Creamy mayo-based potato salad with eggs and celery
Classic American Potato Salad
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
8
8 cups
Difficulty
Easy
Cost
Budget
$
Classic American Potato Salad
Creamy mayo-based potato salad with eggs and celery
★4.8(8)
The all-American potato salad with tender potatoes, hard-boiled eggs, crunchy celery, and a creamy mayo-mustard dressing. The backyard cookout essential.
20m
Prep Time
15m
Cook Time
35m
Total Time
8
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Every family has their potato salad recipe and this is the quintessential version. Creamy, tangy, and studded with crunchy celery and sweet pickles—it's the taste of summer.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. Classic American Potato Salad is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
The best side dishes complement without competing. They should add contrast to the main course — something bright alongside something rich, something crunchy alongside something soft. Think about the whole plate when you cook, and your meals will feel more complete and satisfying.
Ingredients
- 3 lbs Yukon Gold potatoes, peeled and cubed
- 4 hard-boiled eggs, chopped
- 3/4 cup mayonnaise
- 2 tbsp yellow mustard
- 3 stalks celery, diced
- 1/4 cup sweet pickle relish
Instructions
- 1
Boil potatoes in salted water until fork-tender, about 12-15 minutes. Drain well.
- 2
While hot, toss potatoes with 2 tbsp apple cider vinegar, salt, and pepper. Let cool 15 minutes.
- 3
Mix mayonnaise, mustard, pickle relish, and a pinch of sugar in a small bowl.
- 4
Fold the dressing, chopped eggs, and celery into the cooled potatoes gently to avoid mashing.
- 5
Cover and refrigerate at least 2 hours before serving. Adjust seasoning and garnish with paprika.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve as a light main course or alongside grilled protein
Best enjoyed fresh -- prepare the dressing separately if making ahead
Substitutions
MayonnaiseGreek yogurt for a lighter version
Use half mayo, half yogurt for the best balance
Sweet pickle relishDill pickle relish or chopped dill pickles
For a tangier, less sweet salad
Tips & Storage
Pro Tips
Use waxy potatoes like Yukon Gold—they hold their shape. Russets turn to mush.
Dress the warm potatoes with vinegar first; this trick builds layers of flavor.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate up to 4 days. Do not leave at room temperature for more than 2 hours.
Reheating
Serve cold. Stir in a spoonful of mayo before serving if it has dried out.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Season assertively. Side dishes that taste perfectly seasoned on their own will complement the main course rather than fading into the background.
Nutrition Facts
Per serving (120mg) · 8 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein7g
Carbohydrates16g
Fat28g
Fiber420mg
Sugar2g
Sodium3g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Should I peel the potatoes?
- Personal preference—peeled is classic, but red or Yukon skin-on has great texture.
- Can I make it a day ahead?
- Yes, and it actually tastes better after the flavors meld overnight.
- Can I make this ahead?
- Yes. Most side dishes hold well for up to 2 days in the refrigerator. Reheat in the oven at 350 degrees for 10 to 15 minutes, or on the stovetop over medium heat.
- Can I double this recipe?
- This scales easily. Use a larger sheet pan or cooking vessel to avoid crowding, which leads to steaming rather than browning. You may need to increase cooking time by a few minutes.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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