
it has mustard in it, but it's the only way I've ever made it.

One of the changes I usually make is to add just a touch of heat. Not a lot, just that little something that hangs on the tongue. I usually just add a little cayenne pepper to the dressing mixture, but this time I had some Candied Jalapeno that I had made a while ago, and used that in place of the relish. It made it a little more spicy than normal and was really good.

I didn't even get it in the fridge to chill before my hubby was digging into a bowl of it. 
He prefers it room temperature with lots of paprika. I like mine chilled.

Classic Potato Salad
Serves 4-6

4 large russet potatoes
3 hard boiled eggs, peeled and chopped
1 large celery stalk, chopped
2 tbsp onion, minced
2 tbsp sweet pickle relish, (or more if desired)
1 tsp salt, divided use
1/2 cup miracle whip
1 tsp vinegar
2 tsp yellow mustard
1/4 tsp celery seed
1 tsp sugar
1/4 tsp pepper
Pinch of cayenne pepper

Wash potatoes, place in a large pot and cover with water. Bring to a boil and cook until potatoes are fork tender, apprx. 20-30 minutes depending on size of potatoes. When done, drain and cover with cold water to cool. Once cool, peel (it will scrape off easily with a paring knife) and chop.

Place in a large bowl with eggs. To cook your eggs just cover with cold water and bring to a boil. Turn off heat and cover; let sit for 11-12 minutes. Drain and refill pot with ice water to cool eggs. Peel and chop.

Sprinkle 1/2 tsp of salt on potato/egg mixture, add celery, onions and relish. Stir gently.

In a smaller bowl mix miracle whip, remaining 1/2 tsp of salt and rest of ingredients. Add to the potatoes and stir gently until mixed. Sprinkle with paprika. Chill until ready to serve.


  1. Oh yum. Potato salad is one of my favorite salads. This looks divine!

    1. Thanks Cathleen, it's one of my favorites too.